My childhood holiday seasons were always filled with Grandma Kenrick’s infamous “Christmas rocks.” These cookies looked a little like rocks, but they were sweet and chewy, and they had the perfect amount of spice. They were so delicious that this was the first recipe I modified to be free of eggs, processed sugar, and oil. This sugar-free fruit version is sweetened with apples, strawberries, and dates! With this healthy-tasty combo, these cookies are perfect to enjoy all year long.
From Plant-Based Katie
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper. Mix 1½ cups of the rolled oats, the baking powder, and the spices (cinnamon, nutmeg, and cloves) in a large bowl and set aside.
2. In either a blender or food processor, combine the ground flaxseed, ¾ cup water, applesauce, and the remaining 1½ cups of rolled oats. Process until the batter has an even consistency. Then, add the strawberry jam, and blend for a few seconds to combine.
3. Pour the fruit mixture into the bowl of dry ingredients. Whisk until everything is evenly mixed. Then stir in the dates and pecans. The mixture should be slightly wet; don’t expect to shape the cookies into balls.
4. Drop 12 spoonfuls of dough onto each baking sheet. Bake for 15 to 20 minutes. Let the cookies cool for a few minutes and then enjoy warm! Store any uneaten cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 6 days.