Fruit and Nut Cookies
Packed with the wholesome goodness of mixed dried fruits and crunchy nuts, these Fruit and Nut Cookies are the ultimate treat for snack lovers! Perfectly spiced with a hint of cinnamon and a buttery base, these cookies strike the ideal balance between chewy and crunchy textures. They're incredibly easy to make, with just 20 minutes of prep time and a quick bake in the oven. Whether you're craving a sweet pick-me-up or looking for a delightful addition to your cookie jar, these heavenly bites are versatile and kid-approved. Plus, they stay fresh for up to a week, making them perfect for meal prep or gifting. Try these homemade Fruit and Nut Cookies for a deliciously satisfying snack loaded with natural flavors and textures!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120 grams mixed dried fruits (e.g., raisins, cranberries, chopped apricots)
- 100 grams chopped nuts (e.g., walnuts, almonds, or pecans)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, use an electric mixer to cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the mixed dried fruits and chopped nuts using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 465.2 g | 169% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 278.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 384 mg | 30% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
