Nutritional Info

Nutrition Facts

Serving Size 1 (25g)

Calories 39
Calories from Fat 16 (41%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 3.9mg 1%
Sodium 158.7mg 7%
Potassium 54.9mg 1%
Total Carbohydrate 5.5g 2%
Dietary Fiber 0.3g 1%
Sugars 3.5g
Protein 0.4g 1%

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Recipe Description
These fruit cookies are great during the holidays, as the papaya and figs add a tropical touch to cookie plates.
Prep time
25 min
Cook time
9 min
Ready In
34 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  dried calimyrna figs, chopped and packed
1/3 Cup(c)  raisins, minced and packed
1/3 Cup(c)  dried pineapple, minced
1/3 Cup(c)  dried papaya, minced
1/4 Cup(c)  walnuts, chopped
1/2 Cup(c)  unsweetened orange juice concentrate
3/4 Cup(c)  unsweetened apple juice concentrate (any brand)
4   egg whites
1/3 Cup(c)  vegetable oil
1 1/4 Teaspoon(t)  cinnamon
2 Teaspoon(t)  baking soda
2 Tablespoon(T)  all purpose flour


Preheat oven to 350° F. Oil two or three large cookie sheets. Using scissors, chop figs. Using a knife, mince raisins, pineapple and papaya. Set aside. Chop nuts and set aside. In a large bowl, stir together concentrates, figs, raisins, pineapple, papaya, eggs, oil, cinnamon and nuts. Add flour and mix well. Add baking soda and mix quickly but well. Quickly drop batter by tablespoonfuls onto prepared cookie sheets. Bake 8 to 9 minutes, or until cookies are slightly golden and firm. Rotate cookie sheets at the halfway point to achieve even baking. Remove pans from oven. Remove cookies from pans and place on countertop until completely cool. To store, place cookies in an airtight container and store on countertop or freeze.

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