These drop cookies are on the tender side and got its sweetness from the raisins 😀 Hence, sugarless, as in no additional processed sugar. How cool, right? 😀

I like packing them for my husband’s lunch box (for work) too occasionally. They are also great for Christmas gift to your family and friends. Just box them up pretty and they are good to go 😀

These cookies are also great for breakfast because the cookies are not too sweet and slightly soft like muffin top. Best served warm in my opinion. If you are adding nuts and using dates, stick with the original measurement of the whole wheat flour.

I got the recipe from my mom back in 2009. My slight changes are in brackets!

Ingredients

1 cup dates, 1 cup raisins (I used 2 cups of raisins instead)
1 cup water
1/2 stick or 1/8 lb. Butter
1 cup whole wheat flour (or pastry flour) (I used 1 1/4 cup)
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup chopped nuts (optional)

How To

Boil dates, raisins and water for 3 minutes, or until thickened.
Add 1/2 stick of butter before cooling. Cool Thoroughly.
Add remaining ingredients. Mix well.

Drop By spoonfuls on ungreased cookie sheet. Bake at 375 Degrees for 10-12 minutes (depends on your oven).
I baked half in 10 minutes, it gave me darker brown cookies; the other half were baked at 8 minutes and it was light brown and prettier.

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