Reprinted from The Blood Type Diet Website (

Cookies with fruit, nuts, and chocolate


Fruit/nut & chocolate cookies



  • 3 cups sifted flour of choice (I used half brown rice & half spelt)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt (or to taste)
  • 4 Tablespoon butter, softened [or ghee]
  • 4 Tablespoon BTD compliant oil (I mixed flaxseed, olive & walnut)
  • 2 eggs, well beaten
  • 1/2 cups sweetener of choice (I used date sugar and succanat) [or 1/4 cup agave]
  • 1/2 cups fruit/nuts of choice, optional
  • (figs, walnuts, dates, pineapple, veggies, etc.)


  • 1/2 cups BTD compliant sweetener (I used date sugar & maple syrup, but you could also use succanat, molasses, etc.)
  • 1/4 cup soy or rice milk [or BTD compliant milk]
  • 1 square baker's chocolate
  • 1 Tablespoon butter [or ghee]
  • dash of sea salt
  • 1/2 teaspoon almond extract

    Optional Ingredients:

  • Dates or figs or other dried fruits.
  • Dabs of preserves could also be used here.
  • Use your imagination.
How to make it:


  1. In a small sauce pan, mix sweeteners well, then add chocolate.
  2. Also add dried fruits if you want them.
  3. Place over low flame and cook slowly, stirring constantly until it comes to a boil.
  4. Then stir occasionally for about 15 more minutes. Stir in butter & salt.
  5. Remove from heat and let cool to lukewarm.
  6. Stir in almond extract.
  7. Chill (this can be prepared a few days in advance).


  8. Preheat oven to 350 degrees F.
  9. Mix flour, salt & soda, sift again, and set aside. Cream butter & oil, gradually work in sweetener till well blended.
  10. Work in eggs.
  11. Combine butter mixture and flour mixture.
  12. Add Optional fruits and/or nuts (I added 1/2C shredded carrots).
  13. Grease two cookie sheets.
  14. Drop dough by teaspoon, leaving room for spreading. Put about 1/2 teaspoon of topping mixture on dough (I pressed it in. You could roll it into a ball first). Bake for about 10-12 minutes.
  15. Cool and enjoy!!


    This recipe came about when I tried to make fudge using date sugar. Don't try it, it doesn't work!!! So, I had this goo left after admitting defeat and decided to try using it in cookies. It came out much better than I thought it would. And...the date sugar works well with the chocolate. Best of all, it satisfies that 'need' for a treat and is compliant (unless some neutrals have changed and I don't know it). With figs added and the olive and flaxseed oils it at least has some highly beneficals. We will just ignore the sugars for the sake of a cookie treat.