Reprinted from The Blood Type Diet Website (www.dadamo.com)

Cookies with fruit, nuts, and chocolate


Description:

Fruit/nut & chocolate cookies

Best Used By Blood Types:
  • Type A (10 beneficials)
  • Type A Non Secretor (6 beneficials)
  • Type AB (8 beneficials)
  • Type AB Non Secretor (10 beneficials)
  • Type B (6 beneficials)
  • Type B Non Secretor (11 beneficials)
  • Type O (4 beneficials)
  • Type O Non Secretor (5 beneficials)
Category:
  • Dessert
Ingredients:

    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.)

    Topping:

  • 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:

    Topping:

  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).

    Cookies:

  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!!

    Comments:

    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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sea Salt1 N N N N N N N N
Egg (chicken)1 N N N B N N N N
Baking Soda  N N N N N N N N
Chocolate/ Cocoa2 N N N N N N N N


BTD Variations and Substitutions Analysis:

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Walnut (English)1 ,2 B B B B N B B B

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Milk (Goat)- N A B B B B A A
Rice Milk2 N N B B B B N N
Soy Milk2 B N N A A N N A

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Fig (Fresh/Dried)1 ,2 B B B B N B B B
Date (all)1 N N N N N N N A
Pineapple1 ,2 B B B B B B N N

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Walnut Oil1 ,2 B B B B N B N B
Flax Seed (Linseed) Oil1 ,2 B B N N N B B N
Olive Oil1 ,2 B B B B B B B B

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butter1 A A A A N N N N
Ghee (Clarified Butter)1 N N N B N B N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Cake/Flour2 ,3 B N B B B B N N
Kamut2 ,3 N N A A A A N N
Spelt Flour/Products2 ,3 N N N N N N N A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond Extract1 ,2 N N A A A A N N
Agave Syrup- N N N N N N N N
Sucanat- A A A A A A A A
Molasses- B N N N N N N N
Maple Syrup- N N N A N N N A

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Carrot1 ,2 B N N N B B N B

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients with a high glycemic index.
[3] This recipe uses ingredients which are high in phytates.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 05, 2007 at 02:52 PM By: Drea