These cookies are really good, and they are surprisingly nutritious as well as simple to make! The cookies are soft, moist, and full of chocolate flavor with a hint of cherries. Rather than refined sugar, the not-too-sweet cookies rely primarily on date puree for their sweetness (see https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar for how to make the puree and why you should). Freeze-dried cherries provide a bit more sweetness as well as cherry taste. I also include a small amount of dark chocolate chips, which are optional, but certainly add to the taste and appeal of the cookies! With plenty of protein thanks to besan (chickpea) flour and some chopped pecans, as well as beneficial fiber from oats, the besan, and the dates, the cookies are far less likely than many other treats to spike your blood sugar, so, in moderation (of course!), the cookies are fine if you're on a diabetic diet or want to "eat healthy." I make the cookies in the air fryer in about 10 minutes. We like the cookies with a cup of tea or coffee, and they make nice after-school treats with glass of milk. Enjoy!
Fruit-Sweetened Chocolate Cherry Cookies (Diabetic Friendly)
1/2 cup of besan (chickpea) flour
1/2 cup of oat flour (grind rolled oats in a blender or food processor to a flour)
1/4 cup of unsweetened cocoa powder
3/4 teaspoon of baking soda
1/4 teaspoon of salt
1/3 cup of canola oil
1/3 cup of milk
1/2 cup of date puree
1 teaspoon of vanilla
1/4 teaspoon of chocolate extract
1/4 cup of dark chocolate chips (optional, but good)
1/4 cup of freeze-dried cherries
1/4 cup of chopped pecans
In a large bowl combine the besan, oat flour, cocoa powder, baking soda, and salt. Add to the bowl the canola oil, milk, date puree, vanilla, and chocolate extract and stir them into the dry ingredients until thoroughly mixed. Fold in the chocolate chips, freeze-dried cherries, and pecans. If you can, let the mixture sit for 30-60 minutes.
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop 1 1/2-2 tablespoon scoops of dough onto the parchment, leaving a couple of inches of space between each dough mound. With damp fingers, press the dough mounds down into 1/2-inch-thick rounds. Air fry the dough at 320 degrees for about 10 minutes or until mostly set. Leave the cookies on their parchment for 5-10 minutes to let them firm up before removing them.
Oven: Preheat the oven to 350 degrees. Line a baking sheet with baking parchment. Drop 1 1/2-2 tablespoon scoops of dough onto the parchment, leaving at least a couple of inches between the dough mounds. With damp fingers, press the dough mounds down into 1/2-inch-thick rounds. Bake the cookies for about 10 minutes or until mostly set. Leave the cookies on their parchment for 5-10 minutes to let them firm up before removing them.
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