These cookies are good and good for you. They are loaded with whole grains, almonds, healthy fats (not butter), and Kabocha squash--or pumpkin, if you prefer. The cookies are soft, mildly sweet, and have all the usual sweet pumpkin spices included. Rather than refined sugar, the cookies get their sweetness primarily from dates and golden raisins. In moderation (of course), the cookies are great if you're on a diabetic diet or want to "eat healthy." You can make the cookies quickly using the food processor, and I usually cook them in the air fryer in under 15 minutes. If you want to use the regular oven, you can, it will just take a bit longer. We like the cookies for a simple dessert or a snack with a cup of coffee or tea. The cookies also make a nice, nutritious, treat for kids with a glass of milk. Enjoy!
Low Sugar Kabocha or Pumpkin Spice Cookies (Diabetic Friendly) -- Makes 18+
2 cups of rolled oats (I use old fashioned)
1 cup of pitted dates
1 cup of ground, toasted almonds
2 large eggs
1/2 cup of canola oil
1 teaspoon of vanilla
1 cup of cooked Kabocha squash puree or pumpkin puree
1/2 cup of white whole-wheat flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of allspice
1/2 cup of golden (or black) raisins
Put the oats and dates in the food processor bowl with the S-blade and grind them together until the oats are floury and the dates are incorporated into the oat flour and look like little dark specks. Add the almonds and pulse them into the oat/date mixture. Add the eggs, oil, vanilla, and squash or pumpkin to the mixture and pulse them in until they are completely incorporated. Add the white whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice and pulse them into the wet mixture until blended. Add the raisins and pulse them in a time or two, just until mixed but not chopped much.
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, spacing the dough mounds a couple of inches apart. Flatten out the dough mounds with damp fingers until the dough is about 1/2-inch thick. Air fry the dough at 320 degrees for 10-13 minutes or until the cookies are a deep golden brown and mostly set. Let the cookies cool on their parchment for at least five minutes before removing them.
Oven: Preheat the oven to 350 degrees. Line baking sheets with baking parchment. Drop 1 1/2 - 2 tablespoon scoops of dough onto the parchment, spacing the dough mounds at least a couple of inches apart. Flatten out the dough mounds with damp fingers until the dough is about 1/2-inch thick. Bake the cookies for 15-18 minutes or until a deep golden brown and mostly set. Let the cookies cool on their parchment for at least five minutes before removing them.
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