These cookies are quick to make using your food processor, and you can cook them in your air fryer in about 10 minutes. The cookies are soft, just a bit sweet, and loaded with banana flavor. Oats and toasted walnuts give the cookies extra flavor and a nice texture. The cookies are sweetened primarily with bananas and pitted dates, not refined sugar or artificial sweeteners. With plenty of fiber and protein, the cookies are great if you're on a diabetic diet or want to "eat healthy." They also make a nice snack for kids. Enjoy!
No Sugar Added Banana, Date, and Oat Cookies (Diabetic Friendly) -- Makes 12+
1 1/2 cups of rolled oats (I use old fashioned), divided
1/2 up of pitted dates, divided
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of cinnamon
1/4 teaspoon of salt
1 large egg
1/3 cup of canola oil
1 teaspoon of vanilla
3 medium-small very, very ripe bananas (about 1 1/2 cups, mashed)
1 cup of toasted walnuts, divided
Raisins or dried cranberries to top the cookies, optional
Add 1 cup of the oats to the bowl of a large food processor fitted with the S-blade and grind them for a couple of minutes to make a flour. Add 1/4 cup of the pitted dates to the food processor and grind them with the oat flour until the dates are incorporated into the flour in little bits. Add to the food processor with the oats/dates the baking powder, baking soda, spices, and salt. Pulse them into the oats/date mixture. Add the egg, oil, vanilla, bananas, and 1/2 cup of the walnuts and pulse them into the dry ingredients until everything is well combined. Add the remaining oats, dates, and walnuts to the mixture and pulse them in just a couple of times to lightly chop and mix them into the dough. Let the dough sit for at least 15 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 baking parchment, leaving a couple of inches between the scoops. Flatten out the dough with damp fingers until the dough is about 1/3-1/2-inch thick. Top the dough rounds with a raisin or dried cranberry, if you'd like. Air fry the cookies at 320 for 10-12 minutes or until golden brown and mostly firm to the touch (the cookies should have some give to them but not be squishy). 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 baking parchment, leaving at least a couple of inches between the scoops. Flatten out the dough with damp fingers until the dough is about 1/3-1/2-inch thick. Top the dough rounds with a raisin or dried cranberry, if you'd like. Bake the cookies for about 15 minutes or until golden brown and mostly firm to the touch (the cookies should have some give to them but not be squishy). Let the cookies cool on their parchment for at least five minutes before removing them.
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