These soft cookies are good and simple to make. They are sweetened primarily with mango puree (barely cover dried mango with boiling water, let the mixture stand until cool, and process it in a food processor or blender) and golden raisins, not refined sugar or artificial sweeteners. The cookies also include a good amount of protein and fiber in the form of besan (chickpea) flour and ground cashews. In moderation (as always) the cookies are acceptable if you're on a diabetic diet or want to "eat healthy." We like the cookies for a simple dessert with a cup of coffee or tea, and they make a nice after-school treat for kids with a glass of milk. Enjoy!
Fruit-Sweetened Mango Cookies (Diabetic Friendly) -- Makes 12
1/3 cup of canola oil
1/3 cup of milk
1 teaspoon of vanilla
1/2 cup of mango puree
1/2 cup of besan (chickpea flour)
1/2 cup of oats (I use quick oats)
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1 teaspoon of baking powder
1 tablespoon of milled flax seeds
1/4 cup of ground cashews
2 tablespoons of raisins (I use golden raisins)
In a large bowl mix together well the oil, milk, vanilla, and mango puree. Add to the bowl the besan, oats, cinnamon, salt, baking powder, milled flax seeds, and ground cashews and mix everything well. Stir in the raisins.
Air Fryer: Cut 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 between the dough mounds. With damp fingers, flatten out the dough mounds to about 1/2-inch thick. Air fry the dough at 320 degrees for 10-12 minutes or until set and golden. Let the cookies cool on their parchment for a few minutes before trying to remove 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, flatten out the dough mounds to about 1/2-inch thick. Bake the cookies for 10-15 minutes until set and golden. Let the cookies cool on their parchment for a few minutes before trying to remove them.
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