Yes, a diabetic--and others--can eat these cookies, and they are really good and simple to make. The cookies are sweetened primarily with date puree (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 it), and get extra sweetness from a modest amount of dark chocolate chips. Besan, or chickpea flour, provides a substantial amount of nutrition to the cookies, including fiber and protein. You can buy the flour online, but I usually get it from Asian grocery stores, where it is substantially less expensive than online or health food stores. I like to make the cookies in the air fryer, which takes about 10 minutes. The cookies are slightly crispy on the outsides and soft, just a bit chewy in the centers. They are definitely worth eating from the standpoint of taste as well as nutrition. We like the cookies for a simple dessert with a cup of tea or coffee, and they make a great after school treat with a glass of milk. Enjoy!
Easy Diabetic Chocolate Chip Cookies -- Makes about 18
1/2 cup of canola oil
1/2 cup of date puree
1 tablespoon of milled flax seeds
2 teaspoons of vanilla
1/4 teaspoon of butter extract (optional, but good)
1/4 cup of milk
1 1/2 cups of besan flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of oat flour (grind rolled oats to a flour in a food processor)
1/4 teaspoon of baking powder
1/2 cup of dark chocolate chips
1/2 cup of chopped pecans
In a large bowl combine the canola oil, date puree, milled flax seeds, vanilla, butter extract, and milk. Stir in the besan flour, baking soda, salt, oat flour, and baking powder until combined. Stir in the dark chocolate chips and pecans. Cover the mixture with plastic wrap and let it sit for at least an hour. Stir the mixture again.
Air Fryer: Cut pieces of baking parchment to fit your air fryer basket. Drop 1 1/2 tablespoon scoops onto the parchment, leaving a couple of inches between the mounds. Flatten the mounds to about 1/2-inch thick. Air fry the mounds at 300 degrees for about 8 minutes or until golden. Let the cookies cool on their parchment for five minutes before removing them to cool completely.
Oven: Preheat the oven to 325 degrees. Line baking sheets with parchment paper and drop 1 1/2 tablespoon scoops onto the parchment, leaving a couple of inches between the mounds. Flatten the mounds to about 1/2-inch thick. Bake the cookies for about 10 minutes or until golden. Let the cookies cool on their parchment for five minutes before removing them to cool completely.
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