These cookies contain no refined sugar or artificial sweeteners and instead are sweetened primarily with dates, orange juice, and goji berries. The cookies are soft, chewy, and good--even without refined sugar! Oat and white whole wheat flour in the dough provide whole grain goodness to the cookies, and lots of almonds provide protein. The cookies are great if you're on a diabetic diet (in moderation, as always) or want to "eat healthy." I think the cookies are especially good for kids, because, in addition to being quite tasty, "everyday treats," the cookies can help teach children the value of eating foods that are nutritious and help their bodies function well rather than sending them into "sugar highs." We like the cookies for a simple dessert or snack with tea or coffee. The cookies actually are nutritious enough to have as a "grab and go" breakfast snack. Enjoy!
Low Sugar Almond and Goji Berry (or Dried Cranberry) Cookies --Makes 24+
1/2 cup of canola oil
1 cup of date puree (barely cover dates with boiling water, let them cool, mash or blend
the dates/water together to form a puree--or see https://www.thenfeedthem.com/
2 large eggs
1 cup of orange juice
1/2 teaspoon of almond extract
2 teaspoons of vanilla
1 cup of white whole-wheat flour
1 cup of oat flour (just process quick or old fashioned oats in a food processor until they
form a flour)
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1 cup of ground toasted almonds
6 tablespoons of quick oats
1 cup of chopped almonds
1/2 cup of goji berries or dried cranberries
In a large bowl mix together the oil, date puree, eggs, orange juice, almond extract, and vanilla until thoroughly blended. Add the white whole-wheat flour, oat flour, baking soda, baking powder, salt, cinnamon, and ground toasted almonds and mix them into the wet ingredients until incorporated. Add the oats, chopped almonds, and goji berries (or dried cranberries) to the dough and fold them in. Let the dough sit, loosely covered with plastic wrap for at least 30 minutes.
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop 2 tablespoon mounds of dough onto the parchment, spacing the mounds a couple of inches apart. Flatten the dough with damp hands into rounds about 1/2-inch thick. Air fry the dough at 320 degrees for about 10 minutes or until the cookies are a deep golden brown. Let the cookies cool on their parchment for a few minutes before removing them.
Oven: Preheat the oven to 350 degrees. Line baking sheets with baking parchment. Drop 2 tablespoon mounds of dough onto the parchment, spacing the mounds at least 2 inches apart. Flatten the dough with damp hands into rounds about 1/2-inch thick. Bake the dough for about 15 minutes or until the cookies are a deep golden brown. Let the cookies cool on their parchment for a few minutes before removing them to cool completely.
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