These cookies are good whether you're a diabetic or not, and they are incredibly quick and easy to make in a food processor. The cookies are soft and full of peanut flavor and feature crunchy peanuts on top. Rather than artificial or ultra-processed sweeteners the cookies get their sweetness from date puree, which actually has nutritional value. The cookies also include oats, which provide important fiber, and lots of peanuts for flavor and protein. Using dry roasted peanuts, rather than "natural" or no-sugar-added peanut butter is less expensive, and you're less likely to get strange, "added ingredients." In moderation (of course), the cookies are fine if you're on a diabetic diet or want to "eat healthy." The cookies also are great for kids. You can air fry the cookies in about 10 minutes, or you can bake them in a regular oven in about 15 minutes. We like the cookies with a cup of coffee or tea. Enjoy!
Low Sugar Peanut and Oat Cookies (Diabetic Friendly) -- Makes 12+
1 cup of oats (I used "old fashioned," but quick work fine, too)
1 cup of pitted dates
1/4 cup of canola oil
1 large egg
1 teaspoon of vanilla
1 cup of dry roasted, unsalted peanuts plus extra peanuts to top the cookies
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 cup of milk
Put the oats in the bowl of a food processor with the S-blade and process the oats to a rough flour. Add the dates to the bowl and process them into the oats until only little flecks of dates remain. Add the oil, egg, and vanilla to the mixture and process them into the date mixture until combined. Add the peanuts, salt, baking powder, and baking soda and process them into the mixture. Add the milk and process it in. Let the mixture sit for about 30 minutes.
Air Fryer: Cut pieces of baking parchment to fit your air fryer basket and drop 1 1/2 - 2 tablespoon scoops of dough on to the parchment, leaving a couple of inches of space in between the cookies. With damp fingers, flatten out the dough mounds until they are about 1/3 - 1/2-inch thick. Top the cookies with roasted peanuts, pressing the peanuts into the dough. Air fry the cookies at 320 degrees for 10-13 minutes or until golden brown and mostly set. Let the cookies cool on their parchment for 5-10 minutes before removing them to cool completely.
Oven: Line baking sheets with baking parchment and preheat the oven to 350 degrees. Drop 1 1/2 - 2 tablespoon scoops of dough on the parchment, leaving at least two inches of space between the dough mounds. With damp fingers, flatten out the dough mounds until they are about 1/3 - 1/2-inch thick. Top the cookies with roasted peanuts, pressing the peanuts into the dough. Bake the cookies for about 15 minutes or until golden brown and mostly set. Let the cookies cool on their parchment for 5-10 minutes before removing them to cool completely.
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