This is another batch of cookies that is worth eating--in terms of taste and nutrition. The cookies have no processed sugar in them and instead are sweetened with dates. They also have a good amount of protein and fiber in them, making them great if you're on a diabetic diet (in moderation, of course) or just "want to eat healthy." The cookies are soft and studded with little pieces of date. Grated orange zest and a little cinnamon give the cookies extra flavor. Although the cookies are nutritious enough to have for breakfast, we like them for dessert or a snack with a cup of tea or coffee. Enjoy!
Low-Sugar, Soft Date-Walnut Cookies -- Makes About 9
Grated zest of an orange
2/3 cup of date puree
1/4 cup of canola oil
1 large egg
1/3 cup of plain Greek yogurt
1/2 teaspoon of cinnamon
1 teaspoon of vanilla
1 cup of toasted ground walnuts
1/2 cup of white whole-wheat flour
1/4 cup of quick oats
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of chopped dates
To a large mixing bowl add the orange zest, date puree, canola oil, egg, Greek yogurt, cinnamon, and vanilla and mix them well. Add the ground walnuts, white whole-wheat flour, oats, baking powder, baking soda, and salt to the bowl and mix them into the wet mixture until combined. Add the chopped dates and stir them into the mixture. Let the mixture sit for at least 30 minutes.
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop small mounds of batter/dough (about 1 1/2 - 2 tablespoons each) onto the parchment, spacing the mounds a couple of inches apart. With the back of a spatula or damp fingers, press the mounds out until they are about 1/2-inch thick. Air fry the batter/dough at 320 degrees for 10-15 minutes or until the cookies are golden brown and just set (they'll firm up on standing but will still be quite soft). Let the cookies sit on their parchment for at least five minutes before removing them.
Oven: Line cookies sheets with baking parchment. Preheat the oven to 350 degrees. Drop small mounds of batter/dough (about 1 1/2 - 2 tablespoons each) onto the parchment, spacing the mounds at least a couple of inches apart. With the back of a spatula or damp fingers, press the mounds out until they are about 1/2-inch thick. Bake the batter dough for 15-18 minutes or until the cookies are golden brown and just set (they'll firm up on standing but will still be quite soft). Let the cookies sit on their parchment for at least five minutes before removing them.
