These soft, squishy cookie are really good for low sugar cookies! The rye flour in the cookies gives them an interesting, more intense taste than wheat flour as well as a fair amount of beneficial fiber. The cookies are sweetened 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) and a small amount of raisins rather than processed sugars or artificial sweeteners. Chopped walnuts provide extra taste and protein as well as crunch. The cookies are acceptable (in moderation, of course!) if you're on a diabetic diet or just want to "eat healthy." I make the cookies in the air fryer, but you can bake them in a regular oven at 350 degrees for 15-20 minutes, if you prefer. The cookies make a nice, nutritious treat and are great with a glass of milk or cup of coffee or tea. Enjoy!
Low Sugar Rye and Raisin Cookies -- Makes 10 -12
1/2 cup of date puree
5 tablespoons of canola oil
3 tablespoons of milk
1 teaspoon of vanilla
1 large egg
1 cup of rye flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
2/3 cup of chopped, toasted walnuts
1/3 cup of raisins
Cut small pieces of baking parchment to fit your air fryer basket. In a large bowl mix well the date puree, oil, milk, vanilla, and egg. Add the rye flour, baking powder, baking soda, salt, and cinnamon and stir them in to the wet mixture until blended. Fold in the nuts and raisins. Cover the mixture loosely with plastic wrap and let it sit for at least 30 minutes. Drop 10 - 12 equal mounds of dough onto the prepared parchment, spacing the mounds a couple of inches apart. With the back of a spoon or a spatula (or your damp fingers), flatten out the mounds until they are about 1/2-inch thick rounds. Air fry the cookies at 320 degrees for 12-15 minutes or until dark, golden brown. The cookies will still be a bit squishy but firm up a little on standing.
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