Low Sugar Peanut Butter and Date Cookies (Diabetic Friendly) — Makes 8-12
1/2 cup of rolled oats (I use old fashioned)
1/4 teaspoon of salt
1/2 cup of white whole-wheat flour
1/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1/2 cup of chopped, dry roasted peanuts
2 tablespoons of chopped, pitted dates
1 large egg
1/2 cup of date puree
2 tablespoons of canola oil
1 teaspoon of vanilla
2 tablespoons of milk
1/4 cup of no sugar added peanut butter
In a large bowl mix the oats, salt, white whole-wheat flour, baking soda, baking powder, peanuts and dates. Add to the bowl the egg, date puree, canola oil, vanilla and milk and stir them in well. Beat in the peanut butter until completely blended. Cut small pieces of baking parchment to fit your air fryer basket and drop 1 1/2 – 2 tablespoon portions of the dough onto the parchment, leaving a couple of inches between the dough mounds. With wet hands, flatten out the mounds to about 1/2-inch thick. Air fry the dough at 320 degrees for 10-13 minutes or until golden brown and mostly set. Let the cookies cool on their parchment for at least 10 minutes before removing them.
