Good and Simple Fruit Sweetened Peanut Butter Cookies (Air Fryer or Oven, Diabetic Friendly, No Butter, No Artificial Sweeteners)
- Leigh
- Oct 3
- 3 min read
These cookies are easy to make in your food processor, and they are soft, moist, and full of peanut flavor. The cookies are sweetened with dates, not refined sugar, and they are full of protein and beneficial fiber. If you're on a diabetic diet or want to "eat healthy," the cookies are a great dessert option. The cookies get a substantial amount of protein from chickpea flour (besan) as well as dry-roasted peanuts. The peanuts grind into peanut butter in the food processor, so you don't need to buy special, expensive peanut butter for the cookies. I sometimes add dark chocolate chips or a small amount of peanut butter chips (which do contain sugar, so add them in moderation) to the cookies, but you can also substitute chopped up dry-roasted peanuts, which will make the cookies more nutritious. We like the cookies for a simple dessert with a cup of tea or coffee, and they also make a great after school snack with a glass of milk. Enjoy!
Simple Fruit Sweetened Peanut Butter Cookies (Diabetic Friendly) -- Makes 8
1/2 cup of pitted dates
1/2 cup of rolled oats (I use old fashioned)
1/4 cup of chickpea flour (besan)
3/4 cup of dry-roasted, unsalted peanuts, divided
1/3 cup of canola oil
1 large egg
1 teaspoon of vanilla
1/4 cup of milk
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of dark chocolate or peanut butter chips, optional (or add more chopped
peanuts)
Add the dates and oats to a large food processor and pulse them together for 30-60 seconds or until the oats are ground to a flour and the dates are chopped into little specks in the oats. Add the besan and 1/2 cup of the peanuts and pulse them into the date/oat mixture. Add the canola oil, egg, vanilla, and milk and pulse them into the dry mixture until combined. Add the baking powder, baking soda, and salt and pulse them into the mixture until completely combined. Add the final 1/4 cup of peanuts and pulse them in just a bit to combine and chop them. Carefully remove the S-blade from the food processor and stir in the chocolate or peanut butter chips by hand, if you'd like to use them or just stir in 1/4 cup more of chopped peanuts, if you'd prefer.
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop 1 1/2-2 tablespoon scoops of the dough onto the parchment, leaving a couple of inches of space between the scoops. With damp fingers, flatten the scoops to about 1/2-inch thick. Air fry the cookies at 310 degrees for about 10 minutes or until golden brown and mostly (but not entirely) firm. Let the cookies cool on their parchment for at least five minutes before removing them to cool completely.
Oven: Preheat the oven to 325 degrees. Line a baking sheet with baking parchment. Drop 1 1/2-2 tablespoon scoops of the dough onto the parchment, leaving a couple of inches of space between the scoops. With damp fingers, flatten the scoops to about 1/2-inch thick. Bake the cookies for 10-15 minutes or until golden brown and mostly (but not entirely) firm. Let the cookies cool on their parchment for at least five minutes before removing them to cool completely.
