These are really good cookies, even though they are low in sugar and really nutritious. The cookies feature toasted hazelnuts, are free of eggs and butter, and are sweetened with just a bit of date puree. With plenty of protein from the nuts, the cookies are less likely than many to cause blood sugar swings, so, when eaten in moderation, the cookies are fine on a diabetic diet or for those who "just want to eat healthy." I like the cookies because they taste good. They are soft, full of hazelnut taste, a bit nubby, and just a tad sweet. The cookies are great with fruit or just with a cup of coffee or tea for a simple, nutritious snack. The recipe makes only eight cookies (they are big ones), so they won't linger too long in your kitchen. I recommend refrigerating the cookies for storage of more than a day or so. The cookies reheat well in the microwave (at 50 percent power) or in the air fryer. Enjoy!
Low Sugar, Toasted Hazelnut Cookies -- Makes 8
1/2 cup of oat flour (grind regular or quick oats in a food processor)
1/3 cup of ground, toasted hazelnuts
1 tablespoon of milled flax seeds
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/8 teaspoon of salt
1/2 teaspoon of cinnamon
3 tablespoons of canola oil
1/4 cup of milk
1/2 teaspoon of lemon juice
1 teaspoon of vanilla
1/4 cup of date puree (barely cover pitted dates with very hot water, let cool, and mash)
1/2 cup of coarsely chopped toasted hazelnuts
3 - 4 pitted dates, chopped (about 1/4 cup)
Extra hazelnuts to garnish
In a large bowl mix together well the oat flour, ground hazelnuts, milled flax seeds, baking powder, baking soda, salt, canola oil, milk, lemon juice, vanilla, and date puree. Stir in the toasted hazelnuts and chopped dates. Let the mixture sit for at least 30 minutes (it will thicken up) and stir it again well.
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop eight mounds of dough (about 2 tablespoons each) onto the parchment, leaving a couple of inches between the dough mounds. Flatten out the mounds to about 1/2-inch thick. Put a hazelnut or two on the center of each unbaked cookie. Air fry the cookies at 320 degrees for about 10 minutes or until set and golden brown. Let the cookies sit on their parchment for about five minutes before removing them to cool completely.
Oven: Preheat the oven to 350 degrees. Line a baking sheet with baking parchment. Drop eight mounds of dough (about 2 tablespoons each) onto the parchment, leaving a couple of inches between the dough mounds. Flatten out the mounds to about 1/2-inch thick. Put a hazelnut or two on the center of each unbaked cookie. Bake the cookies for about 15 minutes or until set and golden brown. Let the cookies sit on their parchment for about five minutes before removing them to cool completely.
