How to Make Easy, Fruit-Sweetened Banana Coconut Cookies That Actually Taste Good (Diabetic Friendly, No Artificial Sweeteners)

These cookies are a great way to use up those squishy bananas on your counter and create a tasty cookie that's actually pretty good for you. The cookies are sweetened with the bananas and with golden raisin puree (soak raisins in boiling water to cover until cool and then puree the mixture in a mini blender--and, yes, you can also use dark raisins). The cookies don't include refined sugar or artificial sweeteners. With whole-grain flours, coconut flour, and cashews, the cookies are rich in fiber and protein. If you're diabetic or want to "eat healthy," the cookies are a good choice (in moderation, of course). We like the cookies as a simple dessert with coffee or tea, and they also make a good after-school snack with a glass of milk. Enjoy!

How to Make Easy, Fruit-Sweetened Banana Coconut Cookies That Actually Taste Good (Diabetic Friendly, No Artificial Sweeteners)

Fruit-Sweetened Banana Coconut Cookies (Diabetic Friendly) -- Makes 12+

1 1/2 cups of mashed bananas (about 3)

1/4 cup of golden raisin puree

1/4 cup of coconut flour

1/4 cup of canola oil

1/2 teaspoon of coconut extract (or use vanilla)

1/3 cup of oat flour (just grind some oats in a blender or food processor)

1/4 cup of white whole-wheat flour

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

1/4 teaspoon of cinnamon

1/4 teaspoon of allspice

1/4 cup of unsweetened coconut

1/2 cup of chopped cashews

In a large bowl mix together the bananas, raisin puree, coconut flour, canola oil, and coconut extract until blended. Stir in the oat flour, white whole-wheat flour, baking powder, salt, cinnamon, allspice, coconut, and cashews until blended.

Air Fryer: Cut pieces of baking parchment to fit your air fryer basket. Drop 1 1/2 tablespoon scoops of dough onto the the parchment, leaving a couple of inches between the scoops. Flatten the dough scoops to about 1/2-1-inch thick using damp fingers. Air fry the dough at 300 degrees for about 15 minutes or until the cookies are a light golden brown.

Oven: Preheat the oven to 325 degrees and line a baking sheet with baking parchment. Drop 1 1/2 tablespoon scoops of dough onto the the parchment, leaving at least a couple of inches between the scoops. Flatten the dough scoops to about 1/2-1-inch thick using damp fingers. Bake the dough for about 15 minutes or until the cookies are a light golden brown.

How to Make Easy, Fruit-Sweetened Banana Coconut Cookies That Actually Taste Good (Diabetic Friendly, No Artificial Sweeteners)