How to Make Easy, Fruit-Sweetened Chocolate Brownie Cookies That a Diabetic Can Eat (No Artificial Sweeteners)
- Leigh
- Jul 9
- 2 min read
These simple-to-make cookies are good and good for you. They are deep, dark, and chocolatey, and they are studded with chopped nuts and dark chocolate morsels. Rather than relying on weird artificial sweeteners (some of which, like sugar alcohols, have been linked in research studies to heart attacks and strokes), the cookies get their sweetness primarily from dried dates (see https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-bakc-on-sugar for how to make date puree and why you should). Yes, the chocolate chips have sugar in them, but if you use the dark chips, the amount is limited. The cookies also have a significant amount of fiber and protein in them, so they are less likely than some desserts to cause blood sugar spikes (when eaten in moderation, as always). The recipe makes about 12 large cookies, and you can make the cookies in the air fryer or oven. We like the cookies for a treat with coffee or tea, and they also make great "kid snacks" with glass of milk. Enjoy!
Fruit-Sweetened Chocolate Brownie Cookies (Diabetic Friendly) -- Makes 12
1/2 cup of date puree (barely cover pitted dates with boiling water, let them cool, and
mash or process the dates with any remaining water)
1 large egg
1/2 teaspoon of vanilla
1/3 cup of canola oil
3 tablespoons of baking cocoa
1/2 cup of oat flour
1/4 cup of almond flour
1/4 cup of white whole-wheat flour
1/8 teaspoon of salt
1/2 teaspoon of baking soda
1/2 cup of chopped nuts (walnuts, pecans, almonds, etc.)
1/2 cup of dark chocolate morsels (aim for a chocolate content of 70 percent or higher)
In a large bowl mix together well the date puree, egg, vanilla, oil, and baking cocoa. Add to the bowl the oat flour, almond flour, white whole-wheat flour, salt, and baking soda and mix them into the wet ingredients until blended. Stir in the nuts and chocolate morsels until blended. At this point, I usually let the batter stand for at least 30 minutes, if possible, but you can make the cookies immediately, if you prefer.
Air fryer: Cut pieces of baking parchment to fit your air fryer basket. Drop 1 1/2 - 2 tablespoon scoops of dough onto the parchment, leaving a couple of inches between the dough scoops. With damp fingers, flatten out the dough mounds until they are about 1/2-inch thick. Air fry the dough at 310 degrees for about 8 minutes or until the cookies are just barely set. Let the cookies cool on their parchment for 5-10 minutes before removing them to cool completely.
Oven: Preheat the oven to 325 degrees. Line baking sheets with baking parchment. Drop 1 1/2 - 2 tablespoon scoops of dough onto the parchment, leaving at least a couple of inches between the dough scoops. With damp fingers, flatten out the dough mounds until they are about 1/2-inch thick. Bake the cookies for 10-12 minutes or until they are just barely set. Let the cookies cool on their parchment for 5-10 minutes before removing them to cool completely.
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