How to Make Easy, Fruit Sweetened Date and Apple Cookies (Diabetic Friendly, No Artificial Sweeteners, No Eggs)
- Leigh
- Jun 7
- 2 min read
These cookies are good and simple! They are soft, chewy, and loaded with good things. The cookies get their sweetness primarily from chopped apples and dates, and, in moderation (of course!), the cookies are great if you're on a diabetic diet or want to "eat healthy." The cookies are full of fiber, and they also have a good amount of protein in them, thanks in large part to chickpea (besan) flour and chopped walnuts. I use a little apple pie spice in the cookies for extra flavor, but you can substitute a mixture of cinnamon, allspice, and nutmeg, if you like. We like the cookies for an easy dessert or snack with a cup of coffee or tea. The cookies also make a great after school snack with a glass of milk. Enjoy!
Date and Apple Cookies (Diabetic Friendly) -- Makes 16-18
2 cups of finely or small chopped, peeled apple (use whatever you have on hand)
1 cup of chopped, pitted dates
1/3 cup of canola oil
2 tablespoons of milled flax seeds
1/2 cup of milk
1/4 teaspoon of butter extract
1 teaspoon of vanilla
1/2 cup of chickpea (besan) flour
1/2 cup of oat flour (just grind regular oats in a blender or food processor)
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 teaspoon of apple pie spice
1/2 cup of chopped walnuts
1/2 cup of oats (I use old fashioned)
In a large bowl mix together well the apple, dates, oil, milled flax seeds, milk, and extracts. Add to the bowl the chickpea (besan) flour, oat flour, baking soda, baking powder, salt, and apple pie spice and mix them in until thoroughly blended. Stir in the walnuts and oats. Let the mixture sit for at least half an hour, then stir it again.
Air Fryer: Cut pieces of baking parchment to fit your air fryer basket. Drop 2 tablespoon scoops onto the parchment, leaving a couple of inches between the scoops. With damp fingers, flatten out the dough scoops until they are about 1/2-inch thick. Air fry the dough at 300 degrees for 10-13 minutes. Let the cookies cool on their parchment for a few minutes before trying to remove them.
Oven: Preheat the oven to 325 degrees and line baking sheets with baking parchment. Drop 2 tablespoon scoops of dough onto the parchment, leaving at least a couple of inches between the scoops. With damp fingers, flatten out the dough scoops until they are about 1/2-inch thick. Bake the dough for 10-15 minutes. Let the cookies cool on their parchment for a few minutes before trying to remove them.
Store uneaten cookies in the refrigerator.
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