How to Make Easy, Fruit-Sweetened, High Protein Peanut Butter Cookies (Diabetic Friendly, No Artificial Sweeteners, No Butter)
- Leigh
- 17 hours ago
- 2 min read
These cookies are good! They are soft, squishy pillows that taste of peanut butter and are lightly sweetened with dates. The cookies are loaded with protein, not just via the peanut butter but in the form of chickpea (besan) flour and extra chopped peanuts. If you're on a diabetic diet or want to "eat healthy," the cookies are a great option (in moderation, of course!). I think the cookies are sweet enough "as is," but if you want extra sweetness, you can add in some dark chocolate chips or even some peanut butter chips, but keep in mind both have sugar in them, so exercise moderation. We like the cookies for dessert with a cup of tea or coffee, and they make a great snack with a glass of milk. Enjoy!
High Protein Peanut Butter Cookies (Diabetic Friendly) -- Makes 12+
1/3 cup of date puree (pour just enough boiling water over pitted dates to cover them,
let them cool, and mash them to a puree)
1/4 cup of canola oil
1 large egg
1 teaspoon of vanilla
1/3 cup of peanut butter (use the no sugar added/only peanuts version)
1/4 cup of milk
1/4 cup of chopped dates
1/4 cup of chopped, dry-roasted, unsalted peanuts
3/4 cup of chickpea (besan) flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of rolled oats (I use old fashioned)
1/4 cup of dark chocolate chips or peanut butter chips, optional
In a large bowl combine the date puree, oil, egg, vanilla, peanut butter, chopped dates, and peanuts and mix them well. Add to the bowl the besan, baking powder, baking soda, salt, oats, and, if you're using them, the chocolate or peanut butter chips. Mix everything well. Cover the bowl and let the mixture sit for at least an hour, then stir it again well.
Air Fryer: Cut small 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 of space between the dough mounds. With damp fingers, flatten the dough to about 1/2-inch thick rounds. Air fry the dough at 300 degrees for about 10 minutes or until the cookies are a deep golden brown. Let the cookies cool on their parchment for at least 5 minutes before trying to remove them.
Oven: Preheat the oven to 325 degrees. Line a baking sheet with baking parchment. Drop 1 1/2 - 2 tablespoon scoops of dough onto the parchment leaving a couple of inches of space between the dough mounds. With damp fingers, flatten the dough to about 1/2-inch thick rounds. Bake the dough for 10-15 minutes or until the cookies are a deep golden brown. Let the cookies cool on their parchment for at least 5 minutes before trying to remove them.
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