You make the dough for these simple cookies in the food processor, and you can air fry the cookies in about 10 minutes or bake them in 15 minutes in the oven. The cookies are soft, just a little sweet, and taste of nutty rye flour and almonds. Rather than processed sugar or artificial sweeteners, the cookies get their sweetness primarily from pitted dates. If you're on a diabetic diet or want to "eat healthy," these cookies are great. They are loaded with vitamins, minerals, beneficial fiber, and protein. They also taste good. The flavor is different from that in your run-of-the-mill cookies, and you can taste the rye. Little bits of chopped dates provide extra bits of sweetness to the modestly sweet cookies, and cinnamon provides a bit of warmth. The cookies are great for a simple snack, dessert, and, especially, with a cup of coffee or tea. Enjoy!
Low Sugar Date, Nut, and Rye Cookies (Diabetic Friendly) -- Makes 12+
1 cup of rye flour (I use medium rye)
1 cup of pitted dates, divided
2 tablespoons of milled flax seeds
1/4 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of cinnamon
1/3 cup of canola oil
1/3 cup of orange juice
1 large egg
1 teaspoon of vanilla
1/2 cup of milk
1/2 cup of toasted almonds, plus extra whole almonds for the tops of the cookies
Put the rye flour in the bowl of a large food processor fitted with the S-blade. Add 3/4 cup of the dates to the processor bowl and process them with the flour for two or three minutes in pulses or until the dates are mostly ground into the flour and form little bits in the flour. Add the flax seeds, salt, baking soda, baking powder, and cinnamon and pulse them in. Add the oil, orange juice, egg, vanilla, and milk to the processor bowl with the dry ingredients and pulse them in until completely combined. Pulse in the toasted almonds until chopped into small bits. Add the remaining 1/4 cup of dates and pulse them in a few times until chopped.
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop 2 tablespoon scoops of dough onto the parchment, leaving a couple of inches between the dough mounds. With damp hands, flatten out the dough mounds until they are about 1/2-inch thick. Put a whole almond in the middle of each flattened dough mound. Air fry the dough at 320 degrees for 10-12 minutes or until the cookies are lightly browned and set. Let the cookies cool on their parchment for at least five minutes before removing them.
Oven: Preheat the oven to 350 degrees. Line baking sheets with baking parchment. Drop 2 tablespoon scoops of dough onto the parchment, leaving 2-3 inches of space between the dough mounds. With damp hands, flatten out the dough mounds until they are about 1/2-inch thick. Put a whole almond in the middle of each flattened dough mound. Bake the dough for about 15 minutes or until the cookies are lightly browned and set. Let the cookies cool on their parchment for at least five minutes before removing them.
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