Yes, these cookies taste good, and they don't include artificial sweeteners, refined sugar, or wheat flour. The cookies are incredibly nutritious as well as delicious. They are sweetened with mashed bananas, and they have plenty of fiber and protein in them, which will lessen the likelihood of a glucose spike for diabetics. The cookies come out of the air fryer with slightly crispy edges and soft and just a little squishy on the insides. They aren't very sweet, but they do have a strong peanut taste, thanks to peanut butter and chopped roasted peanuts in the dough. If you're desperate for more sweetness, I recommend adding a tablespoon of date puree or maple syrup to the dough, rather than the artificial sweetener stuff or stevia, which can leave a weird aftertaste (well, I think so). I think the cookies are sweet enough "as is," and I like them with a glass of milk or cup of tea or coffee. The cookies also make a nice treat with fresh fruit. Because the cookies are nutritious, you can also grab one for breakfast if you're in a hurry and need to bolt out the door. Enjoy!
Low Sugar, Diabetic Friendly Peanut Butter and Banana Cookies -- Makes 8+
1/4 cup of water
1 tablespoon of milled flax seeds (flax seed meal)
2 tablespoons of canola oil
2 mashed bananas (the riper, the better)
1 teaspoon of lemon juice
1/3 cup of peanut butter (without sugar in it, preferably)
1/4 cup of coconut flour
1/4 cup of quick oats
1/8 teaspoon of salt
1 teaspoon of baking soda
1/4 cup of chopped, roasted, unsalted peanuts
In a large bowl mix together the water and flax seeds. Add the oil, the bananas, the lemon juice, and peanut butter and mix them in well. Stir in the coconut flour, the oats, salt, and baking soda until completely blended. Fold in the peanuts. Set the mixture aside for 10-15 minutes. This will help the flax seeds, coconut flour, and oats absorb some of the moisture. Cut pieces of baking parchment to fit your air fryer basket. Drop 1 1/2-2 tablespoon portions of dough onto the prepared parchment, leaving a couple of inches of space between the dough portions. With damp fingers, flatten out the dough to about 1/2-inch thick (you can also shape the dough into rounds, if you'd like). Air fry the dough at 300 degrees for 10-12 minutes or until mostly set and a deep, golden brown. Let the cookies stand on their parchment to cool for a few minutes before removing the cookies to cool completely (or eating them). You can make a few cookies, wrap the dough well, and refrigerate the dough to make more cookies later in the week, if you'd like. Store the cooked cookies in a cool place (like the refrigerator). The cookies reheat well in the air fryer or microwave (microwave a cookie for 10-15 seconds on 50 percent power).
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