These peanut butter cookies are easy to make in your food processor and cook in the air fryer in about 10 minutes. The cookies are just a little sweet, and the flavor of roasted peanuts really comes through. Rather than processed sugar or artificial sweeteners, the cookies get their sweetness from dates, which contribute fiber and nutrients to the cookies besides sweetness. Instead of commercial peanut butter, which usually contains loads of sugar unless you buy the super expensive (and often highly processed) "no sugar added" versions, the recipe relies on dry roasted peanuts. The food processor makes short work of the peanuts and turns them into peanut butter with a low amount of hassle. With plenty of fiber, whole grains, and protein, the cookies (in moderation, of course) are great if you're on a diabetic diet or want to "eat healthy." Although the cookies are far less sweet than many commercial and home-made versions, we really like them for their intense peanut flavor as well as their low impact on blood sugar levels. Enjoy!
Low Sugar Air Fryer Peanut Butter Cookies -- Makes about 12
1 cup of rolled oats (I use old fashioned, but quick probably would work)
1/2 cup of pitted dates
1 cup of dry roasted, unsalted peanuts
4 tablespoons (1/4 cup) of canola oil
1 large egg
1 teaspoon of vanilla
1/4 cup of milk
1/4 cup of white whole-wheat flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder
1/2 teaspoon of baking soda
Put the oats and dates in your food processor bowl (with the S-blade) and grind/process them together until the dates are tiny pieces in the floury oats. Add the dry roasted peanuts and process them in with the oat/date mixture until completely blended. Add the oil, egg, vanilla, and milk and pulse them into the mixture. Add the white whole-wheat flour, salt, baking powder, and baking soda and pulse them into the mixture until the dough mostly pulls away from the sides of the bowl and makes a sort of wet ball. Cut small pieces of baking parchment to fit your air fryer basket. Drop 12 mounds of dough onto the prepared parchment, spacing the dough a couple of inches apart and using 1 1/2 - 2 tablespoons of dough for each mound. With damp hands, flatten the dough balls out to about 1/2-inch thick rounds. You can use a wet fork to make cross-hatch marks, if you'd like. Air fry the dough at 315 degrees for 10-12 minutes or until the cookies are golden and barely set. Let the cookies cool on their parchment before removing them.
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