How to Make Easy Rhubarb-Date Cookies (Diabetic Friendly, No Artificial Sweeteners)

These simple cookies are easy to make and sweetened primarily with fruit, not refined sugar or artificial sweeteners. The cookies get their sweetness from dates, though, if you choose, you can add a small amount of dark or white chocolate chips (which do have sugar in them) to the batter for extra sweetness and a bit of creaminess. Oats provide fiber and texture to the cookies. A little almond flour gives them extra protein. With their sweet-tart flavor, the cookies make a great dessert or snack if you're diabetic or want to "eat healthy." The cookies also make a nice, not too sugary treat for kids with a glass of milk. Enjoy!

Easy Rhubarb-Date Cookies -- Makes 12

1 cup of chopped dates

1 cup of chopped rhubarb

3/4 cup of quick oats (you can use "old fashioned," too)

1/2 cup of almond flour

1/4 cup of white whole-wheat flour

1/3 cup of canola oil

1 large egg

2 tablespoons of milk

1 teaspoon of vanilla

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/4 teaspoon of salt

1/2 teaspoon of cinnamon

1/4 cup of dark or white chocolate chips or white baking chips (optional)

Put the dates and rhubarb into a large bowl or measuring container with enough water to barely cover them. Microwave them for 5-6 minutes on high. Stir/mash the dates/rhubarb to help break the down. Add the oats, almond flour, white whole-wheat flour, and oil to the dates/rhubarb and mix everything well. Add the egg, milk, and vanilla and mix them in. Add the baking soda, baking powder, salt, and cinnamon and stir them in until combined. Fold in the chips, if you're using them.

Air Fryer: Cut pieces of parchment to fit your air fryer basket and drop scoops of dough (about 1 1/2-2 tablespoons) onto the parchment, leaving a couple of inches between the dough mounds. Flatten the dough mounds out to about 1/2-inch thick. Air fry the dough at 320 degrees for about 10 minutes or until the cookies are golden brown.

Oven: Preheat the oven to 350 degrees. Line baking sheets with parchment paper and drop scoops of dough (about 1 1/2-2 tablespoons) onto the parchment, leaving at least a couple of inches between the dough mounds. Flatten the dough mounds out to about 1/2-inch thick. Bake the dough for about 15 minutes or until the cookies are golden brown.

Let the cookies cool on their parchment for a few minutes before removing them to cool completely. Store the cookies in the refrigerator.