How to Make Fruit-Sweetened Barley-Pecan-Date Cookies (Diabetic Friendly, No Artificial Sweeteners, No Eggs)

These cookies are good and easy to make. If you are on a diabetic diet or want to "eat healthy," the cookies also are a great option (in moderation, as always!). With plenty of whole grain fiber, protein, and "healthy fats," the cookies are less likely than many other desserts to cause blood sugar spikes. The cookies are only mildly sweet, so you can actually taste the nutty flavor of the barley flour. It's different and good! You can find barley flour on-line or at some Asian grocery stores (where it's often less expensive). The dates contribute little pops of sweetness as well as fiber, vitamins, and minerals. We like the cookies for a simple dessert with a cup of coffee or tea, and they make a great "after school" snack with a glass of milk. Enjoy!

Barley-Pecan-Date Cookies (Diabetic Friendly) -- Makes 12

1/4 cup of milk

1/4 cup of canola oil

1 tablespoon of milled flax seeds

1/2 cup of unsweetened applesauce

1 teaspoon of vanilla

1 cup of barley flour

1/4 teaspoon of baking soda

1/4 teaspoon of baking powder

1/4 teaspoon of salt

1 teaspoon of cinnamon

1/2 cup of chopped pecans

1/2 cup of chopped, pitted dates

In a large bowl whisk together well the milk, canola oil, milled flax seeds, applesauce, and vanilla. Add to the bowl the barley flour, baking soda, baking powder, salt, and cinnamon and, with a spoon, stir them into the wet mixture until combined. Add and stir in the pecans and dates. I usually cover the mixture and let it sit for an hour or so, but it's not critical.

Air Fryer: Cut 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 between the scoops. With damp fingers, flatten the dough until it's about 1/2 - 1-inch thick. Air fry the dough at 320 degrees for about 10 minutes or until the cookies are lightly browned.

Oven: Preheat the oven to 350 degrees. Line a baking sheet with baking parchment. Drop 1 1/2 - 2-tablespoon scoops of dough onto the parchment, leaving at least a couple of inches between the scoops. With damp fingers, flatten the dough until it's about 1/2 - 1-inch thick. Bake the dough for 10-15 minutes or until the cookies are lightly browned.

Let the cookies cool on their parchment for a few minutes before removing them.