How to Make Fruit-Sweetened Blueberry, Almond, and Oat Cookies (Diabetic Friendly, No Artificial Sweeteners)

These cookies are easy to make in the food processor, and you can air fry a batch in about 10 minutes. The cookies are soft, a bit chewy, a little nubby from the almonds, and lightly sweetened with dates and dried blueberries. They're good! The cookies also are nutritious, with lots of fiber, vitamins, and protein. If you're diabetic or want to "eat healthy," the cookies are a great option. We like the cookies as a simple snack with a cup of coffee or tea, and the cookies also make a nice after-school treat with a glass of milk. Enjoy!

How to Make Fruit-Sweetened Blueberry, Almond, and Oat Cookies (Diabetic Friendly, No Artificial Sweeteners)

Blueberry, Almond, and Oat Cookies (Diabetic Friendly) -- Makes 16 Cookies

1 cup of rolled oats (I usually use old fashioned)

1 cup of pitted dates

1 cup of toasted almonds

1/2 cup of white whole-wheat flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of cinnamon

1 large egg

1/2 cup of canola oil

1 teaspoon of vanilla

1/2 teaspoon of butter extract (optional but good)

2 tablespoons of plain Greek yogurt

2 tablespoons of milk

1/2 cup of dried blueberries

Put the oats and dates into the bowl of a large food processor and process them together for a minute or two or until the oats are mostly ground and the dates are little specks in the oat flour. Add the almonds and white whole-wheat flour to the mixture and process them in until ground with the other ingredients. Add the salt, baking soda, baking powder, and cinnamon and pulse them in until combined. Add the egg, canola oil, vanilla, butter extract, Greek yogurt, and milk and pulse them into the dry ingredients until everything comes together in a wet, sticky mass in the processor bowl. Add the blueberries and pulse them in until combined/well distributed in the dough.

Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop 1 1/2 tablespoon scoops of dough onto the parchment, leaving an inch or two between the dough mounds. Flatten the dough mounds to about 1/2-inch thick with damp hands/fingers. Air fry the dough at 300 degrees for 10-12 minutes or until the cookies are golden brown and mostly set (they should still be a tad squishy--they'll firm up later). Let the cookies cool on their parchment for at least 10 minutes before removing them to cool completely.

Oven: Preheat the oven to 325 degrees. Line baking sheets with baking parchment. Drop 1 1/2 tablespoon scoops of dough onto the parchment, leaving an inch or two between the dough mounds. Flatten the dough mounds to about 1/2-inch thick with damp hands/fingers. Bake the dough for about 15 minutes or until the cookies are golden brown and mostly set (they should still be a tad squishy--they'll firm up later). Let the cookies cool on their parchment for at least 10 minutes before removing them to cool completely.

How to Make Fruit-Sweetened Blueberry, Almond, and Oat Cookies (Diabetic Friendly, No Artificial Sweeteners)