These cookies are quite good--moist and full of flavor--even though they are low in sugar and contain no artificial sweeteners. The cookies also taste like chocolate chip cookies, not some strange trail mix/banana creation. The secret ingredient is date puree, which you make by soaking dates in enough hot water to just cover them, letting the dates stand until just warm, and then processing them in a food processor or mashing the date/water mixture well with a fork. The date puree gives the cookies a sweetness akin to brown sugar as well as beneficial fiber, vitamins, and minerals. Olive oil replaces butter in the cookies, and plenty of whole grains--white whole wheat flour and oats--give the cookies nice flavor and texture. I usually add walnuts to the cookies, which I think help balance the sweetness of the chocolate (they also increase the protein content of the cookies), but you can leave them out or substitute pecans or almonds, if you'd like. The cookies have a nicer texture if you refrigerate the dough overnight, but you can bake the dough immediately if you're in a hurry. No, the cookies aren't "toll house" cookies with lots of sugar and butter, but they are good, and they will help you enjoy a treat while still keeping your sugar and saturated fat consumption in check. Enjoy!
Low Sugar, Healthy, Diabetic Friendly Chocolate Chip Cookies -- Makes 15+
5 tablespoons of olive oil
1/4 cup of plain Greek yogurt (fat free is fine)
2/3 cup of date puree
1 large egg
1 teaspoon of vanilla
3/4 cup of white whole-wheat flour
3/4 cup of oats (either quick or regular oats will work)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/4 teaspoon of baking powder
1/2 cup of walnuts
1/2 - 2/3 cup of dark chocolate chips
In a large bowl whisk together the olive oil, Greek yogurt, date puree, egg, and vanilla. Add to the bowl the flour, oats, baking soda, salt, and baking powder and stir them into the wet mixture until blended. Fold in the walnuts and dark chocolate chips. Cover the dough and refrigerate it overnight if possible. When you're ready to bake:
For the Air Fryer: Cut pieces of baking parchment to fit your air fryer basket. Drop 1 1/2 tablespoon scoops of dough onto the parchment and flatten the dough to about 1/2-inch thick. Leave at least an inch between the dough mounds. Air fry the cookies at 320 degrees for about 10 minutes or until just set and golden.
For the Oven: Line baking sheets with baking parchment and drop 1 1/2 tablespoon scoops of dough onto the baking sheets, leaving a couple of inches between the dough mounds. Flatten out the mounds until they are about 1/2-inch thick. Preheat the oven to 350 degrees and bake the cookies for 13-16 minutes or until just set and golden. Let the cookies cool on the baking sheets for a few minutes before removing them to cool completely.
