These nutty, moist cookies are satisfying, yet not too sweet, and perfect for people with diabetes.
Makes: 16 cookies
2 tablespoons hazelnuts, finely chopped*
2 tablespoons sunflower seeds, finely chopped
1/4 cup dried apricots, finely chopped
1/4 cup pitted dried dates, finely chopped
1 tablespoon light brown sugar
1/2 cup barley flakes**
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2 tablespoons canola oil
4 tablespoons apple juice
- Preheat the oven to 180°C. Mix the chopped hazelnuts, sunflower seeds, apricots, and dates together in a bowl. Add the sugar, barley flakes, flour, and baking soda, and stir to combine.
- Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
- Drop the batter by rounded teaspoonfuls onto a baking sheet coated with cooking spray. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers.
- Bake until golden brown, about 10 minutes. Transfer to a wire rack and cool. These can be kept in an airtight container for up to 4 days.
*You may use unsalted cashew nuts instead of hazelnuts.
**You can substitute oatmeal for the barley flakes.
References: Reader’s Digest (tested by me)