With Christmas approaching, I wanted to make something sweet to propose here on my blog, and in the end, I prepared these sugar-free cocoa cookies that can be baked in an air fryer, but the story of this recipe wasn’t straightforward.
To be honest, a while ago, I made some chocolate bars with dried fruits that were very good, and I intended to remake them to take photos. Then I thought: can’t the same dough, rolled out thinner, make some nutritious cookies that are also good for breakfast when you’re on a diet? Well, even if you’re not on a diet, they’re still good…
Well, not only did they turn out great, but the truth is you can also assemble the whole dough and make no-bake treats, like truffles, because this dough is delicious even raw. In fact, I almost ate it before turning it into cookies!
Okay, I’m digressing, I’ll show you how to make them. But if you’re looking for some other light cookies, here are some ideas below:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 34 cookies
- Cooking methods: Oven, Air Fryer
- Cuisine: Healthy
- Seasonality: All seasons, Christmas
Ingredients
- 1 3/4 cups whole rolled oats (or buckwheat flakes)
- 2/3 cup pitted dates (about 4 if using Medjool dates)
- 2 tbsps peanut butter (or other 100% nut butter)
- 1/4 cup almonds
- 1/2 cup raisins
- 2 bananas (ripe)
- 6 tbsps unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1 pinch baking soda
- Total Points = 48 WW points
- Points per 1 cookie = 1.4 WW points
- Points per 2 cookies = 3 WW points
- Points per 4 cookies = 5.5 WW points
- Points per 5 cookies = 7 WW points
Tools
- Cutting Board
- Knife
- Bowl
- Hand Blender
- Parchment Paper
- Rolling Pin
- Cookie Cutters
- Tray
- Mat
- Air Fryer
- Cooling Rack
Steps
Put all the ingredients except raisins and almonds in a bowl. If you are using a blender, you can put everything in its jug.
Blend well until you get a creamy mixture.
Separately, finely chop the almonds.
Add almonds and raisins to the mixture and start mixing.
From this point on, it takes arm work because the dough is very dense. But keep at it: I ended up mixing by hand just like making meatballs. Then leave the dough in the fridge for about half an hour.
Take the dough and place it on a sheet of parchment paper or silicone as I did and start flattening the dough with your hands.
Then put another sheet of parchment paper on top and roll it out with a rolling pin.
You need to flatten the dough until it’s about a quarter-inch thick.
Now have fun with the cookie cutters: I suggest placing the cutter on the dough and then pressing it down with the rolling pin to make sure it goes all the way through.
As you prepare the cookies, place them on parchment paper.
Then put them directly in the basket of the air fryer, about a dozen at a time, and cook them at 320°F for 10 minutes. I haven’t tried baking them in the oven, but I think 350°F for 15 minutes would work.
Lift the cookies (if they’re a bit soft, don’t worry because they will harden after a few minutes) and let them cool on a cooling rack. Repeat until you’ve used up all the dough.
Finally, the cocoa cookies are ready to be served… what a delightful aroma in the kitchen!
Here’s a photo of my breakfast from the next day. My blueberries are always there, along with my latte. I stayed full until lunch!
I found them delicious. The Dutchman, who doesn’t like all the sweets I make with bananas because he hates them, tried them and said: I don’t know, I don’t like them too much. And then he ate 3 more one after the other…
For me, they are amazing, they stay crunchy and fill you up, and then they have an intense chocolate flavor that lingers in your mouth for a long time. And, of course, I wanted to make the Christmas version which took time, but if you just roll out the dough and cut it into squares, it goes much faster!
Well, try them too, I’m curious to know if you liked them!
Enjoy!
by Giovanna Buono
Storage
These cookies keep for 4 days in a container and remain fairly crunchy. But the great thing is that you can freeze them for several months, take them out in the evening, and they will be ready for breakfast in the morning.
FAQ (Questions and Answers)
I’m gluten intolerant, how can I adapt this recipe?
The only ingredient that might have gluten is the oat flakes: you can use certified gluten-free oats or alternatively use buckwheat or quinoa flakes.
