With Christmas approaching, I wanted to make something sweet to feature on my blog, and I ended up making these sugar-free cocoa cookies that can be baked in an air fryer. However, the story of this recipe wasn’t straightforward.
To be honest, some time ago I made chocolate bars with dried fruits that were really good, and I intended to remake them to take photos. Then, I thought: couldn’t I make nutritious cookies with the same dough rolled out thinner, perfect for breakfast even when you’re on a diet? Well, even if you’re not on a diet, they’re still great…
Well, not only did they turn out great, but you can also assemble the entire dough into no-bake treats, like truffles, because this dough is delicious even raw. In fact, I almost ate it all before turning it into cookies!
Okay, I’m getting off track, let me show you how to make them. But if you’re looking for more light cookies, here are some ideas below:
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 34 cookies
- Cooking methods: Oven, Air Frying
- Cuisine: Healthy
- Seasonality: All Seasons, Christmas
Ingredients
- 7.75 oz whole grain rolled oats (or buckwheat)
- 2.65 oz pitted dates (about 4 if using Medjool dates)
- 1 oz peanut butter (or another 100% nut butter)
- 1.05 oz almonds
- 2.1 oz raisins
- 2 bananas (ripe)
- 1.4 oz 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 for Sweets
Steps
Place all the ingredients except raisins and almonds in a bowl. If you’re using a blender, you can put everything in its container.
Blend well until you achieve a creamy dough.
Separately, finely chop the almonds.
Add almonds and raisins to the dough and begin to mix.
From this point on, you need to use your arms because the dough is very dense. But keep at it: I ended up mixing by hand just like with meatballs. Then, leave the dough in the fridge for about half an hour.
Take out 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 place another sheet of parchment paper on top and roll over it with a rolling pin.
You need to flatten the dough until it’s about a quarter of an inch thick.
Now it’s time to have fun with the cookie cutters: I suggest placing the cutter on the dough and then pressing it with the rolling pin to ensure it goes all the way through.
As you prepare the cookies, place them on the parchment paper.
Then place them directly in the air fryer basket, about ten 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 should work.
Lift the cookies (if they’re a bit soft, don’t worry because they will harden after a few minutes) and place them on a cooling rack. Repeat until the dough is used up.
And finally, the cocoa cookies are ready to be served… what a delightful aroma in the kitchen!
Here’s a picture of my breakfast the next day. My blueberries are never missing, nor is my latte. I stayed full until lunch!
I found them delicious. The Dutchman, who doesn’t like all the desserts I make with bananas because he hates them, tried them and said: I don’t know, I don’t like them too much. Then he ate 3 more, one after another…
For me, they are fantastic, they remain crunchy and very filling, and they have a strong chocolate flavor that lingers for a long time. Of course, I wanted to make the Christmas version, which took longer, but if you just roll out the dough and cut it into squares, it’s quicker!
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 stay fairly crunchy. The nice thing is, you can freeze them for several months, take them out the night before, and have them ready for breakfast in the morning.
FAQ
I’m gluten intolerant, how can I adapt this recipe?
The only ingredient that might contain gluten is the oats: you can get gluten-free certified ones or alternatively use buckwheat or quinoa flakes.
