- 1 cup Dates, packed (soaked for 10 minutes in warm water and then drained)
- 1 medium ripe banana
- 2 Tbsp all natural, salted almond butter or peanut butter
- 3/4 cup almond meal (ground from raw almonds)
- 3/4 cup gluten free rolled oats
- Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts
- Add dates to a food processor and pulse until small bits remain.
- Add banana and almond butter and mix again until combined, scraping down the sides as needed.
- Add the almond meal and rolled oats and pulse until loose dough is formed. It will be kind of wet and sticky.
- Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few table spoon of almond meal and/or oats and stir.
- At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F.
- Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching).
- Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist.
- Remove and let set for a few minutes on the pan, and then carefully transfer to a plate or cooling rack to cool. Serve immediately.
- Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.
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