Scale
Ingredients
- 1 cup dates (packed and pitted (soaked in hot water for 10 minutes, then drained))
- 1 medium ripe banana (chopped)
- 4 tablespoons unsweetened creamy peanut butter
- ½ teaspoon vanilla
- ½ teaspoon sea salt
- 1 cup almond meal (ground from raw almonds or coconut flour)
- 1 cup rolled oats
- ½ cup dairy free bittersweet chocolate chips (60% cacao)
Instructions
- In a food processor or blender, add softened dates and pulse until small bits remain.
- Add the chopped banana and peanut butter, and process until combined into a creamy, banana-y mixture, scraping down the sides as needed.
- Add the vanilla, salt, and almond meal and pulse until combined. Add the rolled oats and pulse until a loose dough is formed.
- Scrape dough into a mixing bowl. Add more almond meal or oats, if the dough is too sticky.
- Add in chocolate and combine it into the mixture, then chill dough for 10 minutes and preheat oven to 350 degrees F.
- On a parchment lined baking sheet, scoop out a full tablespoon to form each cookie. And gently pat the dough to form a nicely shaped cookie.
- Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. Aim to undertake so they’re tender and chewy.
- Allow to cool for a few minutes and then transfer cookies to a plate or cooling rack. Serve immediately.
- Store leftovers in an airtight container for several days.
Notes
Adapted from Minimalist Baker