Instructions

1. In a food processor or blender, add softened dates and pulse until small bits remain.
2. Add the chopped banana and peanut butter, and process until combined into a creamy, banana-y mixture, scraping down the sides as needed.
3. Add the vanilla, salt, and almond meal and pulse until combined. Add the rolled oats and pulse until a loose dough is formed.
4. Scrape dough into a mixing bowl. Add more almond meal or oats, if the dough is too sticky.
5. Add in chocolate and combine it into the mixture, then chill dough for 10 minutes and preheat oven to 350 degrees F.
6. 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.
7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. Aim to undertake so they’re tender and chewy.
8. Allow to cool for a few minutes and then transfer cookies to a plate or cooling rack. Serve immediately.
9. Store leftovers in an airtight container for several days.