Gluten-Free Banana Date Breakfast Cookies
Ingredients
The cookie base
-
1½
cup
rolled oats
-
½
cup
almond flour
-
2
tbsp
ground flax seed
-
2
tsp
ground cinnamon
-
½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
The wet ingredients
-
¼
cup
melted coconut oil
-
½
cup
almond or seed butter
-
1
very ripe, medium-large
banana, mashed
-
¾
cup
Medjool dates, pitted, soaked in warm water
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, almond flour, ground flax seed, ground cinnamon, baking powder, baking soda, and salt.
- In a medium bowl, mix the melted coconut oil, almond butter, and mashed banana.
- After soaking the dates in warm water for about 5 minutes, remove the pits and chop them into small pieces.
- Mix the wet ingredients into the dry ingredients until well combined, then fold in the chopped dates.
- Scoop about 2 tablespoons of dough, roll into a ball, and place on the baking sheet, gently pressing down to flatten.
- Bake for 10-12 minutes until slightly browned, then let cool for 5-10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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