KISS Banana and Date Breakfast Cookies
Servings: 18 cookies
Ingredients
- 1 1/2 cup rolled oats
- 1/2 cup almond flour
- 2 tbsp ground flax seed
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/2 cup almond or seed butter (I used 88 Acres Gingerbread Sunflower Seed Butter)
- 1 very ripe, medium-large banana, mashed
- 3/4 cup or about 8 Medjool dates, pitted, soaked in warm water
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a large-sized bowl combine oats, almond flour, flax, cinnamon, baking powder and baking soda, and salt.
- In a medium bowl, mix coconut oil, almond butter and mashed banana.
- After dates have soaked in warm water for about 5 minutes, remove the pit and chop into small pieces.
- Mix liquid mixture into dry mixture until ingredients are well mixed. Fold in dates.
- Scoop about 2 Tbsp of dough, round in to a ball and place on baking sheet. Gently press down until slightly flattened (cookies won’t spread while cooking).
- Bake for 10-12 minutes until slightly browned. Remove from oven and let cool 5-10 minutes before transferring to baking sheet.