These cookies are:
Naturally sweetened with dates and banana
Full of fiber, healthy fats, and whole grains
Freezer-friendly & great for on-the-go breakfasts
Ingredients (makes about 12–14 cookies):
1 cup pitted Medjool dates (about 10–12 large)
1 ripe banana (mashed)
1/4 cup coconut oil or unsalted butter, melted
1 teaspoon vanilla extract
1 large egg (or flax egg*)
1 1/2 cups old-fashioned rolled oats
1/2 cup whole wheat flour (or almond flour for GF)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
Optional: 1/4 cup dark chocolate chips or raisins
Flax egg: mix 1 tablespoon ground flaxseed with 2.5 tablespoons water; let sit 5–10 mins to thicken.
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Soften the dates:
If dates are dry, soak in warm water for 5–10 minutes, then drain well.
Blend wet base:
In a food processor, blend dates, banana, and melted coconut oil until smooth.
Add vanilla and egg (or flax egg) and pulse to combine.
Mix dry ingredients:
In a separate bowl, stir together oats, flour, baking soda, cinnamon, and salt.
Combine & fold in:
Stir the wet mixture into the dry until combined.
Fold in chopped walnuts and optional add-ins (chocolate chips, raisins).
Scoop & bake:
Scoop dough by rounded tablespoons onto the prepared baking sheet.
Flatten slightly with damp fingers (they won’t spread much).
Bake for 10–12 minutes, until edges are golden and centers are set.
Cool:
Let cool on the pan for 5 minutes before transferring to a wire rack.
🧊 Storage:
Store in an airtight container at room temp for 2–3 days, in the fridge for up to 1 week.
Freeze for up to 3 months — thaw overnight or warm in the toaster oven.