1 cup dates, soaked for 10 minutes in warm water then drained
1 medium banana
2 tbsp almond butter
3/4 cup almond meal
3/4 cup gluten free oats
Add dates to a food processor and pulse until small bits remain. Add banana and almond butter and mix again until combined, scraping down the sides as needed. Next add the almond meal and rolled oats and pulse until a loose dough is formed. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching). Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.
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