Dishing Up the Dirt

Banana + Date Oatmeal Cookies

If you’re a fan of banana bread than you’ll adore these cookies. The addition of dates, oats and almond flour make these puppies flavorful and nutrient dense. They are great portable snacks and we’ve been bringing a bag of them into the greenhouse so we can munch away whenever hunger strikes while we’re busy seeding.

Taylor’s insisted that I make a double batch next time so he doesn’t feel quite as bad about eating 5 at a time. I’m definitely on it since I’ve been wolfing these down by the handful as well. They are a simple treat and are great dunked into hot coffee early in the morning or simply on their own as a mid afternoon snack. I hope you all love these as much as we do. Happy snacking.

Banana + Date Oatmeal Cookies

Prep Time: 10 minutes    Cook Time: 15 minutes    Serves: about 18-20 cookies

  • 1 cup mashed ripe banana
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats (GF if necessary)
  • 1/2 cup almond flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dates, roughly chopped

Preparation

  1. Preheat the oven to 350F.
  2. Combine the mashed banana, coconut oil, maple syrup and vanilla in a large bowl. Stir well.
  3. Add all of the dry ingredients to the wet ingredients and mix until well combined. Taste test batter and adjust spices if need be.
  4. Using a Tablespoon size cookie scoop drop small rounded balls of dough onto a parchment lined baking sheet. Lightly flatten each cookie with the back of the spoon or your fingers.
  5. Bake in the oven until lightly browned on the bottom. About 15 minutes. Cooking times will vary depending on the size of your cookies.
  6. Let cool on a wire rack before enjoying.

Notes

*This recipe is adapted from Eating Clean Recipes. *Use this recipe as a guide and adjust measurements and ingredients as necessary. *Have fun in the kitchen.


Leave a Reply

7 thoughts on “Banana + Date Oatmeal Cookies

  1. Yum! I love cookies for breakfast, so these look perfect!

  2. Lauren C says:

    Oooooo, these look really good! Heading up to the mountains tomorrow for a spring break getaway and these would be excellent to take along 🙂

  3. Gosia says:

    can i replace almond flour with other flour? Rye, oat or buckwheat?

    1. Andrea says:

      Almond flour is really tricky to replace (measurement wise) so I’m not sure how much oat flour would equal the amount of almond flour called for here. Wish I could be more helpful! If you try these and they work with another flour let me know!

    2. Sarah Wildwood says:

      Hazelnut flour would be the most similar (use same proportion)

  4. I love making healthy cookies for snacks! When you use whole grains and minimal sugar like these, they really can be quite healthy (much healthier than some of the packaged snacks that companies market as “healthy”!). I’ve been working on perfecting a Sunbutter and banana cookie and I’ve been eating so many batches of them, so it’ll be nice to make these for a change! 😉

  5. Susan says:

    I agree, a double batch is well worth it the first go around- delicious!

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