Choco-Banana Date Oatmeal Cookies

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These are the first cookies I gave my first-born daughter (the babies have yet to discover this food group!), and are pretty much the only ones I give her still because they have no added sugar (apart from the chocolate chips), are loaded with healthy ingredients, AND are delicious.  Add to that the fact that they are simple to make and require no cookie cutters or any effort with the presentation — you just plop spoon fulls of the batter on parchment paper and put them in the oven — and you’ve got yourself a winning dessert.  

I found this recipe on www.foodfitnessfreshair.com, a great food blog with unique recipes and many vegan options.  The author got the recipe from www.ohsheglows.com, which is another one of my favorites, and is 100% vegan.  I usually change at least one thing to recipes I find, but I didn’t alter a thing here – there is no need to!  If you are in the mood for a more decadent dessert, you could double the amount of chocolate chips, or if you want something on the lighter side, replace the chocolate chips with raisins.

INGREDIENTS:

  • 2 large ripe bananas, peeled
  • 1/2 cup packed pitted Medjool dates*
  • 1/4 cup virgin coconut oil
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 + 1/8 tsp fine grain sea salt
  • 2 cups rolled oats, divided (use gluten free if you like)
  • 3-4 tbsp chocolate chips  (non-dairy to make these 100% vegan)

DIRECTIONS:

  1. Preheat oven to 350° and line a large baking sheet with parchment paper.
  2. Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth, for about a minute.
  3. Add cinnamon, baking powder, and salt and process again until combined.
  4. Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
  5. Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1/2 cup rolled oats and the chocolate chips.
  6. Spoon a large portion of dough (about 3-4 tablespoons or so for each) onto the parchment. Do not press down on the dough to flatten – simply leave it in a mound on the baking sheet.
  7. Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
  8. Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.

TIPS:

Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe.

 

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