These cookies are loaded with healthy ingredients, and make the perfect snack for school lunches, work lunches or on the go lunches. They are sugar free, nut free, dairy free, soy free, gluten free, and delicious. Seriously!
This recipe uses the natural sugars from bananas and dates, to create a deliciously sweet tasting cookie without the use of any refined or processed sugars.
No need to worry about dryness, or gumminess either. Healthy fats from the sunflower seeds and coconut oil, give these cookies a soft and rich texture that will leave you craving more. These have become a staple in our home - we hope you enjoy them as much as we do!
This recipe uses the natural sugars from bananas and dates, to create a deliciously sweet tasting cookie without the use of any refined or processed sugars.
No need to worry about dryness, or gumminess either. Healthy fats from the sunflower seeds and coconut oil, give these cookies a soft and rich texture that will leave you craving more. These have become a staple in our home - we hope you enjoy them as much as we do!
Ingredients
2 cups gluten free oats, divided
1.5 tsp baking powder
1/2 tsp salt
2 ripe bananas
1/2 cup (packed) pitted medjool dates
1/4 cup coconut oil
1/3 cup sunflower seeds
1 tsp vanilla
2 eggs
optional add-ins..chocolate chips, nuts, dried fruit.
Preheat oven to 350°F.
Process 1.5 cups of the oats into flour, using a high speed blender or food processor. Add the baking powder and salt to the oats and continue to process, just to combine the ingredients.
Empty the oat mixture into a medium bowl.
Add bananas, dates, coconut oil, sunflower seeds and vanilla to the blender or food processor. Blend until smooth. Add eggs one at a time, blending on low speed just to combine.
Add the banana, date mix to the dry oat mix, along with remaining 1/2 of unprocessed oats and stir just to combine. Stir in any optional add-ins if desired!
Line a baking sheet with parchment paper and drop heaping spoonfuls of the dough onto the pan, 1-2 inches apart. Bake for 15 mins, or until golden brown.
Enjoy!
This recipe is loosely adapted from a vegan version called "banana bread muffin tops" by Angela Liddon
2 cups gluten free oats, divided
1.5 tsp baking powder
1/2 tsp salt
2 ripe bananas
1/2 cup (packed) pitted medjool dates
1/4 cup coconut oil
1/3 cup sunflower seeds
1 tsp vanilla
2 eggs
optional add-ins..chocolate chips, nuts, dried fruit.
Preheat oven to 350°F.
Process 1.5 cups of the oats into flour, using a high speed blender or food processor. Add the baking powder and salt to the oats and continue to process, just to combine the ingredients.
Empty the oat mixture into a medium bowl.
Add bananas, dates, coconut oil, sunflower seeds and vanilla to the blender or food processor. Blend until smooth. Add eggs one at a time, blending on low speed just to combine.
Add the banana, date mix to the dry oat mix, along with remaining 1/2 of unprocessed oats and stir just to combine. Stir in any optional add-ins if desired!
Line a baking sheet with parchment paper and drop heaping spoonfuls of the dough onto the pan, 1-2 inches apart. Bake for 15 mins, or until golden brown.
Enjoy!
This recipe is loosely adapted from a vegan version called "banana bread muffin tops" by Angela Liddon
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