Es’s Vegan Cookies


500g medjool dates
2 medium ripe bananas
4 Tbsps. almond butter
1½ cups almond meal (ground from raw almonds)
2½ cups rolled oats
Optional: ¼+ cup raw pumpkin seeds (or any other dried fruit or nuts, even dairy-free chocolate chips).  I reserved the chocolate for decoration.

Soak dates for 10 minutes in boiling water and drain, by pressing all the water out with a spoon.  This will also help to mash the dates.
Mash bananas with a fork and add to the dates and mix through.
Add almond butter and mix until well combined.
Add the almond meal and rolled oats until you have a nice dough consistency. It will be kind of wet and sticky: it’s fine, not to worry!
Add a ¼+ cup of your mix-in of choice. Chill dough for 10 minutes and preheat oven to 350F.
Scoop out ±12.5ml (1 tbsp) amounts of dough.  You can form balls or merely arrange the blobs on a parchment lined baking sheet. It will not expand so place them closer together, although not touching.
Bake for 15-20 minutes or until golden brown and firm to the touch.
Remove and let cool down in the pan, then transfer to cooling rack.
You can store the leftovers (if you have any left) in an airtight container for several days, or even store it in the fridge or freezer.

I made 42 cookies.

Source: Unknown, from my archive
Modified, prepared, tried and tested by: Es Slabs

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