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These Vegan Date Banana Oat Power Cookies are naturally sweet, flourless, and easy to make with almond butter, oats, and ripe bananas. Perfect for meal prep, snacks, or healthy treats.
Healthy Vegan Date Banana Oat Power Cookies with Almond Butter and No Added Sugar
Naturally sweet Medjool Almond butter oatmeal cookies with no added sugar.
Why You Will Love and Enjoy Vegan Date Banana Oat Power Cookies
- Naturally sweet from ripe bananas and Medjool dates
- No refined sugar, flour, or dairy
- Easy one-bowl recipe that makes a big batch
Vegan Date Banana Oat Power Cookies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 40 servings depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Baking
- Diet: Vegan
Description
Vegan Date Banana Oat Power Cookies are soft, naturally sweet vegan cookies made with Medjool dates, ripe bananas, almond butter, and rolled oats. A simple flourless cookie recipe perfect for healthy snacks and meal prep baking.
Ingredients
- 1.1 lb – 500 g Medjool dates, pitted
- 2 medium ripe bananas
- 4 Tbsp almond butter
- 1 1/2 cups almond meal, ground from raw almonds
- 2 1/2 cups rolled oats
- 1/4 cup raw pumpkin seeds or other mix-ins like dried fruit, chopped nuts, or dairy-free chocolate chips
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line 2 baking sheets with parchment paper.
- Place the 500 g Medjool dates in a bowl and cover with boiling water.
- Let them soak for 10 minutes. Drain well, then press out as much water as you can with the back of a spoon. This makes them way easier to mash and keeps the dough from getting too wet.
- In a large mixing bowl, mash the soaked 500 g Medjool dates until mostly smooth.
- In a separate bowl, mash the 2 medium ripe bananas with a fork until smooth. Add the mashed bananas to the dates and mix well.
- Stir in 4 Tbsp almond butter and mix until everything is evenly combined and sticky.
- Add 1 1/2 cups almond meal and 2 1/2 cups rolled oats.
- Mix until you get a thick, sticky dough. It should hold together when you press it.
- If it feels too wet, add 1 to 2 Tbsp extra rolled oats. If it feels too dry, add 1 Tbsp almond butter or a tiny splash of water.
- Fold in 1/4 cup raw pumpkin seeds or your mix-in of choice.
- Chill the dough in the fridge for 10 minutes so it firms up and is easier to scoop.
- Scoop about 1 Tbsp, roughly 12.5 ml, of dough for each cookie.
- Roll into balls if you like, then gently press them down with your fingers or the back of a spoon.
- They won’t spread much in the oven, so shape them how you want them to look. Place them close together but not touching.
- Bake at 350⁰F (180⁰C) for 15 to 20 minutes, until the edges are golden brown and the tops feel set and firm to the touch.
- If you prefer, you can even add a chocolate chip as decoration, but it’s optional.
- Let the cookies cool on the baking sheet for at least 10 minutes. They’ll firm up as they cool. Then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for several days. You can also refrigerate them for a firmer texture or freeze them for longer storage.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
These Vegan Date Banana Oat Power Cookies are my go-to when I want something sweet but not loaded with sugar. They’re soft, lightly golden, and honestly hard to stop nibbling.
Vegan Date Banana Oat Power Cookies are soft, chewy, and naturally sweet without flour or refined sugar. They are filling, easy to bake, and perfect for snacks, lunch boxes, or dessert. Every bite is comforting, satisfying, and makes you want to bake them again.
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