Vegan Date Banana Oat Power Cookies |

Name: Vegan Date Banana Oat Power Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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

Units Scale

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

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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