Banana Oatmeal Cookies
Keep a batch of the dough balls in the freezer and thaw the night before you plan to cook them. That way you can enjoy them fresh and warm - no better way to eat a cookie, even when it's of the breakfast variety.
Servings: 35 cookies
Ingredients
- 2 cups hazelnut flour or almond flour 224g
- 2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon cinnamon
- 2 cups old fashioned oats 192g (I love Bob's Red Mill Extra Thick)
- 1/2 cup unsweetened flaked coconut 30g
- 1 cup walnuts coarsely chopped, 125g
- 1 cup pitted dates
- 3 ripe bananas
- 1 teaspoon vinegar
- ¼ cup coconut oil
- 3 large eggs
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together hazelnut flour, baking soda, salt and cinnamon. Stir in oats, coconut and walnuts until evenly distributed.
- Add dates, bananas, vinegar, and coconut oil to the bowl of a food processor and process until smooth. Add eggs and process just until combined.
- Pour date mixture over hazelnut flour mixture and stir until combined and no pockets of dry ingredients remain.
- Scoop batter out in scant 1/4-cupfuls and place on prepared baking sheet about 2-inches apart. Flatten batter balls to 1/2-inch thick disks with the bottom of a glass or mug.
- Bake for 15 to 18 minutes or cookie tops are set. Transfer to a wire rack to cool. Enjoy warm or cold.
Nutrition
Calories: 123kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 135mg | Potassium: 107mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 0.9mg | Calcium: 26mg | Iron: 0.7mg
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