I usually doubt recipes that lack sugar, lack butter, and lack eggs. I also doubt recipes that lack chocolate. Maybe, I have trust issues. Recipes that claim to be cookies but lack all of the ingredients the make cookies wonderful can’t be good. They just can’t. I’ll say it once more for emphasis. Cookies without sugar, eggs, and butter can’t be good.
Or can they?
Yes, yes they can. These are scrumptious. I would know because I ate a whole batch just now. Sweetened naturally with bananas and dates…. Slightly nutty from baked oats and almonds (which are nuts, duh!)…. Subtly coconut-esque from the coconut and coconut oil… Totally delicious against the odds.
I suppose you could eat these as dessert cookies, but why finish the day with a cookie when you could start the day with a cookie? Yeah, that’s what I thought. Move over, Tony the Tiger. These are grrrrrrrrr-eaattt!
1C old-fashioned oats
1/4C almond meal
1T ground flaxseeds
1T wheat bran (optional)
1/2C unsweetened coconut flakes
1/2C medjool dates, pitted and roughly chopped (~5 dates depending on size)
1 large ripe banana, mashed
1/4C coconut oil
1/2tsp vanilla extract
Preheat oven to 350. Line a baking sheet with parchment paper.
In a bowl, combine oats, almond meal, ground flaxseeds, wheat bran, salt, coconut flakes and dried dates. Stir to combine. Be sure you don’t have a clump of dates.
In a different bowl, combine banana, coconut oil, and vanilla extract. You may want to heat coconut oil if yours is solid to ensure an even mixture. Combine wet and dry ingredients. Stir until well combined. Allow mixture to sit for 10 minutes. If your mixture seems too dry, add a little extra coconut oil.
Drop heaping tablespoons of mixture onto baking sheet. Mold into a circular shape and press down until they are 1/4″ thick.
Bake at 350 for 15 minutes, until edges are browned. Allow to cool for a few minutes on the baking sheet. Transfer to a wire rack to cool.
These can easily be made gluten-free if you buy gluten-free oats.