Banana Nut Cookies
Author: 
Recipe type: Cookies
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
 
Deliciously decadent, yet extremely healthy, these little banana nut morsels are perfect for any afternoon pick-me-up, or any time of the day. Pair them with a glass of almond milk, sit back, and relax.
Ingredients
  • ½ c. almond meal
  • ½ c. pecans
  • ½ c. rolled oats
  • 3 tbsp. spelt flour
  • 1 c. dates, pitted
  • 1 large heavily spotted banana
  • 3 tbsp. almond butter
  • ⅓ c. pecans, for garnish
Instructions
  1. Preheat oven to 350F
  2. Spread 1 cup of pecans onto a lined baking sheet, and put in oven for 10-15 minutes. Don't omit this step if you want the best results!
  3. Once pecans are ready, let them cool for a minimum of 10 minutes before using.
  4. In your food processor, add in ½ c. of the roasted pecans and process until it resembles a mealy texture, similar to almond meal. Do not over process or it will become pecan butter (which is great, but not for this recipe).
  5. Add in the rest of the dry ingredients and give it 2-3 short pulses, just to mix them up.
  6. Add in dates, banana, and almond butter. Pulse until ingredients are well-combined. Make sure the banana is incorporated smoothly with no chunks!
  7. Scoop cookie dough 1 heaping tbsp. at a time onto prepared cookie sheet.
  8. Put in oven for 15 minutes, and let cool before transferring onto cooling rack.
  9. Store in an air-tight container
Notes
I used organically grown wet-pack Khadraway dates from the Bautista Family Date Farm. Their dates are hands down, the moistest ooey gooey dates I've ever purchased. Because regular dates from the market is usually dried, soak dates in boiling/hot water for 15-20 minutes before using for a rich and smooth cookie dough.
Their dates are seasonally available on their website: http://7hotdates.com/index.html
Recipe by Radiant Rachels at https://radiantrachels.com/banana-nut-cookies/