Oatmeal Date Cookies

• Vegan
• Gluten free

• Produce

  • 2 Bananas, ripe
  • 5 Medjool dates, large pitted

• Breakfast Foods

  • 2 cups Rolled oats, gluten free

• Baking & Spices

  • 1 Dash Cinnamon
  • 1 Dash Pink himalayan salt

Found on theleancleaneatingmachine.com

Description

Ingredients

• 2 ripe bananas
• 5 large Medjool dates; pitted
• 2 cups gluten free rolled oats
• Dash of cinnamon (optional, but recommended)
• Dash of pink Himalayan salt (optional, but recommended)

Directions

• Preheat oven to 350F.
• In a large mixing bowl, mash 2 ripe bananas with a potato masher or fork until completely smooth.
• In a blender or food processor, roughly chop 2 cups of gluten free rolled oats. When finished, add oats into the bowl.
• Cut pitted dates into smaller chunks, and add in to oat mixture.
• Sprinkle with cinnamon and salt if desired, and stir to thoroughly combine.
• On a non-stick cookie sheet, take about a golf ball size amount of the mixture and lightly flatten it out into about a 2″ cookie. Do not flatten cookies out thin, these are meant to be thicker. The mixture should make between 10-12 cookies.
• When finished, place cookie sheet in the oven and bake for approximately 15-17 minutes.
• When ready, remove finished cookies from oven and let them cool entirely.
• Store in a ziplock on the counter for 1-2 days, and move into the fridge after that.