These Banana Oatmeal Cookies are the bomb! They have no processed sugar, are gluten-free, and vegan, so you can feel good about eating them any time of day. Made with wholesome ingredients, they can be meal prepped and enjoyed for one-the-go breakfasts, snacks, or as a yummy dessert with a piece of antioxidant-rich dark chocolate on the side. Bonus: they’re made in the food processor! Ahem, minimal clean up!
What (your ingredients):
2 ripe bananas
6 dates, pitted (make sure they’re soft and sticky)
1 tablespoon coconut oil, not melted
Pinch of salt
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups rolled oats
How (your directions):
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Add bananas, dates, coconut oil, salt, baking powder, and vanilla to a blender. Pulse 10 times, then blend on high until smooth, about 30 seconds.
Add rolled oats and pulse 5-8 times. You want the rolled oats slightly broken down to form a dough, but not blended so much that you end up with a paste or completely smooth dough. Leave a little oat texture.
Spoon six cookies onto lined baking sheet. Smooth edges, and create a flat top to the cookies using the back of your spoon.
Bake for 20 minutes.
Store remaining cookies in an airtight container for a week. Reheat and serve with a drizzle of peanut butter and a side of fruit for breakfast.
Why (the science): Oats and bananas are prebiotics, which means that feed the healthy bacteria in our gut, which improves our mood and immune system.
** Recipe inspired by Nutrition Refined