If you love banana bread and recipes that you can put together in a snap, then these cookies are for you. With 5 simple, wholesome ingredients (plus some chocolate chips) you have a batch of very virtuous, sweet and delicious cookies. Feel free to play around with different nut or seed butters, or use coconut flour to make the recipe nut free. And of course you can play around with add ins with whatever your banana bread loving heart desires, like walnuts, dried cherries or cacao nibs.

Recipe by: Sammi Smith, adapted from www.minimalistbaker.com
Serves: 16-18 cookies
Prep Time: Quick & Easy


1 cup dried medjool dates

1 medium ripe bananas, fair trade

2 tablespoons creamy almond butter

1 cup almond meal

1 cup rolled oats

1/2 cup semisweet chocolate chips, 55% cocoa

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1. Add dates to a food processor and pulse until a paste is formed. Add banana and peanut butter and pulse again until combined, scraping down the sides as needed. Next add the almond meal and rolled oats and pulse until a loose dough is formed –it will be kind of wet and sticky. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. Mix in chocolate chips, then chill dough for 10 minutes and preheat oven to 350F.

2. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so you can space them out closer together on the tray (but not touching).

3. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.

4. Store leftovers in an airtight container for several days or in the fridge or freezer for longer term storage.