Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
Ingredients:
1 ½ cups quick-cooking oats (see tip)
1 cup oat flour (see tip)
¾ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
2 medium ripe bananas, mashed
2 large eggs
¼ cup melted coconut oil or unsalted butter
¾ cup chopped dates, preferably medjool, or raisins
½ cup shredded unsweetened coconut
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
