Gluten Free Cookies
- 1 cup dates, packed (soaked for 10 minutes in warm water and then drained)
- 1 medium ripe banana
- 2 tbsp all natural, almond butter or peanut butter
- 3/4 cup almond meal (ground from raw almonds)
- 3/4 cup gluten free rolled oats
- 1/2 tsp salt
- optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts
- Add dates to the food processor and pulse until small bits remain.
- Add banana and almond butter and mix 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. That’s OK! You’re on the right track.
- 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 till they stop sticking to your hands.
- At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill the dough for 10 minutes and preheat oven to 350 degrees F.
- 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 pack them closer together (but not touching).
- 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.
- Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.
- Notes- The good thing about these cookies is that a little under-baked is OK since there are no eggs and they will ultimately just be a little more moist.