Gluten Free Cookies
- 1 cup dates, pitted and packed down, soaked for 10 minutes in warm water and then drained
- 1 medium-ripe banana
- 2 tbsp all natural, almond butter or peanut butter
- ¾ cup almond meal (ground raw almonds)
- ¾ cup gluten free rolled oats
- ½ tsp unrefined 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 cookies, add another few tablespoons of almond meal and/or oats, until they stop sticking to your hands.
- At this point, you can add in ¼ 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 ºF (175 ºC).
- Scoop out 1 tbsp each of your cookie dough and form loose discs. Arrange these 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 allow to set for a few minutes on the sheet, 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 refrigerator or freezer for longer term storage.
The good thing about these cookies is that a little under-baked is OK, since there is no egg and they will ultimately just be a little more moist.