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, rolled oats and salt and pulse until a loose dough is formed. It will be sort 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.