Gluten-Free Banana Date Breakfast Cookies

My apologies for those of you that have been waiting on this recipe! I teased it last week on Instagran, and then managed to lose the sticky note with all the recipe ingredients and measurements. Soooo, I tested it again this morning and we’re good to go! Breakfast cookies, here we come!
Cookies for breakfast- it’s a thing. Breakfast cookies are a delicious and nutritious way to enjoy a fast breakfast and these days, I need all the fast meals I can get. And this recipe is super simple because I’ve already made it twice with a 7 month old in the kitchen with me!
These cookies are also super easy to make your own. You can add in dried cranberries, pumpkin seeds, sunflower seeds or other nuts to give extra texture and nutrition. I enjoy a more chewy cookie so I left out all the crunchies. You can use your favorite nut or seed butter, but I used 88 Acres Gingerbread Sunflower Seed Butter and it was so amazing! The medjool dates also give them an extra chewy sweetness which is super delish, especially considering these don’t have any added sugar!
These are perfect for packing in school lunches, an afternoon snack or pair with a hard boiled egg or yogurt for a little extra protein! If you’re a new mama reading this, these would also be great lactation cookies with the oatmeal and flax. Since I had to make these again today, I’m planning on taking some to the neighbor who just had a baby! 
I hope your 2019 is off to a fantastic start! Love and blessings, Shannon <3.

KISS Banana and Date Breakfast Cookies
Makes: 18 cookies
Time: 27 minutes (15 minutes hands-on, 12 minutes bake time)


​Ingredients

1 1/2 cup rolled oats
1/2 cup almond flour
2 Tbsp ground flax seed
2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup melted coconut oil
1/2 cup almond or seed butter (I used 88 Acres Gingerbread Sunflower Seed Butter)
1 very ripe medium-large banana, mashed
3/4 cup or about 8 medjool dates, pitted, soaked in warm water 

Instructions

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a large-sized bowl combine oats, almond flour, flax, cinnamon, baking powder and baking soda, and salt.
  3. In a medium bowl, mix coconut oil, almond butter and mashed banana.
  4. After dates have soaked in warm water for about 5 minutes, remove the pit and chop into small pieces.
  5. Mix liquid mixture into dry mixture until ingredients are well mixed. Fold in dates.
  6. Scoop about 2 Tbsp of dough, round in to a ball and place on baking sheet. Gently press down until slightly flattened (cookies won’t spread while cooking).
  7. Bake for 10-12 minutes until slightly browned. Remove from oven and let cool 5-10 minutes before transferring to baking sheet. 

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