Don’t get me wrong. I’m not saying you’re lazy if you make this recipe. However if you want a cookie that’s healthy, incredibly easy to whip up and won’t leave your kitchen in a mess, this is the one for you! You just need a food processor and about 5 minutes to prep them, that’s it! They’re soft and sweet and you can change the texture depending on how long you leave them in the oven. Personally I like mine a little on the soft side, so I only cook them for about 10 minutes. There’s no refined sugar, gluten or dairy in these little babes and because they are ridiculously healthy and easy to make I’ve already made three batches.
If you don’t have a food processor, you can make these in a mixing bowl too. Feel free to add in any other ingredients of your choice, seeds, dried fruit, chocolate chips, shredded coconut, all of these would take them to another level! I love recipes that are flexible, mainly because I always like putting a little twist on things, I can’t help it.
These would be great to make with kids too, the mess is minimal and it’s always fun smushing cookie dough between your fingers. It also tastes great raw too, hmmm perhaps I should make another batch and make bliss balls. Although I should probably stop now before I run out of oats.
Due to the natural, energy packed ingredients in these cookies, they make a great post workout snack, breakfast cookie or after dinner sweet, they tick all the boxes!
- 1 cup medjool dates, pitted
- 2 medium ripe bananas
- 2 tbsp nut butter
- 1 tbsp cinnamon
- 1 cup tiger nut flour (or any other gluten free flour)
- 1/2 cup raisins
- 2 cups gluten free oats
- Heat oven to 180•c and line a baking sheet with parchment paper. If your dates are very dry, soak them in hot water for ten minutes until soft and juicy. Add pitted dates to a blender and pulse a few times to break down. If you don’t have a food processor, you can chop them up finely by hand and add to a bowl. Now add in bananas and nut butter and blend (or mash and stir) until combined.
- Add cinnamon, tiger nut flour and blend again until evenly mixed. Add in two cups of oats and pulse to combine. The dough will be sticky, so add a couple more tbsp of oats or flour until you can pick up the dough without it sticking to your hands. Add raisins and pulse very briefly to distribute them through the dough.
- Roll into balls, about a tbsp of dough at a time, and flatten into little cookies on the baking tray. They won’t spread as they cook, so you can fit quite a few on the baking sheet if you need to.
- Bake for 10-15 minutes, depending on how you like your cookies. I baked mine for about 11 minutes, but for a firmer cookie bake for 15. Leave to cool for a few minutes then transfer to a cooling rack. Store in an airtight container for 3-4 days (if they last that long), or freeze for longer storage.