Honestly, we all know the feeling of putting a batch of a new recipe in the oven and then realizing it looks like a bomb went off in the kitchen. Recipes made completely in the blender are my favorite for when I want to enjoy some mess-free baking and still come up with something delicious!
I think these cookies may be the definition of perfection. They have a hint of a banana bread taste that is complimented by the caramel flavor from the dates. You can count me in for any kind of naturally sweet, nutrient dense, and energy packed treat so these cookies tick all my boxes. I hope you try them out!
vegan, gluten-free, refined sugar free, oil-free
Total Time: 20 mins. Makes: 12 cookies
1 1/4 cup rolled gluten-free oats
1 ripe banana, mashed
6 large dates, pitted and soaked
3 tbsp. almond milk
2 tbsp. almond butter
1 tsp. maca powder
1 tsp. vanilla extract
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp. sea salt
- Soak the dates in warm water until soft and gooey.
- Add the dates, almond butter, maca powder, almond milk, vanilla, and sea salt to a blender and blend until smooth and combined.
- Add the mashed banana and blend to combine.
- Add the baking powder and cinnamon and blend to combine.
- Add the rolled oats and blend until a dough forms. The oats should not be too fine so make sure to not blend the dough for too long.
- Roll the dough into even balls and press down slightly on a parchment-lined cookie sheet.
- Optional: top with chocolate chips for some extra sweetness.
- Bake for 10-12 minutes. Cool completely before enjoying!