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No added sugar chocolate oatmeal cookies
Ingredients
- 3 banana large, ripe
- 1 cup dates pitted, soft
- 1/4 cup coconut oil organic, cold-pressed
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon baking powder
- Salt pinch
- 1 tablespoon cocoa powder unsweetened
- 2 cups rolled oats
- 1 tablespoon cacao nibs unsweetened
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Line the baking tray with parchment paper.
- Blend together all the ingredients (save half the oats and stir into the blended mixture).
- Spoon out on the parchment-lined baking tray. The cookies should be about two inches apart.
- Sprinkle with cacao nibs.
- Bake in the oven on the middle/high shelf for ten minutes. Rotate the tray and bake for an additional five minutes.
- Let them sit on the hot baking sheet for five minutes before serving.
Notes:
- Use super-ripe bananas and soft dates to give you the perfect sweetness and consistency.
- Steel-cut cuts also work well in this recipe. I prefer rolled oats.
- You can reduce the sweetness by decreasing the amount of dates used.
- Serve warm.
- Store leftovers in an airtight container in the fridge for up to four days.
