Everyone loves a little treat now and then…and these little cookies hit the spot every.single.time! We love them so I find myself making them often as they keep well and are a great go-to when you’re craving a little treat. You can make them Gluten free by using gluten free oats and you are welcome to mix it up with different combinations of seeds. I have tried this recipe with more banana and it was way too “banana-ry” but if that’s your thing – go right ahead, there really is no wrong way with these delicious little morsels.
Without further ado – here is the recipe.
BANANA, CHOC CHIP & SEED COOKIES
Prep time
Cook time
Total time
A wonderful high fibre treat filled with healthy fats
Author: Julie Perks Registered Dietitian
Serves: 25
Ingredients
- Makes 25 cookies
- 1 cup (250 ml) soft pitted dates, packed
- 1 large, ripe banana
- 1 cup (250 ml) oats (quick or rolled, not instant) - can be gluten free as well
- ⅔ cup (165 ml) pumpkin seeds
- ¼ cup (60 ml) dark chocolate chips
- 2 tbsp (30 ml) flax seed
- 2 tbsp (30 ml) chia/hemp/sunflower seeds
- 1 tbsp (15 ml) coconut oil/oil of your choice, melted
Method
- Preheat your oven to 180°C and line a baking tray with baking paper.
- First, check your dates for pits/pit fragments. Then in a food processor, blend the dates and ripe banana until the mixture is semi-smooth. Use a spatula to scrape down the sides as needed.
- Add the remaining ingredients (chia seeds, pumpkin seeds, oats, flax seeds/sunflower/hemp, chocolate chips, and coconut oil) and pulse until most ingredients appear chopped and fairly uniform. Use a spatula to scrape down the sides as needed.
- You can either transfer this mixture to a bowl, or to save on washing up dishes – remove the blade from your processor and scoop straight out of it.
- Use a tablespoon to scoop heaping spoonfuls of dough onto your baking tray. This recipe will make about 25 cookies.
- Note: The mixture doesn’t spread during baking so you don’t need to leave a lot of space between cookies. Press the cookies gently down.
- Bake the cookies on a middle rack for 10-13 minutes, they should feel slightly firm to the touch with lightly browned bottoms. Allow them to cool completely on a cooling rack before storage
- Once fully cooled, store the cookies in a vented container for the first day or two before storing them in an air-tight container. They store well at room temperature for up to a week. They can also be frozen and thawed out as needed.
2 Comments
Is this safe for a badly controlled diabetic type 2 ?
Hi Sheryl. Thanks for your comment and query. I would suggest saving this for when a diabetic is better controlled but having one after a normal meal would be much better tolerated than any regular treats. I would suggest limiting it to one as well. Hope that helps 🙂