October 19, 2016

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.

5.0 from 1 reviews
Prep time
Cook time
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A wonderful high fibre treat filled with healthy fats
Serves: 25
  • 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
  1. Preheat your oven to 180°C and line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Use a tablespoon to scoop heaping spoonfuls of dough onto your baking tray. This recipe will make about 25 cookies.
  6. 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.
  7. 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
  8. 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.


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  • Reply sheryl October 29, 2016 at 9:47 am

    Is this safe for a badly controlled diabetic type 2 ?

    • Reply Julie Perks October 31, 2016 at 11:35 am

      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 🙂

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