-
1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
-
2
Ensure that there are no pits/pit fragments in the dates before adding them to your food processor.
-
3
Add the ripe banana and process until semi-smooth.
-
4
Use a spatula to scrape down the sides of the bowl as needed.
-
5
Add the remaining ingredients and process until well combined and uniformly chopped.
-
6
Use a spatula to scrape the sides as needed.
-
7
Transfer mixture to a small bowl (you can skip this step to save on dishes, I just find its easier to scoop the dough from a bowl rather than my processor).
-
8
Drop heaping tablespoonfuls of dough onto your cookie sheet.
-
9
The cookies wont spread very much so dont worry about spacing them out too much.
-
10
Use a fork to gently flatten the cookies before decorating with extra pumpkin seeds.
-
11
Bake for 10-13 minutes until the cookies are firm with lightly browned bottoms.
-
12
Remove pan from oven and allow them to sit for a minute or two on the pan before moving them to a cooling rack.
-
13
Great served with a cold glass of almond milk.
-
14
Storage: Once fully cooled, store the cookies in a vented container for the first day or two before storing them in an airtight container.
-
15
I found that leaving them open to air kept the texture firm, while storing them in a airtight container from day one made them a little too moist.
-
16
After a couple of days I sealed the container to keep them from becoming dry.
-
17
These cookies store well at room temperature for up to a week.
-
18
For gluten-free cookies make sure to choose certified gluten-free oats and chocolate chips.
-
19
Make sure to double check the other ingredients too.
