Banana Chocolate Chip Superfood Cookies

1. 1

   Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. 2

   Ensure that there are no pits/pit fragments in the dates before adding them to your food processor.

3. 3

   Add the ripe banana and process until semi-smooth.

4. 4

   Use a spatula to scrape down the sides of the bowl as needed.

5. 5

   Add the remaining ingredients and process until well combined and uniformly chopped.

6. 6

   Use a spatula to scrape the sides as needed.

7. 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. 8

   Drop heaping tablespoonfuls of dough onto your cookie sheet.

9. 9

   The cookies wont spread very much so dont worry about spacing them out too much.

10. 10

    Use a fork to gently flatten the cookies before decorating with extra pumpkin seeds.

11. 11

    Bake for 10-13 minutes until the cookies are firm with lightly browned bottoms.

12. 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. 13

    Great served with a cold glass of almond milk.

14. 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. 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. 16

    After a couple of days I sealed the container to keep them from becoming dry.

17. 17

    These cookies store well at room temperature for up to a week.

18. 18

    For gluten-free cookies make sure to choose certified gluten-free oats and chocolate chips.

19. 19

    Make sure to double check the other ingredients too.

* Per serving · 4 servings · Values may vary.