INGREDIENTS
1 cup dates, packed and pitted (soaked in warm water for 10 minutes,
then drained)
1 medium ripe banana
2 Tbsp salted creamy peanut butter
1 cup almond meal 1 cup rolled oats
1/4 cup peanut butter chips
1/4 cup dairy free semisweet chocolate chips
DIRECTIONS
1. Add dates to a food processor and pulse until small bits remain.
2. Add banana and peanut butter and mix again until combined,
scraping down the sides as needed.
3. Next add the almond meal and rolled oats and pulse until a loose
dough is formed. Scrape the dough into a mixing bowl. Add in
chocolate and peanut butter chips, then chill dough for 10
minutes and preheat oven to 350 degrees F.
4. Scoop out 1 tbsp amounts of your cookie dough and form into
loose discs, then arrange on a parchment-lined baking sheet.
Bake for 15-18 minutes or until golden brown and somewhat
firm to the touch. Remove and let set for a few minutes on the
pan, then carefully transfer to a plate or cooling rack to cool.
Serve immediately.
