Naturally-sweetened, gluten-free, and vegan-friendly, these Banana Oatmeal Cookies satisfy your sweet tooth but are still make a perfectly healthy, balanced snack. In fact, you can even enjoy these cookies for breakfast!
Soak dates in 1 cup hot water for at least 10 minutes to soften (and up to 3 hours). Drain dates from soaking liquid.
Preheat the oven to 350 degrees Fahrenheit.
In a food processor fitted with a metal s-blade, pulse the bananas, applesauce, dates, and cinnamon together until well combined. Add in the oats and pulse until just combined.
Drop the cookie batter by rounded tablespoons onto a nonstick or parchment-lined cookie sheet. Roll each cookie into a ball and then gently flatten. Space the cookies out by ½ inch.
Bake for 13-15 minutes or until just golden.
Remove cookies from the oven and let cool on the cookie sheet on a cooling rack for 10 minutes. Remove cookies from the tray and cool completely.
No Food Processor? If you do not have a food processor, chop up the soaked dates, and then mash together with bananas, applesauce, cinnamon, and oats. You will have a chunkier, cookie. Dates: Be sure to use whole, pitted dates that have ave not been coated with sugar. If you can't find whole dates, raisins will work as well, but the cookies will not be as sweet. Chocolate Chip Banana Oatmeal Cookies: Feel free to stir in 1 cup of chocolate chips to the prepared cookie dough right before baking. Be sure to use certified gluten-free oats if you need these cookies to be gluten-free.Cookie Sheet: These cookies contain no oil so it is best to bake them on a nonstick pan or a pan lined with parchment paper so they don't stick the pan.Storage: Store at room temperature for 24 hours in an airtight container and up to 5 days refrigerated. They can also be frozen for up to 3 months.