Be prepared to eat several at one sitting and not feel guilty! And don’t forget the cup of coffee with plant-based creamer to go with it. Nothing like the aroma of cinnamon and nutmeg filling the house when they’re in the oven. Happy autumn! 

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Prep time: 10 minutes. Cook time: 15 minutes. Makes about 15-18 cookies

  • 1 cup mashed ripe banana
  • 1/4 cup coconut oil, melted
  • 2 1/2 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats 
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dates, roughly chopped
  • 1/3 cup chopped walnuts

Preparation

  1. Preheat the oven to 350F.
  2. Combine the mashed banana, coconut oil, maple syrup and vanilla in a large bowl. Stir well.
  3. Add all of the dry ingredients to the wet ingredients and mix until well combined. Taste batter and adjust spices if need be.
  4. Using a Tablespoon size cookie scoop drop small rounded balls of dough onto a parchment lined baking sheet. Lightly flatten each cookie with the back of the spoon or your fingers.
  5. Bake in the oven until lightly browned on the bottom. About 15+ minutes. Cooking times will vary depending on the size of your cookies.
  6. Let cool for a few minutes, then Enjoy!

Notes

*This recipe is adapted from Dishing Up The Dirt, which is adapted from Eating Clean Recipes. 


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