Banana Date Cookies
I almost called these scones, because they’re scone-like in texture. To tell you the truth, I didn’t know if these cookies would turn out or not when I was making them. That’s happened to me quite a bit lately. Last night I made a chocolate cake with red wine, and while there wasn’t anything technically wrong with it, I didn’t like the flavor of red wine and chocolate in a cake. Or maybe I just used too much wine. I don’t know…. but it went in the trash.
These cookies are gluten free, sugar free, and lower in fat. Yes, they're ugly. Don’t be scared!
They have healthy ingredients in them, and you know what? They’re really good! I don’t know if I’d eat them for dessert but I’d eat them for breakfast or a snack. The gluten free dry mixture is made up of oat bran. coconut flour and tapioca flour. All of the flavor comes from banana, honey, almond butter, a little bit of butter, egg, cinnamon and chopped dates. Chopped almonds would’ve been good in this cookie too.
So the inspiration behind these came to me the other day when I was having dinner with some friends. I had a friend mention she gave up sugar for lent. I thought to myself, oh man that would be tough… what would I eat to get by?? I need sweets!
This cookie is what I’d eat. Healthy, no sugar, and surprisingly good. But I’m not giving up sugar for lent. Oh no, I’m actually going to go get some donuts in a minute.
Banana Date Cookies
(Gluten free/No sugar)
3/4 cup oat bran
1/3 cup tapioca flour
1/3 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2 large ripe bananas, mashed
1 large egg
2 tablespoons almond butter
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 cup chopped dates
Heat oven to 375 degrees F. Coat a cookie sheet with nonstick cooking spray or butter.
In a medium bowl, whisk together oat bran, tapioca flour, coconut flour, baking powder, baking soda and salt; knead in butter, using fingertips, until well incorporated and crumbly. In a large bowl, whisk together banana, egg, almond butter, honey and cinnamon until well combined. Stir in dry ingredients and dates until combined. Chill dough in refrigerator for 20 minutes.
Scoop out dough onto cookie sheet, spacing about an inch apart. Bake 14-16 minutes, or until golden brown and crisp.
Makes 10 cookies