Date Breakfast Cookies |whole food plant based | oil free cooking | no sugar

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free option that can be more economical.

dark chocolate chips

🥗Healthier: cacao nibs

💰Cheaper: chocolate bar (chopped)

Cacao nibs are lower in sugar and can add a crunch.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces calories while maintaining moisture.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener that can be more affordable.

Start by measuring out 2/3 cup of mashed banana, which is about two medium bananas.

Place the mashed banana in a mixing bowl.

Add 1/4 cup of date syrup to the bowl with the banana.

Incorporate 1/4 cup of almond butter into the mixture.

Pour in 2 tablespoons of almond milk, mixing until combined.

Add a teaspoon of vanilla extract to the wet ingredients.

In a separate bowl, combine whole oats, almond flour, cinnamon, and salt.

Chop dates into small pieces and add them to the dry ingredients.

Combine the wet and dry ingredients, mixing until just incorporated.

Scoop the mixture onto a baking sheet lined with parchment paper.

Flatten each cookie slightly with the back of a spoon.

Bake in the oven at 350°F (175°C) for about 12-15 minutes or until golden brown.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens