The Easiest Healthy Cookies You’ll Ever Make!
Craving something sweet but want to keep it healthy? Look no further! These Banana Date Cookies are a game-changer. With just three core ingredients, they come together in minutes and are naturally sweetened with fruit—no added sugar required! They’re soft, chewy, and packed with flavor, making them the perfect guilt-free snack, dessert, or even a quick breakfast bite. Plus, they’re vegan and gluten-free!
Ingredients
• 1 cup / 150g chopped pitted dates
• 1 medium ripe banana
• 1 ¾ cups / 140g unsweetened coconut flakes
• ¼ tsp / 1.25 ml vanilla extract
Instructions
1. Preheat your oven to 375°F / 190°C and line a cookie sheet with parchment paper.2. Place the pitted dates in a bowl and cover with hot water. Let them soak for 10 minutes to soften, then drain thoroughly.3. In a food processor, combine the drained dates, ripe banana, and vanilla extract. Process until the mixture is mostly smooth with a few small date pieces remaining.4. Transfer the fruit mixture to a bowl and stir in the coconut flakes by hand until a thick, scoopable dough forms. You may need slightly more or less coconut depending on the size of your banana.5. Drop generous tablespoonfuls of the dough onto the prepared cookie sheet, about 2 inches apart.6. Bake for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft and chewy. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information
• This recipe makes 12 cookies. Cost is approximately $0.54 per cookie.
• Calories: 77
• Fat: 3g
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 10g
• Protein: 1g
• Sodium: 2mg
Pro Tips
• Pro-Tips for Perfect Cookies
• Use very ripe, spotty bananas. They are much sweeter and mash more easily, which is perfect for a recipe with no added sugar.
• For a deeper, nuttier flavor, toast the coconut flakes in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden before mixing them into the dough.
• Add a pinch of cinnamon or a tablespoon of mini vegan chocolate chips to the dough for extra flavor and texture.
• Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
FAQ
Q: Can I substitute the coconut flakes in this recipe
A: While coconut flakes provide the main structure, you could experiment with an equal amount of rolled oats for a chewier, oatmeal-cookie texture. You may need to adjust the quantity slightly to achieve a thick, scoopable dough.
Q: How can I add more protein to these vegetarian cookies
A: To boost the protein content, consider mixing in a tablespoon of chia seeds, ground flaxseed, or chopped nuts like walnuts or pecans. A scoop of unflavored or vanilla plant-based protein powder could also be added, but you may need a splash of water if the dough becomes too dry.
Q: What is the best way to store these soft vegan cookies
A: For optimal freshness, store the completely cooled cookies in an airtight container. They will keep at room temperature for up to 3 days or can be refrigerated for up to a week to maintain their soft, chewy texture.
