Simple seems to be the name of the game around this house lately.
Last Monday brought you a simple, single-serving banana pancake and this week, a simple oat based cookie.
It is so simple, it can be whipped together in your food processor during even the shortest of nap times.
One bowl, 5 ingredients, well 6 if you count the optional chocolate chips – so I guess actually it is 6 because when are chocolate chips really ever optional!
These cookies actually get a double hit of almonds from the almond butter and almond flour. If you’re not familiar with almond flour, it can now be found in most grocery stores in the baking aisle. If you can’t find it, you can take regular whole almonds and grind them up in your food processor. But we’re keeping things simple over here so I bought a bag and store it in the fridge – perfect to have on hand when the baking itch strikes.
The batter will look wet and sticky – but after a rest in the fridge it is easy to handle and shape into golf ball size cookies. If you are also working against the nap clock of an 8 month old, a short 15 minute rest in the fridge will do just fine.
The sweet dates lend all the sweetness you need and combined with the creamy almond butter, they hold the cookies together without the need for any extra fat. In fact, these would be just as suitable for a healthy breakfast on-the go.
Betcha can’t eat just one!
Date, Almond, and Chocolate Chip Cookies
Adapted from Minimalist Baker
- 1 cup dates (soaked in warm water for 10 minutes and then drained)
- 1 ripe banana
- 2 Tbsp almond butter
- 3/4 Cup + 2 tbsp almond meal/flour (purchased or grind fresh almonds)
- 3/4 Cup + 2 tbsp rolled oats
- 1/2 Tsp salt
- 1/4 cup chocolate chips (I used half white chocolate and half peanut butter chips.)
These simple, one bowl cookies are an easy and healthy snack you can whip together. They taste delicious on their own as well as crumbled on a bowl of Greek yogurt - a good breakfast option too!
||Add the dates to the food processor and process until they are in small pieces. |
||Add the banana and almond butter and process again until combined. |
||Add the almond meal, salt, and rolled oats and process again until combined. The dough will be sticky and wet, that's how it should be. |
||Turn dough out into a large bowl and mix in your 1/4 cup of chocolate chips. |
||Place the dough in your fridge for at least 15 minutes and preheat your oven to 350 degrees. |
||Scoop out about a tablespoon or so of dough onto a parchment lined baking sheet. Bake for about 15-20 minutes, or until lightly browned on the bottom. |
||Store for 2-3 days at room temperature in a covered container or for about 1 week in the fridge. |