Ingredients

The following ingredients have 6 Servings
  • for the date puree:
  • 10 medjool dates (pitted + soaked in warm water for at least 10 minutes)
  • 3 tablespoons plant milk of choice
  • 1/2 teaspoon salt
  • for the cookies:
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • ½ cup almond butter
  • ¼ cup date puree
  • 2 tablespoons maple syrup (or plant milk for lower sugar option)
  • 1 medium banana (mashed)
  • ½ cup rolled oats
  • ½ cup quinoa flakes
  • 1 teaspoon baking powder
  • ½ vanilla bean powder (or extract)
  • ¼ teaspoon salt
  • 2 tablespoons chia seeds (optional)
  • Topping: sea salt flakes (I like Maldon)

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Drain dates and add them, along with the milk and salt, to high-powered blender or food processor. Blend on high until smooth. (you may have to stop and scrape the sides down occasionally)
  • Whisk together the flaxseed meal and water, and set aside.
  • Beat together almond butter, date puree, syrup and banana in a large bowl. Add flax egg and mix to combine.
  • Pour in oats, quinoa flakes, baking powder, vanilla and salt, and stir together. Fold in chia seeds.
  • Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them and then sprinkle with the sea salt flakes.
  • Bake cookies on center rack for 15 - 17 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  • Enjoy at room temp or slightly reheated in a microwave.