ANYTIME COOKIES
These cookies will not spread during baking and so be sure to form the cookies into the desired shape ahead of time. 1 medium ripe banana ¼ cup Medjool dates (about 4 dates)
¼ cup mixed tree nuts (cashews, walnuts, pecans, etc.)
¼ cup roasted pumpkin seeds
1 egg white
1 tablespoon chia seeds 1 cup rolled oats 1 heaping tablespoon dried cranberries
1 heaping tablespoon golden raisins
Preheat oven to 350 degrees.
Blend banana in a food processor until smooth. Pour into a medium-sized mixing bowl and set aside.
Blitz dates in a food processor until nearly smooth. Add in nuts and pumpkin seeds, and pulse a few more times until nuts and seeds are chopped.
Add the date-nut-seed mixture and the egg white to the blended banana.
Using a silicone spatula, fold chia seeds, rolled oats, dried cranberries and golden raisins in until evenly distributed.
Allow mixture to sit for 510 minutes in order for the oats and chia seeds to absorb some moisture.
Meanwhile, lay a silicone baking mat onto a cookie sheet and set aside.
Scoop out mixture with a tablespoon and roll into ½ -inch balls. Dip the bottom of a glass cup into water (to avoid sticking) and slightly flatten the balls into disks.
Bake for 8 minutes or until golden. Allow to cool on the baking sheet for 5 minutes then transfer to a rack to finish cooling.
Smooth on some Greek yogurt or almond butter for a little extra decadence. Refrigerate for up to 5 days or freeze for up to 3 months.
Makes 15 cookies.