Instructions
Prep and Puree
Preheat oven to 150°C (300°F) and line a large baking tray with parchment paper. Add the dates and banana to a food processor and process until a smooth puree is formed.
Mix the Dough
Scrape the puree into a large mixing bowl. Add all remaining ingredients and stir well to combine. If the mixture seems too dry, add a drop or two of water to help it bind.
Shape the Cookies
Roll balls of mixture in your hands and place on the tray. Flatten with the palm of your hand or the bottom of a glass to about 1.25 cm (½ inch) thick. Smooth the edges with your fingers if seeds pop out.
Bake and Cool
Bake for approximately 25 minutes, or until they feel dry and are just starting to turn golden around the edges. Remove and cool completely on a wire rack.
Pro Tips
Customization
This is a very forgiving recipe. Switch the nuts for more seeds for a nut-free version, or swap raisins for dried blueberries or cherries.
Storage
Store these in an airtight container in the fridge. They stay fresh and satisfying for several weeks!