Each Lenten season (from Ash Wednesday to Easter Sunday, 40 days) I give up sweets and I end up craving some sort of little treat, mostly in the afternoons when I am sipping my coffee. I think this has to do with my German roots, as most people who live in or visit Germany know that 3:30 marks "Kaffee und Kuchen" time, where many people take a little pause in their afternoon to enjoy a cup of coffee and a little treat (usually a slice of cake).
Today, I came up with a little something that is also gluten free (if you use gluten free oats). You could make it a little sweeter by adding 1/2 cup each of brown and white sugar, but really I think these healthy little tender morsels are fine without the sugar and I can stick to my plan of giving up sweets until Easter.
You will need:
2 TBSP butter, melted (substitute margarine to make it vegan)
1 over-ripe banana, mashed
1 cup almond butter
1 egg (you could substitute ground flax seed if you want to make this vegan)
1 cup Mejoul whole dates
3 TBSP honey
1 cup almond flour
1 cup quick oats (or whatever you have)
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
Oven Temp: 350 degrees
Soak the dates in a cup of hot water for about 30 minutes. Drain the water off, remove the pits. Process the dates with the over-ripe banana in a food processor until you get a paste. In a mixing bowl: melt the butter. Combine date-banana paste with butter. Beat in one egg. Add honey. Mix in the almond butter. Add the vanilla.
Combine the salt and baking soda with the almond flour. Add this mixture to the wet ingredients (above). Add in the oats.
Drop by tablespoon-full onto a parchment lined baking sheet. Wet your fingers a bit and press down the dough of each cookie. Bake for 10 minutes. Cool on wire rack.
Makes 2 1/2 dozen 3 inch cookies.