Recipe by Stacey Hamblett
Okay, these aren’t technically an entrée, but do make a pretty excellent snacking buddy while cooking up the main dish. And yes, still great as a dessert too. Especially with some dairy-free gelato!
2 cups dates
2 medium ripe bananas
1/4 cup peanut butter
1 1/2 cups almond flour
1 1/2 cups gluten free oats
1/4 cup ground flaxseed
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup vegan Chocolate chips
In a food processor fitted with an S-Blade process the dates until a paste forms.
Add in the banana and peanut butter and pulse to blend in.
Add in the almond flour, oats, and flaxseed and pulse until a dough forms. If the dough is too
sticky then add more almond flour or oats. Add in cinnamon and sea salt. Remove S-blade and
stir in optional chocolate chips.
Preheat the oven to 350 degrees while letting the dough chill about 10 minutes.
Line cookie pans with parchment paper, a silicone baking pad, or lightly sprayed cookie pan and
use a small ice cream scoop to scoop cookies on to pan.
Bake for 15-18 minutes or until golden and firm to touch. Slightly undercooked is ok also. Let
cool and enjoy!
Stacey Hamblett is a plant based chef, holistic nutritionist, and herbalist with over 20 years of experience in the culinary arts and wellness industry. She is a Consulting Chef for launching sustainable plant centric menus at local market and cafes. You may recognize her recipes around the Seacoast at The Juicery, Emery Farm Cafe, and Common Roots Kitchen. She is an educator and consultant in all aspects of health supportive culinary arts and holistic wellness. You can find her on Instagram at @chefstaceyjean