Sometimes the mood to bake comes on so strongly that all I can do is surrender, throw on an apron, and get busy mixing and measuring and chopping and rolling. Today's creation answered the question of how to handle the desire for solid food on long bike rides when GU gels just don't cut it. I know these will also be perfect for hikes, and will also satisfy you when those mid-day sweet snack cravings hit.
The best part? They are made with real food. No added sugar- not even maple syrup or coconut sugar. Just dates and bananas (and the non-dairy chocolate chips are optional).
2 large ripe bananas, peeled
1/2 cup packed pitted Medjool dates
1/4 cup extra virgin coconut oil
1 tsp pure vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp fine grain sea salt
2 cups gluten-free rolled oats, divided
3-4 Tbsp non-dairy chocolate chips (optional)
1/4 c. chopped walnuts (optional)
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
2. Add the banana, dates, coconut oil, and vanilla into a food processor. Process until smooth.
3. Add cinnamon, baking powder, and salt and process again until combined.
4. Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
5. Remove the mixture from the food processor and stir in the remaining oats, along with the walnuts and chocolate chips.
6. Spoon 1 large heaping Tbsp onto the parchment paper. Do not press down the dough to flatten.
7. Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
8. Immediately transfer onto a cooling rack for 10 minutes.
P.S. Share these vegan, gluten-free, no-refined-sugar treats with your gluten and sugar-loving friends! I promise you that they'll love them, and it won't cost you your friendship.