I made this recipe for my son. He has a mild gluten allergy. He loves eating healthy and loves cookies too.

I wanted to make him happy and I told him I will make a recipe that is tasty and packed with lots of the ingredients he loves and came up with these cookies.

My son named them Yummy Cookies. He loves them so much and he wants me to bake them all the time. I hope you and your family enjoy this recipe as much as we do, from my kitchen to yours with love.

This Home is Run by Food, Love and Mom’s Rules.
– Yunibe

Yummy Cookies

This coookies are tasty, soft and perfect for snacking.

Gluten-freen, Vegan & Healthy!

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Prep Time 10

Cook Time 12

Total Time 22

Course Baking, Breakfast

Cuisine American, Gluten-Free, Minimalist

Servings Small

Calories 132 kcal

Equipment

Mixing bowl
High Speed blender
Measuring spoons
Measurings cups
Baking sheet
Ice-cream scoop ( small )
Aluminum foil -I use this on the baking sheet easy cleaning.

Ingredients

1 Banana Ripped
1 Cup Dates Pitted
1/2 Cup Almonds
1/2 Cup Walnuts
1/2 Cup Pecans
1/2 Cup Oats Gluten-free & organic (Skip this if making it paleo) Add 1/2 cup more of rice flour.
1/2 Cup Brown rice flour
1 Tsp Ground cinnamon Optional
1/4 Tsp Kosher or pink salt
1/2 Tsp Baking powder
1/4 Tsp Vanilla extract
1/4 Cup Water Hot this is for the dates

Instructions

Preheat oven to 350°F ( 176° C ), get the baking sheet ready wiht aluminum foil for easy cleaning.
In a separete bowl add the hot water and pitted-dates and soak for a few minutes.
In a mixing bowl add the banana, mush it with a fork, add the vanilla, baking powder and salt. Mix it well and set aside.
In a hihg speed belnder, add the almons,walnuts, pecans and oats. blend until is fine, but with texture. Pour the mixture into the banana mixture and mix it.
Next add the rice flour to the banana and nuts mixture and combine well. Set aside.
Get the dates out of the water and roguhly chopped and add to mixture. Mix it well, if the mixture is too dry add 1-2 Tbsp of water. The texture has to be like cookie dough.
Make the cookies and set on the baking sheet, place on the oven for 12-15 minutes. The bottoms will be brown and the top might be a little soft. Oven temperature may vary.

Notes

Make sure to store the cookies in an air thigh container, place in the refrigerator, if not the banana will be make them go bad fast.
They will stay fresh in the refrigerator for up to 2 weeks.
If you want to freeze them, place in a freezer ziplock bag, they will stay good for a month.

Nutrition

Keyword baking, dairy-free, Gluten-free, plant-based

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