Banana Cookies With Dates And Nuts Recipes

BANANA NUT COOKIES

Steps:

• Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
• In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
• Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
• Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
• Makes about 30 cookies.

DATE COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar until well combined, about 2 minutes.
• Add the eggs one at a time, then add the vanilla. Gradually add the flour mixture. Mix on low speed until the flour is well incorporated. Stir in the pecans and dates.
• If time permits, cover the dough with plastic and chill for 2 hours or overnight. This allows the cookies to be thicker more chewy.
• Scoop the chilled dough using a spring-loaded cookie scoop onto the prepared baking sheet, leaving about 2 inches between each cookie. It should make about 48 cookies
• Bake 8-11 minutes, or until golden brown and cookie is puffed.
• Cool for 5 minutes before removing to wire racks to cool completely.

NUTTY BANANA OAT DATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine bananas, oats, dates, oil, walnuts, pecans, coconut, vanilla extract, and salt in a bowl and mix well. Spoon out cookies onto an ungreased baking sheet.
• Bake in the preheated oven until edges are golden, 20 to 25 minutes.

SUGAR-FREE DATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the dates, pecans, water, banana, egg, butter, and vanilla extract in a bowl.
• Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Add to the date mixture and stir until well combined.
• Drop dough by tablespoonfuls about 1 inch apart onto the prepared baking sheet and flatten lightly with the palm of your hand.
• Bake in the preheated oven until cookies start to brown around the edges, being careful not to over-bake, for 11 to 13 minutes. Transfer cookies immediately to a wire rack to cool.

BANANA COOKIES (WITH DATES AND NUTS)

Steps:

• Preheat oven to 375°F.
• In a large bowl, combine butter, sugar and eggs.
• Add bananas and vanilla, mix well.
• Add the rest of the ingredients, with dates and nuts last.
• Drop dough onto cookie sheet (sprayed with non-stick spray), and flatten slightly.
• Bake 12 minutes or until done.

HEALTHY BANANA PUMPKIN COOKIES (AIP, PALEO, VEGAN, SUGAR FREE)

Steps:

• Pre-heat the oven to 350°. Use a blender, food processor or stick blender to mix all ingredients except the dates (or chocolate chips).
• If using the dates, chop the dates. Add the dates to the batter and stir gently with a spoon. If using chocolate chips, add them to the dough and fold into the dough.
• Place parchment paper or a silpat on a cookie sheet (you need parchment paper or else the cookies may stick).
• Place spoonfuls of the cookie dough onto the cookie sheet. The batter will be more moist than regular cookie dough. Use the spoon to shape the batter into a flat circle cookie shape. Repeat until all of the batter is out.
• Bake the cookies at 350° for about 10 minutes or until a toothpick inserted comes out clean.

BANANA NUT COOKIES

Steps:

• Preheat oven to 350F
• Spread 1 cup of pecans onto a lined baking sheet, and put in oven for 10-15 minutes. Don't omit this step if you want the best results!
• Once pecans are ready, let them cool for a minimum of 10 minutes before using.
• In your food processor, add in ½ c. of the roasted pecans and process until it resembles a mealy texture, similar to almond meal. Do not over process or it will become pecan butter (which is great, but not for this recipe).
• Add in the rest of the dry ingredients and give it 2-3 short pulses, just to mix them up.
• Add in dates, banana, and almond butter. Pulse until ingredients are well-combined. Make sure the banana is incorporated smoothly with no chunks!
• Scoop cookie dough 1 heaping tbsp. at a time onto prepared cookie sheet.
• Put in oven for 15 minutes, and let cool before transferring onto cooling rack.
• Store in an air-tight container