Peanut Butter Banana Almond Cookies

I wanted a little treat that wasn’t full of treat-like ingredients but also wasn’t as hearty as a muffin. I found these little cookie-type things, and love them. They’re more like a small, baby, thin, sweet pancake to me. I keep these circles of goodness in the freezer and pull them out when I know I will be wanting them. Ditch the Oreos and whip up a batch of these bad boys.

Ingredients

  • 4 Medjool dates, pits removed
  • 2 ripe bananas
  • ½ cup peanut butter (or another type of nut butter)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ cup chopped almonds
  • 1/3 cup dried cranberries

 Directions

  1. Preheat oven to 350 degrees Farhenheit.
  2. Add dates to food processor and pulse until chopped. I feel like my food processor is going to blow up because 4 little dates are just tornadoing around in there. Thank goodness, it doesn’t break and we can move on to step 3.
  3. Add in the bananas, peanut butter, egg, vanilla extract, and process until the batter is very smooth.
  4. Add in your spices, the baking soda, chopped almonds and give it a little blend.
  5. Add in cranberries either by mixing in or just processing in, depending on your chunk-liking. Shreds of cranberries or whole cranberries? Hmm.
  6. Scoop the batter onto a cookie sheet lined with parchment paper. They do spread a little.
  7. Bake for 10-12 minutes or until golden brown on the bottom.
  8. Remove from the oven and let cool.
  9. Keep in fridge or freezer!
  10. Enjoy!

NOTE:

These cookies are not that cookie-like, they’re more cake-like.

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