Preheat the oven to 325°F degrees and line a baking sheet with parchment paper or a non-stick baking mat.
In a large bowl, combine the dates and bananas.
Use an immersion blender to puree until smooth. (If you don’t have an immersion blender, you can also use a food processor; scrape down the sides so the mixture becomes smooth.)
Add the almond butter and puree again.
Stir in the remaining ingredients until well combined.
Spoon the batter onto the lined baking sheet (about 2 tbsp per cookie), leaving some space between each cookie.
Bake until golden brown around the edges, about 25-28 minutes, rotating halfway through.
Let cool for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1117g)|
|Recipe Makes: 1|
|Calories from Fat: 585 (21%)|
|Amt Per Serving||% DV|
|Total Fat 65g||87 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 24.9g|
|Cholesterol 3.3mg||1 %|
|Sodium 124.9mg||4 %|
|Potassium 4441mg||117 %|
|Total Carbohydrate 501.2g||147 %|
|Dietary Fiber 61.3g||245 %|
|Sugars, other 439.9g|
|Protein 91.3g||130 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2772
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