Muesli Breakfast Cookies

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.