As on-the-go breakfast or healthy afternoon snack with or without a coffee – these cookies are full of good ingredients and simply delicious (vegan and gluten-free).

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For 12 large cookies:

2-3 large and ripe bananas (350g)
3 tablespoons of almond butter
1 tablespoon of coconut oil
3 tablespoons of raw honey
170 g of rolled oats
4 dried dates
1 teaspoon of cinnamon
A pinch of salt
Coconut oil for greasing

Preheat the oven to 180°C and grease a baking tray with coconut oil. In a large bowl mash the peeled bananas with a fork until they are smooth. Cut the dates into very small pieces. Add the almond butter, coconut oil, honey and chopped dates to the mashed bananas and mix well. Stir the oats into the mixture. Add the cinnamon and salt and mix again. The oats must be completely covered with a nice sticky texture. With the help of a tablespoon scoop the mixture onto the prepared baking tray and bring each scoop into a cookie shape (flat and thin for a crunchy cookie). Place the tray into the oven and bake for 15 – 20 minutes (until golden brown). Get the cookies out of the oven but leave them on the baking sheet and allow to cool down for about 5 minutes. Then remove the cookies from the tray. Store in an airtight jar or container and enjoy at any time of the day.

If you prefer, you can replace the honey with maple syrup for a different kind of sweetness.