Ingredients
Scale
- 1 cup mashed banana, from 2 large bananas (227g)
- 1/3 cup unsweetened applesauce (85g)
- 1/2 cup tahini (128g)
- 1/4 cup honey (84g)
- 1 large egg
- 1 1/2 cups old-fashioned rolled oats or quick oats (150g)
- 1 cup whole wheat flour (113g)
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup chopped pitted dates (113g)
- 1/2 cup chopped walnuts (57g)
- 1/4 cup pepitas (pumpkin seeds) (40g)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the mashed banana, applesauce, tahini, honey, and egg until smooth.
- Add oats, flour, cardamom, cinnamon, baking soda, and salt to the mixture, stirring until just combined. Incorporate the dates, walnuts, and pepitas until evenly distributed.
- Using a medium cookie scoop, place dough onto the lined baking sheets, leaving about 1 inch between each cookie. Slightly flatten each mound with the back of a spoon.
- Bake for 11 to 13 minutes, until the edges are lightly browned and the cookies are set.
- Cool the cookies on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a nuttier flavor, toast the walnuts before adding them to the dough.
These cookies can be stored in an airtight container for up to a week.
Feel free to substitute any nuts or seeds you have on hand.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg