Banana Chocolate Chip Superfood Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Ensure that there are no pits/pit fragments in the dates before adding them to your food processor. Add the ripe banana and process until semi-smooth. Use a spatula to scrape down the sides of the bowl as needed.

Add the remaining ingredients and process until well combined and uniformly chopped. Use a spatula to scrape the sides as needed.

Transfer mixture to a small bowl (you can skip this step to save on dishes, I just find it’s easier to scoop the dough from a bowl rather than my processor).

Drop heaping tablespoonfuls of dough onto your cookie sheet. The cookies won’t spread very much so don’t worry about spacing them out too much.

Use a fork to gently flatten the cookies before decorating with extra pumpkin seeds. Bake for 10-13 minutes until the cookies are firm with lightly browned bottoms. Remove pan from oven and allow them to sit for a minute or two on the pan before moving them to a cooling rack.

Great served with a cold glass of almond milk.

Storage: Once fully cooled, store the cookies in a vented container for the first day or two before storing them in an airtight container. I found that leaving them open to air kept the texture firm, while storing them in a airtight container from day one made them a little too moist. After a couple of days I sealed the container to keep them from becoming dry. These cookies store well at room temperature for up to a week.

For gluten-free cookies make sure to choose certified gluten-free oats and chocolate chips. Make sure to double check the other ingredients too.