Banana Nut Cookies

Jan 14, 2012

I was a little skeptical because these sounded so healthy, I wondered how good they could actually taste. Well, they taste like sweet banana nut muffins, only in cookie form. I think they would be even more delicious with a sprinkling of chocolate chips in the batter, but I don’t think Dr. Fuhrman would approve. This recipe is adapted from his book, Disease-Proof Your Child, although I did change it to make it a little sweeter, and I subbed almonds for pecans. If you want to make them less sweet, go with 1/8 cup dates and soy milk.

Banana Nut Cookies

Recipe type: Dessert

Serves: 15

Ingredients

⅛ - ¼ cup pitted dates, depending on desired sweetness
⅛ - ¼ cup soy milk (match to amount of dates used)
½ cup walnuts
½ cup almonds
½ cup shredded coconut
2 ripe bananas
1 tsp cinnamon

Instructions

Soak the dates in the soy milk for a few hours or overnight.
Preheat oven to 250 degrees (yes, just 250).
Place nuts and coconut in food processor and process until it's a coarse meal.
Add bananas, dates with the soaking soy milk, and cinnamon and mix thoroughly. If the dough is too liquidy, add a handful of old-fashioned oats.
Spoon onto cookie sheet covered with parchment paper.
Bake for 30-45 minutes (the recipe calls for 30 minutes, but I had the extra dates and soy milk, and I like them a little more "done" as well).