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  • 1½ tablespoons chia seeds

  • ¼ cup unsweetened vanilla almond milk

  • 2 ripe bananas, mashed

  • ¾ cup old fashioned oats (gluten-free if necessary)

  • ¼ cup unsweetened shredded coconut

  • ¼ cup chopped dates

  • ¼ cup dark chocolate chunks, cocoa nibs or carob chips (gluten-free if necessary)

  • 1 Tablespoon creamy almond butter (with salt)

  • large pinch of cinnamon

  • Preheat oven to 350F.

  • In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.

  • Pour the chia seeds gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dates and chocolate chunks.

  • Scoop out a generous tablespoon of dough onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.

  • Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a bit.

  • Take them out, let cool and enjoy.

Note: Many dark chocolate chips are gluten-free however ingredients can vary by brand. It’s best to look at packaging before purchasing if you have a gluten sensitivity.


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