Ingredients
Method
- Preheat oven to 275° F (135° C).
- Place banana, medjool dates, coconut flakes, and sesame seeds in a food processor and pulse until a smooth dough forms.
- Using a small ice cream scoop or 1 tablespoon measure, form the dough into balls on a baking sheet lined with parchment paper, then gently press down with the palm of your hand to flatten into cookies.
- Bake for 45-50 minutes or until golden brown and firm to the touch. Serve warm or at room temperature.
Notes
- For best results, use very ripe bananas with brown spots; they add more natural sweetness and moisture to the cocodate cookies.
- If your food processor struggles, you might need to scrape down the sides a few times to ensure all ingredients are uniformly combined.
- I've found that chilling the dough for 15-20 minutes before forming cookies makes them easier to handle, preventing stickiness. This step isn't mandatory but helps create more uniform shapes.
- Store leftover cocodate cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your food processor struggles, you might need to scrape down the sides a few times to ensure all ingredients are uniformly combined.
- I've found that chilling the dough for 15-20 minutes before forming cookies makes them easier to handle, preventing stickiness. This step isn't mandatory but helps create more uniform shapes.
- Store leftover cocodate cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.