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My chewy Banana Date Drops are here! And they are perfect if you are like me – tired of the same old boring breakfasts day after day, you NEED to try these. These Banana Date Drops take less than 5 minutes to whip together (+ baking time), and wow!
These sweet, chewy, Banana Date Drops have only six ingredients in them, and are naturally gluten-free, vegan, and have no added sugar.
For a non-vegan version, you can add unflavored collagen peptides to give them a heartier texture and pack them full of protein.
To get started with this recipe, simply take 3 super ripe, large bananas and mash them together in a bowl. The riper the better, because this helps to give the drops a naturally sweet taste! Then, pit and chop your medjool dates, and add them to the mashed bananas alongside your avocado oil, almond milk, vanilla extract, salt, and rolled oats.
You can use an ice cream scoop to scoop the dough into uniform shapes. Then, top with a pecan and bake at 350 for 20 minutes. It really is as simple as that!
If you make this recipe, please be sure to leave a comment and rating below. And, since I practically live on Instagram, tag me in your creations so I can repost. Enjoy! xx
Tired of the same old breakfasts? Same. Time to make these delicious Banana Date Drops. They are thick and hearty, packed with gluten-free oats, bananas, dates, and pecans. Make a batch on Sunday and enjoy them all week long.
Ingredients
- 3 super ripe large bananas
- ¼ cup avocado oil (or melted coconut oil)
- ¼ cup almond milk (or any non-dairy milk)
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups gluten free rolled oats
- 1 cup finely chopped medjool dates
- Pecans for topping!
Instructions
- Preheat oven to 350 F.
- In a medium bowl, mash bananas well. remove pits from the dates and chop them into small pieces.
- Place the dates in the bowl with the bananas, and add the rest of the ingredients.
- On a parchment paper lined baking sheet, use a cookie scoop to pack in a scoop of dough, and place onto the baking sheet.
- Place a pecan on top.
- Bake for 20 minutes!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Great taste. Made dough the night before and refrigerated. Cookie seemed not done after 20 minutes so I baked 5 more. Some cookies continued to look a little undercooked but nonetheless tasted great.
Would definitely make again.
I am so happy to hear that, Donald! Thank you for your review!
These are delicious! I chose to use coconut oil and unsweetened vanilla almond milk. I made bar cookies just because I don’t have the patience for drop cookies anymore. I adjusted the bake time to about 30 – 35 minutes. Sooo good; I will definitely be making again.
I made these today and they tasted amazing!
I added some chopped pecans to the recipe and added a whole one on top. I don’t have a cookie scoop so I just used a spoon. They weren’t as tightly packed as the recipe pics show but the taste is great!
I’m so glad that you enjoyed them, LaLa! Thank you so much for your review!
Made these as a gift for my friends at the soup kitchen and I know they will absolutely love them when they get them tomorrow. The one I tried as a taste test was excellently delicious! Thank you so much for this great recipe creation, what a blessing!! Thank you Jesus!!! Thank you Father!!!
I am so happy to hear that, Malinda! Thank you so much for making this recipe and for your kind review!!
These were very good easy to make, and tasted delicious. However, it doesn’t state which size ice cream scoop to use to get right amount.
Hi Dawn! Any size will work – it just depends on how big or small you want the cookies to be.
I make these cookies all the time, adding this and that to ring the changes. Loving all your recent recipes that I have received via email. They are inspiring me to cook.
Julia, that means so much to me! Thank you so much for your support and for making this recipe!
Made these so many times, love them! I swapped out Tahini for the oil and added 1/4 cup chocolate chips. Yummy
Thanks for the recipe.
I’m so glad it worked out well for you, Pamela! Thank you for your review!
These look tasty. Feel like they would be great o have on hand for snacks.
Yes! These make for a delicious, healthy snack. ☻
Thanks for this recipe! I was looking for a replacement from my usual kind bar to eat in the morning before a run or workout — these are perfect. After sticking to the written recipe the first time (which was great), I just made a second batch with almond butter instead of coconut oil, then added a couple tablespoons of chia seeds and ~80g of whey powder for a protein kick. I ended up adding an extra splash of oat milk at the end to hit the right consistency. They just came out of the oven and smell divine.
Thanks again! Looking forward to future mods (poppyseeds on top? cocoa powder? cardamom?) and many delicious mornings.
I am so thrilled that you loved this recipe, Anna! Thank you so much for making it, and for leaving such a kind review!
Yummy! These are great for mornings I’m running out the door late. I added hemp hearts and cinnamon. Next time I’ll try other walnuts, cinnamon and nutmeg.
Yum! Those sound like wonderful additions to this recipe, Joanne! Thank you so much for making this recipe, and for leaving such a kind review!
Can’t wait to try these out.
I can’t wait to hear what you think, Keira!
I really enjoyed these healthy cookies. I coarsely ground up the oats in my food processor and set that aside. Then, I added the noor dates to the processor and coarsely ground them up, too. This made things come together very easily. I did add cinnamon to the recipe and hemp hearts and almonds to my second batch. Very tasty! Thank you!
Woohoo! Lynn, I am so thrilled that you loved this recipe. Thank you so much for making it, and for leaving such a sweet review!
Hi, thank you for sharing this awesome treats🙃 everyone loves them🤗
Tho, what would be the fat, calories, proteins, sodium, saturated fat, fibres….some of us have to check that 🤪 (WW)
Thanks!🙃
Hi Helen! Thank you so much for making this recipe, and for leaving a kind review! As a rule of thumb, I do not include nutrition information on my recipes, and you can read more about why, here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
Update on my second batch. I used 3/4 cup oat flour (I grind oatmeal in a blender and keep it on hand.) I was concerned 1 cup might make them too dry. The rest of 1 1/4 cup I coarse ground the oats. They came out great! Still chewy and moist. This is a definite keeper. I know this is an extra step but I personally like the texture better. Maybe next time I’ll add some cinnamon. Thanks for the recipe!
That’s fantastic! I love that you found a texture and modification that works for you! Thanks for sharing, Sandi 🙂
Came out good. I added chopped walnuts to the batter. Next time I think I’ll grind half the oatmeal into oat flour and see what happens. I’ll keep you posted on the outcome. Nice flavor!
That sounds amazing, Sandi! Thank you so much for the review!
Super easy and delicious! Second time making these banana date drop cookies and I am hooked!!
Woohoo!! That’s so awesome, thank you Marie!
These are wonderful! They taste like they have brown sugar in them and are so amazing out of the oven. They kept great in the fridge for several days.
Yay! So happy you love them. Thank you so much for your review, Sarah!
Needed to use up some dates, this was the perfect recipe and they came out great! I’ll be making this again for sure
Oh, I am so glad! Thank you so much Kristin, this makes me so happy!