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
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!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
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!
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.
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!!
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!
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.
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!