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Banana date caramel oatmeal cookies:

I love oatmeal cookies and these banana date caramel oatmeal cookies are my new favorite. And they are super easy to prepare!

Ingredients you will need:

  1. Sprouted gluten-free oats
  2. Date caramel
  3. Ripe banana
  4. Egg
  5. Coconut oil
  6. Vanilla extract
  7. Baking soda
  8. Chocolate gems
  9. flaky salt

How to prepare dough:

I first prepare a batch of my date caramel and set aside. Next, I add my ripe banana to a bowl and with a fork I smash up the banana. And then I add the date caramel, egg, coconut oil, vanilla extract to bowl, and mix. Then I add in the dry ingredients, mix, and fold in the chocolate gems. But feel free to use whatever chocolate chips or chopped chocolate bar you have on hand. And refrigerate the dough for at least 30 minutes.


With an ice cream scoop (I have a tbsp size) I scoop out batter and add to a lined baking dish. And I gently press down with palm and bake 350 F for 8-10 minutes. And once done baking, I sprinkle some flaky salt on top, and let the cookies sit on baking dish for 5 minutes before transferring to a cooling rack.

How to store:

I like to store mine in my refrigerator in an airtight container. But they also freeze well, so if you don’t plan on eating the whole batch, just stick them in the freezer in an airtight container.


Banana Date Caramel Oatmeal Cookies

Makes 17



  • 1 cup sprouted gluten-free oats
  • 1/2 cup date caramel see below
  • 1 ripe banana
  • 1 large pasture raised egg
  • 3 Tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/3 cup dark chocolate gems sub any chocolate chips or chopped chocolate bar you have
  • 1 tsp flaky salt
  • Optional: 2 Tbsp flaxseed meal


  • Smash up banana in a bowl
  • Add in date caramel egg, coconut oil, vanilla extract, and mix
  • Add in oats baking soda, flaxseed meal, and mix
  • Fold in chocolate gems
  • Let dough sit in refrigerator for at least 30 minutes
  • With a Tbsp ice cream scoop scoop out batter, and add to a lined baking sheet
  • Gently press down with palm of hand
  • Bake 350 F for 8-10 minutes
  • Once done sprinkle some flaky salt on top, and let cool on pan for 5 minutes before moving to a wired cooling rack
  • Store in refrigerator or freezer in an airtight container

Date caramel:

  • Makes about 2 cups
  • 1 cup soaked medjool dates I soak mine over night and strain in the morning reserving the date water
  • 1/2 cup cashew butter
  • 1 heaping Tbsp coconut oil
  • 1 tsp vanilla extract
  • 1-2 Tbsp maple syrup optional


  • Add to food processor or high powered blender
  • Process for 30 seconds scraping down the sides throughout
  • If you want thinner consistency add 1 Tbsp at a time of filtered water or date water until you reach your desired consistency I don’t do this step for mine