Banana Date Caramel Oatmeal Cookies

Ingredients

• 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
• 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
• 1-2 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