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15 mins

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15 mins

Chewy Banana’s Date Cookies

Recipe for 12 cookies

Chewy Banana’s Date Cookies
Play Video about Chewy Banana’s Date Cookies


Flax “egg” 
8g flax seed meal 
36g almond milk

80g rolled oats 
60g almond flour 
50g oat flour
2g pink Himalayan salt
2g cinnamon
1.5g baking powder

100g MyJool Medjool dates (pitted and peeled) 
60g tahini 
1 banana (≃90 g) 
120g almond milk (or other nut milk) 
40g extra virgin coconut oil 
1/2 tsp vanilla extract 
60g dark chocolate (70 % cacao), chopped


Start by soaking the dates in warm water for about 10 minutes and preheat your oven to 160ºC using the fan function.

In a small bowl, mix the flax meal with the almond milk to make a “flax egg” that will be used as our egg replacer and binder agent in this recipe. Whisk well and set aside until it thickens, while you start preparing the rest of the ingredients.

In a large bowl, combine all the dry ingredients and whisk well. 4. Remove the skin and pits of the soaked dates and add them to the jar of the blender along with the rest of the liquid ingredients.

Blend until you get a creamy paste.

Pour this mixture into the bowl containing the dry ingredients and stir with a spatula until you get an homogeneous mixture.

Once the flax mixture has reached a viscous and thick gel consistency, pour it over the batter and stir until completely incorporated.

Finally, fold in the chopped chocolate and mix until well distributed.

Cover the bowl and let it chill in the fridge for at least 2 hours to set. This way the batter will be easier to work with.

Prepare a baking tray lined with parchment paper and divide the batter into balls of a uniform size.

Press the cookies with the palm of your hand to flatten to a thickness of 1/2 cm approximately. Use a big cookie cutter to smooth the edges and get a perfectly round shape.

Bake for about 35 minutes until golden brown, with toasted edges.

Remove the tray from the oven and set aside for 5 minutes before transferring the cookies to a wire rack. ⏳ The cookies will keep for up to a week at room temperature in an airtight container or covered with foil or parchment paper. The flattened cookies can be frozen unbaked for up to 2 months.

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