These cookies are healthy & delicious - perfect with a cup of coffee in the morning, as a mid-day snack or a late night sweet treat. They are also are vegan, gluten-free and refined sugar-free. The secret ingredient is Ground Up’s Walnut-Cashew butter!

Wet Ingredients:

• 2 medium-sized mashed ripe bananas

• ½ cup Ground Up Walnut-Cashew butter

• ⅓ cup maple syrup

• ½ tsp vanilla extract

• ¼ cup dates (about 6) blended in food processor or high-powered blender - I used Deglet Noor dates, but Medjool will work too.

Dry ingredients:

• 1 ½ cups gluten-free oat flour (can be made by simply blending oats in a high-powered blender or food processor)

• 1 cup gluten-free rolled oats

• ½ tsp cinnamon

• ½ tsp baking powder

• ½ tsp salt

Add-ins:

• ¾ cup chopped walnuts

• ¼ cup chocolate chips, dried fruit, or whatever you’d like to add (I used chocolate chips for some of the dough, then dried raisins in the rest!)

Directions:

1. Preheat oven to 325 degrees.
2. Mix together all the wet ingredients in a large bowl. Next, mix all the dry ingredients in a medium bowl. Add the dry to the wet ingredients and mix thoroughly. Add in ½ cup of the walnuts and stir until they are evenly distributed throughout the batter.
3. Fold in the chocolate chips, dried fruit, etc. into the dough. Or, you can separate half of dough into another bowl, like I did, adding chocolate chips to one and dried fruit to the other.
4. Line a baking sheet with parchment paper. Roll dough into balls, then press them down flat once they are on the baking sheet. 
5. Sprinkle remaining walnuts on top
6. Bake for 15-20 minutes, or until golden brown.
7. Enjoy! I highly recommend drizzle some extra Walnut-Cashew butter on top of your cookie :-)