Rolled Oat Breakfast Cookies

200g dates, soaked for 10 minutes in hot water
1 medium banana, ripe
40g salted almond butter
85g almond meal
80g Get Farmed Rolled Oats
40g dairy free dark chocolate, broken into 1 cm pieces
40g sultanas or raisins

Add soaked and drained dates to a food processor and pulse until almost smooth.

Add ripe banana and almond butter and mix again until combined, scraping down the sides of the food processor bowl as needed.

Add the almond meal and rolled oats and pulse again until a loose dough is formed. The mixture will be quite sticky

Scrape the mixed dough into a clean bowl and if the mixture is too wet to the touch, add more rolled oats until you can handle the dough without it sticking to your hands.

At this point you can add the pieces of dark chocolate and the sultanas, and chill the dough for 10 minutes in the fridge. Preheat oven to 180C.

Scoop 1 tablespoon amounts of chilled dough to roll into balls in your hands and place onto a baking paper lined tray. The cookies won’t expand so you can place all 15-16 cookies on a single baking tray.

Bake for 18-20 minutes until golden brown at the edges. Once baked, transfer the cookies to a cooling rack and allow to cool for a few minutes before serving.