1 tightly packed cup medjool dates, pitted and chopped (around 14-16)
½ cup unsweetened almond milk
1 very ripe banana, peeled
1 very ripe avocado, pitted and peeled
¼ cup almond butter
1 teaspoon vanilla extract
Dry ingredients
2½ cups oats
½ cup mini dark chocolate chips
¼ cup chia seeds
½ teaspoon baking powder
DIRECTIONS:
Preheat oven to 325°. Blend together the wet ingredients (dates, almond milk, banana, avocado, almond butter and vanilla) until liquified in a blender or food processor. Fold in the dry ingredients (oats, chocolate chips, chia seeds and baking powder) and let sit for 5 minutes- the chia seeds will plump up, absorbing some of the liquid. Spoon out 2 tablespoons of the batter at a time onto parchment paper lined baking sheets. Bake for 17-20 minutes, until golden brown.
Place the trays on a cooling rack for a few minutes to set then lift the cookies off the tray and place them directly onto the cooling rack. Once completely cooled place store them in an airtight container for a few days, put it in the freezer for up to a couple months for longer storage.
Recipe by Love from the Land at https://www.lovefromtheland.com/chocolate-chip-oatmeal-breakfast-cookies/