Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
1 ½ cups quick-cooking oats (see Tip)
1 cup oat flour (see Tip)
¾ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
2 medium ripe bananas, mashed
2 large eggs
¼ cup melted coconut oil or unsalted butter
¾ cup chopped dates, preferably Medjool, or raisins
½ cup shredded unsweetened coconut
1 teaspoon vanilla extract
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