1heaping cup pitted medjool datessoaked for 10 minutes in hot water then drained
2tablespoonsalmond butteror peanut butter
1tablespoonmolasses
1ripe bananasliced into several one-inch pieces
3/4cupalmond meal
1/4cupbrown rice flour
1/2chopped/crushed unsalted cashewsi put my whole cashews in a ziploc bag, seal it, then smash them with a meat tenderizer
1/2cuprice krispiesdivided (could also sub in crushed rice chex instead)
Instructions
preheat oven to 350F
add soaked and drained dates to a food processor then pulse until only small bits remain (less than 30 seconds).
add almond butter, molasses, and banana slices to the bowl of the food processor then pulse a few times. next add almond meal, rice flour, cashews, and half (1/4 cup) of the rice krispies to the food processor and pulse a few more times or until all ingredients are incorporated into each other. scrape down the sides of the bowl with a spatula between pulses.
move the mixture from the food processor to a medium sized bowl. using a spatula, stir in remaining rice krispies (1/4 cup). try really hard not to crush them!
refrigerate the “cookie” dough for about 10 minutes. meanwhile, line a cookie sheet with parchment paper or a silpat.
using a tablespoon, scoop out some dough then roll it into a one inch diameter ball. continue with the remaining dough then arrange dough balls on the cookie sheet. sprinkle a little almond meal or rice flour over the balls then flatten them using a fork with criss-cross impressions (like a peanut butter cookie).