2cupsvegan sugar free granola (or your favorite granola)(naturally sweetened & oil free; certified gluten free if desired. Or sub 1 1/2 cups rolled oats +1/2 teaspoon cinnamon + 1/4 cups unsweetened coconut flakes + 1/4 cups chopped nuts + sweetener. See notes.)
1/2 cup chopped Medjool dates(about 4 dates)
Optional add-ins: 1/4 cup raisins, chocolate chips or chopped nuts.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, mash the banana using your hands, a large fork or a potato masher. Add the granola and chopped dates to the bowl and mix until well incorporated.
Spoon into approximately 15 balls, and place evenly on the baking sheet. Push down a little on each ball to flatten.
Bake for 16-20 minutes, or until the bottoms are slightly brown and the cookies slide off the parchment paper easily.
Let the cookies cool before eating. (They stick together best once cooled.)
Granola: Use your favorite whole food plant-based no oil compliant granola. I can find it in the bulk section of my local co-op. Or if you can't find any at the store, you can make your own using this Sugar Free Granola recipe. Or you an simply use 1 1/2c cups unbaked oats + add ins like 1/2 teaspoon cinnamon + 1/cup nuts + 1/4 cup unsweetened coconut flakes + an extra date or 2 tablespoons of erythritol. Just make sure you've got 2 cups of ingredients total. I've found that using granola results in a cookie that's bit crispier & toastier, but this simple version is still good.