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Green Goodness
  • Writer's pictureSylvia Meo, R.D.


Updated: Aug 27, 2020

I call this banana, oat and seed concoction Bananaroons because the dense, dollop shaped, chewy, banana flavored cookie result reminds me of a lighter, healthier version of the traditional coconut macaroon cookies which originated in Italy (originally made with almond paste and called "amaretti") and made popular in the UK. These cookies are much healthier because they contain no added sugars as they are purely sweetened with overripe bananas and date purée. I use Madame Labriski's original date purée because it is made with 100% whole, natural ates and saves me the trouble of having to buy dates and puree them myself. These babies are also completely fat-free (aside of course from the PlanetHemp super-seeds mixture which I added for a boost of protein and omega-3 fats) which again is thanks to the overripe bananas and date purée, yet they are so moist and chewy you would never know! Get to it and go try them for yourself, you will be amazed not only by how delicious they are, but how easy they are to whip up in no time.


Prep Time: 10 minutes​

Cook Time: 20 minutes

Servings: 20 cookies


  • 2 large, overripe bananas

  • 1/2 cup Madame Labriski original, date purée (you can choose the caramel, vanilla or chocolate favored one as well)

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1/4 teaspoonfine sea salt

  • 1 1/2 + 1/4 cup oat flakes

  • 1/4 cup PlanetHemp original super-seeds

  • 1/4 cup Patience Fruit & Co cranberry halves


  1. Preheat the oven at 350⁰F (convection oven).

  2. By hand mix the bananas, date purée, cinnamon, baking powder and sea salt together.

  3. Transfer to your food processor bowl, add in the 1 1/2 cup of oat flakes and pulse 6-7 times or just enough to simply chop up the oats.

  4. Remove the blade and transfer the contents to a mixing bowl, then stir in the additional 1/4 cup of oat flakes, the super-seeds and the cranberries.

  5. Spoon the mixture, 1 to 2 tablespoons per cookie, onto a silicone mat covered cookie sheet leaving the mixture shaped as a mound or dollop (in other words, don't flatten it).

  6. Bake them for 20 minutes or until they are completely golden, including on the bottom.

  7. Transfer them to a cooling rack for a few minutes, or longer if you can resist, then dig in!!

Nutrition Benefits

  • These cookies are vegan, gluten-free, nut-free, soy-free and dairy-free.

  • The super-seeds are a crunchy, protein rich blend of hemp hearts, sunflower, pumpkin, regular sesame and black sesame seeds. They also are an excellent source of magnesium, copper, manganese, phosphorous, vitamin B1, B2 and E, and a good source of vitamin B3, B6, iron and zinc.

  • Oats are a rich source of both soluble and insoluble fiber, making them great for lowering cholesterol levels, improving blood sugar control, regulate bowel movements and prevent constipation, as well as fill you up and perhaps help better manage your weight.

  • Cranberries are best known for their role in preventing urinary tract infections, but they are also rich in antioxidants and fiber making them important for our digestive and overall health.

My Food Tips and Tricks

  • When choosing dried fruits, always opt for the ones that are additive and sulfite-free, that are organic and are only lightly sweetened with juice concentrate, if at all, like the ones from Patience Fruit & Co.

  • If you are using real, whole dates and want to make the purée yourself, try choosing soft Mejdool dates, 4-5 ounces should give the right amount you need for this recipe. If your dates are harder, make sure to soak them in boiling water a good 30 minutes, then drain them and process them into a purée.


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