Pre-heat the oven to 350°. Use a blender, food processor or stick blender to mix all ingredients except the dates (or chocolate chips).
If using the dates, chop the dates. Add the dates to the batter and stir gently with a spoon. If using chocolate chips, add them to the dough and fold into the dough.
Place parchment paper or a silpat on a cookie sheet (you need parchment paper or else the cookies may stick).
Place spoonfuls of the cookie dough onto the cookie sheet. The batter will be more moist than regular cookie dough. Use the spoon to shape the batter into a flat circle cookie shape. Repeat until all of the batter is out.
Bake the cookies at 350° for about 10 minutes or until a toothpick inserted comes out clean.
Video
Notes
If you are on AIP, you'll want to use chopped dates with this recipe--it really makes the recipe! If you are not on AIP, you can use chocolate chips in place of dates. I have tried both ways. Usually I'm a chocolate fiend, but I actually prefer dates for this recipe...it really pairs well with the other flavors.
If you are on AIP, do not use pumpkin pie spice. Substitute equal amounts cinnamon.
I've updated this recipe so you can make it without coconut butter since not everyone has that on hand. However, if you have coconut butter, I would recommend adding 1 tbsp to your cookie dough mixture to further add to the perfect texture.
The banana is an important part of this recipe and should not be substituted since it adds sweetness and acts as an egg-free binder.
Tapioca flour can be substituted with arrowroot or cassava flour. The coconut flour cannot be substituted.
It's important to use parchment paper or a silpat on the cookie sheet when making these so they don't stick.
Store these cookies in the refrigerator or freezer. They will last about a week in the refrigerator.