Place the dates in a bowl and cover with boiling water, soak them for 10 minutes to soften them.
Add the drained dates to a food processor and pulse until they form a paste. Add in the banana and peanut butter and pulse again to combine.
Add the almond meal, oats and coconut and pulse until everything is well combined into a firm, sticky (but not too wet) mixture. Stir in any optional extras and refrigerate the dough for around 15 minutes to firm it up. Preheat the oven to 200˚C.
Line a baking tray with baking paper. Scoop out a tablespoon of mixture at a time, form into a ball and flatten. Press into the centre with your thumb to make a small depression and fill this with jam (around 1/2 a teaspoon). Continue until all the cookies have been made, they don’t spread when they cook so you can put them quite close together on the baking tray.
Bake for 16-18 minutes, then leave to cool on a wire rack. Store in an air tight container.
This recipe was adapted from the Minimalist Baker’s recipe.