Preheat the oven to 350.

If your dates are hard, heat a couple of cups of water to boiling and then pour onto the dates. Let soak for 5-10 minutes until soft enough to easily remove the pits.

In a food processor, blend up the oatmeal, almond meal, baking powder and salt. Whirl around until the mixture seems like a coarse flour. Remove from the bowl and set aside briefly.

Once the dates are softened, strain and add to the food processor. Pulse a few times until they are starting to break up. Add the softened bananas and whirl up into a paste. Pour in the oil and the almond butter. Add the almond extract or vanilla if desired. Pulse just until combined.

Dump in the dry ingredients, puffed millet and pulse just until incorporated. Scoop up 2 tablespoon drops and arrange on a baking sheet lined with paper, silpat or similar.

For a slightly flatter cookie, gently push down the tops of each one with the back of a fork.

Bake for 10-15 minutes until the bottoms are golden and the tops are evenly dry. Try one as soon as they are cool enough to eat, because they are so good straight out of the oven- just like any cookie really.

To store, keep them covered on a counter for about two days or in the fridge for up to a week.