banana nut cookies

We gave quart jars of these cookies (about half a batch) as part of our Christmas gifts this past Christmas. Delicious, and, with the right substitution, no comprompising ingredients at all! [I don't believe in using soy for more than a condiment, so I would have used homemade almond milk -- I needed the pulp for something else anyway -- or canned coconut milk, but we had heavy cream on hand for a dish my husband was making for a few holiday gatherings, so I used that instead. I do generally try to limit dairy consumption.]
From Disease-Proof your Child: Feeding Kids Right, by Joel Fuhrman

1/4 c. pitted dates
1/4 c. soy milk
1 c. walnuts
1 c. pecans
1 c. grated coconut
4 ripe bananas
2 tsp. cinnamon

Cover dates in [your choice of] milk and soak overnight. Place the nuts and coconut in a food processor with the metal S blade and grind to a coarse meal. Add the bananas, dates (with the soaking [soy] milk), and cinnamon and mix to form the dough. Take the thick mixture out of the food processor and spoon onto a nonstick cookie sheet. [i use parchment paper on the tray.] Bake in the oven at a low heat (250 degrees) for 30 minutes. Yields 25 cookies.

compromising health for sanity (how i can do better with this one):
- besides using almond milk or coconut milk (which i haven't tried yet), none!