This recipe was not inspired by an idea I had, but rather by an opportunity that presented itself. A couple weeks ago we accidentally bought way too many bananas, and when I mean way too many I mean wayyyy too many. So, as I sat in my kitchen, pondering how we could possibly use all these bananas, an idea for a healthy banana and peanut butter cookie sprouted into my mind.
Coincidentally, I had also recently read a recipe for cookies that were sweetened purely using dates. Thus, the idea began to form — I started experimenting. What resulted is a delicious cookie that has no sugar added, and serves as a tasty afternoon snack. The oats and shredded coconut add a wonderful texture to a cookie that is bursting with flavour.
So, if like me, you have a bunch of bananas that are staring at you on your counter right now screaming “use me” then this may be the cookie for you. Make a batch and enjoy some guilt free snacking!
Active time: 20 minutes
Cook time: 15 minutes
- 5-6 dates (approximately 65g after being pitted)
- 3 ripe bananas
- 1 egg
- 1 tsp vanilla
- ¼ cup peanut butter
- 2 tbsp coconut oil, melted
- 1 tsp salt
- 1 ¼ cup flour
- ½ tsp baking soda
- 1 cup rolled oats
- ¼ cup unsweetened coconut flakes
- ¾ cup dark chocolate chips
- Take your pitted dates and put them in a heat safe measuring cup. Pour near-boiling water over them until they are completely submerged, we want to soften the dates up a bit.
- Now place your bananas in a food processor. Wait until the dates and the water have cooled enough and drain the dates. Add the dates into the food processor and process until smooth. Add in the egg, vanilla, peanut butter and coconut oil and process until well combined. Transfer to a large mixing bowl.
- Using a wooden spoon, mix the flour and the baking soda into the banana mixture. After, add in the oats and combine. Finally, fold in the coconut flakes and the chocolate chips. Place the bowl in the freezer for 15 minutes before forming the cookies so they hold their shape well. Preheat the oven to 350 F.
- Take the batter out of the freezer, it should have cooled down. Scoop the dough out in balls that are about 2 tbsps and place on a lined baking sheet. Cook for 10-12 minutes until the tops look fully cooked. Cool on a wire rack, but feel free to dig in while still hot. Enjoy!