Banana-Peanut Butter Cookies

Yield: 10 large or 20 small cookies

I used to make a smoothie called Chunky Monkey with bananas, peanut butter, and cocoa. It is one of my favorite flavor combinations, so I use it here in this recipe—and even without the cocoa, these cookies make me grin from ear to ear.



  1. Preheat the oven to 350°F.
  2. Add the dates to a small pan with enough water to cover and cook for 5 minutes over medium heat. Then purée the mixture in a food processor until smooth and creamy.
  3. Add the banana, peanut butter, applesauce, and vanilla to the food processor and purée until smooth and creamy.
  4. Transfer the peanut butter–banana mixture to a bowl and add the remaining ingredients, stirring until just combined.
  5. Using a small ice cream scoop or tablespoon, drop spoonfuls of dough onto a parchment-lined, silicone-lined, or nonstick baking sheet.
  6. Bake large cookies for about 15 minutes. Bake small cookies for about 12 minutes. The cookies should be lightly browned on top.
  7. Let the cookies sit for about 10 minutes before removing them from the baking sheet; they will be easier to remove. Move the cookies to a wire rack to cool completely.

Even on a busy schedule, your meals can be simple, healthy, and delicious! Nobody knows this better than Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook and Better Than Vegan. In The China Study Quick & Easy Cookbook, Sroufe takes kitchen time management to the next level and provides menu plans, pantry lists, and more than 100 delicious plant-based recipes that are quick, easy, and multipurpose.   Recipes are reprinted from The China Study Quick & Easy Cookbook by arrangement with BenBella Books. Copyright © 2015, Del Sroufe and edited by LeAnne Campbell, PhD.
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