Banana-Peanut Butter Cookies
What You'll Need
10 Medjool dates, pitted
1 ripe banana (overripe is fine)
½ cup peanut butter
¼ cup unsweetened applesauce
1 tsp vanilla extract
2½ cups quick-cooking or rolled oats
¼ cups whole wheat pastry flour
¼ tsp baking powder
How to Make It
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.
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