Recipes » Desserts » Banana-Peanut Butter Cookies
T. Colin Campbell Center for Nutrition Studies
Banana-Peanut Butter Cookies Recipe


  • 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


  • 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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