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Recipes » Desserts » Heart-Shaped Oat & Banana Cookies
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Heart-Shaped Oat & Banana Cookies Recipe

2 large ripe bananas

2 cups rolled oats

2 heaped Tbsp peanut butter

Pinch of sea salt

2 tsp cacao powder


½ cup cashews, soaked

½ banana

1 tsp vanilla extract

Pinch of sea salt

Juice from half of a small lemon

Enough water or dairy-free milk to make it smooth, but not too liquidy


1 cup dates

¾ cup water

3 Tbsp cacao powder

Pinch of sea salt


1 In a blender purée bananas and peanut butter with sea salt.

2 In a bowl, mix together banana-peanut purée and rolled oats.

3 Heat oven to 350 degrees F (175 C).

4 Line a baking sheet with parchment paper. Take heart-shaped (or any shape you like) cookie cutter and place it on baking sheet.

5 Take about 1/4 cup of cookie batter and press it evenly into the cookie cutter. Remove the cookie cutter with the spoon. Repeat until you have 8 cookies.

6 Add 2 tsp raw cacao powder to the remaining batter. Also, add a few splashes of dairy-free milk to mix in.

7 Repeat step 5 until the batter is gone.

8 Bake in the middle rack for 16 minutes and let cool.


1 Soak cashews for at least 2 hours. Drain and rinse.

2 Combine all ingredients in a blender and blend until thick cream forms. Add the liquid gradually and only as much as needed to combine all ingredients well.

3 Transfer into a bowl and set aside.


1 Cut dates into small pieces and soak in ¾ cup of water for at least 30 minutes.

2 Blend dates, the soak water, salt and cacao into smooth cream.

3 Decorate the cookies any way you like once they have completely cooled.

Store the leftover icing and cookies in the fridge.

Possible uses for any leftover icing – add to your morning oatmeal, spread on pancakes, or use as a muffin topping.

Try drizzling melted vegan chocolate over the top of the cookies.

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