Banana-Peanut Butter Cookies


  • 2 1/2 cups gluten free oats
  • 1/4 cup gluten free pastry flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 10 Medjool dates (pitted)
  • 1 ripe banana
  • 1/2 cup peanut butter
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 F.
  2. In a mixing bowl, combine the dry ingredients (oats flour, baking powder, and salt). Set aside.
  3. Add the dates to a small pan with enough water to cover and cook for five minutes over medium heat.  Then puree the mixture in a food processor until smooth and creamy.
  4. Add the bananas, peanut butter, applesauce, and vanilla to the food processor and puree until smooth and creamy.
  5. Add the banana mixture to the dry ingredients and stir until just combined.
  6. Drop spoonfuls of dough onto a parchment-lined or nonstick baking sheet.
  7. Bake for about 15 minutes.  The cookies should be lightly browned on top.
  8. Let the cookies sit for about 10 minutes before removing them from the baking sheet.  Move the cookies to a wire rack to cool completely.


Adapted from: The China Study Quick and Easy Cookbook, by Del Sroufe (1st ed, p.225).  

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