My daddy loves banana bread, but I’m trying to encourage my family to eat less sugar and baked goods so instead of making your typical banana bread, I decided to make him raw chocolate peanut butter banana cookies that are gluten-free and protein backed! Sounds too good to be true? It actually kind of is because I couldn’t even believe how good they tasted when I finished. They taste basically like a peanut butter nutella bananas! NO ADDED SUGAR what so ever – my dad didn’t believe me when I told him as I served it to him as dessert this afternoon. Well, it’s true. These raw cookies are not only high fiber, high protein, low calorie, and healthy, but they are also low sugar (all natural!). There seriously is not a healthy cookie that tastes this good. The cookies are bite size too so it’s perfect for breakfast, snack, dessert, post-workout recovery snack, or late-night treat. It even fits perfectly into any diet plan because all of the fat calories in this cookie are from healthy monounsaturated and polyunsaturated fats in comparison to your store-bought cookies that are always high in saturated fats. Everything in this recipe is natural and raw! So easy to make too – only 6 ingredients and takes less than thirty minutes to make! So good – even my little siblings loved it. I broke down the ingredients and calorie per cookie just for fun to see what I really had put together, and it blew my mind. Take a look:
Sugar: 4.5g (all natural)
Saturated Fat: 0.6g
Monounsaturated Fat: 1.6g
Polyunsaturated Fat: 1.9g
It’s healthier and tastier than your typical shop-bought peanut butter cookies too so make a batch today!! I’m going to eat one now haha, hope you enjoy!
Yields 18 Servings
Serving Size: 1 cookie/ball
1/2 cup gluten-free rolled oats
6 tbsp creamy organic peanut-butter (if you are allergic to peanuts, you can substitute with cashew, sunflower, or almond butter as well – basically any nut butter you want!)
1 scoop SunWarrior Chocolate Warrior Protein Powder (can substitute with your own protein powder and 2 tbsps of cocoa powder if you don’t specifically have chocolate flavored powder)
2 ripe bananas, peeled
7 deglet noor dates, pitted
4 tbsp chia seeds
1. Place all of your ingredients together in a mixing bowl.
2. Use a masher to mix all of the ingredients together, focusing on mashing the bananas and the dates properly.
3. After you’ve mashed as much as you can, place the batter into the blender and blend on a high pulse for 5 minutes if you think your batter is still not even (the way to tell is if you see date pieces or banana pieces that aren’t fully mashed).
4. Take all of the batter out of the blender and place it back into the mixing bowl. Place the bowl into the refrigerator for about 10 – 15 minutes to harden a little. Be warned that your hands will get very dirty because the batter is sticky – it’s all peanut butter yum!
5. While your batter is in the fridge, line a serving plate or platter with parchment paper.
6. Remove the batter and use your hands or scooper/spoon to make 18 evenly-sized balls. Place them on the parchment paper. You can press down on the balls with the back of a spoon if you want them to be more cookie-shaped.
7. Place the parchment paper into the fridge and eat whenever you want! The cookies will stay fresh in the fridge for about 4 – 5 days. You can enclose them in an airtight container too to store but make sure you line the bottom of the container with parchment paper or your cookie will stick to the bottom of the container.