Recipe: Double Peanut Butter Chocolate Chip Cookies

Ingredients

1 cup dates (packed and pitted, soaked in warm water for 10 minutes then drained)
1 medium ripe banana
2 Tbsp salted creamy peanut butter
1 cup almond meal (ground from raw almonds)
1 cup rolled oats (gluten-free for GF eaters)

1. Pulse dates in a food processor until small bits remain.
2. Add banana and peanut butter, mixing until combined.
3. Add almond meal and rolled oats, pulsing until a loose dough forms.
4. Transfer dough to a mixing bowl, adjusting consistency with more almond meal or oats if too wet.
5. Stir in chocolate and peanut butter chips, then chill dough for 10 minutes.
6. Preheat oven to 350°F (176°C).
7. Scoop out 1 Tbsp of dough, form into discs, and place on a parchment-lined baking sheet.
8. Bake for 15-18 minutes until golden brown and firm to the touch.
9. Let cookies set for a few minutes before transferring to a cooling rack.
10. Serve immediately or store in an airtight container.

Servings

24 cookies

Calories

Total fat

3.8g

Total carbohydrates

12g

Total protein

Sodium

6mg

Cholesterol

0mg