Cookies are a staple at our house. If my youngest could live on them, I think he would. So it’s no surprise that I am on a constant quest to create new recipes that are not only great tasting but also deliver on the health front. My newest obsession is cookies that use date paste instead of sugar. Date paste is front and center as a sweetener of choice, we use it more and more every day and my recipe for it is very easy to make. It’s a great choice when it comes to satisfying that sweet tooth, so I am thrilled to be able to share this recipe with you. It’s the first of many desserts I am working on using my beloved date paste!
This cookie took on many forms before settling into its combination of banana, peanut butter, pecans and chocolate chips. I wanted to pack as much protein as I could into these little bites, but also wanted to keep them cookie like. The flavors combined well and the date paste and banana sweetened them perfectly, needing no added sugar. Both the boys, and husband, took them down without complaint. They are at their best when cooled on a wire cooling rack and eaten immediately after cooling. The crispy oat edges mixed with a soft middle makes for a perfect healthy treat! The balls of uncooked dough also freeze great so you can bake a fresh few anytime you need something sweet.
Chunky Monkey Cookies
Date paste and banana are paired with oats, peanut butter and pecans to make these protein packed cookies. Accented with vegan chocolate chips, it’s hard to believe they’re healthy!
- 1 cup gluten-free rolled oats (non gluten free works too)
- ½ teaspoon Himalayan pink salt
- ½ teaspoon baking soda
- ½ cup peanut butter
- ½ cup mashed ripe banana (about 1 small banana)
- ½ cup date paste
- 1 flax egg (1 tablespoon ground flaxseed with 3 tablespoons water)
- 1 teaspoon vanilla extract
- ½ 10-oz bag vegan chocolate chips
- ½ cup chopped pecans
note: You can use almond butter too, or try sunflower seed butter for a nut free option. If you don’t want to make date paste, you can sub preferred sweetener of choice but it may affect consistency, another healthy option would be maple syrup. Also, any type of chocolate chips work if you aren’t concerned about being totally vegan.
Preheat oven to 350. Mix 1 tablespoon ground flaxseed with 3 tablespoons water to make flax egg and set aside.
Mix together the oats, salt and baking soda and set aside.
Add in dry ingredients and mix. Add chocolate chips and pecans. Mix until just combined.
Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. To make it easier to do, refrigerate dough for 15 minutes first. This will allow oats to soak in the liquids and thicken the mixture a bit making it easier to scoop into balls.
Bake at 350 for 12-14 minutes or until brown on edges. Cookies will harden a bit more as they cool.