Jammy Peanut Butter Raspberry Banana Date Cookies

Gluten-Free, Dairy-Free, Refined Sugar-Free, Whole Food–Based, High-Protein & Healthy Fats, Gut-Friendly, Hormone-Supportive, Naturally Sweetened, Plant-Based, Anti-Inflammatory

These hearty, chewy cookies are naturally sweetened with ripe bananas and medjool dates, packed with protein and healthy fats from almonds and peanut butter, and finished with a burst of jammy raspberry in the centre. Perfect for breakfast, an afternoon pick-me-up, or a nourishing dessert, they’re wholesome without sacrificing flavour or satisfaction.

Ingredients

Makes 14–16 cookies

3 very ripe bananas, mashed

½ teaspoon baking powder

3 cups (270 g) rolled oats (gluten-free if needed)

1 ¾ cups (330 g) medjool dates, pitted, soaked in warm water for 10 minutes, then drained

2 cups (200 g) raw almonds, ground into almond meal

1 teaspoon (4.2 g) pure vanilla extract

¼ cup (64 g) natural peanut butter (unsweetened)

½ cup (67 g) fresh or frozen organic raspberries

Maldon sea salt flakes, for garnish

Method

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, mash the bananas until smooth. Stir in the baking powder.

Add rolled oats, ground almonds, vanilla extract, and peanut butter. Mix until a thick dough forms.

Fold in the soaked dates, mixing well to incorporate fully. Using a stand mixer helps break down the dates evenly.

Scoop 2–3 tablespoons of dough per cookie, roll into balls, and space 2 inches apart on baking sheets.

Gently press a raspberry into the centre of each cookie, letting it sink slightly so it becomes jammy when baked.

Bake 20–25 minutes, until edges are golden and centres are soft but set.

Remove from the oven and immediately sprinkle with Maldon sea salt flakes.

Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist