No-Bake Double Peanut Butter Chocolate Chip Date Cookies
Naturally sweetened cookies combining dates, banana, and peanut butter for chewy texture with double peanut flavor from both creamy peanut butter and peanut butter chips. Perfect for health-conscious dessert lovers seeking gluten-free and dairy-free treats. The date-banana base creates natural binding without eggs or refined sugar, while almond meal adds protein and nutty richness.
Ingredients
- 1 cup dates, packed and pitted, soaked in warm water for 10 minutes then drainedmaple syrup1/3 cupveganrefined-sugar-free
liquid sweetener may require extra dry ingredients
Full guide → - 1 medium ripe banana, mashed
- 2 Tbsp salted creamy peanut butter
- 1 cup almond meal, ground from raw almonds
- 1 cup rolled oats, gluten-free for GF eaters
- ¼ scant cup peanut butter chips
- ¼ scant cup dairy-free semisweet chocolate chips
Instructions
- 1
Pulse dates in food processor until small bits remain
- 2
Add banana and peanut butter, mix until combined, scraping sides as needed
- 3
Add almond meal and rolled oats, pulse until loose dough forms
- 4
Transfer dough to mixing bowl, add more almond meal or oats if too wet to handle
- 5
Stir in chocolate and peanut butter chips
- 6
Chill dough for 10 minutes and preheat oven to 350 degrees F
- 7
Scoop 1 tablespoon amounts and form into loose discs on parchment-lined baking sheet
- 8
Bake for 15-18 minutes until golden brown and somewhat firm
- 9
Let set on pan for few minutes, then transfer to cooling rack
- 10
Serve immediately
Tips
Add extra almond meal or oats if dough feels too sticky to handle easily
Cookies can be slightly under-baked since there are no eggs - they'll just be more moist
Pack cookies closer together on baking sheet since they won't spread during baking
Good to Know
Store in airtight container for several days at room temperature, refrigerate or freeze for longer storage
Dough can be chilled overnight before baking
Serve immediately after cooling or at room temperature
Common Mistakes
Add extra almond meal or oats if dough is too wet to avoid sticky, unformable cookies
Don't overbake to avoid dry, hard texture since slight underbaking is acceptable
Substitutions
Vegan Options
liquid sweetener may require extra dry ingredients
Full guide →Nut-Free Alternatives
General Alternatives
contains dairy
FAQ
Can I make these without a food processor?
You could mash dates by hand after soaking longer, but food processor gives best texture for breaking down dates into smooth paste.
What if I don't have almond meal?
Grind raw almonds in food processor until fine, or substitute with oat flour made from ground oats for nut-free version.
How long do these cookies keep?
Store at room temperature for several days, refrigerate for up to one week, or freeze for up to three months in airtight container.