Banana Nut Cookies

I was a little skeptical because these sounded so healthy, I wondered how good they could actually taste. Well, they taste like sweet banana nut muffins, only in cookie form. I think they would be even more delicious with a sprinkling of chocolate chips in the batter, but I don’t think Dr. Fuhrman would approve. This recipe is adapted from his book, Disease-Proof Your Child, although I did change it to make it a little sweeter, and I subbed almonds for pecans. If you want to make them less sweet, go with 1/8 cup dates and soy milk.


Banana Nut Cookies
Recipe type: Dessert
Serves: 15
  • ⅛ - ¼ cup pitted dates, depending on desired sweetness
  • ⅛ - ¼ cup soy milk (match to amount of dates used)
  • ½ cup walnuts
  • ½ cup almonds
  • ½ cup shredded coconut
  • 2 ripe bananas
  • 1 tsp cinnamon
  1. Soak the dates in the soy milk for a few hours or overnight.
  2. Preheat oven to 250 degrees (yes, just 250).
  3. Place nuts and coconut in food processor and process until it's a coarse meal.
  4. Add bananas, dates with the soaking soy milk, and cinnamon and mix thoroughly. If the dough is too liquidy, add a handful of old-fashioned oats.
  5. Spoon onto cookie sheet covered with parchment paper.
  6. Bake for 30-45 minutes (the recipe calls for 30 minutes, but I had the extra dates and soy milk, and I like them a little more "done" as well).

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


© 2013-2022 Super Veggie Mom All Rights Reserved