Peanut Butter Banana Date Energy Cookies (Great for Pre-Run Fuel)

• Prep time: 1 hour

• Cook time: 10-15 minutes

• Servings: 10 cookies

• When these work best for: 

  • 1 cookie 30–60 minutes before a run

  • 2+ cookies before longer training session or when fueling during is limited

  • 1-2 cookies between meals to support meeting daily carbohydrate needs

These peanut butter banana date cookies are a simple, naturally sweet snack that can work well before runs or workouts. The banana and dates provide easily accessible carbohydrates, while peanut butter adds flavour and staying power.

Nutrition Notes for Athletes:

Each cookie provides 30 grams of carbohydrates from banana, oats and dates, which can help support energy availability before training. They may work well as a small snack 30–90 minutes before a run or workout depending on portion size and individual tolerance.

Ingredients for Peanut Butter Banana Date Cookies:

• 1 cup pitted dried dates

• 1 medium ripe banana

• 1/2 cup natural peanut butter

• 2 tbsp coconut oil, melted

• 1 tsp vanilla

• 1 cup oat flour*

• 1/4 cup spelt flour

• 1/2 tsp baking soda

• 1 pinch salt

• 1/2 cup mini chocolate chips

*You can make your own oat flour by blending rolled oats in a blender until it resembles a flour consistency

Directions:

1. Preheat oven to 350°F.

2. Soak 1 cup of dried pitted dates for 1 hour in hot water.

3. Once the dates are done soaking, drain them and place in a food processor (or good blender). Add 1 ripe banana, 1/2 cup natural peanut butter, 1 tsp vanilla, and 2 tbsp melted coconut oil. Puree the mixture until there are no visible lumps.

4. Add in 1 cup oat flour, 1/4 cup spelt flour, 1/2 tsp baking soda and 1 pinch of salt.

5. Pulse/Puree until everything is mixed together and no lumps of flour remain.

6. Place cookie dough into a mixing bowl and stir in 1/2 cup mini chocolate chips.

7. Line a baking sheet with parchment paper. Scoop small portions of the cookie dough onto the sheet, spacing them slightly apart. You should make about 10 cookies.

8. Bake until the cookies appear golden around the edges, about 10–15 minutes.

9. Allow the cookies to cool slightly before serving.

Storage Tips:

• Store cookies in an airtight container in the fridge for up to 1 week.

• If looking to store longer, freeze half and take out when desired.