These peanut butter banana cookies are naturally sweet, chewy, nutty, and healthy enough to enjoy anytime! They make a great afternoon snack or post-workout treat and are a great way to use up overripe bananas. Vegan, gluten-free, and only 5 ingredients and 30 minutes to make a batch!
Why You'll Love Peanut Butter Banana Cookies
These healthy little peanut butter banana cookies are a twist on an oatmeal cookie and a peanut butter cookie all wrapped up in one. With sweet and fragrant bananas pulling it all together!
With fiber, protein, and no eggs, dairy, or oil in sight, you'll feel great about fueling up with these wholesome treats.
All you need are 5 ingredients and 25 minutes to make a batch!
Ingredients and Substitutions
- oats - I used regular rolled oats since we always have some in the pantry. Quick oats will also work if that's what you have.
- bananas - use bananas with plenty of dark spots on the peels. They should smell very fragrant and sweet and be easy to mash. This is important for the overall flavor and texture of the cookies.
- peanut butter - I used salted, natural, chunky peanut butter. It shouldn't be overly thin or oily. If using unsalted, add a generous pinch of salt to the mixing bowl.
- flour - a small amount of flour helps bind the cookies. I used oat flour, but other types should work fine, such as all-purpose (regular or gluten-free), whole wheat, etc.
- sweetener - optional; for a less sweet, more wholesome-tasting cookie feel free to skip the sugar. You can use regular granulated, brown sugar, coconut sugar, or a sugar alternative for this extra bit of sweetness.
- chocolate chips - look for dairy-free semi-sweet chocolate. If you have a favorite brand of sugar-free chocolate chips that's great, too.
See recipe card below for quantities and full recipe.
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How to Make Peanut Butter Banana Cookies
Preheat the oven to 350°F, and line a baking sheet with parchment. Mash the bananas in a large mixing bowl, then measure to make sure you have 1 cup.
Stir in the peanut butter. Next, add the oats, flour, and sugar, and mix well. Fold in the chocolate chips.
Using a tablespoon or large cookie scoop, measure out 2 tablespoons of dough per cookie. Use your palms to roll into a ball, then flatten into shape.
Place on the prepared baking sheet, and bake for 9 to 11 minutes or until the cookies appear lightly set and golden.
Tip! When forming the cookies, try to arrange the chocolate chips near the tops of the cookies and not too close together. This helps the mixture hold together and ensures tasty chocolate in each bite!
Variations
- with spices - they're great with cinnamon or pumpkin spice
- nuts - fold in chopped walnuts or pecans, or press a few into the tops of the cookies
- dried fruit - raisins, currants, or dried cranberries are right at home in this recipe, like oatmeal raisin cookies with a hint of banana.
- other nut/seed butters - instead of peanut butter, try them with sunbutter, cashew, or almond butter.
Frequently Asked Questions
Yes, instead of peanut butter, the cookies are also delicious with almond butter, cashew butter, or sunflower seed butter.
Yes! The cookie dough can be frozen for up to 1 month. Make sure it's wrapped well to protect from air. Thaw before baking.
Store the cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
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Top Tip
Make sure to use very ripe bananas since they contribute most of the moisture and sweetness in the recipe. The bananas should have a lot of dark spots, smell sweet, and mash easily.
I hope you enjoy these easy peanut butter banana cookies! If you try the recipe leave a comment below to let us know!
Recipe
Peanut Butter Banana Cookies
Equipment
Ingredients
- 3 small very ripe bananas - should yield 1 cup mashed
- ½ cup natural peanut butter, salted - or add a generous pinch of salt if your PB is unsalted
- 1½ cups rolled oats - certified GF if needed
- 2-3 tablespoons oat flour or your flour of choice
- 2 tablespoons granulated sugar, optional - see Notes
- ¼ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
- Peel the bananas and place in a large mixing bowl. Mash with your hands or a fork, and measure to make sure you have 1 cup mashed banana. Add the peanut butter, and whisk to combine.
- Add the oats, 2 tablespoon flour, and sugar, if using, and mix well. The dough will be moist and tacky, but if it seems too wet, add another tablespoon of flour. Fold in the chocolate chips.
- Using a tablespoon or large cookie scoop, measure out 2 tablespoon dough per cookie. Use your palms to roll into a ball, then flatten into shape. Place on the baking sheet (they don't spread). Tip: When forming the cookies, try to arrange the chocolate chips near the tops of the cookies and not too close together. This helps the mixture hold together and ensures tasty chocolate in every bite!
- Bake for 9 to 11 minutes or until the cookies appear lightly set and golden. Allow to cool on the baking sheet.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Marie says
These cookies are so easy to make and so delicious. My kids eat them all within a day or two of making them. Thanks for another great recipe!
Kavita Battula says
I made these with almond butter and baked them in a pan; they were delicious and the texture exactly how I like it - chewy yet tender. My almond butter wasn't salted, so I echo the need for a good pinch of added salt. I also used about 1 T of flax (rather than flour) as a binder, and they held together extremely well. A dusting of cocoa powder brings great dimension to the flavor; its earthy depth rounds out the sweetness of the banana. I did not use chocolate chips, but I'm sure they'd be delicious. Appreciate that these aren't too sweet. Will definitely be making these again (soooo easy) and look forward to trying as written with peanut butter. Well done, Lori!