These 5-ingredient peanut butter banana cookies are naturally sweet, chewy, nutty, and healthy enough to enjoy anytime. Not to mention, ridiculously easy to make! They're a tasty afternoon snack or post-workout treat and a great way to use up those spotty bananas! Ready in 30 minutes.
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Why You'll Love Them
These peanut butter banana cookies are a twist on oatmeal cookies and peanut butter cookies all in one, with sweet 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 (or 6) simple 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.
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.
How to Store
Since these cookies are fairly moist, I like to store them in the refrigerator to extend freshness. Place in an airtight container and store for up to 5 days.
The cookies also freeze well. Wrap well to protect from air, and 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 be easy to mash.
More Ways to Use Ripe Bananas
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
- 1 ½ cups rolled oats - certified GF if needed
- 2 to 3 tablespoons oat flour or your flour of choice
- 2 tablespoons 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. Add the peanut butter and stir 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 spoonful 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. 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!
- Place on the prepared baking sheet (the cookies won't spread in the oven). Bake for 9 to 11 minutes or until the cookies appear lightly set and golden. 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.
Kavita Battula
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!