Peanut Butter Banana Cookies
We’re less than one week into the new year, and I’m ready for a cookie, how about you? These Peanut Butter Banana Cookies are ooey-gooey, super chewy, and so choc-a-bloc with peanut butter and chocolate, they’ll melt right in your mouth.
This easy recipe also happens to be made with no flour, no sugar (the refined kind), and is naturally gluten free.
The only equipment you need to make these peanut butter beauties is one bowl and a whisk. You probably have every ingredient for the recipe in your pantry right now.
If you are looking for a healthy dessert recipe that legitimately satisfies your sweet tooth, these peanut butter banana cookies are it. They are rich.
To be clear: I don’t mean “rich” as in, “if you close your eyes and try to ignore the fact that they are healthy, they taste pretty good.”
I mean RICH—as in, you will need an emergency cold glass of milk to wash them down.
They key to these healthy cookies’ mega goo factor (soft, chewy cookie lovers, this recipe is for you), is the peanut butter itself.
These healthy cookies are loaded with peanut butter. You might even question yourself as you measure it. Carry on! The most peanut buttery of peanut butter cookies will be your reward.
Also on scene to give these cookies supreme moisture is mashed ripe banana (it’s delicious in these Banana Bread Brownies too). The banana provides natural sweetness and a soft cookie texture.
From here, we load the cookie dough up with chocolate ♥.
In case this all doesn’t sound good enough to you yet, there’s one final touch: a delicate sprinkle of flaky salt.
The salt balances the sweetness and gives what would otherwise be a pure classic comfort cookie a bit of an edge. It’s a small touch that will elevate your home baking. The salt makes the other flavors pop and—I didn’t think this was possible but it is—it makes them even more addictive.
How to Make The Best Peanut Butter Banana Cookies
A short, sweet ingredient list and minimal prep combines to create some seriously sensational cookies. You’ll forget these are healthy!
- Coconut Sugar. I like coconut sugar because it is less refined and your body processes it more slowly. Coconut sugar is available at most grocery stores and online here. You can also swap light brown sugar if you prefer.
- Banana. A healthy baking staple, mashed banana makes these cookies extra soft and naturally sweet.
- Egg. Helps bind our cookies together. If you’d like to make the cookies vegan, I have a suggestion for the egg below.
- Pure Vanilla Extract. A cookie ingredient essential.
- Cinnamon. The cinnamon is a perfect match for the peanut butter and chocolate. It gives the cookies an extra dimension of flavor and touch of warmth.
- Peanut Butter. No holding back here! My secret for ultra gooey, soft cookies and rich peanut butter flavor. I recommend a peanut butter that is stable at room temperature, versus a drippy peanut butter to make sure the cookies bake properly (I used Jif Natural.)
- Dark Chocolate Chips. Chocolate chips take these scrumptious cookies to the next level! Look for 60% cacao here.
- If you’d prefer these cookies without chocolate chips, you can swap roughly chopped toasted walnuts or pecans.
- Flaky Salt. This is completely optional, but I love adding a sprinkle of flaky salt, such as Maldon or fleur de sel. It gives the cookies serious pop.
- Line a baking sheet with parchment paper. Whisk together the sugar, egg, banana, vanilla, cinnamon, and salt.
- Add the peanut butter, whisking until combined. Stir in the chocolate, then place the dough in the refrigerator to chill. (Yep. Just ONE BOWL!)
- Scoop the dough into mounds, placing them on the baking sheets. They’ll look a little shaggy, but go with it.
- Bake for 11 to 12 minutes at 350 degrees F, until the edges are golden. Let the baking sheet cool on a rack, then transfer the cookies to the rack (no judgement if you sneak one here!). Repeat with any remaining dough. DIG IN!
- Gluten Free. No changes needed! Since this recipe is made with no flour, it’s gluten free as written.
- No Bake. Looking for a no bake version of peanut butter banana cookies? Check out my Healthy No Bake Cookies, which are also made with no sugar and sweetened with mashed banana.
- Vegan. You can experiment with swapping the egg in this recipe for a flax egg. I haven’t yet tested this version and would love to hear how it goes if you try it. (Or try these Vegan Peanut Butter Cookies instead.)
- Nut Free. Swap the peanut butter for sun butter. Heads up: sun butter will turn the cookies green-ish, but they will still be yummy.
Make Ahead and Storage Tips
- To Make Ahead. Prepare the cookie dough ahead of time, and store in the refrigerator for up to 1 day.
- To Store. Store leftover cookies at room temperature in an airtight container for up to 4 days.
- To Freeze. Place cookies in an airtight freezer-safe storage container or ziptop bag in the freezer for up to 3 months.
More Favorite Healthy Cookie Recipes
Recommended Tools to Make This Recipe
- Baking Sheets. I use these multiple times a week!
- Batter Scoop. My secret to perfectly-sized cookies.
- Mixing Bowls. Ideal for mixing together the cookie dough ingredients.
Is dessert a part of your healthy routine? (It certainly is for me!) If yes, I hope these cookies provide you with some seriously sweet satisfaction. If you try the recipe, please let me know how it turns out in the comments section below. I love hearing from you!
Peanut Butter Banana Cookies
- ¾ cup coconut sugar - or light brown sugar
- 1 large egg
- 1/3 cup mashed ripe banana - about 1 medium/large
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup creamy peanut butter - I used Jif natural
- 1/2 cup bittersweet chocolate chips - 60% cacao (or swap roughly chopped toasted walnuts or pecans)
- Flaky salt - such as Maldon or fleur de sel (optional)
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the coconut sugar and egg until combined. Whisk in the banana, vanilla, cinnamon, and salt.
- Add the peanut butter and continue to whisk until the dough is smoothly and evenly combined. It will be thick, wet, and sticky. If the dough becomes too hard to whisk, switch to a rubber spatula or wooden spoon. Stir in the chocolate chips. Place the dough in the refrigerator to chill for 30 minutes. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- With a cookie scoop or spoon, scoop the dough into 2 tablespoon-sized mounds and place on the prepared baking sheets, leaving 1 1/2 inches of space between each. Sprinkle each cookie with salt, if using. Return any unscooped dough to the refrigerator to chill while the first batch bakes.
- Bake for 11 to 12 minutes, until the cookies are turning golden at the edges but still look underdone in the center. Place the baking sheet on a cooling rack and let the cookies cool on the sheet for 2 minutes. Gently transfer the cookies to the rack to cool completely (if the cookies are still too delicate to transfer, simply slide the whole piece of parchment with the cookies directly onto the cooling rack). Repeat with the remaining dough, ensuring that you allow the cookie sheets to cool completely between batches.
- TO STORE: Store leftover cookies at room temperature in an airtight container for up to 4 days.
- TO FREEZE: Place cookies in an airtight freezer-safe storage container or ziptop bag in the freezer for up to 3 months.
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