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.

Chewy peanut butter banana cookies with chocolate chips with a bite taken on a cookie sheet

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.

Easy, gooey chocolate peanut butter cookies on a baking sheet

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!

The Ingredients

  • 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.

The ingredients for healthy peanut butter cookies with banana and chocolate chips

The Directions

  1. Line a baking sheet with parchment paper. Whisk together the sugar, egg, banana, vanilla, cinnamon, and salt.
  2. Add the peanut butter, whisking until combined. Stir in the chocolate, then place the dough in the refrigerator to chill. (Yep. Just ONE BOWL!)
    Cookie dough on a baking sheet for peanut butter cookies with bananas and chocolate chips
  3. Scoop the dough into mounds, placing them on the baking sheets. They’ll look a little shaggy, but go with it.
  4. 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!

Chewy peanut butter banana cookies on a baking sheet

Recipe Adaptations

  • 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.

Rich and soft peanut butter cookies with chocolate chips and bananas

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

A baking sheet with melt-in-your-mouth peanut butter cookies, chocolate chips, and bananas

Recommended Tools to Make This Recipe

Two soft and melty chocolate chip peanut butter banana cookies

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!

Soft peanut butter banana cookies with chocolate chips on a cookie sheet

Peanut Butter Banana Cookies

4.47 from 13 votes
Super soft and chewy Peanut Butter Banana Cookies with Chocolate Chips. EASY recipe made with no sugar and no flour. Fully loaded with peanut butter flavor!

Prep: 10 mins
Cook: 12 mins
Total: 55 mins

Servings: 12 cookies

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1cookieCalories: 197kcalCarbohydrates: 22gProtein: 7gFat: 10gSaturated Fat: 4gCholesterol: 14mgPotassium: 220mgFiber: 2gSugar: 12gVitamin A: 24IUVitamin C: 1mgCalcium: 32mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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38 Comments

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  1. These look really easy to vegan up, yum! Maybe I’ll pick up a single banana to ripen up next time I’m out. Will report back!

  2. I hate to be this person, but what do you think would happen if I left out the sugar? I just feel like if I used a ripe banana, sweetened peanut butter like JIF natural and chocolate chips these would be plenty sweet for me without the extra sugar. Do you think they’d turn out like a cookie or would that be a huge mistake?

    1. Hi Allison! I have not tried this recipe without the sugar, so you’d be experimenting. If you decide to give it a try, I’d love to hear how it goes!

      1. I love love love the taste of it! Think I put too much banana so it came out dark brown and more towards moist banana bread. Its not too sweet and healthier than recipes with butter and flour! Thank you for the recipe Erin!5 stars

  3. Oh my! Couldn’t wait for them to make it to the cooling rack—rich, flavorful and so tasty. Mixing them up, I wondered if they would spread everywhere when baked, but followed the recipe as written, chilling 45 min, then baked 11 minutes topped with a pinch of Fleur de  Sel.
    Can I give them more stars?!? Thank you for this wonderful treat!! 5 stars

  4. I’m excited to try this peanut butter and banana cookie recipe, but I’m curious about the salts listed in the ingredients and how to use each one. Is the flaky salt mixed in with the other ingredients (and the kosher salt), or is it sprinkled on top of each cookie before they’re baked?

    1. Hi Donna! The kosher salt is added as part of the cookie dough ingredients. The flaky sea salt is optional but so delicious! You should sprinkle some on top of each cookie after you’ve dropped the cookie dough onto the baking sheet before placing it in the oven. I hope this helps and that you love the recipe!

  5. I made these this weekend, and I have to say I was let down. I usually love all things Well Plated, but these fell really short of the mark.  They were soft but lacked flavor. I am not sure why, but I did not love them and I really wanted to. 2 stars

    1. Hi Jaime! I’m so sorry to hear that these weren’t to your tastes. I (and other readers) loved the flavors, so I really wish you would’ve enjoyed them too!

  6. 9 months pregnant, and this totally hit the spot! I used brown sugar, Adams crunchy peanut butter, and semi sweet chocolate chips. Wish I had Ghirardelli chocolate chips in hand–maybe next time! Love the banana in this, made it extra gooey. I already wish I had doubled the batch!5 stars

  7. I know you say it’s not recommended, but is it still possible to use the kind of but butter that needs to be stirred/refrigerated?

    1. Hi Sarah! Since I haven’t tried the recipe this way, I’m afraid I can’t recommend it, as I don’t know how it may alter the texture. If you decide to experiment with it, I’d love to hear how it goes!

      1. Hi Erin! I’ll likely try this since that’s what I have on hand. Thanks for your comment and understanding what I meant by “but butter” the n and b are right beside each other lol.

  8. These came out alright for us, but not sure I’d make them again. As some other comments said, they were bland overall, and had a very flour-y consistency. I would suggest adding more peanut butter and banana, and more brown sugar.5 stars

  9. I love the flavor and chew of these cookies but I cant get them to set well. Going to try a lower temp and longer bake time this batch as the bottoms were golden but the tops undercooked.

    1. I’m happy you enjoyed the flavor of these cookies, D.M.! I’m sorry you’ve had trouble with getting them to set, and I hope your next batch goes better!

  10. Love love loved these! Ending up using brown sugar but the flavor was perfect and the texture reminds me of banana peanut butter bread, without the hassle and quicker gratification!!5 stars

    1. I’m so pleased that you enjoyed the cookies, Colleen! Thank you for sharing this kind review!

  11. You made this overdue pregnant lady’s evening with this delicious recipe! I didn’t have the chocolate chips on hand so I used walnuts instead. These cookies are so delicious! Thank you for creating and sharing your recipe!5 stars

  12. hey I tried this recipe twice and both times the cookies spread out and turned into one whole flat pancake. They didn’t rise at all and were spread thin while baking in the oven. I was a little disappointed because the picture looks soo good.
    If anyone has any tips to make it work please lmk!1 star

    1. Hi Mairead, I’m sorry to hear that these didn’t turn out as expected. It’s so hard to say what might’ve happened without being in the kitchen with you. I (and other readers) have really enjoyed these cookies, so I wish they would’ve been a hit for you too!

    2. I mixed up the cookies as directed and after refrigerating for 30+ minutes attempted to use a 2T scoop to put on prepared cookie sheet. After about 6, I could see that I was going to end up with one flat pancake cookie. I put all the dough back in the bowl, and added one more egg that I had mixed with 1/2 t of baking powder. I then baked in a 8×8 greased and lined with parchment paper dish for 30 minutes. They came out great as bar cookies. My suggested is to change the number of eggs to 2 and add 1/2 t. of baking powder to the dry ingredients and bake the combined mixture in a prepared 8×8 pan.

  13. Erin, when I am in the baking mood, (which is often now with c), your recipes are my “go to” because of the healthy factor. Today, I made these cookies – even though the dough was not sticky, they still came out great – I think I may have used too much peanut butter? I found them sweet enough – i did not sprinkle with salt.5 stars

  14. Love love love this recipe! Amazing flavor (the salt makes it), they stay super moist, and you don’t feel guilty eating them!5 stars

  15. Thanks Erin! Quick, easy and healthy — good recipe to cook and eat with kids. Couple things: On time/temp, five more minutes and 375 degrees gave me a firmer cookie and better taste. Still, after sitting overnight, still a bit sticky — any ideas how to get a firmer / crunchier texture? Always a challenge with a flourless recipe, of course. Definitely a repeat, just thinking how to make even better :-)5 stars

    1. I’m so happy that you enjoyed the cookies, Sasha! This recipe does produce a more soft and chewy cookie. You could try using a crunchy peanut butter to add some texture if you’d like.

    1. Hi Karen! The recipe ingredients and amounts can be found in the recipe card at the bottom of this post. If you click the “Jump to Recipe” button at the top of the page, it will take you directly there. I hope this helps!