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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

Just like Cherry Chocolate Chip Cookies, 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. (Need more peanut butter in cookies? You’ll love my Monster Cookies.)

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, as Chocolate Peanut Butter Cookies proves. 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!
  1. Scoop the dough into mounds, placing them on the baking sheets. They’ll look a little shaggy, but go with it.
  2. 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 judgment 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.
A baking sheet with melt-in-your-mouth peanut butter cookies, chocolate chips, and bananas
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. I also recommend you give these Healthy Chocolate Chip Cookies a try.

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

4.38 from 72 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 minutes
Cook: 12 minutes
Total: 55 minutes

Servings: 12 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.


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 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!

Learn more about Erin

4.38 from 72 votes (45 ratings without comment)

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  1. I made these today. I had four small Bananas that needed to be used so I tripled the recipe (got 35 cookies). I was a little less than 1/4 cup short of the peanutbutter, but the extra banana made up the difference. I used the brown sugar option and also used both vanilla and a little almond extract as well as nutmeg, cloves, and ginger, and added a cup of chopped peanuts with the semisweet chocolate chips I used. They turned out pretty good.4 stars

  2. Doubled the recipe. Cooked them a little longer than 12 minutes. They turned out VERY soft. When I put them into my container ( after cooling for a couple of hours) they were all stuck together and most ended up in the garbage.
    PS. Have been baking for almost 60 years and this has never happened before

    1. I’m sorry to hear that these cookies didn’t turn out for you, Joanne. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) have truly enjoyed them, so I wish they would’ve been a hit for you too!

    1. Hi Denise! Unfortunately, I don’t know that information. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

  3. I was surprised that these turned out pretty okay. I had higher hopes, but I think the lack of flour made them difficult to get on the sheet. Cooking time was closer to 16 minutes to ensure they were at least mostly cooked(I prefer a gooier cookie, so this was fine). Overall it tasted okay and reminded me of banana bread cookies.3 stars

    1. I’m sorry to hear you had trouble with this recipe, Ash. It has worked well for myself (and others), so I wished it would of been a hit for you too.

  4. Great flour free cookies! I baked them longer than the recipe suggested because my oven seems to require more time. But because I was watching a tv show with my husband, I got distracted and they baked a little extra toasty. But they actually still taste amazing and are really chewy and rich because of the banana and peanut butter!!! Also I’m going to eat these with a little protein heavy yogurt for “breakfast.” You don’t feel guilty eating because it’s peanut butter, banana, and some dark chocolate chips!

    PS used a coffee scooper to scoop cookies into a circle. They did not spread out into a pancake – saw that from a couple people. And I definitely don’t think these cookies are bland. They’re pretty rich. People may have forgotten the salt. Highly recommend adding the salt that goes in the batter and then I added a little pink Himalayan salt on top. Also if 11 min leaves them undercooked, can add an extra 5-10 min. I found overcooking a little did nothing to harm them. They’re still gooey and good5 stars

  5. Taste is good but definitely had some issues. Maybe it’s because I doubled the recipe but the dough is a runny mess. Even after a 30 min in fridge and then another hour in the freezer the dough was still soup. I tried a batch anyway and the dough spread and filled the cookie sheet. For the second batch I added about 1/4 cup of flour and they turned out all right. So flavor 5 stars but I have no idea how anyone is actually getting anything resembling a cookie with this recipe.2 stars

    1. I’m sorry you to hear had trouble with the recipe, Sarah. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

  6. Added 1/2 c whole weather flour and 1/4 c white flour and cooked extra 5 minutes. Still very soft and delicious. After almost 70 years of baking cookies I know what running cookie dough is going to do on the baking sheet.4 stars

  7. I wish I had read to comments before baking.
    Like everyone mentioned, the flavour was good but the cookie was incredibly wet and never set.
    I ended up adding flour to the dough and that seems be a better idea.

    I’m sure it could work for Erin and a lot of other people, it just didn’t workout for me.2 stars

    1. Sorry to hear that you had trouble with the recipe, Emily. The amounts worked well for myself (and others) so I wished it would of been a hit for you too!

  8. I can’t believe these worked so well! I swapped the sugar for brown sugar because it’s all I had on hand, baked for 15 minutes and got gooey cookies with caramelized edges, so good with that salt too!5 stars

    1. Hi Jessica! So glad you enjoyed the recipe! Thank you for this kind review and so glad the swap worked well for you!

  9. I am wondering if the folks who had trouble used a peanut butter that wasn’t natural. You indicated that you used Jif Natural and many of the flourless peanut butter cookies call for a natural peanut butter.

    1. Hi Kathy! That’s a thought! Different peanut butter brand could potentially result in how the cookies come out. I’ve just only tested it as is, so it’s hard for me to know for sure without being in the kitchen with others as they are making them!

  10. These were incredible! My daughter and I made a double batch — and they turned out amazing! I used an ice cream scoop to place them on the pan and ended up baking them for about 17-18 minutes in our gas oven. That made for a nice golden brown outside but still had a gooey, delicious inside! Let’s just say, they didn’t last long! This recipe is a keeper, thank you!5 stars

  11. These are INCREDIBLE! I made 6 large cookies instead of smaller ones so I baked them about 10 minutes longer. They were soooo ooey gooey, perfection! Saving this recipe, thank you for sharing!!5 stars

  12. All this work for 7 cookies that never really cooked . It’s not worth the time effort or resources . I have been a chef and baker for 40 years . Pass this recipe out ! Terrible1 star

    1. I’m sorry to hear you had trouble with the recipe, Anna. This recipe is supposed to make 12, so maybe they were too big and needed extra time in the oven.

  13. You said there is no sugar in this recipe but there is, 3/4 cup to be exact.Could I eliminate the sugar totally?The banana and chocolate chips might be sweet enough.

    1. Hi Lecia, when we say no sugar we are speaking of white or brown sugar. The coconut sugar is less processed. I would not recommend eliminating it from these cookies.

  14. Made these after I got my wisdom teeth pulled and was craving cookies but needed something soft, and these were perfect! I had no trouble with the cookies spreading too much, my suggestion would be to make sure that you keep the dough chilled so that when you scoop them out, they don’t just melt into puddles. I used regular Jif peanut butter and that seemed to work just fine, no flour needed. Baking them for 10 minutes worked just fine, although my oven does run a little bit hot, so just bear that in mind. Overall, great recipe! Will definitely be keeping this one :)5 stars

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