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.
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These peanut butter banana cookies are the best healthy treat!
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.
Such a win!
- The only equipment you need to make these peanut butter banana cookies is one bowl and a whisk. You probably have every ingredient for the recipe in your pantry right now.
- 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.
5 Star Review
“Love love love this recipe! Amazing flavor (the salt makes it), they stay super moist, and you don’t feel guilty eating them!”
— Katie —
Ingredients and Substitutions
- 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. Don’t use imitation! The flavor just doesn’t have the same depth.
- 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.
Step-by-Step Instructions
Prepare. Line a baking sheet with parchment paper. Whisk together the sugar, egg, banana, vanilla, cinnamon, and salt.
Make the Dough. Add the peanut butter, whisking until combined. Stir in the chocolate, then place the dough in the refrigerator to chill.
Form the Cookies. Scoop the dough into mounds, placing them on the baking sheets. They’ll look a little shaggy, but go with it.
Bake. 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. ENJOY!
Peanut Butter Banana Cookies
Video
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Ingredients
- ¾ cup coconut sugar or light brown sugar
- 1 large egg
- ⅓ 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
- ½ 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.
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 ! Terrible
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.
How many calories per cookie if 32 are made
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!