Description
These soft and wholesome Peanut Butter Banana Cookies blend ripe bananas with creamy peanut butter to create a treat that’s naturally sweet, protein-rich, and irresistibly comforting. With no refined sugar and easy ingredient swaps for gluten-free or vegan diets, these cookies are the perfect healthy snack or dessert for the whole family.
Ingredients
2 medium ripe bananas (overripe for maximum sweetness)
1 cup creamy peanut butter (natural, unsweetened preferred)
1½ cups rolled oats (gluten-free if needed)
2–3 tbsp honey or maple syrup (adjust based on banana ripeness)
1 tsp baking powder
1 tsp vanilla extract
¼ tsp salt
½ cup chocolate chips (optional)
Optional Add-ins:
1–2 tbsp ground flaxseed or chia seeds
¼ cup chopped walnuts or pecans
2 tbsp shredded coconut
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash bananas until mostly smooth.
Stir in peanut butter, honey or maple syrup, and vanilla extract.
Add oats, baking powder, and salt. Mix until well combined.
Fold in optional chocolate chips, nuts, or other add-ins.
Scoop dough onto the baking sheet using a tablespoon or cookie scoop.
Flatten each cookie slightly with the back of a spoon.
Bake for 10–12 minutes, or until edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a crunchier texture, bake 2–3 minutes longer and consider adding chopped nuts.
To make it vegan, use maple syrup and dairy-free chocolate chips.
These cookies are toddler-friendly—just skip the whole nuts and use unsweetened ingredients.
Great for meal prep: store in an airtight container for 3 days or freeze for up to 3 months.
Reheat briefly in the microwave or oven for a warm, just-baked experience.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1–2 cookies
- Calories: 120
- Sugar: 5g (from banana + honey/maple)
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g