Healthy peanut butter banana cookies are perfect for a nutritious breakfast or as a delicious snack. High in fiber & protein, dairy-free, egg-less, and low in processed sugar, they use just 5 simple ingredients and are ready in less than 20 minutes.
I created this healthy cookie recipe four years ago when I wanted a low-sugar cookie that was nutritious but every bit as delicious as a "normal" cookie.
I have fallen so in love with them over the years, that I now make sure I always have a bag in the freezer.
These dairy-free cookies are chewy, with the flavors of peanut butter, banana, and chocolate, and they can easily be made vegan by using vegan chocolate chips.
They are similar to my 4 ingredient cookies, but they have oats so are a bit more substantial.
Jump to:
⭐️ Why These Cookies Are The Best
- Chewy, moist, sweet, nutty, and chocolaty
- Healthy cookies that are low in processed sugar, dairy-free, gluten-free, high in protein & fiber, and can easily be made vegan
- Make an excellent breakfast, snack, or healthy dessert
- Quick & easy cookies that use just 5 simple ingredients and are ready in less than 20 minutes
- Make ahead instructions provided
🍌 Ingredient Notes
- Bananas - Make sure your bananas are nice and ripe. Once they develop spots, they are ripe enough to use. The more they ripen, the sweeter they become, so you can decide how sweet you want your cookies to be. If you have more ripe bananas to use up, try my banana gingerbread muffins, 3 ingredient pancakes, or dairy free smoothie.
- All-natural peanut butter - We use unsweetened peanut butter for this recipe, as the ripe bananas and chocolate chips provide sweetness.
- Vanilla extract - Adds rich flavor
- Old-fashioned oats - You can substitute quick-cooking oats here, but the texture will be slightly different.
- Chocolate chips. Use your favorite type/flavor of chocolate chips. Milk, white, and semi-sweet all work great.
📝 Variations & Substitutions
- Sweetened peanut butter. If you use peanut butter with added sugar, I recommend only using 2 ripe bananas. This will prevent your cookies from becoming overly sweet.
- Make vegan: Use vegan dark chocolate chips (Guittard is one of my favorite brands).
- Mix-ins: Add 1 cup of your favorite nuts or dried fruit for a different flavor profile. Toasted walnuts, pecans, dried cranberries, or raisins would all be delicious.
🥄 How To Make Peanut Butter Banana Cookies
Preheat oven to 350 degrees F. Place parchment paper onto a baking sheet. Mix mashed bananas and peanut butter in a medium-sized mixing bowl with a whisk until fully incorporated.
Add oats, vanilla extract, salt, and chocolate chips to bowl. Using a rubber spatula, mix until well combined. Mixture will look wet.
Using a 1" cookie scoop, scoop batter onto baking sheet, making a total of 12 cookies per sheet. Press down on cookies with a fork.
Bake 10-12 minutes, until lightly golden. Wait 5 minutes before transferring cookies onto a cooling rack. Cookies will firm up as they cool. Store in the fridge for up to 5 days.
👩🏼🍳 Expert Tips
- How to store: Because they are on the slightly moist side, I recommend storing these cookies in the refrigerator for up to 5 days.
- How to freeze: After cookies have completely cooled, transfer them to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place them in the fridge overnight.
- Make ahead instructions: Mix cookie dough, cover, and store in the refrigerator for up to 48 hours.
- Let cookies cool for at least 5 minutes before transferring them to a cooling rack. They will firm up as they cool.
- Chill. Although you can eat your cookies shortly after taking them out of the oven, they firm up quite a bit in the refrigerator. I recommend chilling them for at least 30 minutes before eating.
💬 Frequently Asked Questions
Yes. In this recipe, we use just 5 simple ingredients, making them naturally gluten-free and dairy-free, high in protein and fiber, and slightly sweet.
Because of their higher moisture content, I recommend storing them in the refrigerator for up to 5 days for optimal freshness.
Ripe bananas can be used to add natural sweetness to so many baked goods! Try them in my vegan peanut butter banana cookies.
Yes, bananas are packed with fiber, and peanut butter is a great plant-based source of protein and healthy fats.
Because these cookies don't spread in the oven, flattening them before baking helps to ensure even baking.
🍪 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.
Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!
Peanut Butter Banana Cookies Recipe
Ingredients
- 3 ripe bananas, mashed
- ½ cup natural peanut butter (*if you use sweetened peanut butter, only use 2 bananas)
- 1 ¾ cups old-fashioned oats
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Place parchment paper onto a baking sheet.
- Mix mashed bananas and peanut butter in a medium-sized mixing bowl with a whisk until fully incorporated.
- Add oats, vanilla extract, salt, and chocolate chips to bowl. Using a rubber spatula, mix until well combined. Mixture will look wet.
- Using a 1" cookie scoop, scoop batter onto baking sheet, making a total of 12 cookies per sheet. Press down on cookies with a fork.
- Bake 10-12 minutes, until lightly golden. Wait 5 minutes before transferring cookies onto a cooling rack. Cookies will firm up as they cool. Store in the fridge for up to 5 days.
Notes
- How to store: Because they are on the slightly moist side, I recommend storing these cookies in the refrigerator for up to 5 days.
- How to freeze: After cookies have completely cooled, transfer them to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place them in the fridge overnight.
- Make ahead instructions: Mix cookie dough, cover, and store in the refrigerator for up to 48 hours.
- Let cookies cool for at least 5 minutes before transferring them to a cooling rack. They will firm up as they cool.
- Chill. Although you can eat your cookies shortly after taking them out of the oven, they firm up quite a bit in the refrigerator. I recommend chilling them for at least 30 minutes before eating.
carol
Thanks for a great recipe
Barb haner
I think I will try them again but usingapplesauce instead of bananas. You know how I feel about bananas! And I am a lady that dances st concerts!
ali randall
I love easy recipes that my kids can help making. This cookie recipe is the perfect treat when on the go. Just grab and go 🙂
Gastronotherapy
It totally is, Ali! And yes - perfect for kids to make!
Biana
Love how delicious these cookies look! And so great that you can use bananas instead of sugar in them.
Gastronotherapy
Thanks, Biana! Yes - I love using bananas as a natural sugar replacement in recipes!
Beth
These cookies are amazingly easy and delicious. Better make a double batch to make sure you get some before your family gobbles them up!
Gastronotherapy
Ha ha - good advice! 🙂
Sara Welch
Nothing quite like the combination of peanut butter and banana and this recipe is no exception! So easy and delicious; my new favorite snack, indeed!
Gastronotherapy
Thanks, Sara! Yes - it's a great combo!
Laura F.
Perfect snack for when the kids are home sick and I had some bananas to use up. The kids could "help" and the cookies still came together quickly. Enjoyed all around!
MaryAnne
So happy to hear that, Laura! And it's always fun when the kids can "help"! 😂
Kri
Yum, thanks for this recipe. I made a cookie bar version-- a double batch fits well in a 9x9 pan. I was a bit short on oats, so added a bit of oat flour. I also added 7 dates to my double batch, and I'm thinking that those dates plus the bit of oat flour helped firm them up-- just a few minutes of cooling, and they held together quite well. I added salal berries along with chocolate chips-- so good!
MaryAnne
Wow, a cookie bar version sounds really interesting and tasty! I am impressed with your conversion skills, lol! Thanks for trying this recipe and for the great review! 😊
Patti
These have to be the most delicious cookies I have ever tasted. They are like my favorite pancakes, muffins, and cookies all in one!!
MaryAnne
Thanks so much, Patti! 😍 I love that description, haha, and that's probably why I like eating them for breakfast!
Patti
Dessert, breakfast, who am I to judge haha!