Healthy Banana Peanut Butter Cookies (5-ingredients)

Healthy banana peanut butter cookies are perfect for a nutritious breakfast or as a snack. Just 5 simple ingredients and 5 minutes of prep time!

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. As soon as I see that I am down to one or two, I make another batch immediately.

These dairy-free cookies are chewy, with the flavors of peanut butter, banana, and chocolate. They are similar to my vegan peanut butter banana cookies, but they have oats so are a bit more substantial.

⭐️ Why These Cookies Are The Best

• Chewy, moist, sweet, nutty, and chocolaty
• Low in processed sugar and dairy-free
• High in protein & fiber
• Makes an excellent breakfast, snack, or healthy dessert

🍌 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 banana oat pancakes, or oat milk 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

📝 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.
• Quick-cooking oats. You can substitute them for the old-fashioned oats, 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.
• Make vegan: Use vegan dark chocolate chips (Guittard is one of my favorite brands).
• Gluten-free option: Substitute certified gluten-free rolled oats

🥄 How To Make Them

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, sea salt, and chocolate chips to bowl. Mix thoroughly. 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. Wait 5 minutes before transferring cookies onto a cooling rack.

👩🏼‍🍳 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 for up to 3 months.
• 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

🍪 Related Recipes

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Healthy Banana Peanut Butter Cookies Recipe

Author: MaryAnne

Healthy banana peanut butter cookies are perfect for a nutritious breakfast or as a snack. Just 5 simple ingredients and 5 minutes of prep time!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 12 mins

Total Time 17 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 18 cookies

Calories 93 kcal

Ingredients

  

1x2x3x

• ▢ 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 sea 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, sea salt, and chocolate chips to bowl. Mix thoroughly. 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. Wait 5 minutes before transferring cookies onto a cooling rack.

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 for up to 3 months.
• 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.

Nutrition

Calories: 93kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 112mgPotassium: 157mgFiber: 1gSugar: 5gVitamin A: 111IUVitamin C: 2mgCalcium: 38mgIron: 2mg

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