Healthy Banana Peanut Butter Cookies are soft, delicious, protein-packed and made without oats or other grains. Unlike classic peanut butter cookies that are crunchy and crumbly, the addition of banana in the dough makes these cookies wonderfully soft and chewy. They are naturally dairy free and gluten free, too!
Banana and peanut butter are a classic combo that never gets old. I love it so much I used it in my peanut butter banana oatmeal cookies and these peanut butter banana chocolate baked oats.
The idea for these grain-free cookies was born because I really like the texture of a 3-ingredient flourless peanut butter cookie recipe (1 cup peanut butter, 1 cup sugar and 1 egg) but I wanted a healthier version that’s refined sugar free.
Since I’ve been on a roll baking banana breads and muffins lately (try my Chocolate Chunk Banana Bread or my 2 Banana Muffins), I decided to replace some sugar in the cookie recipe with mashed banana. The cookies came out heavenly: soft, chewy and moist inside.
What's to love about this recipe
Healthy peanut butter banana cookies taste like a cross between a rich peanut butter cookie, a moist blondie bar and banana bread. Plus, they are actually pretty healthy, naturally sweetened, made with no grains, dairy or gluten!
They are also kid-approved, perfect for a school snack (if your kids' school is not peanut free) and my toddler absolutely loves them!
If you love some more healthy cookie recipe ideas, try my Healthy Banana Nutella Oatmeal Cookies, too!
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Ingredient notes
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Banana: make sure your banana is very ripe, like for banana bread. Brown banana is fine!
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Peanut Butter: any creamy peanut butter will work but for the healthiest result, I recommend checking the label to make sure peanuts are the only or almost only ingredient (I like this one). Salt on the ingredients' list is fine, too.
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Coconut sugar: I found that ½ cup of coconut sugar gives the cookies the right amount of sweetness and it’s less processed than refined white sugar.
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Almond flour: both blanched almond flour and almond meal will work fine.
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Vanilla: use 100% pure vanilla extract
How to make healthy peanut butter banana cookies
This is such an easy and quick recipe, you will have a dozen cookies cooling on a rack in less than 30 minutes!
- STEP 1: In a medium bowl mash the banana with a fork until smooth and creamy, the same way as when you make banana bread. Set aside.
- STEP 2: Mix all the other ingredients in a standup mixer using a paddle attachment. Just combine peanut butter, coconut sugar, almond flour, 1 egg and vanilla until dough forms. This should only take about a minute or two, then turn the mixer off and scrape the sides of the bowl with a silicon spatula. The dough will be thick and crumbly.
- STEP 3: Add the mashed banana. Stir with a spatula until fully incorporated. The dough will become shiny, soft and slightly sticky.
- STEP 4: Using a cookie scoop form 12 balls and place them on a baking sheet lined with parchment paper.
- STEP 5: Flatten the cookie balls with a back of a fork to form a criss-cross pattern. Keep a small bowl with cold water on hand and wet the fork between each cookie so the dough doesn’t stick to it. If you prefer a flat surface, use a spoon instead of a fork. Either will work
- STEP 6: Bake the cookies in 350 degrees Fahrenheit for 13-15 minutes. Place on a cooling rack and let cool completely before serving.
Storing tips
Store Peanut Butter Banana Cookies in an airtight container or a cookie jar for up to 3 days. Use parchment paper between layers of cookies. With time, these cookies become softer and slightly sticky. For best results, store the cookies in the fridge or freezer.
Looking for more cookie inspiration? Try these Pierniczki (Polish Gingerbread Christmas Cookies) or these electrifying purple Blueberry Lemon Cookies.
How to freeze
To freeze, place the cookies on a baking sheet lined with parchment or wax paper and place the tray flat in the freezer for a couple hours. Once frozen, you can put them in a zip lock bag or an airtight container and store in the freezer for up to 6 months. Or, wrap each cookie in cling wrap or Press 'n Seal and store in a zip lock bag. Thaw before eating or enjoy frozen! They actually make really nice frozen treats.
Variations and substitutions
- For vegan cookies, replace the egg with a flax egg or egg substitute
- If peanuts are not your thing, you can replace peanut butter with almond or cashew butter though the taste of these cookies will be different
- If you prefer chunky peanut butter, it will also work in this recipe though the cookies will have a coarser texture
- For a more decadent cookie, add semi-sweet chocolate chips. Just stir them in with the mashed banana and follow the recipe instructions.
- If you don’t have coconut sugar, cane sugar or monk fruit sweetener or regular brown sugar will also work
More healthy baking
Recipe
Healthy Peanut Butter Banana Cookies without Oats
Ingredients
- 1 cup creamy peanut butter
- 1 medium or large ripe banana
- 1 large egg
- ½ cup coconut sugar
- ½ cup almond flour
- 1 teaspoon vanilla
Instructions
- Heat the oven to 350 degrees F. Line a large cookie sheet with parchment paper or silicone baking liner.
- In a medium bowl mash the banana with a fork until smooth. There should be no lumps.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together peanut butter, coconut sugar, egg, vanilla and almond flour until combined.
- Scrape the sides of the bowl with a silicon spatula. Add the mashed banana and fold it in into the cookie dough with a spatula until fully incorporated.
- Using a quarter cup cookie scoop, scoop dough out forming 10 balls and drop them on the prepared baking sheet spacing them 2-inches apart. The dough will be smooth and sticky.
- Using the back of a spoon flatten the cookies slightly. Dipping the spoon in cold water between each cookie will prevent the dough sticking to the spoon.
- Bake in the preheated oven for 13-15 minutes.
- Let cool for about 10 minutes, then place on a cooling rack. Cool completely before eating. Store in an airtight container for up to 5 days.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Marta says
Very easy and really good!
Cindy Ross says
I can't wait to try this recipe. I love the baked oats. While perusing recipes saw you could substitute almond milk for banana but can't find it now. Was it 1/4 cup or 1/2 cup?
Agnieszka says
Hi Cindy. Thanks for your question. I'm not sure about almond milk replacing banana in this recipe but if I were to omit the banana, I would use equal amount of apple sauce or mashed sweet potato. You may also need to add some more sweetener, because banana is what makes these sweet.
Jeannie says
Our go-to quick snacks, love how easy to prepare these PB cookies.
Alexandra says
These cookies are so simple and delicious, and perfect with my morning coffee!
Jerika says
Oh! I love your healthy cookies, I can't wait to try it with my kids, I'm sure they will love it too.:) Thanks!:)
amanda says
These cookies are so good, all of my favorite flavors. Thank you for the recipe!
Luca says
These were quite easy to make and my nephews loved them so much!
Natalie says
Oh, I have to make this. Sounds super easy and delicious. Nutty and flavorful. Yum! Thanks for the recipe.
Jeri says
I had no idea a healthy cookie existed! These were moist and delicious! Finally, a cookie I can feel good about serving to my kids!
Megan Ellam says
So easy and delicious! Thanks for yet another great recipe.
Alexandra says
Such a delicious cookie - perfect with my coffee!
Sunrita says
The kids made this and we all loved them.
Deb says
love the combo of the peanut butter and bananas in a cookie!
megane says
Oh I love the addition of banana in my favourite cookies. Thanks heaps for a great recipe
Amy says
Love these! They are great for breakfast.
Addie says
Love these cookies!
Amy Liu Dong says
Awesome cookie recipe, it's so unique and looks yummy!
Swathi says
These peanut butter banana cookies looks delicious perfect treat any day. I need to try this.
Kristina says
Delicious recipe!
Debra O. says
Tasty! I used two small bananas and it seemed that the batter was too thin. I added an additional 1/2 cup almond flour and they turned out really well. Cakey, like I like them. I used a tablespoon scoop and ended up with 28 cookies. Thanks!
Agnieszka says
So glad you liked them!