Peanut Butter Banana Cookies

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between healthy and indulgent. There’s no refined sugar, no flour, and no butter—just real ingredients and delicious flavor. The peanut butter adds richness, the banana gives them natural sweetness and moisture, and the oats provide a hearty, chewy texture. Plus, they’re ready in just over 20 minutes, which is always a bonus when I need a quick treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ripe banana, mashed

• 1/2 cup peanut butter (smooth or chunky)

• 1/4 cup honey or maple syrup

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon (optional)

• 1 cup rolled oats

• 1/4 teaspoon salt

• 1/4 cup mini chocolate chips (optional)

directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, I mix the mashed banana, peanut butter, honey (or maple syrup), and vanilla extract until smooth and creamy.

3. I stir in the cinnamon, rolled oats, and salt until everything is well combined.

4. If I’m using chocolate chips, I fold them in last.

5. I scoop spoonfuls of dough onto the baking sheet and flatten each slightly with the back of the spoon.

6. I bake the cookies for 10–12 minutes, or until the edges are lightly golden.

7. I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 12 cookies. It takes just 10 minutes to prep and 12 minutes to bake, giving me a sweet, healthy snack in under 25 minutes.

Variations

• I like swapping peanut butter for almond or cashew butter for a different nutty profile.

• A handful of chopped walnuts or pecans adds extra crunch.

• I sometimes mix in a tablespoon of chia or flax seeds for a nutritional boost.

• For a dessert twist, I sandwich two cookies with a little dark chocolate or nut butter between them.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—I lay them flat in a container or bag, and they thaw quickly for a grab-and-go snack. No need to reheat, but a few seconds in the microwave makes the chocolate chips extra melty.

FAQs

Can I make these cookies vegan?

Yes, I use maple syrup instead of honey to keep them fully plant-based.

Can I use instant oats instead of rolled oats?

I can, but the texture will be softer and less chewy. I prefer rolled oats for that hearty bite.

How ripe should the banana be?

The riper, the better—brown and spotty bananas are perfect. They mash easily and provide more natural sweetness.

Can I make these nut-free?

Yes, I substitute the peanut butter with sunflower seed butter or another seed-based spread.

Do they taste like traditional cookies?

They’re softer and more naturally sweet than classic cookies, with a banana bread-like flavor. If I want a firmer texture, I bake them a minute or two longer.

Conclusion

Peanut Butter Banana Cookies are the kind of snack I reach for when I want something quick, wholesome, and delicious. With no mixer required and only a handful of ingredients, they’re simple to make and easy to love. Whether I keep them on hand for breakfast, snacks, or dessert, they never last long in my kitchen.

Peanut Butter Banana Cookies

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Soft, chewy, and naturally sweetened, these peanut butter banana cookies make the perfect healthy snack or dessert. Packed with oats, peanut butter, and ripe banana, they’re easy to make and gluten-free-friendly.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 ripe banana, mashed

1/2 cup peanut butter (smooth or chunky)

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1/2 teaspoon cinnamon (optional)

1 cup rolled oats

1/4 teaspoon salt

1/4 cup mini chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, combine the mashed banana, peanut butter, honey or maple syrup, and vanilla extract. Stir until smooth.

Add cinnamon (if using), oats, and salt. Mix until well combined.

Fold in mini chocolate chips (optional).

Drop spoonfuls of dough onto the baking sheet, spacing about 2 inches apart. Flatten each cookie slightly with the back of a spoon.

Bake for 10–12 minutes, or until edges are golden brown.

Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

 

Notes

Use a very ripe banana for maximum natural sweetness.

For a vegan option, use maple syrup instead of honey.

Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.

Customize with chopped nuts, dried fruit, or coconut flakes.