Introduction
You won’t believe that soft, satisfying cookies can come from just two pantry staples. These peanut butter banana cookies are naturally sweet, vegan-friendly, and come together in a flash, making them the perfect healthy snack or guilt-free treat.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 17 cookies
Ingredients
- 2 large bananas (about 400 grams unpeeled)
- 1 cup creamy unsweetened natural peanut butter (255 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, thoroughly mash the bananas with a fork until completely smooth and no large lumps remain.
- Add the peanut butter to the mashed banana and stir until you have a smooth, uniform, and slightly sticky cookie dough.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 17 cookies.
- Use the back of a spoon or a fork to gently flatten each mound into a cookie shape, as they will not spread much during baking.
- Bake for 14-16 minutes, or until the edges are just beginning to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will be very soft when warm but will firm up as they cool.
Variations
- For a chewier texture, flatten the dough mounds less and bake for a minute or two less.
- Create a classic criss-cross pattern by pressing down on each cookie with the tines of a fork before baking.
- After baking and cooling, place cookies in a sealed container and freeze for a cool, ice-cream sandwich-like treat.
- For uniform cookies, use a small cookie scoop to portion the dough onto the baking sheet.
Tips for Success
- Use very ripe, spotty bananas for the best natural sweetness and easy mashing.
- Ensure you use *natural* peanut butter (just peanuts and salt) for the right consistency; conventional peanut butter with added oils and sugars may alter the texture.
- Allow the cookies to cool fully on the baking sheet before moving them; they are fragile when hot.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. To reheat, warm in a toaster oven or regular oven at 300°F for 3-5 minutes to restore a fresh-baked texture.
FAQ
Are these cookies crispy or soft?
These cookies are soft, cakey, and moist, similar to a baked banana bread bite, not a crispy cookie.
Can I use chunky peanut butter?
Yes, you can use crunchy peanut butter if you prefer. It will add small bits of peanut texture to the cookies.
My dough seems too runny. What happened?
This is usually due to very large, watery bananas. You can add an extra tablespoon of peanut butter to thicken it, or simply scoop the runny batter and bake—they will still set up, though they’ll be flatter.
Are these cookies sweet enough without added sugar?
The sweetness comes solely from the ripe bananas. If you prefer a sweeter cookie, this simple recipe may not be for you, but many find the natural peanut and banana flavor perfectly satisfying.
Are these cookies vegan and gluten-free?
Yes! With just bananas and natural peanut butter (check for no honey), these cookies are naturally vegan, gluten-free, and free from refined sugars.
Can I freeze the baked cookies?
Absolutely. Once completely cooled, place them in a freezer-safe bag or container with parchment between layers. They will keep for up to 3 months. Thaw at room temperature or warm briefly in the oven.