Peanut Butter Banana Cookies
These peanut butter banana cookies are a naturally sweetened, gluten-free snack made with simple pantry ingredients. Sweetened only with ripe banana and made without refined sugar or eggs, they're an easy option when you want a soft, satisfying cookie with minimal prep.
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A Quick Look at the Recipe
✅ Recipe Name: Peanut Butter Banana Cookies
🕒 Ready In: ~20 minutes
👪 Serves: About 14-16 cookies
🍽 Calories: ~120 per cookie (estimated)
🥣 Main Ingredients: Peanut butter, ripe banana, almond flour, coconut flour
📖 Dietary Info: Gluten-free; naturally sweetened; egg-free; dairy-free
👌 Difficulty: Easy - mix, scoop, bake
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Almond flour and a small amount of coconut flour give these cookies structure while keeping them tender, and baking powder helps them rise slightly without spreading too much. The result is a soft, lightly chewy cookie that holds its shape and bakes up evenly.
If you enjoy wholesome treats like this, you may also like our German Chocolate Brownies, Gluten-Free Raspberry Bars, or Gluten-Free Oatmeal Cream Pies that are easy to make and great for everyday snacking.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Peanut Butter Banana Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Peanut Butter Banana Cookies:
- Recipe Notes & Tips:
- How to Store:
- Peanut Butter Banana Cookies FAQs:
- More Cookie Recipes You'll Love
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- Peanut Butter Banana Cookies
Why You'll Love Peanut Butter Banana Cookies:
- Naturally sweetened: Ripe banana provides all the sweetness, with no refined sugar added.
- Gluten-free and egg-free: Made without flour or eggs, making them suitable for gluten-free baking and simple ingredient needs.
- Soft, snackable texture: Almond flour and coconut flour help the cookies hold their shape while staying tender.
- Simple ingredients: Made with familiar pantry staples and minimal prep.
- Quick to bake: These cookies come together fast and bake in under 15 minutes.
Key Ingredients:
- creamy peanut butter. Use creamy, natural peanut butter with no added sugar or oil for the best texture and flavor. Stir well before measuring to ensure it's smooth and even.
- ripe banana. The riper the banana, the sweeter and softer the cookies will be. Look for brown spots on the peel.
- almond flour. Adds a soft, chewy texture and mild nutty flavor. Make sure to use finely ground almond flour, not almond meal.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use almond butter: Swap the peanut butter for almond butter if preferred. The texture will be similar, but the flavor will be milder.
- Adjust sweetness: Use a very ripe banana for the best natural sweetness. If your banana is less ripe, you can add 1-2 teaspoons of honey.
- Change the texture: For a slightly softer cookie, reduce the coconut flour by 1 tablespoon. For a firmer cookie, keep the measurements as written.
- Add mix-ins: Stir in chocolate chips, chopped peanuts, or a pinch of cinnamon for extra flavor.
- Make them nut-free: Use sunflower seed butter in place of peanut butter for a nut-free option.
How to Make Peanut Butter Banana Cookies:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana until smooth. Add the peanut butter and stir until fully combined.
- Add the almond flour, coconut flour, baking powder, and salt. Stir until a thick dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart.
- Flatten each cookie slightly with your fingers or the back of a fork.
- Bake for 9-11 minutes, or until the edges are set and the bottoms are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips:
- Mash the banana well: Make sure it's smooth and lump-free for an even texture throughout the cookies.
- Mix thoroughly: Stir until all ingredients are fully incorporated, the dough should be thick but pliable.
- Check consistency: If the dough feels too sticky, add 1-2 extra tablespoons of almond flour.
- Don't over bake: Remove the cookies when the edges are set and the centers are still soft, they'll firm up as they cool.
- Flavor twist: Add a handful of dark chocolate chips, chopped nuts, or a sprinkle of cinnamon for extra flavor.
How to Store:
Room Temperature: Store cookies in an airtight container for up to 3 days. Place a piece of parchment paper between layers to prevent sticking.
Refrigerator: Keep in an airtight container for up to 7 days for a slightly firmer texture.
Freezer: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months and thaw at room temperature before serving.
Freezing the dough: Roll into balls and freeze unbaked cookie dough on a baking sheet. Bake directly from frozen, adding 1-2 minutes to the bake time.
Peanut Butter Banana Cookies FAQs:
Yes. These peanut butter banana cookies are gluten-free because they're made with almond flour and coconut flour instead of wheat flour. No special gluten-free substitutions are needed.
No. Peanut butter banana cookies do not require eggs. The banana acts as a natural binder, helping the cookies hold together while staying soft.
Peanut butter banana cookies can turn dry if too much coconut flour is used or if the banana is small or not very ripe. Measuring flours carefully and using a ripe banana helps keep the cookies soft.
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Peanut Butter Banana Cookies
Ingredients
- ½ cup creamy peanut butter
- 1 ripe banana
- 1 ½ cups almond flour
- ¼ cups coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana until smooth. Add the peanut butter and stir until fully combined.
- Add the almond flour, coconut flour, baking powder, and salt. Stir until a thick dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart.
- Flatten each cookie slightly with your fingers or the back of a fork.
- Bake for 9-11 minutes, or until the edges are set and the bottoms are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Mash the banana well: Make sure it's smooth and lump-free for an even texture throughout the cookies.
- Mix thoroughly: Stir until all ingredients are fully incorporated, the dough should be thick but pliable.
- Check consistency: If the dough feels too sticky, add 1-2 extra tablespoons of almond flour.
- Don't over bake: Remove the cookies when the edges are set and the centers are still soft, they'll firm up as they cool.
- Flavor twist: Add a handful of dark chocolate chips, chopped nuts, or a sprinkle of cinnamon for extra flavor.
Simple cookie recipe. I can eat two and not feel guilty, it's just the right amount of sweetness.