Peanut Butter Banana Cookies

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Peanut Butter Banana Cookies are a simple, 6 ingredient treat that requires no added sugar. It also utilizes almond and coconut flour to make this a delicious, healthier, gluten-free dessert. These cookies are loaded with so much peanut butter and banana flavor, everybody will love them!

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These Peanut Butter Banana Cookies are a delicious healthy treat for yourself or for your kids. They take all the goodness of a peanut butter and banana sandwich and put it into a neat, compact cookie. It’s perfect for an after-dinner snack, or, pack it in a picnic lunch for a sweet pick me up after a hike.

You’ll want these cookies to be smooth and soft, so you’ll want to use creamy peanut butter, and it’s a great way to use some extra ripened bananas.

Using almond and coconut flour makes this a good gluten-free dessert option to anybody with dietary restrictions or those who are just looking for a healthier treat. It doesn’t change the flavor and it barely changes the texture, so you wouldn’t be able to tell hte difference anyway.

Why You’ll Love this Recipe:

Simple ingredients: Just a handful of wholesome pantry staples, no refined sugar or dairy.
Soft and chewy: The banana keeps the cookies moist while the peanut butter adds rich flavor.
Naturally sweetened: Ripe banana provides natural sweetness, no added sugar needed.
Gluten-free: Made with almond and coconut flours for a tender, nutrient-rich texture.
Perfect snack: Great for breakfast on the go, post-workout fuel, or a healthy treat anytime.
One-bowl recipe: Quick to mix and easy to clean up, ready in under 20 minutes.

Ingredients to Make Peanut Butter Banana Cookies:

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.
coconut flour. Helps absorb moisture and balance the texture. Measure carefully, too much can make the cookies dry.
baking powder. Gives the cookies a light lift so they don’t turn out too dense.
salt. Balances the sweetness and enhances the peanut butter flavor.

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.

Recommended Equipment

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Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

3-Tier Cooling Rack

Digital Hand Mixer

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.
Make it nut-free: Substitute sunflower seed butter if you need a peanut-free version.
Chill the dough (optional): If your dough is too soft, refrigerate for 15–20 minutes before baking to help the cookies hold their shape.

Serving Suggestions:

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.

FAQs:

Can I add chocolate chips?

Absolutely, dark, semi-sweet, or even white chocolate chips pair perfectly with the peanut butter and banana flavor.

Can I use a different nut butter?

Yes, almond butter or cashew butter both work, though the flavor will be slightly milder.

How do I make them sweeter?

If you prefer a sweeter cookie, stir in 2 tablespoons of honey or maple syrup.

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