Healthy Peanut Butter Banana Cookies

Delicious healthy peanut butter banana cookies ready for serving on a plate.
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Healthy Peanut Butter Banana Cookies
I remember the first cool fall afternoon I baked these — the windows fogged slightly, cinnamon in the air, and my kids sneaking bites while the timer ticked down. Healthy Peanut Butter Banana Cookies became an instant favorite because they taste like comfort without the heaviness, and they fill the home with that warm, seasonal aroma that makes baking feel like a hug.

Introduction
If you love cozy baking projects that are simple, wholesome, and perfect for chilly evenings, these Healthy Peanut Butter Banana Cookies will quickly become a weekend staple. The mash of ripe banana with nutty peanut butter creates a soft, naturally sweet cookie that’s great with tea, coffee, or packed into lunchboxes. For a similar quick treat idea, check out this 10-minute healthy banana bread cookies without flour, which is a wonderful companion for busy bakers.

Why readers love this recipe

  • Naturally sweetened with bananas, so less added sugar.
  • Simple pantry ingredients and no fancy tools required.
  • Soft texture that stays moist for days.
  • Easy to adapt to dietary needs — see the variations below.

Ingredients for Healthy Peanut Butter Banana Cookies

  • 2 large ripe bananas, mashed
  • 1 cup creamy peanut butter
  • 1/3 cup honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup rolled oats (use gluten-free oats if needed)
    Optional mix-ins:
  • 1/4 cup dark chocolate chips or chopped nuts
    This combination is forgiving and forgivingly delicious — for another simple banana-cookies idea, you might enjoy this easy and healthy banana bread cookies recipe for guilt-free snacking.

Step-by-step instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth.
  3. Mix wet ingredients: Add the peanut butter, honey (or maple syrup), egg, and vanilla to the mashed banana. Stir until well combined.
  4. Combine dry ingredients: In a smaller bowl, whisk together the oats, baking powder, cinnamon, and salt.
  5. Bring it together: Fold the dry mix into the wet mixture. If using chocolate chips or nuts, gently stir them in now.
  6. Portion and bake: Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  7. Bake: Bake for 10–12 minutes, until edges are set and tops are lightly golden.
  8. Cool: Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
    If you prefer a three-ingredient approach, check this handy healthy 3-ingredient banana bread cookies recipe for inspiration on simplifying even further.

Tips for success

  • Use ripe bananas for the best natural sweetness and moisture. Overripe with brown spots works beautifully.
  • Measure the peanut butter by level scoops; natural-type peanut butter with oil separated can be stirred first for even texture.
  • Don’t overbake — these cookies stay soft; pull them when edges are set.
  • For uniform cookies, use a cookie scoop or tablespoon measurement.
  • To make the batter thicker (for chunkier cookies), stir in an extra 1–2 tablespoons of oats.
    For more tricks on keeping banana cookies moist and flavorful, see this healthy banana bread cookies easy recipe for guilt-free snacking with helpful notes.

Possible variations

  • Gluten-free: Use certified gluten-free rolled oats and oat flour if you want a slightly denser texture.
  • Streusel topping: Mix 1 tablespoon melted butter, 2 tablespoons oats, 1 tablespoon brown sugar, and a pinch of cinnamon; sprinkle on top before baking for a crunchy finish.
  • Chocolate overload: Fold in 1/3 cup dark chocolate chips for rich pockets of melted chocolate.
  • Nut-free: Swap peanut butter for sunflower seed butter for an allergy-friendly twist.
  • Vegan: Replace the egg with 1 tablespoon flaxseed meal + 2.5 tablespoons water (let sit 5 minutes to gel) and use maple syrup instead of honey.
    For inspiration on chewy, moist banana treats, this banana bread cookies recipe offers delightful variation ideas.

Storage recommendations

  • Room temperature: Store cooled cookies in an airtight container for up to 3 days.
  • Refrigerator: Keep for up to 7 days to extend freshness.
  • Freezing: Freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in a low oven.

Conclusion

These Healthy Peanut Butter Banana Cookies are the perfect seasonal treat to bake on crisp fall afternoons — comforting, simple, and adaptable. If you want an extra reference for variations and serving ideas, try Dash of Sanity’s Healthy Peanut Butter Banana Cookies for more inspiration.

FAQs
Q: Can I make these cookies without eggs?
A: Yes — replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested 5 minutes) for a vegan option. Texture may be slightly softer.

Q: Are these cookies suitable for meal prep or breakfasts?
A: Absolutely. They’re nutrient-dense with banana and peanut butter, making them a quick grab-and-go breakfast or snack.

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes. Crunchy peanut butter adds texture and a pleasant bite. Stir well before measuring if oil separates.

Q: How do I prevent cookies from sticking to the pan?
A: Use parchment paper or a silicone baking mat. If not available, lightly grease the baking sheet.

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Healthy Peanut Butter Banana Cookies 2026 02 27 152254 1

Healthy Peanut Butter Banana Cookies

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  • Author: mateo
  • Total Time: 22 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
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Description

Delicious and wholesome cookies made with peanut butter and ripe bananas, perfect for a cozy snack.

Ingredients

  • 2 large ripe bananas, mashed
  • 1 cup creamy peanut butter
  • 1/3 cup honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup rolled oats (gluten-free if needed)
  • Optional mix-ins: 1/4 cup dark chocolate chips or chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe bananas until mostly smooth in a large bowl.
  3. Add the peanut butter, honey (or maple syrup), egg, and vanilla to the mashed banana. Stir until well combined.
  4. Whisk together the oats, baking powder, cinnamon, and salt in a smaller bowl.
  5. Fold the dry mix into the wet mixture. If using chocolate chips or nuts, gently stir them in now.
  6. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  7. Bake for 10–12 minutes, until edges are set and tops are lightly golden.
  8. Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas for optimal sweetness and moisture. Don’t overbake, as the cookies should remain soft.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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