Healthy Banana Peanut Butter Cookies are soft, delicious and protein-packed. Unlike classic peanut butter cookies that are crunchy and crumbly, the addition of banana in the dough makes these cookies wonderfully soft and chewy. They are naturally dairy free and gluten free, too!
Banana and peanut butter are a classic combo that never gets old. The idea for these cookies was born because I really like the texture of a 3-ingredient flourless peanut butter cookie recipe (1 cup peanut butter, 1 cup sugar and 1 egg) but I wanted a healthier version that’s refined sugar free. Since I’ve been on a roll baking banana breads and muffins lately, I decided to replace some sugar in the cookie recipe with mashed banana. The cookies came out heavenly: soft, chewy and moist inside.
Healthy peanut butter banana cookies taste like a cross between a rich peanut butter cookie, a moist blondie bar and banana bread. How good does this sound? Plus, they are actually pretty healthy, naturally sweetened and dairy and gluten free! They are also kid-approved, perfect for a school snack (if your kids’ school is not peanut free) and my toddler absolutely loves them!
PB BANANA COOKIES INGREDIENTS
Banana: make sure your banana is very ripe, like for banana bread. Brown banana is fine!
Peanut Butter: any creamy peanut butter will work but for the healthiest result, I recommend checking the label to make sure peanuts are the only or almost only ingredient (I like this one). Salt on the ingredients’ list is fine, too.
Coconut sugar: I found that ½ cup of coconut sugar gives the cookies the right amount of sweetness and it’s less processed than refined white sugar.
Almond flour: both blanched almond flour and almond meal will work fine.
Vanilla: use 100% pure vanilla extract
HOW TO MAKE HEALTHY PEANUT BUTTER BANANA COOKIES
This is such an easy and quick recipe, you will have a dozen cookies cooling on a rack in less than 30 minutes!
STEP 1: In a medium bowl mash the banana with a fork until smooth and creamy, the same way as when you make banana bread. Set aside.
STEP 2: Mix all the other ingredients in a standup mixer using a paddle attachment. Just combine peanut butter, coconut sugar, almond flour, 1 egg and vanilla until dough forms. This should only take about a minute or two, then turn the mixer off and scrape the sides of the bowl with a silicon spatula. The dough will be thick and crumbly.
STEP 3: Add the mashed banana. Stir with a spatula until fully incorporated. The dough will become shiny, soft and slightly sticky.
STEP 4: Using a cookie scoop form 12 balls and place them on a baking sheet lined with parchment paper.
STEP 5: Flatten the cookie balls with a back of a fork to form a criss-cross pattern. Keep a small bowl with cold water on hand and wet the fork between each cookie so the dough doesn’t stick to it. If you prefer a flat surface, use a spoon instead of a fork. Either will work
STEP 6: Bake the cookies in 350 degrees Fahrenheit for 13-15 minutes. Place on a cooling rack and let cool completely before serving.
HOW TO STORE
Store Peanut Butter Banana Cookies in an airtight container for up to 3 days. Use parchment paper between layers of cookies. With time, these cookies become softer and slightly sticky. For best results, store the cookies in the fridge or freezer.
CAN I FREEZE THESE COOKIES
Yes, absolutely! To freeze, place them on a baking sheet lined with parchment or wax paper and place the tray flat in the freezer for a couple hours. Once frozen, you can put them in a zip lock bag or an airtight container and store in the freezer for up to 6 months. Or, wrap each cookie in cling wrap or Press ‘n Seal and store in a zip lock bag. Thaw before eating or enjoy frozen! They actually make really nice frozen treats.
- For vegan cookies, replace the egg with a flax egg or egg substitute
- If peanuts are not your thing, you can replace peanut butter with almond or cashew butter though the taste of these cookies will be different
- If you prefer chunky peanut butter, it will also work in this recipe though the cookies will have a coarser texture
- For a more decadent cookie, add semi-sweet chocolate chips. Just stir them in with the mashed banana and follow the recipe instructions.
- If you don’t have coconut sugar, cane sugar or monk fruit sweetener will also work
OTHER HEALTHY GLUTEN AND DAIRY-FREE DESSERTS TO TRY
- Healthy Banana Oat Bread
- Banana, Cherry & Chocolate Oatmeal Cookies
- Chocolate Chip Chickpea Blondies
- Avocado Raspberry Brownies
Healthy Banana Peanut Butter Cookies are soft, delicious and protein-packed. Unlike classic peanut butter cookies that are crunchy and crumbly, the addition of banana in the dough makes these cookies wonderfully soft and chewy.
1 cup creamy peanut butter
1 medium or large ripe banana
1 large egg
½ cup coconut sugar
½ cup almond flour
1 tsp vanilla
- Heat the oven to 350 degrees F. Line a large cookie sheet with parchment paper or silicone baking liner.
- In a medium bowl mash the banana with a fork until smooth. There should be no lumps.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together peanut butter, coconut sugar, egg, vanilla and almond flour until combined.
- Scrape the sides of the bowl with a silicon spatula. Add the mashed banana and fold it in into the cookie dough with a spatula until fully incorporated.
- Using a quarter cup cookie scoop, scoop dough out forming 10 balls and drop them on the prepared baking sheet spacing them 2-inches apart. The dough will be smooth and sticky.
- Using the back of a spoon flatten the cookies slightly. Dipping the spoon in cold water between each cookie will prevent the dough sticking to the spoon.
- Bake in the preheated oven for 13-15 minutes.
- Let cool for about 10 minutes, then place on a cooling rack. Cool completely before eating. Store in an airtight container for up to 5 days.
These cookies have a soft and chewy texture. Once completely cooled, store them in an airtight container with parchment paper between layers of cookies.
- Category: desserts
- Method: baking
- Cuisine: American
Keywords: peanut butter cookies, healthy cookies