These healthy peanut butter banana cookies contain only 4 ingredients and are SO easy to make! They are soft, chewy, dairy free, gluten free, plant-based, and contain no refined sugars.
4-Ingredient Peanut Butter Banana Cookies in Minutes
I’m bringing back one of my easiest NITK recipes with some shiny new photos! This recipe for healthy peanut butter banana cookies has been a long time favourite because it is seriously so easy, you could pretty much prepare them with your eyes closed and hands tied behind your back… ok maybe not, but you get the idea, ha!
These peanut butter (and almond butter!) packed cookies are sweetened only with banana so they are subtly sweet, rich, and nutty. My toddler loves them and they are definitely appealing to kids and adults alike.
Is peanut butter and banana good together?
Heck yes! This classic combination is so delicious and it combines a perfect balance of carbohydrates and fibre from the banana with healthy fats and protein from the peanut butter.
Peanut butter and banana is a common post-workout snack, so these cookies, because they contain no added sugar are a delicious post-workout option too (although I’d also recommend extra protein if you’ve done a resistance training workout!).
Ingredients for Peanut Butter Banana Cookies
These delicious and incredibly easy cookies are made with only 4 main ingredients. That’s it, that’s all my friends! While I’m sure you could find a ton of variations of this cookie out in the blogosphere, I think keeping it simple is sometimes the best approach.
You can definitely make additions or swaps which I suggest below, but the classic 4-ingredient version is just perfect too.
Here’s what you’ll need:
- Peanut butter (natural, unsweetened)
- Almond butter (for a little variety and more nut butter goodness, you can also omit this and just use extra peanut butter)
- Banana (ripe, or a little over-ripe/spotted is fine, avoid under-ripe/green)
- Cinnamon (for extra delicious flavour!)
Optional: Sea Salt (this isn’t necessary but I feel it takes up the flavour a notch!)
Recipe Add-Ins or Swaps/Substitutions:
I love how versatile these simple peanut butter banana cookies are. If you are a fan of extra texture or different flavours you can play around with the optional additions or swaps below!
- Swap the almond butter for more peanut butter, cashew butter, or sunflower seed butter
- Swap smooth peanut butter for crunchy peanut butter for extra texture
- Swap the cinnamon for cocoa powder and use 1 tablespoon instead of 1 tsp for a touch of cocoa
- Add in 1-2 tablespoons of maple syrup for a sweeter cookie
- Add in 1/4 cup mini dark chocolate chips for a chocolatey twist
- Add in 1/4 cup hemp seeds for extra protein and texture
- Add in 1/4 cup of shredded coconut for extra flavour and texture
Peanut Butter Banana Cookie Recipe Tips
To make these cookies all you need to do is add the banana to a bowl and mash, mash, mash. Then the rest of the ingredients and stir, stir, stir …then stir some more (you’ll need to use a little muscle!) until you have a ball of batter. Then, you scoop that batter into little balls, place them on a pan, and press with a fork.
Sometimes however, depending on your ingredients you might have to do some troubleshooting. Here are some tips!
- If your peanut butter is “runny”: If your peanut butter/almond butter has a runny consistency (rather than a thicker consistency, this often depends on the brand) you might find the cookie batter is too runny to form into balls. Simply add 1 tablespoon of coconut flour at a time and stir until your batter begins to naturally form into a ball, like the batter pictured above.
- If your bananas are under-ripe/over-ripe: Over-ripe or spotted brown bananas are totally fine to use and shouldn’t cause any issues. If your bananas are still a bit green however, I recommend waiting a day or so until they are ripe to make the recipe, or if you don’t have the patience, add 1-2 tablespoons of pure maple syrup to the bananas during mashing.
- If you don’t find the cookies sweet enough: Because this recipe doesn’t contain any added sugars, and the only “sweetener” is the banana and some people may not find them sweet enough. Amp up the sweetness with 2 tablespoons of pure maple syrup OR raw honey and add in 1/4 cup of dark chocolate chips to the batter before baking. That should do the trick!
While these cookies definitely aren’t super sweet, they are rich, moist, and buttery, with a slight sweetness, and they are soft, chewy, melt-in-your-mouth delicious.
I know many people who have made resolutions this year to cut back on sugar (myself included!), so if you are one of them, this peanut butter banana cookie recipe is a great option to satisfy sweet cravings without any refined sugars.
Do you have an extra 15 minutes to whip up these cookies today? Tell me how they work out in the comments and be sure to pin the photo below the recipe to save this one for later!
Have a great weekend!
Hey, I tried your pb n banana cookies n I have to tell you they are awesome!!! They are quick, delicious n anything a busy mom who cares about nutrition can ask for!!! Ty for sharing this!!!
This recipe is impossible without a nut butter. Using just peanut butter doesn’t give you a gritty enough texture to mimic flour. Total fail 🙁
What is the binding agent for these? Mine just look like blobs not even baking like a cookie.
Sound yummy! What is the best way to store these?
Thanks Kristen! I prefer in a Tupperware in the fridge or on the countertop so they don’t dry out!
You had me up until the “roll into balls” part ???? lol. I just made these with the addition of shredded coconut but I dolloped spoonfulls of mixture onto the tray instead of rolling – they don’t look as neat as yours Cristal but they taste delicious! Thanks for a great, easy recipe!
Haha, dollops work just as well! Glad you enjoyed these Elle!
Oh my goodness, I HAVE to try these cookies one day! They look amazing–and so easy as well!
There’s something fantastic about simple recipes and I’m very impressed with these. They seem like they’d be easy to make even for relative beginners in the kitchen.
They sure are! Thanks Vince!
I just made these and they turned out great. Hubby likes them too. I did have to add 3 tablespoons of coconut flour to it so I could roll them into balls because I used homemade almond butter and it had more coconut oil in it than what you get at the store. Next time I’m going to make it with homemade peanut butter and those will be just for my hubby.
Hey Sheila! So glad to hear they turned out well for you! 🙂