Peanut Butter Banana Cookies

Why You’ll Love This Recipe

I love how easy and forgiving these cookies are. They come together in one bowl, require no fancy equipment, and bake in just over 10 minutes. They’re naturally gluten-free and can be made dairy-free or vegan, depending on the ingredients I use. Plus, the peanut butter-banana combo is comforting and nostalgic—especially with a few mini chocolate chips folded in for good measure.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ripe banana, mashed
1/2 cup peanut butter (smooth or chunky)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1 cup rolled oats
1/4 teaspoon salt
1/4 cup mini chocolate chips (optional)

directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, I mash the banana until smooth. Then I stir in the peanut butter, honey or maple syrup, and vanilla until everything blends together into a creamy mixture.

3. I mix in the oats, salt, and cinnamon (if using), stirring until fully combined.

4. If I’m adding chocolate chips, I gently fold them in last.

5. I drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart. I flatten each one slightly with the back of my spoon so they bake evenly.

6. I bake the cookies for 10–12 minutes, just until the edges start to turn golden brown.

7. After removing them from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 12 cookies
Prep time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Calories: 130 kcal per cookie

Variations

• I sometimes use almond or cashew butter for a different flavor profile.

• When I want a protein boost, I stir in a tablespoon of ground flaxseed or a scoop of protein powder.

• If I’m making them vegan, I go with maple syrup instead of honey.

• For extra crunch, I add chopped nuts or sunflower seeds.

• I’ve also turned these into cookie bars by pressing the dough into an 8×8 pan and baking for a few minutes longer.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—I let them cool completely, then freeze in a single layer before transferring to a container or bag. To thaw, I leave them out at room temperature or microwave them for a few seconds for that just-baked texture.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve used quick oats and they work fine. The cookies will be a bit softer and less chewy, but still delicious.

Are these cookies gluten-free?

Yes, as long as I use certified gluten-free oats, these cookies are naturally gluten-free.

Can I double the recipe?

Definitely. I often double the batch and freeze half for later—they thaw beautifully and make great grab-and-go snacks.

Do I need to refrigerate the dough?

Nope! I bake these right after mixing. The dough is thick and sticky but holds its shape well on the baking sheet.

What if my banana isn’t ripe enough?

I’ve had success microwaving a banana for 20–30 seconds to soften and sweeten it a bit when I’m short on time. It’s not quite the same, but it works in a pinch.

Conclusion

These Peanut Butter Banana Cookies are my go-to when I want something sweet, easy, and just a little bit better for me. They’re packed with flavor, take less than half an hour from start to finish, and make the perfect snack or light dessert. Whether I’m tossing in chocolate chips or keeping it simple, this recipe always delivers.