Why You’ll Love This Banana Peanut Butter Cookies

• Incredibly simple to make. You literally mix everything in one bowl—no fancy equipment or complicated techniques required. It’s the kind of recipe you can whip up on a lazy Sunday or when a cookie craving strikes unexpectedly.
• They’re wonderfully soft and chewy. The mashed banana gives them a moist, almost muffin-like crumb that stays tender for days. You’ll notice they don’t spread out thin and crispy; they puff up into these delightful, cakey little rounds.
• A fantastic way to use up ripe bananas. We’ve all been there with the spotted, brown bananas. This recipe gives them a glorious second life, turning potential compost into something truly delicious.
• The flavor is a classic for a reason. The combination of sweet banana and rich, savory peanut butter is just unbeatable. It’s comforting, familiar, and honestly, a little bit addictive.

Ingredients & Tools

• 2 large ripe bananas (about 1 cup mashed)
• 1 cup creamy peanut butter
• 1/3 cup pure maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup whole wheat flour or all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (optional, but highly recommended)

Tools: A large mixing bowl, a fork or potato masher, a baking sheet, and parchment paper or a silicone baking mat.

The quality of your peanut butter really matters here—look for a natural variety with just peanuts and salt for the best, purest flavor. And those bananas? The spottier and browner they are, the sweeter and more flavorful your cookies will be.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 5 g
• Fat: 7 g
• Carbohydrates: 17 g
• Fiber: 2 g

Serves: 18 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

• Banana ripeness is key. You want those bananas to be very ripe, with lots of brown spots on the peel. This not only means they’re sweeter, so you can use less added sugar, but they’re also much easier to mash into a smooth puree.
• What kind of peanut butter should I use? I strongly recommend a natural, drippy peanut butter for this recipe. The kind that you have to stir is perfect. Avoid the heavily processed, shelf-stable kinds with added hydrogenated oils, as they can make the dough too stiff and affect the texture.
• Don’t skip the oats. The rolled oats are what give these cookies their satisfying, hearty texture and help soak up the moisture from the bananas. Quick oats will work in a pinch, but the texture will be a bit less pronounced.
• The chocolate chip debate. While completely optional, a handful of dark chocolate chips takes these cookies to another level. The bitter-sweet chocolate pairs beautifully with the sweet banana and salty peanut butter. It’s a game-changer, honestly.

How to Make Banana Peanut Butter Cookies

Serving Suggestions

Complementary Dishes

• A bowl of vanilla bean ice cream — The warm, soft cookie paired with cold, creamy ice cream is a textural dream. The vanilla provides a simple, clean backdrop that lets the banana and peanut butter flavors shine.
• A small glass of cold milk — It’s a classic for a reason. The creaminess of the milk cuts through the richness of the peanut butter and makes the whole experience feel wonderfully nostalgic and comforting.
• A fresh fruit salad — For a brighter, more balanced snack, serve a cookie alongside some berries or orange segments. The acidity and freshness of the fruit provide a lovely contrast to the sweet, dense cookie.

Drinks

• Cold brew coffee — The deep, smooth flavor of cold brew complements the nutty peanut butter and sweet banana without overpowering them. It’s my go-to for a mid-afternoon pick-me-up.
• A cold glass of almond milk — If you’re looking for a dairy-free option, unsweetened almond milk works beautifully. Its subtle nuttiness echoes the peanut butter flavor in the cookie.
• Chai tea latte — The warm spices in chai—cinnamon, cardamom, cloves—are a fantastic match for the cinnamon already in the cookies, creating a cozy and aromatic pairing.

Something Sweet

• A small square of dark chocolate — If your cookies are plain, a piece of high-quality dark chocolate on the side intensifies the chocolate experience and satisfies a deep cocoa craving.
• A dollop of Greek yogurt with honey — For a less decadent but still sweet finish, the tangy yogurt and floral honey provide a refreshing contrast to the cookie’s richness.
• Banana “nice” cream — Blend a frozen ripe banana until smooth and creamy for a simple, healthy dessert that doubles down on the banana flavor in the most delightful way.

Top Mistakes to Avoid

• Using underripe bananas. Green or just-yellow bananas lack the necessary sweetness and moisture. Your cookies will be bland and dry. Wait for those brown spots—they’re your signal for peak flavor.
• Overmixing the dough. Once you add the dry ingredients, mix just until combined. Stirring too much develops the gluten in the flour and can make your cookies tough and dense instead of soft and tender.
• Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out of the oven. If you wait for them to look fully firm and golden in the center, they’ll be dry by the time they cool. Pull them out when the edges are just set.
• Using the wrong peanut butter. That super-stiff, processed peanut butter can throw off the wet-to-dry ratio. Stick with a natural, stir-in-the-jar variety for the best texture and flavor.

Expert Tips

• Tip: Chill the dough if it’s too sticky. If you find the dough is impossibly sticky to handle, pop the whole bowl in the fridge for 20-30 minutes. This will firm it up just enough to make scooping easier, without affecting the bake.
• Tip: Make them uniform. Using a cookie scoop isn’t just for neatness—it ensures all your cookies bake at the same rate. No more burnt little ones and undercooked big ones!
• Tip: Add a sprinkle of sea salt. Right when the cookies come out of the oven, flake a tiny bit of flaky sea salt over the top. It enhances every single flavor and takes them from great to absolutely unforgettable.
• Tip: Freeze them for later. These cookies freeze beautifully. Once baked and cooled, store them in a freezer bag. You can pop a frozen cookie straight into the microwave for 15 seconds for a warm, fresh-tasting treat anytime.

FAQs

Can I make these cookies gluten-free?
Absolutely! This recipe is very adaptable. Simply swap the whole wheat flour for a 1:1 gluten-free all-purpose flour blend. Just make sure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The texture will be virtually identical—still soft, chewy, and delicious.

My dough is really wet. Did I do something wrong?
Not necessarily! The dough for these cookies is meant to be quite soft and sticky, much more like a muffin batter than a traditional cookie dough. This is due to the high moisture content from the bananas. If it feels unmanageable, the chilling tip mentioned above is your best friend. It will firm up just enough to make scooping a breeze.

Can I use a different nut butter?
You can, but the results will vary. Almond butter or cashew butter would be the best substitutes, though the flavor will be different. I wouldn’t recommend using a strongly flavored nut butter like tahini (sesame) unless you’re feeling very adventurous. The texture might also change slightly depending on the oil content of your chosen butter.

Why didn’t my cookies spread?
That’s actually the intended design! These are cake-style cookies, so they are meant to puff up and hold their shape rather than spread out flat. The baking powder provides the lift, and the oats and flour provide the structure. If you prefer a flatter cookie, you could try gently pressing them down more before baking, but I love their plump, soft texture.

How should I store these cookies, and how long will they last?
Because they are so moist, it’s best to store them in an airtight container at room temperature. They will stay soft and delicious for about 3-4 days. You can also store them in the fridge to extend their life a little longer, but I find they taste best at room temperature. For long-term storage, the freezer is your best bet.