Peanut Butter Banana Cookies (Vegan)

It’s been a while, hasn’t it? I apologize for that- I hate being that blogger who is always making excuses as to why I’m not posting, but being a working college student taking 18 upper level classes isn’t easy! My grades and my job come first, and after that pixiedustkitchen.

peanut butter banana cookies. Vegan cookies with bananas instead of butter and can be made in less than 20 minutes! |

But, I did make cookies! Vegan cookies, to be exact. And they’re not chocolate flavored either- I have a vegan friend who can’t eat chocolate, so I decided to make these cookies with peanut butter.

These aren’t as healthy as my healthy chocolate cookies (also vegan), but they do replace butter with bananas, which does cut out a ton of calories. Since bananas are also much sweeter than butter and contain many natural sweeteners, I cut down on the sugar content- using only 1/2 C of brown sugar. They use no eggs- I’ve found that when I combine eggs with fatty fruits in desserts, the result is often cake-y or bread-like. That’s definitely not a problem, but sometimes I want a chewy cookie rather than a cake-y one.

peanut butter banana cookies. Vegan cookies with bananas instead of butter and can be made in less than 20 minutes! |

The best part about these cookies? There’s no need to chill the dough before baking! With no butter, white sugar, or eggs, there is nothing to induce spreading in these cookies, meaning you can have warm, gooey, cookies from your oven in less than 30 minutes, and there’s no need to pull out your stand mixer either- if your bananas are ripe enough, you can just use a whisk or a spatula.

Here’s how it goes. Use two ripe bananas- the browner, the better. Mine were small to medium sized. If you have no patience to wait for your bananas to ripen, the domestic superhero has this great tip about browning your bananas in the oven. Mash them up, then add brown sugar. It will look watery and a little gross, but don’t worry- it will work out! Then, add your peanut butter. It will be goopy and gross and hard to stir in at first, and if you’re like me you’ll start questioning the success of the recipe at this point. Keep stirring! It will mix in after a few minutes. Add in baking soda, salt, and flour- 1 and 1/3 cups to be exact. I understand that that is a weird measurement, but I found it is just enough flour to soak up everything and to create thick, soft, cookies. Some of the thickest that have come out of my kitchen!

peanut butter banana cookies. Vegan cookies with bananas instead of butter and can be made in less than 20 minutes! |

I’m not a huge banana lover, but I love what they do to these cookies- they make them super soft and moist, they add some health benefits, and you can barely taste the banana- the peanut butter does its job of covering up the banana taste.

4.8 from 10 reviews
Peanut Butter Banana Cookies (Vegan)
Recipe type: Dessert
Healthier peanut butter cookies with Bananas and only ½ C of sugar
  • 2 medium very ripe bananas
  • ½ C dark brown sugar (light can be substituted)
  • ½ C creamy peanut butter
  • 1 and ⅓ Cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  1. Pre-heat oven to 350˚F.
  2. Peel and mash bananas. Mix in brown sugar and peanut butter.
  3. Add flour, salt, and baking soda.
  4. Drop in 2 tablespoon size mounds on baking sheet. bake for 7-8 minutes or until edges are barely golden brown.
  5. Let cool on baking sheet for a few minutes before transferring to wire wrack or plate.


Related Recipes:

Peanut Butter Cheesecake Cookies


Healthy Chocolate Cookies

healthy chocolate cookies

Healthier peanut butter chocolate Chip Blondies


30 Comments on Peanut Butter Banana Cookies (Vegan)

    • faith
      October 21, 2013 at 3:43 pm (6 years ago)

      Thanks Kayle!

  1. Rebecca @ Dorm Room Baker
    October 21, 2013 at 3:58 pm (6 years ago)

    I too am not the biggest lover of bananas, but these look pretty awesome and I love the simple ingredients!

    • faith
      October 21, 2013 at 4:34 pm (6 years ago)

      I’m not a fan of bananas either, but when they’re eaten the same day you can hardly taste the bananas! The longer they sit, the more pronounced the banana flavor becomes. Thanks Rebecca, and I love your blog name!

      • Rebecca @ Dorm Room Baker
        October 21, 2013 at 4:44 pm (6 years ago)

        Thanks! And good to know, I’ll definitely have to try these out at some point.

    • faith
      October 22, 2013 at 10:11 pm (6 years ago)

      Thanks Pamela!

  2. Tina @ Tina's Chic Corner
    October 22, 2013 at 5:35 pm (6 years ago)

    Wow, you do sound busy! Glad you’re back. 🙂 These cookies look delicious! Wahoo for no chilling time. 🙂

  3. Regina @ SpecialtyCakeCreations
    October 23, 2013 at 6:18 pm (6 years ago)

    Mmm…these cookies sound awesome. My husband is a PB oatmeal cookie lover. I kept thinking about a way to healthify them and your addition of mashed banana might just have to be the way to go. Can’t wait to try.

  4. Monika
    February 17, 2014 at 3:27 pm (6 years ago)

    These look amazing!
    What is the yield on them??

    • faith
      February 17, 2014 at 10:42 pm (6 years ago)

      Thanks Monika! Unfortunately, when writing this post, I forgot to mark down the yield. (Silly me.) I believe that it was between 16-20, but don’t quote me on that. It was not a huge amount, but it was over one dozen. I’m sorry I can’t be of more help!

  5. katie
    February 19, 2014 at 6:07 pm (6 years ago)

    I love them! Thank you.

  6. EmmyJo
    May 22, 2014 at 9:18 pm (6 years ago)

    These are delicious! Our neighbors loved them!

    • faith
      May 22, 2014 at 9:28 pm (6 years ago)

      Thank you so much EmmyJo! I’m glad you and your neighbors enjoyed them!

  7. Nudrah
    July 17, 2014 at 7:29 pm (6 years ago)

    Hi! I absolutely love the combination of peanut butter and bananas! I would like to know how long can the cookies last? They have bananas in them so I am afraid that they would not last long. Thanks for sharing anyway!

    • faith
      July 22, 2014 at 9:40 pm (6 years ago)

      The cookies will last 1-1.5 weeks in an airtight container. Mine were eaten within a week so they didn’t need to last long. You could also freeze them for up to 2-3 months. The bananas are baked, so there’s no need to worry about them going stale faster than normal cookies.

  8. Shay
    November 27, 2014 at 11:39 am (5 years ago)

    These came out great. I had better results when I “flattened” them on the cookie sheet prior to baking instead of using dough-ball shapes, but them again I did a 3T to 4T serving per cookie!!

    • faith
      November 28, 2014 at 11:56 pm (5 years ago)

      Thanks so much for your feedback Shay! I’m glad you like them!

  9. Sarah
    November 27, 2014 at 7:42 pm (5 years ago)

    I love this recipe! I like that it doesn’t call for vegetable oil AND vegan butter AND peanut butter. Less is more. I’m on a low-carb diet, so I substitute the brown sugar for dark chocolate chips. Thanks for sharing!

    • faith
      November 28, 2014 at 11:57 pm (5 years ago)

      Thanks for your feedback! So glad you love them Sarah- and thanks for sharing your adaption!

  10. Angie
    January 13, 2015 at 10:00 am (5 years ago)

    Making these right now! One question- greased or ungreased cookie sheet?
    Angie recently posted…Peace, manMy Profile

    • faith
      April 7, 2015 at 1:11 pm (5 years ago)

      I’m sorry for not responding! I used an ungreased cookie sheet. 🙂

  11. Lila
    May 2, 2015 at 10:39 pm (5 years ago)

    I used just one large ripe (not very ripe) banana, subbed whole wheat flour, and added a tablespoon of agave cause I wanted it sweeter.

    They were a hit! Thank you for the great and best of all simple recipe.

    • faith
      June 4, 2015 at 10:10 am (5 years ago)

      Thanks for letting us know how they were! Glad to hear they worked with whole wheat flour.

  12. Michelle
    May 28, 2015 at 9:25 pm (5 years ago)

    I added chocolate chips because I love chocolate, otherwise thanks for the awesome recipe!! 🙂 I called them banana bread nuggets.

    • faith
      June 4, 2015 at 10:09 am (5 years ago)

      Michelle, chocolate chips sounds like a fantastic addition! Thanks for trying and letting us know 🙂

  13. Natasha
    June 18, 2015 at 5:39 pm (5 years ago)

    I have made this recipe twice. I love the cookies, but both times my cookies turned out more like little bread drops, not the chewy gooey cookie pictured above. Really though, my family loves them.

    • faith
      June 24, 2015 at 9:58 am (5 years ago)

      Thanks for letting us know Natasha! I would under-bake the cookies a little bit and let them finish cooking on top of the stove to get the “chewy gooey-ness.” I’m glad that you and your family love them!

  14. Ashlea
    February 23, 2016 at 10:51 pm (4 years ago)

    I came across this recipe because I didn’t have eggs and needed to use some bananas. Now I am totally obsessed with these cookies! I do add flaxseed and brewers yeast to make them lactation cookies and they work like a charm! Thank you for this recipe!


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