Flourless Peanut Butter Banana Cookies Recipe

Introduction

These flourless peanut butter banana cookies are a simple, wholesome treat perfect for a quick snack or breakfast. Made with just a few ingredients, they are naturally sweetened by ripe bananas and come together in under 30 minutes. They’re soft, chewy, and kid-friendly—ideal for anyone looking for a healthier cookie option.

Ingredients

• 2 1/4 cups quick oats
• 1 1/4 cups mashed ripe bananas (with brown spots)
• 1/2 cup creamy peanut butter
• 1/3 cup chocolate chips
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Gather and measure all your ingredients to streamline the process.
2. Step 2: In a large mixing bowl, combine the mashed bananas, peanut butter, ground cinnamon, and salt. Mix thoroughly until smooth.
3. Step 3: Fold in the quick oats until the dough is thick and evenly mixed. Then gently fold in the chocolate chips, being careful not to crush them.
4. Step 4: Using a 1.5 tablespoon cookie scoop or two spoons, scoop the dough onto the prepared baking sheet about 2 inches apart. Press each cookie down to about 1/4-inch thickness.
5. Step 5: Bake for 8-10 minutes until the edges turn lightly golden and the centers are just set. Check at 8 minutes to avoid overbaking.
6. Step 6: Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes to firm up. Serve warm or transfer to a rack to cool completely.

Tips & Variations

• Use very ripe bananas with brown spots for the best natural sweetness and binding.
• Swap quick oats with old-fashioned rolled oats pulsed slightly in a blender for better texture.
• Try almond butter, cashew butter, or sunflower seed butter instead of peanut butter if you prefer or have allergies.
• Replace chocolate chips with raisins, dried cranberries, chopped nuts, or butterscotch chips for different flavors.
• Flatten cookies well before baking to ensure even cooking and proper texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week to keep them soft and chewy. These cookies also freeze well for up to 3 months—separate layers with parchment paper to prevent sticking. Thaw at room temperature for 20 minutes or warm briefly in the microwave for a soft, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

It’s best to use creamy peanut butter that doesn’t separate, as natural peanut butter can make the dough greasy and crumbly, causing the cookies to fall apart.

What if I don’t have quick oats?

You can use old-fashioned rolled oats by pulsing them a few times in a blender or food processor to break them down slightly, helping the cookies hold together better.

Flourless Peanut Butter Banana Cookies Recipe

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★★★★★

4.5 from 69 reviews

These Flourless Peanut Butter Banana Cookies are a healthy, naturally sweetened treat perfect for kids and adults alike. Made with just six wholesome ingredients including ripe bananas, creamy peanut butter, and quick oats, these cookies are easy to prepare, gluten-free, and free of added sugar. They bake up soft and chewy with a delightful flavor balance of peanut butter and bananas, enhanced by a touch of cinnamon and chocolate chips. Ready in under 30 minutes, they make a convenient snack, breakfast option, or post-workout treat that the whole family will enjoy.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 30 cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups quick oats (quaker recommended for best consistency)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Wet Ingredients

• 1 1/4 cups mashed very ripe bananas (with brown spots for natural sweetness)
• 1/2 cup creamy peanut butter (Jif creamy preferred for smooth dough)

Add-ins

• 1/3 cup chocolate chips

Instructions

1. Prepare the Oven and Mise en Place: Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, gather and measure all ingredients to ensure a smooth mixing process.
2. Combine All Ingredients into Cookie Dough: In a large mixing bowl, thoroughly combine the mashed bananas, creamy peanut butter, ground cinnamon, and salt until well blended. Then fold in the quick oats, stirring until the mixture is fully incorporated to form a thick, slightly moist dough. Gently fold in the chocolate chips to distribute evenly without crushing them. Using very ripe bananas ensures natural sweetness and moisture without needing added sugar.
3. Shape and Arrange Cookies on Baking Sheet: Using a 1.5 tablespoon cookie scoop or two spoons, portion the dough into evenly sized balls and place them about 2 inches apart on the prepared baking sheet. Press each ball gently to flatten them to approximately 1/4-inch thickness; this helps the cookies bake evenly and develop the ideal texture.
4. Bake Until Set and Golden: Bake the cookies in the preheated oven for 8-10 minutes. Watch closely starting at the 8-minute mark to prevent burning; the edges should be lightly golden, and the centers should be just set but still slightly soft. They will continue to firm up as they cool.
5. Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 2-3 minutes to firm up slightly. You can serve them warm at this stage for a soft, gooey texture, or transfer them to a cooling rack for complete cooling. These cookies are best enjoyed fresh and warm, when the peanut butter and chocolate remain slightly soft.

Notes

• Use very ripe bananas with brown spots for best sweetness and binding ability.
• Stick to creamy peanut butter varieties (regular Jif-style) to avoid greasy or crumbly cookies.
• Flatten cookies before baking to ensure even cooking and proper texture.
• Let cookies cool on the baking sheet before moving to a rack to prevent breaking.
• Watch carefully during the last baking minutes; thin edges can burn quickly.
• Store cookies in an airtight container at room temperature up to 3 days or refrigerated up to 1 week.
• Freeze cookies for up to 3 months, layering between parchment; thaw at room temp or microwave briefly.
• Optional substitutions include nut or seed butters for peanut allergies and mix-ins like raisins, dried cranberries, or nuts instead of chocolate chips.

Keywords: flourless cookies, peanut butter banana cookies, healthy cookies, gluten free snacks, naturally sweetened cookies, quick cookies, kid-friendly cookies