Flourless Peanut Butter Banana Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
