Fall in love with these Peanut Butter Banana Cookies studded with dark chocolate chunks. They combine rolled oats, mashed banana and creamy peanut butter for a naturally sweet, chewy cookie that works as a breakfast treat, an after-school snack, or a guilt-reduced dessert.
Best Peanut Butter Banana Cookies
These cookies are a riff on classic flourless peanut butter-oat cookies, updated with mashed banana and dark chocolate for added moisture and flavor. The oats keep them whole-grain and hearty while the banana replaces most added sugar, giving the cookies a tender chew and natural sweetness. A light sprinkle of coarse sea salt on top balances the chocolate and enhances the peanut butter flavor.
What you need
- Oats: rolled or quick-cooking oats serve as the base — no additional flour needed. Use certified gluten-free oats if required.
- Creamy peanut butter: choose all-natural or a standard creamy peanut butter — both work well.
- Mashed banana: about 1/2 cup (roughly one medium banana) adds sweetness and moisture.
- Light brown sugar: a bit of brown sugar keeps the cookies soft and adds depth.
- Butter: melted butter contributes richness and chewiness.
- Egg: binds the dough and helps structure.
- Ground cinnamon: a pinch adds warm, complementary flavor.
- Dark chocolate chunks: optional, but they add a decadent contrast to the oats and peanut butter.
Why make these?
- Whole grain: flourless and made with oats.
- Lower in added sugar: mashed banana replaces most of the sugar you’d normally add.
- Versatile: perfect for breakfast, lunchboxes, or a quick energy boost.
- Family-friendly: kids and adults both enjoy the sweet banana and chocolate combination.
Oatmeal tip
You can use either rolled oats or quick-cooking oats depending on the texture you prefer:
- Quick-cooking oats: produce a more traditional, uniform cookie texture.
- Rolled oats: give more bite and visible oat texture in each cookie.
How to make Peanut Butter Banana Cookies
- Preheat: set the oven to 350°F (175°C) and prepare baking sheets with nonstick spray or parchment paper.
- Mix wet ingredients: in a large bowl, combine melted butter and light brown sugar until smooth. Stir in the mashed banana, egg, and creamy peanut butter.
- Add dry ingredients: fold in oats, baking soda, ground cinnamon and a pinch of salt until evenly combined. Stir in dark chocolate chunks if using.
- Chill: refrigerate the dough for about 20 minutes to firm up slightly — this helps the cookies hold their shape.
- Shape cookies: slightly wet your hands, scoop 2 tablespoons of dough, roll into a ball and gently press to flatten. Place 6–8 cookies per sheet, spacing them evenly. Press extra chocolate chunks on top for a pretty finish and more chocolate in every bite.
- Bake: bake at 350°F for 11–14 minutes, or until the edges begin to turn golden brown.
- Cool: remove from oven, sprinkle with coarse sea salt if desired, let sit on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Allow at least 15–20 minutes so cookies firm up and reach the ideal chewy texture.
Top tips for perfect cookies
Roll & pat: rolling and lightly pressing each ball helps form a neat cookie since these won’t spread dramatically in the oven.
Watch the color: bake until they just start to turn golden — that’s the best indicator they are done without overbaking.
Be patient: cookies feel soft when warm; letting them cool is essential to achieve the right chew.
Variations
- Add nuts: fold in 1/2 cup crushed peanuts or chopped walnuts for extra crunch.
- Swap the nut butter: use almond or cashew butter if you prefer or need to avoid peanuts.
- Skip chocolate: omit the chocolate chunks to reduce sugar for a simpler, fruit-forward cookie.
How to store
Let cookies cool completely, then store in an airtight container at room temperature for 3–5 days. For longer storage, freeze cooled cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or briefly warm in the oven for a fresh-baked feel.
Ingredients (makes about 16 cookies)
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 cup mashed banana (about 1 medium banana)
- 1/2 cup creamy peanut butter
- Pinch of salt
- 3 cups quick-cooking oats (or rolled oats)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Optional: 1/2 cup dark chocolate chunks
- Optional: coarse sea salt for topping
Instructions
- Preheat oven to 350°F and line baking sheets.
- Whisk melted butter with brown sugar until smooth. Add mashed banana, egg, and peanut butter; mix well.
- Stir in salt, oats, baking soda, and cinnamon until combined. Fold in chocolate chunks if desired.
- Chill dough 20 minutes. Wet hands slightly, scoop 2 tablespoons of dough, roll into balls and flatten gently on the baking sheet.
- Bake 11–14 minutes until edges are lightly golden. Cool on the sheet briefly, then transfer to a rack to cool completely. Sprinkle with coarse sea salt before serving, if you like.
Nutrition (approximate, per cookie)
Calories: 177 kcal • Carbohydrates: 22 g • Protein: 5 g • Fat: 9 g • Fiber: 3 g • Sugar: 3 g. Nutrition varies if you add chocolate chunks or nuts.
These Peanut Butter Banana Cookies are a simple, wholesome treat that balances whole-grain oats, natural sweetness from banana, and the irresistible combination of peanut butter and dark chocolate. They’re easy to make, kid-approved, and ideal for keeping on hand in the freezer for quick breakfasts or snacks.