Easy Peanut Butter Banana Cookies (One Bowl)
This Easy Peanut Butter Banana Cookies Recipe features just seven simple ingredients and comes together in one bowl. Lower in sugar than typical peanut butter cookies, they’re dairy-free, plant-based, and ready to eat in less than 30 minutes! Plus, you get a hint of banana flavor which is oh so good!
There’s never a bad time for cookies, right? I make Hot Chocolate Cookies and Gingersnap cookies every fall and winter for the holidays. However, when it comes to everyday treats, this easy peanut butter cookie recipe is always my favorite option!
Made with slightly better-for-you ingredients than your standard peanut butter cookie, this version is completely dairy-free and plant-based. It also contains less sugar and fat than other varieties, making it a great option for a variety of needs.
However, the cookies taste so good you’d never be able to tell! Crispy on the outside and chewy in the center, they’re delicious, especially when paired with a cold glass of plant-based milk or hot coffee.
Even better, all the ingredients combine in a single bowl. Just mix, portion, and bake. Virtually foolproof, these cookies are a great way to get kids involved in the kitchen and are the perfect option when you need a sweet treat quickly.
Recipe Ingredients
- Ripe Banana – This adds a natural sweetness and helps keep the cookies soft.
- Creamy Peanut Butter – The star of the show! For this recipe, avoid natural peanut butter brands, because they tend to separate and can cause your cookies to become runny. I prefer creamy Skippy, but any brand you like best will work.
- Cane Sugar (White Sugar) – This helps sweeten the cookies further.
- Vanilla Extract – I highly recommend using pure vanilla extract, not imitation varieties.
- Almond Milk – This combines the ingredients, creating a smooth batter. Feel free to substitute any plain dairy-free milk you like best.
- All-Purpose Flour – This forms the base of the dough.
- Baking Soda – Make sure it’s fresh! Otherwise, your cookies won’t rise.
How to Make Peanut Butter Banana Cookies in One Bowl
- Prepare. To start, preheat the oven to 350 degrees Fahrenheit. Then, line a baking tray with parchment paper, and set it aside.
- Combine the wet ingredients. In a large bowl, add the mashed banana, creamy peanut butter, cane sugar, vanilla, and almond milk. Mix until smooth.
- Add the dry ingredients. Use a spatula to fold the flour and baking soda into the wet ingredients just until well combined.
- Shape. Use your hands or a melon baller to divide the cookie dough into portions roughly one tablespoon in size.
- Bake. Arrange the cookie dough balls on the prepared baking sheet, leaving space between each piece. Option to use the back of a fork to press fork marks into the top of the cookies. Bake just until the edges are golden and set.
- Cool. Allow the cookies to cool slightly on the baking tray and hit them with some flaky sea salt. Then, enjoy them warm, or transfer them to a wire rack to cool completely. Enjoy!
Tips and Tricks
- Mash the banana. For the best peanut butter banana cookie recipe, be sure to use ripe bananas. Then, mash the banana completely before you begin, removing any lumps.
- Use room temperature ingredients. Allow your ingredients to sit out and come to room temperature before you begin to allow for easy mixing.
- Portion the cookies. I prefer to make small cookies, yielding 24 per batch. However, if you prefer medium-sized cookies, you can get 22 per batch.
- Adjust the baking time. I recommend baking these cookies between 13 and 14 minutes. If you prefer softer cookies, bake for 13 minutes. However, if you prefer crispier edges, bake them between 14 minutes. Just be careful not to burn!
How to Store and Freeze
Once cool, you can transfer leftover cookies to an airtight container, and store them at room temperature for up to four days.
Or, freeze baked cookies for up to two months. To do so, transfer them to a sealable bag, and place a piece of parchment paper between each cookie to prevent them from sticking together. Thaw them in the fridge or at room temperature when you’re ready to eat.
To freeze the cookie dough, assemble it as normal. Next, portion it into balls, and place them on a baking sheet. Freeze for one to two hours or until solid. Then, transfer them to a sealable bag, and freeze for one to two months.
Bake the cookie dough from frozen, adding a few minutes as needed. Or, let the cookie dough balls thaw in the fridge overnight, and bake as normal.
Frequently Asked Questions
Why do you put fork marks in peanut butter cookies? People like to use a fork to create a criss-cross pattern. This presses the peanut butter cookies down, flattening them out and helping them bake evenly. Otherwise, most peanut butter cookies won’t spread out in the oven.
Do peanut butter cookies need to be flattened before baking? Flattening homemade peanut butter cookies ensures they spread out into a round cookie shape and bake evenly in the oven. I don’t find that to be a problem with this recipe, but you can gently flatten the cookie dough if desired.
Should you chill the dough before baking? Unlike other cookie recipes, there’s no need to chill the dough for these easy peanut butter cookies! However, you can if you’d like.
Looking for more Healthyish dessert recipes? Try my Dutch apple cake or my easy to make cranberry cream cheese turnovers. Both are delicious dessert options.
Easy Peanut Butter Banana Cookies (One Bowl)
Equipment
- 1 baking tray
Ingredients
- 1 medium ripe banana, brown spots preferred, mashed until smooth
- ¾ cup creamy peanut butter, Skippy Brand, no not use natural peanut butter
- ¾ cup cane sugar
- 1 tablespoon almond milk, option to use regular milk
- 1 teaspoon vanilla extract
- ¾ cup AP flour, all purpose
- 1 teaspoon baking soda
- flaky sea salt, as garnish
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper.
- In a large mixing bowl, combine the mashed banana, creamy peanut butter, cane sugar, vanilla, and almond milk. Mix until well combined. Add the AP flour and baking soda and blend until well combined.
- Form the dough into small, even sized balls using your hands. About 1 tablespoon of batter per cookie. Use the back of a fork to gently press fork marks into the top of the cookies. Bake for 13-14 minutes.
- Remove from the oven and finish with flaky sea salt. Let the cookies cool for 5-10 minutes before enjoying.
2 Comments on “Easy Peanut Butter Banana Cookies (One Bowl)”
Easy to make and delicious! Perfect for a quick and tasty cookie.
These were so easy to make and absolutely delicious! Even my husband who is not a fan of anything “healthyish”
was a big fan of these cookies!