With just two ingredients, this easy 2-Ingredient Banana Peanut Butter Cookies recipe delivers chewy cookies perfect for any occasion.
With just bananas and peanut butter, this easy recipe delivers chewy, golden-brown cookies that are perfect for any occasion.
This recipe was inspired by 3 Ingredient Fat Bombs – Chocolate Peanut Butter, 2 Ingredient Peanut Butter Cookies, 2 Ingredient Peanut Butter Fudge and A 4-Ingredient Peanut Butter Banana Oatmeal Cookies Recipe.
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Contents
Why We Love This Recipe
- natural creamy peanut butter that provides healthy fats and energy
- healthy snack done in just 10-12 minutes
- great snack for the days when you are out and about and need some extra energy
- an easy recipe for vegan cookies for peanut butter lovers
Ingredients
To make these easy cookies, you will need the following ingredients:
![Labelled ingredients on a white background](https://svmeditrans.com/wp-content/uploads/2024/04/1712820169_160_2-Ingredient-Banana-Peanut-Butter-Cookies-no-eggs.jpg)
- Bananas: Ripe or overripe bananas work best for this recipe (those are the brown bananas). They provide natural sweetness and moisture to the cookies.
- Peanut Butter: Opt for natural peanut butter without added sugar or hydrogenated vegetable oils for a healthier option. The creamy texture and nutty flavor enhance the cookies’ taste.
How to Make These – Step By Step
For these easy peanut butter cookies, follow these simple steps:
![Process shot showing how to make the recipe](https://svmeditrans.com/wp-content/uploads/2024/04/1712820171_387_2-Ingredient-Banana-Peanut-Butter-Cookies-no-eggs.jpg)
- Preheat the oven to 180℃/350℉ and line a baking tray with parchment paper.
- Mash the bananas in a large bowl until smooth. You can also use a high-speed blender for this step.
- Add the peanut butter to the mashed bananas and stir until well combined, forming a smooth batter.
- Scoop the dough onto the prepared baking sheet using a tablespoon, shaping them into circles.
- For a decorative touch, press each cookie with the back of a fork.
- Bake for about 14 minutes until the cookies are golden brown.
- Cool on a wire rack before serving.
![Halved cookie held by hands](https://svmeditrans.com/wp-content/uploads/2024/04/1712820172_483_2-Ingredient-Banana-Peanut-Butter-Cookies-no-eggs.jpg)
Additions
If you want to challenge this recipe and make it more nutritious and with some more ingredients, try one of our suggested variations:
- For extra sweetness, mix in a handful of chocolate chips or drizzle with maple syrup before baking.
- Add a teaspoon of vanilla extract for a flavor boost.
- Incorporate quick oats or old-fashioned oats for added texture and fiber.
![Multiple peanut butter cookies on a grey plate](https://svmeditrans.com/wp-content/uploads/2024/04/1712820173_765_2-Ingredient-Banana-Peanut-Butter-Cookies-no-eggs.jpg)
Variations
If you want to change some ingredients, here are a few ideas:
- Swap peanut butter for almond butter, sunflower seed butter, hazelnut butter or coconut oil for different flavor profiles.
- Use mashed medjool dates instead of bananas for a naturally sweet alternative.
- Experiment with dark chocolate chunks or coconut sugar for a unique twist.
Storage
If you have any leftover cookies, you can store them in one of the following ways:
- Store these cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies for up to 3 months in a silicone bag.
![Baked peanut butter cookies on grey plate](https://svmeditrans.com/wp-content/uploads/2024/04/1712820174_259_2-Ingredient-Banana-Peanut-Butter-Cookies-no-eggs.jpg)
Top tip
The dough is quite sticky so I like to us rubber gloves to shape it into circles.
FAQ
Why Press The Cookies?
Pressing the cookies prior to baking helps them flatten and spread evenly in the oven.
Why Are My Cookies Hard?
You probably over-baked them. Stick to the baking time and make sure to check the oven and take them out when they start turning brown on the edges.
Can I Use Crunchy Peanut Butter For These Cookies?
You can but I prefer to use the smooth version because it is easier to mix with the banana.
More Related Recipes
Looking for other recipes like this? Try these:
- 2-Ingredient Banana Peanut Butter Cookies (no eggs)
- Vegan Oatmeal Chocolate Chip Cookies
- 2 ingredient Peanut Butter Cookies
- Best Eggless And Butter Free Oatmeal Cookies Recipe
See more Healthy Cookies →
If you’ve tried this or any other recipe from the blog please rate it and leave a comment.
2-Ingredient Banana Peanut Butter Cookies (no eggs)
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With just two ingredients, this easy cookie recipe delivers chewy cookies perfect for any occasion. Great for a pre-workout snack or as a healthy snack for kids.
Course Dessert, SnackCuisine AmericanDiet VegetarianFridge Life? 5 daysFreezable? 3 months
Prep Time 10 minutes Cook Time 14 minutes Total Time 24 minutes
Servings 10 cookies
Calories 165kcal
Equipment
- 1 high speed blender
Ingredients
- 1 banana ripe or overripe
- 1 cup peanut butter
Instructions
- Preheat the oven to 180℃/350℉.
- Line a baking tray with parchment paper.
- Mash the bananas in a big bowl either with a fork or in a high-speed blender.
- Add the peanut butter to the mashed banana.
- Using a whisk or a spoon, make sure that the bananas and the peanut butter are fully combined into a smooth batter.
- You can also use a silicone spatula to stir and flatten the dough.
- Scoop the dough with a tablespoon, shape into a circle (flattened ball) and put on the parchment paper.
- Continue until you have used up all the dough.
- If you want a visual effect of your cookies, you can press each one on top with a fork. To prevent the fork from sticking, you can refrigerate the cookies for about 30 minutes before using the fork method.
- Bake for about 14 minutes.
- Remove from the oven once baked and allow to slightly cool before arranging and serving.
Notes
Top tip: the dough is quite sticky so I like to us rubber gloves to shape it into circles.
Nutrition
Calories: 165kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 111mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.5mg
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