These Peanut Butter Banana Cookies only require 10 simple ingredients and are completely dairy-free and vegan. They are easy to make, and the dough requires no chilling!
Cookies are one of my favorite desserts to make because they are so easy and fast! And the flavor combinations are endless. From Red Velvet Cookies to Ginger Molasses Cookies or even a classic Vegan Chocolate Chip Cookie, there is a cookie flavor for every palate.
And these Peanut Butter Banana Cookies are for the peanut butter lovers! They are packed with peanut butter and banana flavor and bake up super soft and chewy. And they are so easy to make and require no chill time. You will make this cookie recipe again and again!
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Why You'll Love This Recipe
- This recipe only requires 10 simple ingredients.
- And it is so easy to make!
- These Peanut Butter Banana Cookies are vegan and dairy-free, so anyone can enjoy them.
- The dough requires no chilling.
- And most importantly, these cookies are absolutely delicious!
Ingredients
Overripe Banana: You want a super overripe banana, here, or the banana flavor won't come through. Just like bananas that you'd use for Vegan Banana Bread.
Natural Peanut Butter: Be sure to use natural peanut butter for this recipe; the kind you need to stir! My favorite brand is Teddie. I use it in all of my peanut butter recipes, like my Vegan Peanut Butter Chocolate Chip Cookies!
Vegan Butter: My favorite is Country Crock Plant Butter Sticks.
Brown Sugar: Brown sugar keeps these cookies moist and chewy. If you are all out, you can make Homemade Brown Sugar!
Roasted Peanuts: Be sure to grab unsalted peanuts, or the cookies will end up too salty!
Variations
Instead of adding peanuts, you can add chocolate chips to these Vegan Peanut Butter Banana Cookies!
Instructions
Step 1. First, in a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and brown sugar until well combined and fluffy.
Step 2. Then, add the peanut butter, mashed banana, and vanilla and mix on low until combined.
Step 3. Next, add the flour, baking soda, and salt, and mix on low until just combined. Then, add chopped peanuts and mix until the peanuts are distributed.
Now, use a 3-tablespoon cookie scoop to scoop 1 dough ball at a time into a small bowl of granulated sugar.
Toss to coat the cookie dough, then place it on a parchment-lined baking sheet, leaving 3 inches of space between each cookie. I like to bake 8 cookies at a time.
Step 4. Bake the cookies one tray at a time in a 350°F oven for 13-15 minutes, or until the cookies begin to brown at the edges.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.
Then repeat with the remaining cookie dough!
Recipe FAQs
Store the cookies in an airtight container and keep at room temperature for up to 3 days.
Or freeze for up to a month.
Bake the cookies just until the edges start to brown. This will ensure that the centers stay soft and chewy.
Mashed banana, applesauce, or even non-dairy milk are all great substitutes for eggs.
Expert Recipe Tips
⅓ cup of mashed banana is about 1 small banana, but please mash it well, then measure it! It is important to use the correct amount, or the Peanut Butter Banana Cookies may spread too much or too little.
It is important to leave plenty of space between the cookies on the baking sheet so they bake evenly. I like to bake 8 cookies at a time.
Looking for More Easy Peanut Butter Recipes?
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📖 Recipe
Peanut Butter Banana Cookies (Vegan!)
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Baking Sheet
- 1 3 Tablespoon Cookie Scoop
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Light Brown Sugar, packed
- ½ Cup Natural Creamy Peanut Butter See note!
- ⅓ Cup Mashed Overripe Banana See note!
- 2 tsp Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Kosher Salt Use ⅛ teaspoon if using table salt.
- ⅓ Cup Roasted Unsalted Peanuts, roughly chopped optional
For Rolling the Cookies
- 3 tablespoon Granulated Sugar
Instructions
- Preheat oven to 350* and line abaking sheet with parchment.
- In a large using a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the non-dairy butter and brown sugar until well combined and fluffy.8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, packed
- Add the peanut butter, mashed banana, and vanilla and mix until just combined.½ Cup Natural Creamy Peanut Butter, ⅓ Cup Mashed Overripe Banana, 2 teaspoon Vanilla Extract
- Add flour, baking soda, and salt and mix on low until just combined. Then, add the peanuts and fold into the batter until they are evenly distributed.1 ½ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ⅓ Cup Roasted Unsalted Peanuts, roughly chopped
- Use a 3-tablespoon cookie scoop to scoop 1 cookie at a time into a bowl of granulated sugar. Roll the dough ball around to coat it, then place it onto a parchment-lined baking sheet, leaving about 3 inches of space between each cookie. I bake 8 cookies per tray.3 tablespoon Granulated Sugar
- Bake in a 350*F oven for 13-15 minutes or until the edges are just starting to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to continue cooling.
- Repeat with the remaining cookie dough.
Sarah Mudd says
Have you ever true enough these with another but butter like sunflower? I'm allergic to peanuts and tree nuts but loved pb cookies!
Megan Calipari says
Hi Sarah! I haven’t tried it myself, but it should work perfectly! I love sunbutter- maybe I’ll make them that way next time too 😊