These Vegan Peanut Butter Banana Cookies are dairy-free, made with no eggs and bake up super soft and extra thick!
Jump to RecipeIf you like soft, thick and chewy cookies, this is the recipe for you. These cookies are easy to make, are full of peanut butter and banana flavor and they freeze beautifully. They are so satisfying to bite into and are the perfect treat for the peanut butter lover in your life. Or for yourself!
Ingredients
The ingredients to make these Vegan Peanut Butter Banana Cookies are accessible and basic. Here is what you need:
Flour: Regular all-purpose flour, here. I always recommend King Arthur Flour.
Leaveners: Leaveners like baking soda and baking powder help the cookies spread and puff up.
Salt: For balance.
Overripe Banana: You want a super overripe banana, here or the banana flavor won't come through. Mashed banana replaces the egg since these peanut butter cookies have no eggs in them.
Natural Peanut Butter: My favorite brand is Teddie.
Vegan Butter: I always recommend Earth Balance Soy Free Buttery Sticks. Just be sure to use a plant-based butter that comes in a stick form to keep these peanut butter cookies dairy free.
Brown Sugar: Brown sugar for warm molasses flavor.
Roasted Peanuts: Be sure to grab unsalted or these cookies may end up too salty!
Method
These Vegan Peanut Butter Banana Cookies are so easy to make! Here is how:
First, cream the vegan butter and brown sugar together in a large bowl.
Then, add the peanut butter and mix until just combined.
Now, add mashed banana and vanilla and mix until just combined.
Next, add the dry ingredients and mix, and fold in the peanuts.
Then, use a ¼ cup measuring cup to scoop the dough into mounds onto a baking sheet. Then roll the mounds into balls, wrap the tray and chill the dough for an hour.
Next, roll the dough balls in granulated sugar, press them down slightly with the palm of your hand and bake!
Substitutions
Instead of adding peanuts, you can add chocolate chips to these Vegan Peanut Butter Banana Cookies!
The Best Peanut Butter for Baking
Be sure to use natural peanut butter for this recipe. My top recommendations are:
Pro tip: If the reason you don't buy natural peanut butter is because you hate stirring, store the jar upside down in your pantry. That way each time you turn it right side up to open it, it mixes itself!
The Best Baking Sheets for Cookies
My favorite baking sheets are these NordicWare baking sheets.
They are sturdy, don't warp and bake really evenly.
Top Recipe Tip
Don't skip the chill time if you want extra thick Vegan Peanut Butter Banana cookies!
The chill time allows the flour time to absorb and that makes the cookies bake up nice and thick.
Storage
To store these Vegan Peanut Butter Banana Cookies, place them in an airtight container and keep at room temperature for up to 3 days.
Or freeze for up to a month.
Looking for More Peanut Butter Recipes?
Gluten-Free Peanut Butter Blondies
Vegan Peanut Butter Oat Cookies
📖 Recipe
Soft Vegan Peanut Butter Banana Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Wooden Spoon
- 2 Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Non Dairy Butter I used Soy-Free Earth Balance Buttery Sticks
- 1 Cup Light Brown Sugar
- ⅔ Cup Natural Creamy Peanut Butter
- 1.2 Cup Mashed Overripe Banana This is about 1 large banana, mashed
- 1 tsp Vanilla
- 2 ¼ Cups All Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ½ Cup Roasted Unsalted Peanut, roughly chopped optional
- 3 tablespoon Granulated Sugar
Instructions
- In a large with a wooden spoon 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
- Add the peanut butter and mix until just combined.⅔ Cup Natural Creamy Peanut Butter
- Add mashed banana and vanilla and mix.1.2 Cup Mashed Overripe Banana, 1 teaspoon Vanilla
- Add flour, baking powder, baking soda and salt and mix until just combined. Then add the peanuts and fold into the batter until they are evenly distributed.2 ¼ Cups All Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt, ½ Cup Roasted Unsalted Peanut, roughly chopped
- Line a baking sheet with parchment and use a ¼ cup measuring cup or large cookie scoop to scoop the dough into mounds onto the baking sheet. Roll each dough mound between your palms, then return them to the baking sheet. Wrap the baking sheet with plastic and refrigerate for an hour.
- Preheat oven to 350* and line another baking sheet with parchment.
- Roll 6-8 dough balls in granulated sugar and place them onto another parchment-lined baking sheet. Leave at least 2 inches of space between each cookie. Gently press the dough balls down with the palm of your hand (see photo for reference).3 tablespoon Granulated Sugar
- Bake in a 350* oven for 17-20 minutes or until the edges are just starting to turn golden.
- Repeat with the remaining dough balls.
Let me know how this recipe works for you and if there is anything you'd like to see me make next!
Sarah Mudd
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
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 😊