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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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:
- 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:
For full ingredients and full method scroll to the bottom of the page for the recipe card.
- 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.
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.
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.
Top tip
The dough is quite sticky so I like to us rubber gloves to shape it into circles.
FAQ
Pressing the cookies prior to baking helps them flatten and spread evenly in the oven.
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.
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:
- Soft And Chewy Dairy Free Sugar Cookies Recipe
- Dairy-free Chocolate Chip Cookies (no butter)
- Easy Small Batch Chocolate Chip Cookies (Soft & Chewy)
- Vegan Oatmeal Chocolate Chip 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)
EQUIPMENT
Ingredients
- 1 banana ripe or overripe
- 1 cup peanut butter natural, 100% peanuts
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.
Bernie
I was feeling like I wanted a quick and easy recipe for a cookie treat while I was studying.
I typed in 3 ingredient peanut butter cookies, and saw this 2 ingredient recipe.
I watched the video 2-3 times to see how many banana’s were in the bowl and guessed at the amount of peanut butter.
I also guessed at the oven temperature, and later on saw the majority of cookies were with oven set at 350, so I lowered mine from 375 down to 350. The tops were getting a tinge dark, but came out fine. And I did have them in the oven 13 minutes.
I only used about 1/3 cup of natural peanut butter, with 1 kinda short and fat banana. I added 2 tsp sugar as the banana wasn’t brown ripe, and the peanut butter was natural. I just made them as drop cookies.
Mine made 8 small cookies.
And Thank You - I really enjoyed them.
And I will do this again using the recipe you so promptly & kindly provided, and maybe with some of the variations suggested also.
Thank you for responding back so quickly.
Ps: I like the look of some of the other suggested recipes as well. I look forward to checking them out too.