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.
Jump to:
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.
Elissa Steidley
This is not true. The recipe is runny.
Dora
Thanks for your feedback. I'm sorry to hear the cookies didn't work out for you.
Hi Elissa - I appreciate you taking the time to leave a comment. I have to say I've tested this recipe multiple times with ripe bananas and natural peanut butter, and the dough should be soft but not overly runny. Since bananas can vary quite a bit in size and moisture content, using a very large banana can sometimes make the mixture wetter than expected.
If your dough seemed too runny to scoop, I'd love to know what size banana and type of peanut butter you used so I can help troubleshoot and see if I need to clarify the recipe instructions for other readers as well.
Thank you!