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Peanut Butter Banana Cookies

Super soft and chewy Peanut Butter Banana Cookies with Chocolate Chips. EASY recipe made with no sugar and no flour. Fully loaded with peanut butter flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 cookies
Calories: 197 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¾ cup coconut sugar or light brown sugar
  • 1 large egg
  • ⅓ cup mashed ripe banana about 1 medium/large
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup creamy peanut butter I used Jif natural
  • ½ cup bittersweet chocolate chips 60% cacao (or swap roughly chopped toasted walnuts or pecans)
  • flaky salt such as Maldon or fleur de sel (optional)

Instructions

    Cup of Yum
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the coconut sugar and egg until combined. Whisk in the banana, vanilla, cinnamon, and salt.
  3. Add the peanut butter and continue to whisk until the dough is smoothly and evenly combined. It will be thick, wet, and sticky. If the dough becomes too hard to whisk, switch to a rubber spatula or wooden spoon. Stir in the chocolate chips. Place the dough in the refrigerator to chill for 30 minutes. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
  4. With a cookie scoop or spoon, scoop the dough into 2 tablespoon-sized mounds and place on the prepared baking sheets, leaving 1 1/2 inches of space between each. Sprinkle each cookie with salt, if using. Return any unscooped dough to the refrigerator to chill while the first batch bakes.
  5. Bake for 11 to 12 minutes, until the cookies are turning golden at the edges but still look underdone in the center. Place the baking sheet on a cooling rack and let the cookies cool on the sheet for 2 minutes. Gently transfer the cookies to the rack to cool completely (if the cookies are still too delicate to transfer, simply slide the whole piece of parchment with the cookies directly onto the cooling rack). Repeat with the remaining dough, ensuring that you allow the cookie sheets to cool completely between batches.

Notes

  • TO STORE: Store leftover cookies at room temperature in an airtight container for up to 4 days.
  • TO FREEZE: Place cookies in an airtight freezer-safe storage container or ziptop bag in the freezer for up to 3 months.

Nutrition Information

Serving 1cookie Calories 197kcal (10%) Carbohydrates 22g (7%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 14mg (5%) Potassium 220mg (6%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 24IU (0%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 197

% Daily Value*

Serving 1cookie
Calories 197kcal 10%
Carbohydrates 22g 7%
Protein 7g 14%
Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Potassium 220mg 5%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 24IU 0%
Vitamin C 1mg 1%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.