Easy Peanut Butter Banana Cookies

4.54 from 15 votes

Take a bite and do the peanut butter and banana dance!

Peanut butter and banana join forces to create some seriously decadent cookies!

Any time a recipe is described as “easy,” I’m open to giving it a shot. Throw in my favorite combination of ingredients (I’m looking at you peanut butter and banana), and I’m all over it. These easy peanut butter banana cookies are super simple to make, and just as enjoyable to eat! You can trust me; I’m a cookie connoisseur. 

My husband was actually the first one to point out that I literally do a little shimmy every time I eat peanut butter and banana. Fittingly, I now refer to it as my peanut butter and banana dance! The moment I took a bite of one of these cookies, I was ready to hit the dance floor. Give these cookies a try, and I guarantee you’ll be dancing too!

Related: Peanut Butter Swirl Fudge

Simple, Scrumptious, and So Worth It

Easy Peanut Butter Banana Cookies

Aside from only requiring a few ingredients, the process of preparing these cookies is incredibly simple. Drop the avocado, banana, eggs, creamy peanut butter, and vanilla extract in a food processor and blend until smooth. To keep the mini semi-sweet chocolate chips from getting chopped up, you’ll want to stir those in by hand. 

Avocado in a Cookie?

Peanut Butter Banana Cookies

Using avocados in baked goods is a relatively new trend, but we believe it is here to stay! If you haven’t tried baking with avocado yet, you’re quite literally in for a treat. Not only does avocado add a ton of nutrients to a recipe, but it also adds a wonderfully creamy texture. When it comes to peanut butter cookies, there’s no such thing as “too creamy.”

Worth Every Bite

Easy Peanut Butter Banana Cookies

Scoop about two tablespoons of the cookie dough onto the cookie sheet. The cookies will only need to bake for about eight minutes, so this whole recipe comes together super quickly. They may still be a little soft when they first come out of the oven, but they will firm up a bit as they cool down. 

Because these cookies are just shy of 300 calories per serving, they are meant to be an occasional treat. That said, they’re worth every calorie! 

4.54 from 15 votes

Easy Peanut Butter Banana Cookies

Perfect for when you need a sweet treat without the calories! A simple quick recipe to satisfy your craving in no time!
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Yield 12 people
Serving Size 1 cookie (2 tbsp. dough)
Course Dessert
Cuisine American


  • 1 small avocado peeled and pit removed
  • 1 small banana very ripe with dark spots
  • 2 eggs
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips (optional)


  • Preheat oven to 350. Spray a baking sheet with non-stick spray or line with parchment paper.
  • Combine all ingredients except for chocolate chips in a food processor and blend until smooth. Stir in the chocolate chips by hand.
  • Drop the cookie batter onto the prepared baking sheet, about 2 tablespoons per cookie. Bake for 10 to 12 minutes. The cookies will still be a little soft and will firm up as they cool.

Nutrition Information

Serving: 1cookie (2 tbsp. dough) | Calories: 288kcal | Carbohydrates: 18g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 378mg | Fiber: 4g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Quick and Easy

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Are you going to try these easy peanut butter banana cookies? If so, be sure to let us know what you thought in the comment section. Also, remember to follow us on Pinterest for all of our future cookie recipes!

This post may include affiliate links.

Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. I made these today and am thrilled at how yummy they came out. I used dark chocolate chips so double the yumminess!! Thanks for the recipe!5 stars

  2. Just making these, they are wonderful!
    One question..I’m the main ” allergy cook” for 2 who can’t have eggs…would you suggest trying aquafaba, brm egg replacer,or something else? I’d hate to mess up such a great recipe. Thanks!

    1. Cheryl, I recently discovered Psyllium Husk which is perfect as an egg replacement and binder. Aquafaba doesn’t always work in baking. If you go with the psyllium be sure to get the whole product and not flour. I purchased it from Amazon.
      1 teaspoon psyllium with 3 tablespoons water = 1 egg. Let sit for 15 minutes before adding to the recipe.

  3. I just made these today in an effort to put a few pounds on my elder father in law. They are delicious! My only issue is they are almost too soft. They are a little “jellied” looking on the bottom maybe my avocado was too large. I baked at 350 for 14 minutes. They taste great but I’m afraid others won’t get past the softness.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating