Easy Peanut Butter Banana Cookies

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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! 

Print Recipe
5 from 1 vote

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 Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Dessert
Servings: 12 people
Calories: 288kcal


  • 1 avocado peeled and pit removed
  • 1 banana
  • 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.


Serving: 2g | Calories: 288kcal | Carbohydrates: 18g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 378mg | Fiber: 4g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg
SmartPoints (Freestyle): 9

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!

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17 Comments on "Easy Peanut Butter Banana Cookies"

  1. Marjorie Lewis  April 24, 2020

    what can i use instead of avocado?

    • Gale Compton  April 26, 2020

      Marjorie, Sweet Potato might be a good substitute, however, I haven’t tried it yet.

  2. Lisa Finken  May 3, 2020

    These turned out well, but I needed to cook about 5 minutes more than time suggested.

    • Gale Compton  May 5, 2020

      Lisa, Oven temps can vary a little. Glad they turned out for you. 🙂

  3. Glenda  May 15, 2020

    Sorry. I really didn’t like these…..

  4. Laurie  May 16, 2020

    is there a reason why you can’t use chunky peanut butter?

    • Nichole Furlong  May 18, 2020

      You can definitely use chunky if that is your preference.

  5. Jacque Gilbert  May 16, 2020

    5 stars
    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!

    • Nichole Furlong  May 18, 2020

      We’re glad you loved the recipe!

  6. steve  June 1, 2020

    Is that a raw sweet potato or cooked one.

    • Nichole Furlong  June 4, 2020

      Hi Steve, there is no sweet potato in this recipe.

  7. Cheryl Brothers  September 3, 2020

    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!

    • Gale Compton  September 4, 2020

      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.

  8. Lois Flagg  September 3, 2020

    Is the serving size one cookie?

  9. Angie  September 3, 2020

    What is the serving size? 2 cookies?


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