Take a bite and do the peanut butter and banana dance!
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.Â
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
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.Â
Avocado in a Cookie?
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
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.Â
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!Â
Easy Peanut Butter Banana Cookies
Ingredients
- 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)
Instructions
- 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
Have you made this recipe?
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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!
what can i use instead of avocado?
Marjorie, Sweet Potato might be a good substitute, however, I haven’t tried it yet.
These turned out well, but I needed to cook about 5 minutes more than time suggested.
Lisa, Oven temps can vary a little. Glad they turned out for you. 🙂
Sorry. I really didn’t like these…..
is there a reason why you can’t use chunky peanut butter?
You can definitely use chunky if that is your preference.
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!
We’re glad you loved the recipe!
Is that a raw sweet potato or cooked one.
Hi Steve, there is no sweet potato in this recipe.
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!
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.
Is the serving size one cookie?
Lois, For two cookies.
What is the serving size? 2 cookies?
Angie, Yes.
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.
Holly, Next time, try using a small avocado. I’ll make a note on the recipe. 🙂