Description
Soft, chewy peanut butter banana cookies that are naturally sweetened with ripe bananas and quick to make using pantry staples.
Ingredients
- 2 ripe bananas, mashed
- 1 cup peanut butter (creamy or chunky)
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- Add peanut butter, brown sugar, and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir the dry ingredients into the banana mixture until a dough forms.
- Fold in chocolate chips or nuts if using.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them apart.
- Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor and sweetness.
- Chill the dough for 20–30 minutes to reduce spreading.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Use gluten-free flour for a gluten-free version.
- Ensure chocolate chips are dairy-free for a vegan version.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
