These vegan peanut butter banana chocolate chip cookies are moist, fluffy yet incredibly hearty! Made with wholesome ingredients, they are perfect as a quick snack, dessert or even breakfast. Plus, this one-bowl cookies is ready in 30 minutes!
This incredibly easy to make peanut butter banana cookies will be your next favorite recipe! Unlike most soft cookies, these ones have an unique cakey texture, and have the flavor of the classic banana bread.
However, if you are looking for actual soft and chewy cookies, I recommend checking out my applesauce chocolate chip cookies, or this PB2 peanut butter cookies.
💚Why you will love this recipe
- Taste like banana bread, but in the cookie form - If you are craving banana bread but don't have much time on hand, these cookies are perfect for you! The baking time is significantly shorter, and you can enjoy them straight after baking.
- Puffy, moist and tasty - These vegan banana chocolate chip cookies are decadent without being overly sweet.
- Easy and quick to make - Everything can be made in a bowl, which means less dishes to clean! Plus, this recipe only calls for simple pantry ingredients that you probably already have on hand.
- Secretly healthy, vegan and gluten-free - These cookies are packed with fiber and slow digesting carbs, and is actually filling and satisfying.
🍌What you will need
📃Notes/substitutions
- Bananas - Make sure to use bananas that are brown and spotty. They are the main sweetener in this recipe, so you will want them to be overripe!
- Oat flour - If you do not have any on hand, you can easily make your own by blending oats in a blender or food processor.
- Nut-free - Substitute peanut butter with seed butters like sunflower seed butter or tahini. The flavors might alter slightly, but will still taste great regardless!
- Gluten-free - Use certified gluten-free oat flour.
🔪How to make
Preheat oven to 350F/180C.
In a large mixing bowl, mash bananas until smooth. Then, mix in peanut butter and maple syrup.
Add in oat flour, baking soda, ground cinnamon and chocolate chips. Stir until everything is well combined.
Using a cookie dough scoop, scoop out about 3 tablespoons of cookie dough onto baking tray lined with parchment paper. Using the back of a spoon, flatten them slightly.
Bake for 8-10 minutes, or until they are set and slightly browned. Let them cool down for a few minutes before enjoying!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
✔Helpful tips
- Weigh out ingredients using a kitchen scale for the best result. I am personally using this Ozeri digital scale, and can't recommend it enough! If using measuring cups, remember to follow to spoon and level method.
- Use wet hands and utensils when shaping your cookies. As the dough is slightly wetter than the regular ones, this will help prevent it from sticking to every surface it comes into contact with!
- Flatten cookies out slightly before baking. As these vegan banana cookies are made without butter, they do not spread out much during baking. You can either use the back of a spoon or fork.
- Avoid overbaking cookies. They will turn out to be dry and brittle. You can take them out once they appeared to be set and are light brown in color!
✨Variations/add-ins
Raisins - If you are not a fan of chocolate, or want to make these cookies healthier, feel free to swap chocolate chips with equal amount of raisins, dried blueberries or cranberries.
Other nut butter - Don't like peanut butter? Well, you can easily substitute it with other nut butters like almond butter or cashew butter! You can even make it nut-free by using seed butter instead. Just bear in mind that the flavor of cookies will alter slightly.
Nuts - To make these cookies nuttier, toss in about ⅓ cup or so of chopped nuts of choice. Peanuts, pecans and walnuts are all great additions.
Flavorings and spices - You can go all out and add whatever flavorings and spices that sounds good to you! I love adding nutmeg, cardamom and coconut extract to mine sometimes to switch things up. You will only need a small amount (about ¼-1 teaspoon depending on flavoring used).
Pinch of salt - To really intensify and bring out the flavor of these peanut butter banana chocolate chips cookies.
❔Commonly asked questions
Store leftover vegan banana chocolate chip cookies in an airtight container to prevent them from drying out. They can be stored at room temperature for 1-2 days, and be refrigerated for up to 4 days.
They are freezable too, and can be frozen for 3 months.
To reheat cookies from frozen, let them thaw completely either in the fridge overnight, or on countertop for a few hours. You can then heat them in an oven preheated to 180C/350F for 5-8 minutes. Alternatively, microwave them for 30-40 seconds.
If your peanut butter banana cookies turns out dry, chances are that you had overbaked them.
Or, you might have over-measured your flour and accidentally added to much flour. Hence, it is highly recommend to weigh your ingredients out using a scale as opposed to using measuring cups.
Any variety of banana can be used, just make sure they are ripe, spotty and brown. As they are the main sweetener in the recipe, you will want them to be as sweet as possible.
You can definitely use frozen bananas to make these banana cookies. Thaw them before using, and remember to drain off excess water to prevent your cookie dough mixture from being too wet.
🍽More recipes using bananas
📖 Recipe
Vegan Peanut Butter Banana Chocolate Chip Cookies
Ingredients
- 2 medium bananas (7oz/200g)
- ¼ cup peanut butter
- ¼ cup maple syrup
- 2 cups oat flour (180g)*
- ½ cup chocolate chips
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350F/180C.
- In a large mixing bowl, mash bananas until smooth. Then, mix in peanut butter and maple syrup.2 medium bananas, ¼ cup peanut butter, ¼ cup maple syrup
- Add in oat flour, chocolate chips, baking soda, and ground cinnamon. Stir until everything is well combined.2 cups oat flour, ½ cup chocolate chips, 1 teaspoon ground cinnamon, ½ teaspoon baking soda
- Using a cookie dough scoop, scoop out about 3 tablespoons of cookie dough onto baking tray lined with parchment paper. Using the back of a spoon, flatten them slightly.
- Bake for 8-10 minutes, or until they are set and slightly browned. Let them cool down for a few minutes before enjoying!
Notes
- Weigh out ingredients using a kitchen scale for the best result. To convert measurement to metric, click on the "metric" button at the top of the ingredient list. If using measuring cups, spoon flour into your cups and DO NOT pack flour in.
- Use wet hands and utensils when shaping your cookies. As the dough is slightly wetter than the regular ones, this will help prevent it from sticking to every surface it comes into contact with!
- Avoid overbaking cookies. They will turn out to be dry and brittle. You can take them out once they appeared to be set and are light brown in color!
They are freezable too, and can be frozen for 3 months.
Reheating - To reheat cookies from frozen, let them thaw completely either in the fridge overnight, or on countertop for a few hours. You can then heat them in an oven preheated to 180C/350F for 5-8 minutes. Alternatively, microwave them for 30-40 seconds.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Judith Sandala says
Wow! You put a lot of work into your site. Before I comment on your Peanut Butter Chocolate Banana cookies (Whew! A mouthful in itself), I want to say your site stands out among many. Just the fact that you list the measurements of the ingredients in the instructions is unique in my experience.
The cookies which I made this morning turned out well. It truly was a one bowl recipe. Although I would have liked them a tad sweeter, it made a surprisingly good breakfast treat. I bookmarked your site since I plan to return again and again. Have you thought of writing a book? With your studies and your work on this site, I am so impressed with your work ethic. I wish you all the best.....and I know it will come to you.
Jim Mee Sha says
Thank you are your kind comment, it really made my day! Yes, I hope to publish a cookbook in the future.😁
Laurie Hoffman says
These sweet potato cookies were even better than I imagined. Not sure how I stumbled on your web page but I’m sure glad I did!! I love the dates, yam and nut butter combination. I added some cinnamon and nutmeg.