2-ingredient peanut butter banana cookies are soft, chewy, and naturally sweetened with ripe bananas — no flour, no eggs, and no added sugar. Just peanut butter and bananas, blended together and baked in under 20 minutes.
I’ll admit, I hesitated to even post this one—can we really call it a cookie when it only has two ingredients? But my family (and our dog, Porthos—yes, like the Musketeer) is obsessed with these fuss-free little bites.
They’re soft, chewy, naturally sweet from ripe bananas, and full of nutty goodness like my Peanut Butter Brownie Cookies or Peanut Butter Chocolate Rice Crispy Treats, but without the chocolate.
No flour, no added sugar—just a simple, wholesome treat, using up overripe bananas and that last scoop of peanut butter. Enjoy them with your morning coffee, afternoon tea… or whip up a batch just for your four-legged friend. Let's make them!
Why You'll Love This Recipe
- Just 2 ingredients: No eggs, flour, sugar, or added oils — only peanut butter and ripe bananas. It doesn't get simpler than this.
- Naturally healthy: Vegan, flourless, paleo, Whole30, and gluten-free, with all the sweetness coming straight from the bananas.
- Soft and chewy texture: Each cookie has a tender bite with a rich, distinct peanut butter flavor that comes through in every mouthful.
- Ready in under 20 minutes: A quick mix, a scoop onto the baking sheet, and they're done — start to finish in less time than it takes to preheat most ovens properly.
Ingredients & Notes
- Natural creamy salted peanut butter: Go for the kind without hydrogenated vegetable oils or added sugar. The oil separation is normal — just give it a good stir before measuring. I like salted natural peanut butter because the saltiness brings out the banana's natural sweetness.
- Bananas: Ripe bananas are key, just like in my Creamy Banana Chia Pudding or Paleo Banana Pudding. They act as both a natural sweetener and a binding agent, holding everything together without any eggs or flour.
How To Make These Easy Peanut Butter Cookies
- Step One - Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Add the bananas and peanut butter to a high-speed blender and blend until you get a smooth, creamy mixture. Using a spatula, transfer the mixture to a large bowl.
- Step Two - Scoop the cookie dough onto the prepared baking sheet using a 1-tablespoon cookie scoop, leaving enough space between each one. Rinse the scoop under running water between scoops to prevent sticking — the batter is sticky, and the scoop may need a few clicks before it releases. You should get about 17 cookies.
- Step Three - Bake for 13 to 15 minutes, until the tops are slightly golden brown and firm to the touch. Remove from the oven and allow to cool completely at room temperature before storing.
Top Tips
- Room temperature ingredients: Make sure your bananas and peanut butter are at room temperature before blending for the smoothest result.
- Don't overbake: Check at 13 minutes for the best chewy texture. The cookies are ready when the tops look solid and feel firm. They'll continue to set as they cool.
- Stick to the measurements: The batter will be sticky but should not be runny. If you used more bananas than the recipe calls for and the mixture is too loose, chill the dough for 10 to 15 minutes before scooping.
- Cookie scoop tips: Since the batter is sticky, rinse the cookie scoop between each scoop under running water and shake off the excess. The scoop may need multiple clicks before releasing. You can always chill the dough to make scooping easier, but I never do.
Variations & Substitutions
- Nut-free version: Sunflower seed butter works beautifully here, especially if you have some left over from making my Homemade Nut-Free Granola.
- Different nut butters: Crunchy peanut butter is a great swap if you want a bit of texture in every bite.
- Dessert twist: Sandwich two cookies together with a scoop of banana ice cream for a simple, wholesome treat.
Storage
Store in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer storage, though the texture will change slightly in the fridge. They'll firm up a little more but still taste great.
Recipe FAQs
It's usually down to overly ripe bananas or very runny peanut butter. If the mixture feels too loose before baking, chill the dough in the fridge for 10 to 15 minutes before scooping. It firms up nicely and makes the cookies much easier to handle.
Nope. Ripe bananas provide all the sweetness you need. That said, if you prefer a slightly sweeter cookie, you can stir in a small amount of coconut sugar before scooping.
Yes, you can. Mash the bananas well first, then beat them together with the peanut butter in a medium bowl using an electric mixer until smooth and combined. The blender gives a slightly smoother result, but the mixer works just fine.
More Peanut Butter Treats You Might Like
Looking for other recipes like this? Try these:
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Easy 2-Ingredient Peanut Butter Banana Cookies (flourless)
Mariska RamondinoEquipment
- 1 high-speed blender to mix the ingredients.
- 1 large baking sheet to bake the cookies.
- Parchment paper to cover the baking sheet for easy clean-up.
- 1 Large Bowl to transfer the banana peanut butter mixture.
- 1 spatula to ensure you get everything out of the blender.
- 1 Cookie Scoop 1 tablespoon to spoon the cookies on the prepared baking sheet.
Ingredients
- 2 large bananas about 400 grams unpeeled
- 1 cup creamy unsweetened natural peanut butter 255 grams
Instructions
- Preheat the oven to 350 degrees F° or 180 degrees C°. Prepare a large baking sheet with parchment paper—set aside.
- In a high-speed blender, blend the banana and peanut butter until you get a smooth and creamy mixture.2 large bananas , 1 cup creamy unsweetened natural peanut butter
- Transfer to a mixing bowl using a spatula to ensure you get everything out of the blender.
- Scoop the cookie batter onto a prepared baking sheet using a 1-tablespoon cookie scoop, leaving enough space between the scoops. You should get about 17 cookies. Regularly rinse the cookie scoop between scoops under running water and shake off excess water. It makes it easier to drop the batter and avoid it from sticking.
- Bake for 13 to 15 minutes or until slightly golden brown and firm on top. Remove from the oven and allow to cool at room temperature.
Notes
- Use natural peanut butter that's unsweetened but salty. The saltiness brings out the bananas' sweet flavors.
- Use ripe, sweet bananas with a fairly firm skin. Avoid mushy fruits.
- Because the dough is sticky, the cookie scoop might need multiple clicks before it releases. You can always chill the dough to make it easier to scoop, but I never do.
- Store in an airtight container for up to 5 days or refrigerate for longer storage. Refrigeration will change the cookies' consistency, but they will still be good.
- These cookies are super soft inside, slightly naturally sweet from the bananas, with a distinct peanut butter flavor, and a great snack to share with your canine friend.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
My family loves this super simple cookie recipe—and it's healthy enough to share with your four-legged friend, too. Our dog Porthos is a big fan!
ADELINE MARIE CORVEN says
turned out great, I added chocolate chips to mine. Thank you.
Mariska Ramondino says
Hi Adeline, the chocolate chips are a great idea for the chocolate lovers;) Thank you for the recipe rating, it's so much appreciated!