These soft and chewy 2-ingredient peanut butter cookies are naturally sweetened with ripe bananas and packed with rich peanut butter flavor.
With no eggs, flour, or added sugar, they’re the perfect peanut butter cookies for a quick snack or healthy treat—made with just peanut butter and bananas!
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 perfect for 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.
Why You'll Love This Recipe
- Simple: Just 2 ingredients—no eggs, flour, sugar, or added oils
- Healthy: Naturally sweet, vegan, flourless, Paleo, whole30, and gluten-free
- Lovely Texture: Soft, chewy texture with a rich peanut butter flavor
- Quick Prep: Bake time is under 20 minutes!
Simple Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- 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 for the best results. I like salted natural peanut butter to bring out the banana's natural sweetness.
- Bananas: Ripe bananas are key, like in my Creamy Banana Chia Pudding Recipe or Paleo Banana Pudding. They act as a natural sweetener and binding agent.
How To Make These Easy Peanut Butter Cookies
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Blend the bananas and peanut butter in a high-speed blender until smooth. Using a spatula, transfer the mixture to a large bowl.
Step Two (Picture 2 above) - Scoop the cookie dough balls onto the prepared baking sheet with a 1-tablespoon cookie scoop. Rinse the scoop between uses to avoid sticking.
Step Three (Picture 3 above) - Bake in a preheated oven until the cookies' tops are golden brown and solid. Cool to room temperature before storing.
Top Tips
- Room Temperature Ingredients: Ensure your bananas and peanut butter are at room temperature for a smooth blend.
- Don’t Overbake: Check at 13 minutes for the perfect chewy texture. The cookies are ready when the tops are solid.
- Try To Stick To The Recipe Measurements: The batter will be sticky, but it should not be runny. If you used more bananas and the banana peanut butter blend is a bit runny, chill the cookie dough for 10-15 minutes before baking.
- Cookie Scoop: Since the banana peanut butter mixture will be sticky, it's best to rinse the cookie scoop between scoops with water regularly. It makes it easier to drop the batter and avoid it from sticking. 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.
Variations & Substitutions
- Nut-Free Version: Use sunflower seed butter instead, especially if you have leftovers from making my Homemade Nut-Free Granola.
- Different Nut Butters: Try almond butter or cashew butter for a twist. Substitute crunchy peanut butter for added texture.
- Dessert Twist: Sandwich these healthy peanut butter cookies with banana ice cream.
Storage
Store in an airtight container at room temperature for up to 5 days, or in the fridge for longer. The texture of these 2-ingredient peanut butter cookies will change slightly in the refrigerator.
Recipe FAQs
It may be due to overly ripe bananas or very runny peanut butter. Try chilling the dough before baking.
Nope! Ripe bananas provide the perfect amount of sweetness, but you can always add a bit of coconut sugar if you like.
Sure! You can mix the bananas with peanut butter in a medium bowl using an electric mixer instead of a blender.
More Peanut Butter Treats You Might Like
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Here you have it, flourless peanut butter cookies made with only natural creamy peanut butter and bananas. Happy Baking!
📖 Recipe
Easy 2-Ingredient Peanut Butter Banana Cookies
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!