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Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free & oil-free. You can also make them with any other nut or seed butter.

two peanut butter banana cookies with milk and bananas in the background
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2-Ingredient Vegan Cookies

I know the face you are making. I recently saw it on both my husband and son. 2 ingredient cookies? Come on.

They have since eaten all of these cookies.

So instead of come on, COME ON! Make these cookies! It will take 5 minutes of work, give or take. Once you try these sweet treats, you will turn to this recipe whenever a banana turns over-ripe on your counter.

a close-up of a peanut butter cookie held in a person's fingertips

Recipe Benefits

A cookie made with two ingredients is intriguing on its own. With this complete list qualifications, they are must-makes:

  • Quick & easy to make
  • Only 2 ingredients
  • Vegan (egg-free & dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Added sugar-free

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

a ripe banana and a measuring cup full of natural peanut butter

To make the cookies, you will need the following:

  • Natural peanut butter
  • Very ripe banana

Other natural nut or seed butters can be used in place of the peanut butter. For example, almond butter, sunflower seed butter, or cashew butter. I do not recommend regular-style, traditional peanut butter for these particular cookies.

Step by Step Instructions

Step One: Preheat the Oven & Prep a Baking Sheet

Preheat the oven to 350F (180C) before mixing the cookie dough. Line a baking sheet with parchment paper.

Step Two: Mash the banana until smooth

In a small or medium bowl, mash the banana until it is very fine (i.e., smush all of the big lumps).

finely mashed banana in a glass bowl atop a white marble countertop

Step Three: Add the Peanut Butter

Add the peanut butter to the bowl of mashed banana and stir until completely combined into a dough. If you want any extras in the dough (I have some suggestions in the recipe notes. For example, chocolate chips, vanilla, spices), add them now

peanut butter banana cookie dough in a glass bowl

Step Four: Shape the Cookies

Roll ten equal portions of the dough into balls (about 2 to 3 teaspoons per ball). Place the balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

cookie dough balls on a parchment lined baking sheet

Step Five: Flatten the Dough Balls

Use the tines of a fork to flatten the dough and make criss cross markings on the top. Alternatively, use your fingertips, or the flat bottom of a glass, to flatten the dough into an even circle.

a peanut butter banana cookie getting flattened and marked with a fork

Step Six: Bake the Cookies

Bake the cookies in a preheated oven for 8 to 10 minutes until just set and the edges of the cookies appear somewhat dry.

baked peanut butter banana cookies on a baking sheet atop a cooling rack.

Step Seven: Cool the Cookies

Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. The cookies will look somewhat oily when they first emerge from the oven. As they cool, this oiliness will disappear.

peanut butter banana cookies on a cooling rack

Step Eight: Eat!

Time to enjoy the fruits of your (very minimal) labor!

a 2 ingredient cookie with a bite taken out

FAQ

What is the texture of the cookies?

The cookies are tender and soft. They will have a slight crispness at the edges when first baked, but will become entirely soft as they are stored.

a stack of peanut butter banana cookies

How should the cookies be stored?

Store the cooled cookies in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Can I use almond butter or sunflower seed butter in place of the peanut butter?

Yes! You can use any other natural nut or seed butter in place of the peanut butter.

Can I use applesauce in place of the banana?

I do not recommend it.

cookies cooling on a cooling rack with a colorful napkin alongside

Happy baking, friends!

peanut butter banana cookies on a cooling rack

2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)

Yield: 10 cookies
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 9 minutes

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free, oil-free, and Paleo. You can also make them with any other nut or seed butter.

Ingredients

  • 1/4 cup (60 mL) mashed very ripe banana
  • 1/2 cup (128 g) natural peanut butter (see notes for options)

Instructions

  1. Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. In a small or medium bowl, finely mash the banana (so that no large lumps remain)
  3. Add the peanut butter. Stir until completely blended into a dough.
    Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each).
  4. Place the dough balls on the prepared baking sheet, spacing 2 inches apart. Flatten with the tines of a fork (making cris-cross hatch marks). Alternatively, flatten with fingers, spatula, or a flat-bottom-glass until the cookie dough balls are about 2 inches (5 cm) in diameter.
  5. Bake the cookies in the preheated oven for 8 to 10 minutes until deep golden brown and the edges of the cookies appears dry (the cookies will look somewhat oily while warm).
  6. Remove from oven and cool 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Peanut Butter Alternatives: An equal amount of any other smooth natural nut or seed butter can be used in place of the peanut butter. For example, sunflower seed butter, almond butter or cashew butter. Here are links to my DIT Almond Butter & DIY Sunflower Seed Butter.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 97Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 48mgCarbohydrates 7gFiber 2gSugar 3gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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8 Comments

  1. Well, my assessment is they are not sweet at all. Not enough to be a cookie. I will use them as an accouterment to a hiking lunch for some extra fat and calories! Perhaps my pallet is still too used to sweets and hasn’t been retrained lately….

    1. Hi Annette,

      Sorry they did not meet expectations! These are really dependent on a super-ripe (lots of dark spots for max sweetness). You can always add a touch of sweetener (even a teaspoon can really bring out the natural sweetness). 🙂

  2. I made these with cashew butter and some really gooey ripe banas I had in the freezer (I defrosted them). So good! I added a tiny bit of cinnamon and pressed them thinner than your photo, tok (I like thinner cookies). I’ll be making these often!

    1. Hi Jodi-Wan,

      So sorry you had a sticky dough! I am guessing it is most likely due to differences in the consistency of nut butters and/or how runny the peanut butter was at room temp. But, yes, you guessed it, refrigerating the dough (or placing in the freezer for a short while if you do not want to wait as long) will firm it up quickly by helping to solidify the oils in the peanut butter. 🙂

  3. Made these cookies for the game tonight and they were delicious! I don’t tolerate banana very well so I used a ripe plantain and cashew butter. They were so easy and delicious…and no added sugar!

    Camilla, thank you for sharing your great recipes!