Chewy Healthy Peanut Butter Banana Cookies are a twist on your peanut butter cookie recipe. Made with no butter and less sugar, they make a great snack!

These Healthy Peanut Butter Banana Cookies always come in for the win over the summer month and the start of the school year.

a stack of three cookies.

I’m sort of obsessed with peanut butter. Whenever I have a snack craving, it is my go-to. I have worked peanut butter into some of my favorite foods, including caramel with my Peanut Butter Caramel Sauce and snickerdoodle cookies with my Peanut Butter Snickerdoodles.

My obsession inspires these Healthy Peanut Butter Banana cookies with my Best Ever Soft Peanut Butter Cookies. Not only do we love that recipe for peanut butter cookies, but we also love many of you. One of my top-performing pins right now – those Peanut Butter Cookies are becoming a household favorite for many of you.

It was a reader’s comment that made me switch up the recipe for my peanut butter cookies to make these Healthy Peanut Butter Banana Cookies. They mentioned in their comments that they reduced the brown and granulated sugars, increased the peanut butter, and added a banana. I meant to follow their directions and my recipe to a T so that I could recreate and try it.

cookies on a work surface with a banana in the background.

Sadly, I didn’t follow my recipe directions and unknowingly omitted the butter. Upon the first bite, I was like, holy cow, I can taste the banana. I felt like I had missed an ingredient, but they tasted more like a muffin than a cookie. But they were so soft, and the banana and peanut butter shined, so I didn’t think more about it.

Then, when I came to write the recipe, I realized I left out the butter. EEK!

a cookies with a bite taken out of it.

But when I added the nutritional content to these cookies, they came out to only 112 calories per cookie! So I was like, heck yes, they were just right then. Making a snack that is one of my kids’ favorites without overloading them with granulated sugar in the afternoon before dinner.

overhead shot of the cookies.

My hubby tried them and liked them, but he said that they would even be better with dark chocolate. I agree. It would add the perfect touch of sweetness. Now, while these cookies are labeled “healthy,” my kids still ate them. They are perfectly served with a glass of milk to dip into a drink afterward.

a stack of three cookies.

Peanut butter cookie Tips

  • Whip together the peanut butter, brown sugar, and sugar for 3-5 minutes; this will make your dough less grainy.
  • Keep the oven temperature between 325 and 350 degrees. For this recipe, I bake the cookies at 350 degrees. This makes the cookies chewy on the inside with a crisp outer edge—cookie perfection.
  • Measuring peanut butter can be messy; spray your measuring cup with cooking oil to make this process less messy. Also, using a rubber spatula is helpful when removing the peanut butter from its jar.

While the entire recipe only takes a little over 30 minutes from start to finish, I would rather bake a batch once a week than once a day.

So are you looking for a snack or treat, that doesn’t all the “extras” like butter and sugar? Then try these Healthy Peanut Butter Banana Cookies. They are McCollum kids approved and that in itself is a reason you should try them.

close-up shot of two cookies.

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collage image healthy peanut butter banana cookie

Healthy Peanut Butter Banana Cookies

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 30 cookies
Calories: 83 kcal
Chewy Healthy Peanut Butter Banana Cookies are a twist on your peanut butter cookie recipe. Made with no butter and less sugar, they make a great snack!
close up cookie with bite out of it


  • 1 cup peanut butter
  • 1/2 cup ripe banana 1 – 1 1/2 bananas
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1/2 cup flour
  • 1/2 cup instant oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat the oven to 350 F.
  • Mash the banana(s) using a fork or masher.
  • Using an eletric mixer, beat together the peanut butter, brown sugar, and mashed banana.
  • Add the egg and vanilla extract and continue to mix until well combined.
  • In a small mixing bowl, whisk together the flour, oats, baking soda and salt. Slowly add to the mixer and combine with the wet ingredients.
  • Use a cookie scoop to form into rounded balls and place on a parchment lined baking sheet.
  • Bake for 10-12 minutes or until golden brown.
  • These keep well for a couple of days in an airtight container.
Serving: 1cookieCalories: 83kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 118mgPotassium: 79mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 1mgCalcium: 9mgIron: 1mg
close up cookie with bite out of it
Tried this recipe?Let us know what you think!

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  1. I’m confused – It says “healthy… made with no butter” but the second ingredient is butter.

      1. 1 star
        Hi, how are these considered healthy? The main ingredients are flour, sugar, butter. The title is misleading.

        1. Hi Samantha, These cookies actually do not have any butter and have half the amount of added sugar vs regular peanut butter cookies! There is flour but you can definitely switch it with whole wheat flour if you want. They only have 107 calories per cookie and only 5 grams of sugar. Each cookie has 4 grams of protein, and with the bananas they make a much healthier treat than regular cookies!

  2. You took two of my favorite ingredients and managed to make not only a healthy, but delicious cookie! I would definitely make these for the childcare franchise I work for. Kids would love these! If it fits the McCollum standard, than I know these are a winner.

  3. Just made these. Wow. I think I used a bit too much peanut butter and so they were sticky and didn’t form balls, but it didn’t matter, they were delicious. May add chocolate chips next time…

  4. I just made these cookies and i LOVE them! I don’t do butter, and I watch my sugar intake, and these are perfect! My new “sweet” snack! Thank you!

  5. I loved this recipe. I’m definitely going to try it since I love bananas, but being honest I will replace some ingredients to suit my health, like the sugar. I’m always making recipes using fruit and looking for many other ways to use them too. I just published a post sharing 16 Inventive Ways To Use Bananas and I’d love it if you checked it out.

    1. Sometimes that seems to happen with these! Be sure to use regular creamy peanut butter, people haven’t had a great time using natural kinds. Also make sure to bake for exactly the time stated, as they do dry out quickly. I’m glad you liked the taste!

  6. I did these cookies but added 1 teaspoon of baking powder with the soda and 2 over ripe banana’s, 10 oz of peanut butter baked for 9 mins, the rest was the same, they were nice and soft, did butter on aluminum foil, as l didn’t have parchment paper, since l have 2 artistic grandson’s this was great, as a project you can make a frosting with sprinkles as their own creation as a special treat, other wise they do not get the extra sugar. 5 stars

  7. We’re going to a friends house for lunch tomorrow, so I decided to make some cookies for dessert. I’m on a low carb diet, and I don’t like peanut butter, so I thought these would be nice (most people DO like peanut butter and I won’t be tempted). I added some smarties to half the batch (I made them big, so I got 24 cookies). My husband was the taste tester, and came back for a second one. My grandson will be the second tester tomorrow – I’m sure he’ll give them a pass, too! Thanks. Oh, I added a bit less than 1/2 cup of homemade applesauce to the batter (apple/pear sauce, with a bit of cinnamon, no sugar). For some reason, I can’t click on the stars to rate this recipe. I’m giving it a 4, but only because I added something.

      1. Is this soft or cake like? I’m really searching for a banana cookie recipe that isn’t cake like..

  8. These turned out very bad for me. I probably did something wrong. Tjey are almost raw but hard like hockey pucks.

    1. I am so sorry they did not come out for you! This seems to happen occasionally with this recipe, but usually they come out great. Some tips would be to use creamy regular peanut butter, a brand like Jif or Skippy seems to work best. Using a kind that separates would not come out well as it could separate when cooking and turn out dry. Be sure to cook for only exactly the time and temperature in the recipe, then let them cool completely on the tray out of the oven. This helps them set but overbaking will dry them out as well. I hope you give them another try and enjoy!

      1. What happened to the original recipe, with the sugar topping? I pinned this in 2019 after making it and thought they were delicious. Just went to the pin again and it led me to this recipe, which I just made without realizing you changed it. and it is COMPLETELY different 🙁

        1. What is your email? I will email it to you, sorry I did update it, because this is so much better, I hope you can try it, but happy to send you the original recipe as well.

  9. It sounds like these cookies were a VERY happy accident. I need to make these for my son, I’m really trying to limit his sugar intake!

  10. I love Banana Cookies! It’s great to be able to do it at home, thank you for your video and detailed instructions formulas, just follow and everything is easy.

    1. Cocoa is a great addition! We also love adding chocolate chips for extra yumminess. I’m glad you both enjoyed them!

  11. Bringing these amazing cookies to work tomorrow to share with my colleagues. Thanks! I love the banana flavor coming through. I followed the recipe to a T, including rolling in sugar.

  12. Amazing, healthy, delicious, easy recipe. Kid and husband approved! I froze my batch and they are as incredible and fresh out of the freezer as they are the oven.

  13. These are SO SO SO good! I made them today for my family and my son could not stop eating them. They are almost gone. And I gave a few to my friends and they asked for the recipe. I didn’t change anything and followed it exactly. I will be making these again and again and again! THANK YOU!

  14. 5 stars
    I love these cookies! So do my kids and all my hobbies coworkers. Lol. Can I substitute flour for oats? Have you tried that? I am not experimental for fear of burning my house down. Lol. Thanks for a great recipe.

    1. We have not tried these exact cookies without flour, but I have made similar recipes with just oats. It is worth a try, don’t worry, it won’t burn your house down! The texture will be different of course, and they may be a little flatter than the cookies pictured as oats don’t contain gluten as wheat flour does. Let us know if you do give it a try and how they turn out!

    1. Hi Lisa! Whole wheat is denser than the all-purpose flour used in the recipe. This means the cookies will end up heavier and a bit more crumbly than usual. It may also add a grainy texture. That being said, it will work, but the texture overall will be different and not preferred. If you have some to use up, you can do a mixture of all-purpose flour and wheat flour and may have better results than just whole wheat flour alone. I hope this helps! Be sure to let us know what you try.

  15. 5 stars
    I just baked these today. They came out delicious! Soft and chewy! I also added 1/2 cup chocolate chips to them. Will definitely bake again!

  16. Hi, I have yet to bake these but I was wondering what you would think about possibly a honey sub for some of the sugar? would that maybe help keep some more moisture, since I’ve seen a few comments about it being rather dry…? And also! what do you think about maybe a tsp of vanilla as well? Too sweet perhaps? or the taste might not be so well? would love to hear back from you soon!

    1. You can definitely try honey as a substitute for the sugar! Vanilla definitely wouldn’t hurt either! Sugar actually adds moisture as well, which is why in baking it’s usually included in “wet ingredients”. A lot of the dryness is caused by overbaking in peanut butter based cookie recipes. When you bake these be sure not to bake longer than 8-9 minutes. They will not look quite “done” but will set up and be perfectly soft and chewy! I hope this helps. Enjoy!

  17. 3 stars
    they are good but they are not what i call cookies. they are mini cakes. unless i have done something wrong. it’s not the first recipe i try which turns out like a mini cake. Another i tried had no flour but it just became a flat mess. not sure what i am doing wrong

    1. Hi Sandy! These are softer, thicker cookies than you may be thinking of. They are not supposed to be too crunchy or flat like a gingersnap. What kind of flour are you using?

  18. 5 stars
    I just made these and shared them with my family for dessert. AND WOW. We loved them! I added a little bit of apple sauce and it brought out the moisture even further.
    Thank you for sharing and for including tips ! <3

  19. 5 stars
    OMG! I just made these today and I added some chocolate chips and oh my gosh they are so amazing. I could imagine they be good with some rice krispies thrown in and I might try that next time awesome. We’ll definitely be keeping this a recipe!

  20. 5 stars
    These cookies are awesome! I used all natural chunky peanut butter in mine. They have a slight banana taste, but not overpowering. And they are soft and yummy! Very easy to make and quick to bake! Definitely bookmarking this one! Thank you!

  21. 5 stars
    These are great. I made one change. I used 3 tablespoons each of white & brown sugar. If I’m correct, that’s 72 grams of added sugar. I got 24 cookies which is 3 grams per cookie. I like that, however, I just had 6 of them. Very good, I’ll be making these again. Thanks for the recipe.

  22. Hi!! Oh wow this is a new go to for cookies! My finicky Boyfriend loves peanut butter cookies and banana bread .. SO i do believe that bringing these two yummies together will settle his debate on what to eat first LOL .. my question is … How long will they last in a seal tight container outside of the fridge or in cookie jar? Is 1 week a good guess? I plan on making lots.. also would these freeze well? thank you so much in advance 😀

    1. These freeze very well! And we keep it at room temperature for a couple of days and then stick it in the freezer, the fridge would be fine too for a couple of days following but they won’t last that long. I’d recommend the freezer if you make a large batch or want to take them on a trip or camping.

  23. 4 stars
    Gave these a try- subbed white sugar for coconut sugar and added some cinnamon. I used standard JIF creamy peanut butter and white flour. I wonder if I over mixed the dough or my flour is old because the rounded dough balls did not spread as they cooked. My first tray I took out after 8 minutes and smooshed them down with a fork and cooked 2 additional minutes, and the second tray I did the standard peanut butter cookie fork marks smooshing them down and it worked a little better. Overall, the flavor was good and the cinnamon added a little something extra.

    1. I’m glad the sugar substitute worked! It definitely does work better if you press them with the fork first. I’m glad you enjoyed them!

  24. 5 stars
    I was curious about this recipe. “No butter” and useing banana in cookies. I never heard anything quite like this. So I gave it a try. Unfortunately I was short on the peanut butter but you said your husband thought dark chocolate would be good, so I continued with nutella.
    They turned out amazing. Thank you for sharing.

  25. 5 stars
    Hard to stop eating them! I only had natural peanut butter so I added about 1/3 cup of butter. Key is to thoroughly blend the butters and sugars together first, then I added the banana and egg and vanilla. Added a bit of cinnamon to the flour and added chocolate chips at the end. I found the batter very soft so put it in the fridge in between batches. My husband declared them the best cookies I have ever made! After 35 years of marriage and cookie making, that’s saying a lot! Thanks for a great recipe to use up my old bananas.

  26. 4 stars
    Tried this today to use up some overripe bananas, and it turned out well, just the right amount of sweetness!

    Recipe aside, I do wish that people posting items on the internet would follow some basics of English grammar: “Also, using a rubber spatula is really helpful when removing the peanut butter from it’s jar.”…the word “it’s” is actually a contraction of the words “it is”; you should be using “its” without the apostrophe.

  27. 3 stars
    I made this recipe as written. I used natural peanut butter. The cookies tasted ok but were under baked at 9 minutes. I ended up at 11 minutes-which is not a big deal as everyone’s oven is different. The texture was dry-ish, not crumbly, but not pleasant. I read (after the fact) that one reviewer used natural peanut butter and added butter which by I’m sure would have improved the texture. Perhaps on the ingredient list you should specify the type of peanut butter you used. The second sheet, I added chocolate chips to the dough. It added an additional flavor to the cookies , but of course it was still overly dry. I am sure the problem was the type of peanut butter used.

    1. I used Jif peanut butter, I will test this to see if this does impact the cookies and texture at all, thank you for the feedback. San

  28. I made this. I’m Not the best baker but I feel I followed the instructions to a T. I did add dark chocolate at the end. But they didn’t taste very good. I used 1-1/2 banana but I think it needed 2. They don’t even taste peanut buttery. 🙁 I can taste a hint of banana but barely any peanut butter. I will make again but w butter and two bananas.

  29. 5 stars
    These are amazing! Easy to make, much healthier than traditional cookies, soft and moist. They’re being eaten almost as fast as they’re coming out of the oven. If I had to add anything, it would be a bit of spice, like cinnamon or cardamom, for an extra little oomph. But they’re still delicious as-is!

  30. 5 stars
    Nice! I love the addition of banana for natural sweetness to cut down on the sugar and the oatmeal for texture and fiber. These sound great!

  31. 5 stars
    Absolutely delicious!! Will make again!

    Slightly less peanut butter, threw in 1/4 cup extra oats and around 1/2 cup extra flour. Added chocolate Chips. Added some regular apple sauce. Maybe around 1/4-1/2 cup? Cooked for 10 min.

  32. 4 stars
    These are a good base to build on. I used banana flour instead of all purpose to make them healthier. They could use some cinnamon, chopped nuts, or possibly some dried cranberries to take them up a notch.

  33. 5 stars
    So good! I did a bit less sugar and added Dale chocolate chips – they were a hit with everyone I shared them with!

  34. 5 stars
    I like the peanut butter and banana combo but wanted something I could pop into my mouth without having to take out the toaster. Because I used very ripe bananas I used 1/2 the sugar and these delicious cookies were plenty sweet. My dog likes them also. Glad I found this recipe

    1. I love you shared these with your dog. We will have to do that too, we have 3 little loves in our home.

  35. 4 stars
    Tasty, but the dough is too sticky for my liking. I reduced the vanilla to 1 tsp and added 25% more flour and oatmeal. I put the dough in the fridge to chill before baking. That seemed to help. Enjoy!

  36. 5 stars
    I just made these cookies they were absolutely delicious! So wonderful and soft, like a pb-banana clouds from heaven

    Thank you for sharing, they were so divine love how it’s not so sweet and they were so soft and light and fun to make and eat I agree, it’s best to mix the pb and brown sugar really well.

  37. 5 stars
    Next time, half the salt! But otherwise, they were GREAT! I told my kiddos they were peanut butter cookies bc they wouldn’t eat them if I said banana too! My youngest and the pickiest went for seconds! I’ve never been able to pass off any baked goods with oatmeal OR bananas to her! She didn’t even notice!
    They were fudgy in the center and crisp around the edges! Super great!!! Pinning for next time!

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