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Peanut Butter Banana Cookies

These Peanut Butter Banana Cookies are chewy and loaded with chocolate chips. Bonus: they're vegan, naturally sweetened, and healthy enough for breakfast, but decadent enough for dessert.
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Breakfast, Snack, Dessert
Cuisine: American
Keyword: banana cookie, healthy breakfast cookies, healthy cookie, no egg cookie, no flour cookie, refined sugar free, vegan cookie
Servings: 22 cookies
Calories: 144kcal
Author: Jennifer Debth


  • 1 tablespoon ground flaxseed meal
  • 3 tablespoons water
  • 1 cup all natural peanut butter *
  • 2 large very ripe bananas each broken in half
  • 1/4 cup pure maple syrup
  • 1/2 tablespoon vanilla extract
  • 2 cups old fashioned oats certified gluten free if necessary
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips dairy free if necessary


  • In a small bowl, stir together flaxseed meal and water until combined, then place in the fridge to chill for 15 minutes. This is our flax “egg”.
  • Place the flax egg into a food processor then add in peanut butter, bananas, maple syrup, vanilla, oats, baking soda, cinnamon, and salt.
  • Process until no banana chunks remain.
  • Stir in the chocolate chips, then place mixture into the fridge to chill for 30 minutes.
  • Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat.
  • Use a large cookie scoop to scoop 12 dough balls onto the prepared baking sheet then bake in preheated oven for 8-12 minutes**.
  • Remove from the oven, allow to cool for 2 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.
  • Repeat with remaining cookies.
  • Store cooled cookies in the fridge and enjoy chilled, room temperature, or warmed in the microwave.
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*Be sure you’re using an all-natural variety where the ingredients are just peanuts or peanuts and salt. You’ll also need to be sure to stir it thoroughly to reincorporate the oil before measuring it out for the recipe.
**Cook time depends on the texture you’re going for. 8-10 minutes will get you a denser, fudge-y, banana bread texture and 12 minutes becomes drier and more cake-like. We like 8-10 minutes.


Serving: 1cookie | Calories: 144kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 174mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg