Okay, so you know how sometimes you just get that *craving*? That deep, undeniable urge for something sweet, something comforting, something that just feels like a warm hug in edible form? That’s exactly how I feel about these vegan banana peanut butter cookies. They’re not just cookies; they’re little pockets of joy. I remember the first time I successfully whipped these up. It was a rainy Tuesday, I had a couple of overripe bananas on the counter that were practically begging to be used, and I just had this sudden, intense need for a treat that wouldn’t send me into a sugar coma or require a million ingredients I didn’t have. I’d tried a few other vegan cookie recipes before, but none of them quite hit the spot. Some were too dry, others too crumbly, and a few just tasted… well, a bit *too* healthy. But these? These vegan banana peanut butter cookies are different. They have this perfect chewy center, a slightly crisp edge, and that unmistakable, glorious combination of sweet banana and salty peanut butter. Honestly, if you’re looking for an easy, satisfying bake that your whole family (or just you!) will adore, you’ve found it. They’re pretty much my go-to when I want something truly delicious without a fuss. It’s like a hug in cookie form, and who doesn’t need that?
What are vegan banana peanut butter cookies?
So, what exactly are these little wonders? Think of them as the love child of your favorite banana bread and a classic peanut butter cookie, but totally vegan and way more portable. We’re taking those perfectly ripe, mashed bananas – you know, the ones that are spotted brown and smell heavenly – and pairing them with Creamy Peanut Butter. No eggs, no dairy, just pure plant-based goodness. They’re naturally sweetened by the bananas and get their lovely texture from a simple mix of flour, a touch of plant-based milk, and a few other pantry staples. The beauty of these vegan banana peanut butter cookies is their simplicity. They’re not fussy, they don’t require any fancy techniques, and the flavor combination is just universally loved. It’s that comforting, familiar taste of banana and peanut butter that reminds you of childhood, but in a sophisticated, healthier-ish package. They’re essentially a treat that feels indulgent but is made with ingredients you can feel good about.
Why you’ll love this recipe?
Honestly, there are so many reasons why these vegan banana peanut butter cookies have become an absolute staple in my kitchen. First and foremost, the flavor! That sweet, ripe banana aroma hits you the moment they go into the oven, and when you combine it with the rich, nutty notes of peanut butter? Pure magic. It’s the kind of flavor that just makes you close your eyes and savor every bite. Then there’s the texture. I’ve managed to get them just right – they’re wonderfully soft and chewy in the middle, with just the slightest hint of crispiness around the edges. They don’t crumble apart, and they don’t turn into hard hockey pucks, which is a win in my book. And can we talk about how easy these are? Seriously, if you can mash a banana and stir a few things together, you can make these cookies. I’ve made them on ridiculously busy weeknights when the kids are asking for a treat, and they’re ready in a flash. They’re also surprisingly budget-friendly! Bananas, peanut butter, flour, a little sugar, and some plant milk – these are all things I usually have on hand. It’s so much cheaper and healthier than grabbing a store-bought treat. What I love most, though, is their versatility. They’re perfect with a cup of coffee in the morning, as an after-school snack, or even as a light dessert with a scoop of vegan ice cream. Compared to some of my other vegan cookies, like my famous chocolate chip ones, these feel a bit more wholesome, a bit more like a treat you can have any time of day. They’re just so wonderfully approachable and satisfying.
How do I make vegan banana peanut butter cookies?
Quick Overview
Making these cookies is a breeze. You’ll simply mash your ripe bananas, mix them with peanut butter and a few wet ingredients, then stir in your dry ingredients until just combined. No fancy equipment needed – just a bowl, a whisk, and a baking sheet! The process is so straightforward that even beginner bakers can nail it. We’ll mix everything until it’s just incorporated, drop spoonfuls onto a baking sheet, and bake until they’re golden brown. The result? Perfectly chewy, incredibly flavorful vegan banana peanut butter cookies that you’ll want to make again and again.
Ingredients
For the Main Batter:
Two very ripe bananas, mashed (the spottier, the better! This is key for sweetness and moisture.)
1/2 cup creamy Peanut Butter (natural, unsweetened is best so you can control the sweetness.)
1/4 cup melted coconut oil (or any neutral oil like vegetable or canola oil.)
1/4 cup unsweetened plant-based milk (almond, soy, or oat milk all work beautifully.)
1 teaspoon vanilla extract (don’t skip this – it adds a lovely depth!)
1/2 cup granulated sugar (or coconut sugar for a slightly deeper flavor.)
1 teaspoon baking powder (helps them puff up just a bit.)
1/4 teaspoon salt (balances the sweetness.)
1 1/2 cups all-purpose flour (you can try a gluten-free blend if needed, but results may vary.)
For the Mix-ins (Optional but Recommended!):
1/2 cup vegan chocolate chips (dark chocolate is my favorite here!)
1/4 cup chopped peanuts (for an extra nutty crunch.)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 350°F (175°C). While it’s warming up, grab a baking sheet and line it with parchment paper. This is my absolute favorite trick for easy cleanup! You just peel the paper off, and voilà – no stuck-on cookie messes.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed. This ensures your cookies bake up consistently. No one wants a cookie that’s too flat in one spot and too puffy in another, right?
Step 3: Mix Wet Ingredients
In a separate, larger bowl, add your mashed bananas. I like to use a fork to mash them until they’re mostly smooth but still have a few small lumps – those little banana bits add character! Then, stir in the creamy peanut butter, melted coconut oil, plant-based milk, and vanilla extract. Whisk it all together until it’s nice and creamy. It should look like a smooth, delicious paste.
Step 4: Combine
Now, it’s time to bring it all together. Pour the dry ingredients into the wet ingredients. Using a spatula or a wooden spoon, gently stir until *just* combined. It’s super important not to overmix here! Overmixing can lead to tough cookies, and we want tender, chewy ones. Stop mixing as soon as you don’t see any dry flour streaks. If you’re adding chocolate chips or chopped peanuts, gently fold them in now.
Step 5: Prepare Filling
This step isn’t for a separate filling, but rather for adding delightful inclusions to your cookie batter! If you’re adding vegan chocolate chips or chopped nuts, now’s the time to gently fold them into the batter. This ensures every bite gets a little something extra. I find that dark chocolate chips pair beautifully with the banana and peanut butter!
Step 6: Scoop & Shape
Using a cookie scoop (about 1.5 to 2 tablespoons) or two spoons, drop rounded portions of dough onto your prepared baking sheet. Don’t worry about making them perfectly round; a little rustic charm is what we’re going for! Leave about 2 inches between each cookie, as they will spread a bit while baking.
Step 7: Bake
Bake for 10-15 minutes, or until the edges are lightly golden brown and the centers look set. The exact time will depend on your oven and how big you made your cookies. I usually check around the 10-minute mark. They might look a little soft in the middle when you pull them out, but they’ll continue to firm up as they cool. That’s the secret to a chewy cookie!
Step 8: Cool & Glaze (Optional)
Let the cookies cool on the baking sheet for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. If you want to add a little something extra, you can whip up a simple peanut butter glaze (powdered sugar, a little peanut butter, and plant milk) or a chocolate drizzle to go over the cooled cookies. This step is totally optional, but it does make them look extra special!
Step 9: Slice & Serve
Once completely cooled (or just warm if you can’t resist!), your delicious vegan banana peanut butter cookies are ready to be devoured. They’re fantastic on their own, or with a glass of cold plant-based milk. Enjoy!
What to Serve It With
These cookies are pretty much a standalone star, but if you’re looking to pair them with something, the options are endless and all delicious! For a cozy breakfast moment, they’re absolutely divine alongside a hot mug of coffee or a creamy latte. The warm flavors just meld perfectly. You could even crumble one over a bowl of vegan yogurt with some fresh berries for a little extra oomph. If you’re hosting brunch, imagine these little beauties arranged artfully on a platter alongside some fresh fruit salad and maybe some mini vegan muffins. They add a comforting, homemade touch that guests will adore. As a dessert, they’re fantastic on their own, but if you’re feeling fancy, serve them warm with a scoop of your favorite vegan vanilla or chocolate ice cream. The contrast of warm cookie and cold ice cream is simply heavenly. For those quiet, cozy snack moments when you just need a little pick-me-up, they’re perfect with a glass of chilled almond milk or just a big ol’ glass of water. My family loves these with hot cocoa on a chilly evening – it’s like a peanut butter banana hug in a mug and a cookie!
Top Tips for Perfecting Your Vegan Banana Peanut Butter Cookies
I’ve been making these cookies for ages, and through trial and error (and a few too many batches!), I’ve picked up a few tricks that really help. First, about those bananas: make sure they are *really* ripe. I’m talking full-on brown spots, maybe even a few black ones. These provide the sweetness and moisture that replaces eggs and butter. If your bananas aren’t ripe enough, your cookies might be a little dry and less sweet. Trust me on this one! When you’re mixing the wet and dry ingredients, the biggest mistake people make is overmixing. Once the flour is added, just stir until it’s *barely* combined. You don’t want to develop the gluten too much, or you’ll end up with tough cookies. A few streaks of flour are totally fine; they’ll disappear in the oven. If you’re adding chocolate chips or nuts, fold them in gently at the very end. For swirl customization, well, these cookies aren’t really about swirling, but if you wanted to get creative, you could do a peanut butter drizzle on top after they’ve cooled! Ingredient swaps are something I get asked about a lot. You can absolutely try using a gluten-free all-purpose flour blend; I’ve had decent success with a 1:1 baking blend, but the texture might be a bit denser. For the peanut butter, any creamy variety works, but natural peanut butter (where the oil separates) gives the best flavor. Just make sure to stir it well before measuring. Baking tips: ovens can be finicky! Keep an eye on your cookies. They should look set in the middle and have slightly golden edges. If your oven runs hot, you might need to reduce the baking time slightly or lower the temperature by 10-15 degrees. I usually bake mine on the middle rack. For the glaze, if you want it thicker, add more powdered sugar; if you want it thinner, add a tiny bit more plant milk. A little goes a long way!
Storing and Reheating Tips
Okay, so you’ve made a batch (or two!) of these amazing vegan banana peanut butter cookies. Now, how do you keep them fresh and delicious? If you’ve got a few left (which, let’s be honest, rarely happens in my house!), you can store them in an airtight container at room temperature for up to 3 days. They stay nice and chewy this way. If you live in a very warm or humid climate, or if you just want them to last a bit longer, the refrigerator is your friend. Pop them into an airtight container or wrap them well in plastic wrap, and they’ll keep well in the fridge for up to a week. The texture might firm up a little in the fridge, but they’re still super tasty! For longer storage, these cookies freeze beautifully. I like to freeze them in a single layer on a baking sheet first until they’re solid, then transfer them to a freezer-safe bag or container. They’ll last in the freezer for up to 2-3 months. To reheat, you can pop a frozen cookie in the microwave for about 15-20 seconds, or let them thaw at room temperature for about 30 minutes. If you’ve added a glaze, I generally recommend glazing them *after* they’ve been reheated or thawed, especially if you’re refrigerating or freezing, as the glaze can sometimes get a bit sticky or wet during storage. Enjoy your cookies, however long they last!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My absolute favorite vegan banana peanut butter cookies. They’re the perfect blend of comfort, simplicity, and pure deliciousness. I truly hope you give them a try. They’re the kind of recipe that makes you feel good about baking and even better about eating. Whether you need a quick treat to satisfy a sweet craving, a wholesome snack for your kids, or just something to brighten your day, these cookies deliver every single time. If you love this recipe, you might also enjoy my Fudgy Vegan Brownies or my super-easy No-Bake Energy Bites! They’re all about that simple, joyful baking experience. Please, if you make these, let me know what you think! Drop a comment below with your results, any fun variations you tried, or just to say hello. I absolutely love hearing from you all and seeing your baking adventures. Happy baking, and enjoy every single bite!
Vegan Banana Peanut Butter Cookies
Ingredients
Main Ingredients
- 3 ripe bananas bananas mashed (about 1 heaping cup)
- 1 teaspoon vanilla extract
- 0.5 cup peanut butter
- 2 tablespoons coconut oil partially melted
- 2 cups quick cooking oatmeal
- 0.25 cup peanut flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- 0.25 cup sweetener optional (e.g., coconut sugar, organic cane sugar, or brown sugar)
- dark chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a large bowl, mash the ripe bananas until they are very smooth and runny.3 ripe bananas bananas
- Add the vanilla extract, peanut butter, and partially melted coconut oil to the mashed bananas. Mix well until combined.3 ripe bananas bananas
- Stir in the quick cooking oatmeal, peanut flour, ground flax seed, and baking powder. Mix until all ingredients are fully incorporated. Taste the batter and add optional sweetener or dark chocolate chips if desired.3 ripe bananas bananas
- Spoon about 2 tablespoons of batter into your palm, roll into a ball, and place on the prepared cookie sheet. Flatten into a cookie shape. These cookies do not spread much while baking. Repeat with the remaining batter.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
