Peanut butter banana cookies

Do you ever feel like a snack that’s both healthy and delicious? Do you want to satisfy your craving without sacrificing nutrition? Then you need these Vegan Peanut Butter banana cookies in your life!

The combination of ingredients in this recipe packs a powerful punch of vitamins, minerals, dietary fibre, and healthy fats.

This recipe helps you make something that is both yummy and healthy.

What You’ll need

  • 2 Ripe bananas mashed
  • 100 g Rolled oats
  • 125 g Peanut Butter
  • 60 ml Maple or agave syrup
  • 1-2 teaspoons Cinnamon
  • 2 tbsp Chia seeds
  • 60 g Dried fruit such as raisins, cranberries, or chopped dates


The ripe bananas are an excellent choice for adding natural sweetness and nutrition to the cookies. Bananas provide a good source of potassium, vitamin C, dietary fibre, and antioxidants which can help support your immune system.

Rolled Oats

Flattened oats commonly used in oatmeal and baking recipes. You’ll find these in the cereal aisle. They provide essential vitamins and minerals such as iron, magnesium, zinc, and B vitamins along with a big hit of fibre. Oats provide slow-releasing carbohydrates for sustained energy throughout the day, plus their nutty flavour adds an extra dimension of deliciousness to this healthy snack!

Chia Seeds

These are small black seeds rich in omega-3 fatty acids and fiber, often used for thickening and binding recipes. More info in my blog on the amazing benefits of chia seeds during pregnancy.

Natural Peanut Butter

Not only do you get a nutty, creamy flavour but you also get essential vitamins and minerals. Peanut butter is rich in healthy fats and contains protein that is important for muscle growth and repair.

Maple or Agave Syrup

Natural sweeteners used as alternatives to refined sugar, available in the syrup aisle.

Dried Fruit

This includes fruit like raisins, cranberries, or dates, generally found in the baking or dried fruit section. They are also a great source of fibre to keep them bowels moving.


An essential ingredient adding a depth of flavour. It is also loaded with antioxidants which can help reduce inflammation and protect your cells from damage.


  1. Preheat your oven to gas mark 5
  2. Mash your bananas
  3. Add your bananas, oats, peanut butter, syrup and cinnamon to a bowl and mix well.
  4. Add the chia seeds and dried fruit and mix well.
  5. Scoop 1 tbsp of ingredients onto a lined baking tray leaving space inbetween
  6. Bake for 12-15 minutes until slightly browned.

Peanut Butter Banana Cookies

Peanut Butter Banana Cookies

Peanut Butter Banana Cookies

Peanut Butter Banana Cookies


Nutty Delight

Add a handful of chopped nuts, such as almonds or walnuts, to the mixture for an extra crunch and nutty flavor.

Chocolate Lovers Twist

Mix in a handful of chocolate chips or cocoa nibs to the batter for a delicious chocolatey twist.

Coconut Paradise

Sprinkle shredded coconut on top of each cookie before baking to add a tropical flair.

Protein Boost

Incorporate a scoop of your favorite protein powder suitable for pregnancy into the mixture to increase the protein content of the cookies.

Spiced Delight

Enhance the cinnamon flavor by adding a pinch of nutmeg or ginger to the batter.

Zesty Surprise

Grate the zest of an orange or a lemon into the mixture to add a refreshing citrus twist.


Q: Can I use ripe bananas that are slightly overripe?

A: Yes, ripe bananas that are slightly overripe and have a softer texture are actually perfect for this recipe as they mash easily and provide natural sweetness – you can even leave out the syrup if you like.

Q: Can I substitute the peanut butter with another nut butter?

A: Absolutely! Feel free to substitute peanut butter with almond butter, cashew butter, or any other nut butter of your choice. It will add a different flavor profile to the cookies. Just double check it’s vegan.

Q: Can I use instant oats instead of rolled oats? A: Instant oats have a finer texture, but you can still use them in this recipe. Keep in mind that the texture of the cookies may be slightly different, but they should still turn out delicious.

Q: Are there any gluten-free options for this recipe?

A: Yes, this recipe can be made gluten-free by using certified gluten-free oats. Ensure that all the other ingredients, such as the peanut butter and dried fruit, are also gluten-free.

Q: Can I omit the dried fruit or use different types?

A: Yes, you can use different types according to your preference. You can try using raisins, cranberries, chopped dates, or even dried apricots or blueberries.

Q: Can I freeze the cookies?

A: Absolutely! These cookies freeze well. Allow them to cool completely, then place them in an airtight container or freezer bags and store them in the freezer for up to three months. Thaw them at room temperature or pop them in the microwave for a quick defrost.

How to store the cookies

Allow them to cool completely after baking. Once cooled, transfer them to an airtight container or place them in a sealable plastic bag. They will keep at room temperature for 3 days.

If you want to extend their shelf life, you can refrigerate them for up to a week.

For freezing, put them in a sealed contained or freezer bag and you can freeze for up to 3 months. Make sure to label and date the container or bag. When you’re ready to eat them, thaw at room temperature or heat them briefly in the microwave for a freshly baked taste.

What to serve with

A glass of plant based milk

Who doesn’t love cookies and milk?


Dip them in your favourite dairy free yogurt or even crumble the cookies over the top for a crunchy texture.


Serve the cookies alongside a platter of fresh fruit such as strawberries, or apples. The combination of the sweet cookies and refreshing fruit can create a tasty snack.

Dairy Free Ice Cream

For a special treat, sandwich a scoop of your favorite ice cream between two cookies. Yum!


The Peanut Butter Banana Cookies recipe is an excellent choice for a healthy snack that packs a powerful punch of vitamins, minerals, dietary fibre and healthy fats. Whether you choose to stick with the original ingredients or make substitutions, this delicious cookie will provide essential nutrition without sacrificing flavour. We hope you enjoyed learning about these simple yet scrumptious cookies and we invite your comments on how they turned out! Enjoy!

Peanut Butter Banana Cookies shown on a wooden board with a glass of plant based milk

Peanut Butter Banana Cookies

Irresistibly soft and chewy cookies. Perfectly plant-based, wholesome, and sure to satisfy your sweet cravings, enjoy these delicious vegan treats!
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Course: Snack, vegan
Cuisine: American
Keyword: cows milk allergy, milk allergy, milk free recipe, Peanut Butter banana Cookies, plant based
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15
Calories: 99kcal


  • 1 Baking Tray make sure you line this with parchment paper
  • 1 Measuring Scales
  • 1 Mixing Bowl
  • 1 Measuring Spoons You'll need a tbsp and a tsp
  • 1 Wire Rack for Cooling Optional


  • 2 Bananas Ripe
  • 100 g Rolled Oats
  • 125 g Peanut Butter Can be crunchy or Smooth
  • 60 ml Maple or Agave Syrup
  • 1-2 tsps Cinnamon
  • 2 tbsps Chia Seeds
  • 60 g Dried Fruit Raisins, Cranberries or Chopped Dates


  • Begin by preheating your oven to 180°C/350°F/Gas Mark 4. Line a baking tray with parchment/baking paper to prevent sticking.
  • In a mixing bowl, combine the mashed bananas, rolled oats, peanut butter, syrup, and cinnamon. Thoroughly mix until all the ingredients are well incorporated.
  • Next, add the chia seeds and dried fruit to the mixture. Stir gently until they are evenly distributed throughout the dough.
  • Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
  • To shape the cookies, gently flatten each one with the back of a spoon or your fingers, adjusting the thickness to your preference.
  • Place the baking sheet in the oven and bake the cookies for approximately 12-15 minutes. Keep an eye on them and remove them once they turn a delightful golden brown around the edges.
  • Take the baking sheet out of the oven and allow the cookies to cool on it for a few minutes. Then, transfer them to a wire rack to cool completely and achieve the perfect texture.


  1. Ripe bananas: Make sure to use ripe bananas as they are sweeter and easier to mash, providing natural sweetness and moisture to the cookies.
  2. Rolled oats: Use rolled oats specifically, as they provide the desired texture and consistency for the cookies. Instant oats may alter the texture.
  3. Peanut butter: Opt for natural, unsweetened peanut butter to maintain the vegan aspect of the recipe. Check the label to ensure it doesn’t contain any added ingredients like honey.
  4. Sweetener: Use maple syrup or agave syrup as a vegan-friendly sweetener. Adjust the amount based on your preferred level of sweetness.
  5. Dried fruit: Feel free to customize the recipe with your favorite dried fruit, such as raisins, cranberries, or chopped dates. Ensure the dried fruit is vegan-friendly and doesn’t contain any added sugars.
  6. Baking time: Keep an eye on the cookies while baking as oven temperatures may vary. Remove them from the oven when they are slightly browned for a chewy texture.
  7. Cooling and storing: Allow the cookies to cool completely before transferring them to an airtight container. They can be stored at room temperature for a few days or refrigerated for longer freshness.


Serving: 1g | Calories: 99kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 17mg | Potassium: 145mg | Fiber: 2g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Peanut Butter Banana Cookies
Hannah Whittaker Dietitian Bump2baby Nutrition
Expert Pregnancy & Paediatric Dietitian at  | | Website

Hannah is an Expert Registered Dietitian specialising in Vegan Family Nutrition and Cows Milk Protein Allergy. 

She is a respected figure in the field of nutrition and a captivating speaker and sought after media spokesperson being featured in esteemed publications including the Sunday Times, Independent and Huffington Post.


Registered Dietitian
First Class Degree in Nutrition


Over 15 years experience working in the field of nutrition
Respected Media Spokesperson both in the UK & USA; quoted online, TV and in local and international news
Writer & Researcher, supporting the BDA and PEN Nutrition



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