Healthy Peanut Butter Banana Cookies


Healthy cookies have become a bit of an obsession for me. I need them for my kids to snack on. (You moms know what I mean.) It has nothing to do with my own snacking tendencies (obviously). 😉

I’ve also been working on doing more egg-free cooking to accommodate my husband’s allergies. It can be tough sometimes, but lucky for us, bananas are an excellent substitute for eggs in some recipes – particularly cookies.

Image shows two enlarged cookies with fork crosshatching pressed into the top sitting on a wire cooling rack. Text reads "Healthy Peanut Butter Banana Cookies"

We also just recently loaded up on coconut flour, so guess what? Yup, these puppies are grain-free too! However, if you want to, feel free to substitute another type of flour. However, you’ll probably find that you’ll need to use a larger quantity of grain-based flour as coconut flour really soaks up the moisture, and you tend to not need as much.

It’s crazy how you can take healthy ingredients, mix them together, and make them into something just as delicious but not completely full of sugar and grain as their traditional counterparts. It makes you wonder why in the world we ever started down the baking path of bleached white flour.

Then again, I guess white flour has its place (I’m thinking paper mâché glue and crusty, chewy artisan bread a genius baker brings to the farmer’s market).

But right here and now, I’m really happy to have a healthy cookie recipe to share with you. Your kids will love you for making these! And by my calculations, the entire batch contains only 389 calories, so you won’t feel terribly full and bloated after eating them. Score!

Here’s How to Make Healthy Peanut Butter Banana Cookies

Image shows a close up of several peanut butter banana cookies with fork marks pressed into the top. In the background are more cookies cooling on a cooling rack

Healthy Peanut Butter Banana Cookies

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3.6 from 17 reviews

Your whole family will love these delicious, and also healthy, peanut butter banana cookies.

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x


  • 1 banana
  • 2 Tablespoons peanut butter
  • 1/2 teaspoon vanilla
  • 1/3 cup coconut flour
  • 1/2 teaspoon Truvia (optional if you feel like your dough needs to be sweetened)


  1. Preheat oven to 350º
  2. Mash banana, and thoroughly mix in peanut butter and vanilla.
  3. Add coconut flour and Truvia.
  4. Mix well.
  5. Separate into walnut-sized balls.
  6. Place on a cookie sheet and flatten with a fork in the crisscross peanut butter cookie shape.
  7. Place in the oven and bake for 10-15 minutes until cookies begin to brown slightly.
  8. Remove from oven and let cool.

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  1. Double batch 17 cookies, used a disher, about the size of a walnut, to measure them out. Cookies are child-sized.

  2. Love bananas and peanut butter so these sound just so tasty! I was wondering do you know the nutrition facts on this recipe? I am having to watch the carbs so I know the Truvia (Stevia) helps but I’m not sure about the coconut flour. Thanks so much and I plan to make these to satisfy my sweet tooth!

    1. Hi Clara, here’s the nutrition facts for the entire batch (not per serving!):

      Calories 463
      Total Fat 22.3g
      Saturated Fat 8.7g
      Cholesterol 0g
      Sodium 84.1mg
      Total Carbohydrate 57.6g
      Dietary Fiber 18.4g
      Sugars 20.4g
      Protein 14.4g

  3. I would double or triple the ingredients if I were to make these again. It was a waste of time and dishes to make 5 cookies

  4. Thanks for the recipe. I didn’t even know there was such a thing as coconut flour. Thanks for the education. Looking forward to making these gluten free cookies.

  5. I just made them (eating one as I write) and they are absolutely delicious! Didn’t use any sweetener because I thought the ripe banana is sweet enough on its own, and I wasn’t wrong. You can really taste the PB although some people might find it not sweet enough.

    Anyway, great recipe, love there is so few ingredients, thank you for this!

  6. First of all, I tripled the recipe and got 28 cookies. Secondly, the dough is way too sticky to actually make nice cross cross marks and they do not spread out when baking like normal cookies. I never read the paragraphs before the recipe, perhaps I should have, but I’m not a fan of this recipe as I used it to make cookies for my sons Christmas party. However, I can see how these are a great healthy/vegan alternative and I can appreciate that.

  7. Made this for my 1 1/2 year old. Great healthy cookie for kids and anyone. He loved it and I did too! Super easy and fast, my kind of recipe. Thank you!

  8. I’m sorry but there is no way one banana and 1/3 cup of flour and 2 Tbsp peanut butter can make 18 cookies! Especially if you make walnut size scoops! They taste good but didn’t get 18 and I doubled it!

  9. I put criss cross’s in halfway through the cooking process. Doubled the recipe, add dark chocolate chips. A very great recipe, soft cookies. I wish I knew about this growing up would have saved a lot of calories and guilt.

    1. Hi Kletha, I just put a “jump to recipe” button at the top of the post, so it should be easier to find. 🙂

  10. So I tried these and they turned out delicious!! Though I do have to ask, cuz maybe I am missing something… But how does this recipe yield 18? It literally only made me 6 cookies lol!

  11. These are great! Thank you!! I followed the recipe as-is, leaving out the truvia. My banana was on the smaller side and I think a larger banana may have been even better but these were still awesome.

  12. Has a moderate amount of coconut flavor from the flour. Trying to mix up almond/ coconut so it is not overtaking the banana and PB flavor.

  13. I was looking for something low cal and sweet for me and I think they are tasty and satisfy me. I just got 13 cookies from the batch. I baked them 14 minutes and the bottoms were brown so I took them out. They are still doughy and soft not crisp. My husband just got the banana taste and not enough peanut butter flavor for him. Thank you.

  14. I love these. Several people asked about nutrition. I used an app to figure mine out. I didn’t see anyone respond to this so I thought I’d let ya know what I came up with.

    I added an 1/8 himalayan sea salt
    1/4 t. Baking soda
    1/8 t. Baking powder

    9 servings (that is what I got as well)
    Cal 36 (points 1)
    Cal from fat 18
    Total fat 2g
    Sat fat >1g
    Cholesterol 0
    Sodium 57mg
    Carbohydrates 5 gr
    Dietary fiber 1 gr
    Sugars 2 gr
    Protein 1 gr
    Vitamin C 2%
    Calcium 1%
    Iron 1%

  15. I just found out that I’m a diabetic and my daughter made these for me. She invited me over to her home to try them and they were delicious. I’ve just ran to the store to get the coconut flour and plan to make them as soon as I hit submit. Thank you for sharing this recipe.

  16. What an incredibly disappointing recipe. Followed exactly. They have no cookie properties and better labeled as flatted, warmed, protein balls. There is also no way you’re getting from this unless they’re the size of a nickel. Mine made 7.

  17. the 1x batch only made 18 cookies and I made them small walnut size and I had doubled the recipe and I have to agree…..not the best tasting for a healthy cookie

  18. Definitely came out to be more of a bread consistency but good as a sweet treat! I added an egg and baking powder as well. I used PB2 as well and quadrupled the amount of peanut butter

  19. What a disappointment. Made 3 batches and only got 25 cookies. Not sure what the size of a walnut is where you’re from, but it definitely isn’t the same as mine.

  20. It was yummy, we both liked it. 13 made from 1 batch. The coconut-flour turned out a bit grainy, and may taste better if it is toasted before use. How to make it a little bit more peanuttier? Add another spoon full of peanut butter? Use those ground peanut powder (never been interested in those before now) instead of coconut flour? Also, how long do they last in a tin can when mashed banana is a main ingredient?

  21. These cookies were so dry and not very tasty. Personally I did not care for these and would definitely not bake them again.

  22. Just want to add that all these negative comments are just rude. I haven’t made these yet, but I’ll try this recipe out.

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