Soft Peanut Butter Banana Cookies: Gluten-Free

This Peanut Butter Banana Cookies is the soft and chewy cookie you make when a banana on the counter and a jar of peanut butter are calling your name. It answers the search for an easy one bowl cookie that is naturally sweetened, gluten free, dairy free, and ready for the oven in minutes.

Peanut Butter Banana Cookies bake up tender from almond flour, with rich peanut flavor and a hint of maple. The dough comes together without eggs or refined sugar, which makes these feel weekday friendly yet still special with warm cinnamon and vanilla if you like. If you are craving even more banana cookie inspiration, try my Easy Healthy Banana Cookies and these Oatmeal Banana Raisin Coconut Cookies.

Why You’ll Love This Peanut Butter Banana Cookies

• One bowl and a spoon, which means less cleanup and faster cookie time.
• Naturally sweetened with banana and maple, so the peanut butter shines.
• Almond flour keeps these peanut butter banana cookies soft and moist.
• No eggs and no dairy, which is great for many families and for baking with kids.
• The dough is easy to roll and press, and it does not require chilling.
• Perfect base for mix ins like chocolate chips or chopped nuts if you crave a little extra.

Ingredients Needed For Peanut Butter Banana Cookies

• Mashed banana. Use one small, very ripe banana with many brown spots for the best sweetness and moisture. Measure a packed one third cup so the cookies do not spread too much. About 80 grams mashed if you like using a scale.
• Peanut butter. Creamy natural peanut butter works beautifully when it is well stirred and smooth. If you prefer classic commercial peanut butter, that is fine too, and will give a slightly firmer crumb. Crunchy peanut butter adds nice bits.
• Maple syrup. Adds gentle sweetness and keeps the crumb tender. Honey also works, but will taste a touch stronger.
• Almond flour. Choose finely ground blanched almond flour for a soft bakery style texture. Almond meal is coarser and makes a more rustic cookie.
• Vanilla extract. Optional but lovely for aroma and that homemade cookie vibe.
• Cinnamon. Optional pinch that complements banana and peanut butter.
• Salt. Brings all the flavors forward. If your peanut butter is salted, use a light pinch.

Best Peanut Butter for Baking: Natural vs Classic

Natural peanut butter and classic shelf stable peanut butter both make delicious Peanut Butter Banana Cookies, and the choice simply changes the texture a bit. Here is how I decide.

• Natural peanut butter. Use a jar that has been fully stirred so that the oil is fully mixed back into the paste. Natural peanut butter gives a deep roasted flavor and a tender crumb. If the jar is very runny, chill the measured amount for ten minutes or add one tablespoon of almond flour to the dough to keep the cookies thick.
• Classic peanut butter. The familiar no stir style creates a slightly sweeter flavor and a sturdier bite. It is also more forgiving for new bakers because it is consistent from jar to jar.
• Salted or unsalted. If your peanut butter is salted, use only a light pinch of added salt. If it is unsalted, use the full amount listed to keep the flavors bright.
• The spoon test. Scoop up a spoonful of your peanut butter and tip it sideways. If it flows off the spoon quickly, plan on a brief chill for your portioned dough balls before baking. If it holds its shape, you can bake right away.

How I Make Peanut Butter Banana Cookies

(This is a quick overview of how I make Peanut Butter Banana Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

• Preheat the oven to 350 F and line a baking sheet with parchment for easy release and even browning.
• Mash and measure the banana until smooth. Pack it firmly into a one third cup measure so the amount is precise, then return it to the bowl.
• Stir the wet ingredients by mixing the mashed banana with peanut butter, maple syrup, and vanilla until creamy and completely combined.
• Fold in the dry ingredients by adding almond flour, salt, and cinnamon if using. Stir with a spatula and press the dough against the bowl until it turns thick and sticky and holds together.
• Portion and roll twelve equal dough balls. Lightly oil your hands if needed so the dough does not stick.
• Crisscross the tops by oiling the back of a fork and pressing each dough ball to make the classic peanut butter cookie pattern.
• Bake for 12 to 14 minutes until the edges are lightly golden and the centers look set but still soft.
• Cool on the baking sheet for 10 minutes to finish setting, then move to a rack to cool completely. You will get about 12 cookies.

Peanut Butter Banana Cookies Variations and Substitutions

• Almond butter swap. Replace peanut butter with creamy almond butter one to one for a mellow, slightly sweeter cookie. Stir well if the jar is natural.
• Cashew butter swap. Use cashew butter one to one for a soft bakery style crumb and a butter cookie vibe.
• Sunflower seed butter. For a nut free option, use sunflower seed butter one to one. The dough may be a touch softer, so chill the portioned balls for ten minutes before baking.
• Crunchy peanut butter. Use the same amount and enjoy tiny peanut bits throughout. If the jar is thick, add a teaspoon of maple syrup to keep the dough cohesive.
• Chocolate chip add in. Fold in one half cup mini chocolate chips for a classic peanut butter banana chocolate trio.
• Peanut butter cup bits. Chop six mini cups and fold them in for little pockets of chocolate and peanut butter.
• Jam thumbprints. Press a small indent after the crisscross and spoon in a half teaspoon of strawberry or raspberry jam. Bake as directed.
• Salted peanut topper. Press a few chopped roasted peanuts and a pinch of flaky salt on each cookie before baking for a sweet, salty finish.
• Trail mix cookie. Fold in one half cup of a favorite mix, such as chopped dried cherries, toasted coconut, and pumpkin seeds. Keep total add ins to about one half cup so the dough holds together.
• Double chocolate. Sift in one tablespoon natural cocoa with the almond flour and add chocolate chips. Bake one minute longer if needed.
• Banana spice. Add one fourth teaspoon cinnamon and a pinch of nutmeg or cardamom for cozy banana bread notes.
• Oat flour blend. Swap one half cup of the almond flour for fine oat flour for a heartier cookie. The dough may need one teaspoon extra maple syrup.
• Oatmeal version. Stir in one third cup quick oats and reduce almond flour by the same amount. Expect a chewier bite.

Storing / Freezing Peanut Butter Banana Cookies

Store cooled cookies in an airtight container at room temperature for 2 to 3 days. For a full week, keep them in the refrigerator. To freeze, place cookies in a single layer on a sheet until firm, then stash in a freezer bag with parchment between layers for up to 2 months. Thaw at room temperature until soft.

How to Pack Peanut Butter Banana Cookies for Work and School

• Cool the cookies fully so there is no steam in the container. This keeps the tops from turning sticky in a lunchbox.
• Use a sturdy container that protects the crisscross tops. A small metal tin or a shallow snack box with a tight lid works well. Add a square of parchment between layers so they do not stick.
• For truly grab-and-go, wrap cookies individually in parchment or reusable wraps and freeze. Drop a frozen cookie into a lunchbox in the morning, and it will be perfect by lunchtime.
• Warm weather tip. If you packed chocolate chips or peanut butter cup bits, add an ice pack to keep the chocolate from smudging.
• Pack mini sizes for little hands. Scoop rounded teaspoons and bake eight to nine minutes. Two minis feel fun and still fit beside fruit and yogurt.
• Balance the lunchbox. Pair a cookie with a cheese stick or a small yogurt cup and add fresh fruit or carrot sticks for a full snack that satisfies.
• Nut free schools. Swap in sunflower seed butter and label the container. Always follow school rules and classroom allergy guidance.
• Desk stash for work. Keep a sealed jar of cookies at your desk for the mid afternoon slump. They stay soft for several days when the jar is truly airtight.
• Pre portion on Sunday. Tuck two cookies into small containers for the week so mornings stay calm and fast.
• Carpool snack idea. Slide a cookie into a small zipper bag and add apple slices in a second bag. Kids love the sweet and salty combo.

How to Reheat Peanut Butter Banana Cookies

Warm a cookie in the microwave for 5 to 8 seconds for a fresh baked feel. Or place on a baking sheet in a 300 F oven for 3 to 5 minutes until just warm.

Almond Flour Buying Guide with Brand Comparisons and Texture Tests

Almond flour is the reason these cookies taste so tender. A few simple checks will help you pick a great bag and use it well.

• Blanched and finely ground. Look for blanched almond flour with a very fine grind. This makes cookies soft and moist instead of gritty. Almond meal includes the skins and gives a more rustic feel.
• Brand differences. Some brands are ground a bit finer and some are slightly more coarse. If a brand feels sandy between your fingers, sift it before measuring. If a brand feels ultra fine, it may pack more tightly in the cup, which means you should fluff it before measuring, so you do not add too much.
• Freshness and storage. Almond flour contains natural oils. Keep it sealed in the refrigerator for a month or in the freezer for longer storage so it stays fresh and sweet.
• The pinch test. Pinch a bit of flour between your fingers. If it clumps easily and looks very fine, it is perfect for these cookies. If it looks coarse, sift once, and you are good to go.

Troubleshooting Guide for Soft vs Crisp Peanut Butter Banana Cookies

• My cookies spread too much. You likely used more than a packed one-third cup of mashed banana, or your peanut butter was very runny. Measure the banana carefully and consider chilling the portioned dough balls for ten minutes before baking.
• My cookies are dry. This can happen if you packed the almond flour tightly. Fluff your flour before measuring and level the cup without pressing. Next time, try one to two teaspoons less flour or add a teaspoon of maple syrup.
• The centers seem underbaked. These cookies finish setting as they cool. Let them rest on the hot sheet for ten minutes, then move to a rack. If you like a firmer texture, bake one more minute next time.
• The crisscross pattern sticks to the fork. Lightly oil the fork and press gently. If the dough is very sticky, chill it for a few minutes and try again.
• I want a crisp edge. Bake until the edges are a deeper golden and cool fully on the rack. A metal baking sheet helps with browning.

FAQs About Peanut Butter Banana Cookies

More Cookie Recipes To Try

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More Peanut Butter Cookie Recipes

If peanut butter cookies are your thing, you’ll love the full Peanut Butter Cookie Recipes collection, or browse everything in our Cookie Recipes.

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• Cake Mix Peanut Butter Cookies
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• Old Fashioned Peanut Butter Cookies
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