These banana nut butter cookies are soft, chewy, and just the right kind of sweet. I first made them on a whim one weekend when my bananas were way past their prime and I didn’t feel like making yet another banana bread. You ever have one of those days where you’re not quite hungry enough for a full snack but want *something*? That’s when these cookies really shine. They’re naturally sweetened, fully plant-based, and made with ingredients I can pronounce—even half-asleep. And don’t let the ‘healthy’ label fool you. These cookies hold their own against your classic bakery fare. They don’t need flour, eggs, or refined sugar, and somehow still manage to taste like a warm hug. They’re quick to whip up, a breeze to clean up after, and ideal for everything from breakfast-on-the-go to late-night cravings. Whether you’ve got kids, a sweet tooth, or just a couple of spotty bananas begging for a purpose, these cookies are here for it. Let’s get baking.

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Table of Contents
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- 1) Key Takeaways
- 2) Easy Banana Nut Butter Cookies Recipe
- 3) Ingredients for Banana Nut Butter Cookies
- 4) How to Make Banana Nut Butter Cookies
- 5) Tips for Making Banana Nut Butter Cookies
- 6) Making Banana Nut Butter Cookies Ahead of Time
- 7) Storing Leftover Banana Nut Butter Cookies
- 8) Try these Cookies next!
- 9) Banana Nut Butter Cookies
- 10) Nutrition
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1) Key Takeaways
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These cookies are soft, chewy, and full of natural sweetness from ripe bananas.
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They’re 100% plant-based and naturally gluten-free, without any refined sugars.
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Quick to make, easy to store, and ideal for everything from snacks to dessert.
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Perfect for kids, adults, picky eaters, and those trying to eat a little cleaner.
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2) Easy Banana Nut Butter Cookies Recipe
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I’ve always believed that the best recipes are the ones you can make in your pajamas. This one fits the bill. No fancy ingredients, no special tools. Just a bowl, a spoon, and a hungry heart. These banana nut butter cookies are part of my go-to list of sweet easy recipes I can turn to whenever the craving hits.
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The magic here is in the mash. Those overripe bananas you almost tossed? They’re perfect for this. Paired with nut butter and a touch of maple syrup, they give these cookies a soft texture and warm sweetness that doesn’t rely on refined sugar. No flour. No eggs. No drama.
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They’re also a great way to sneak in flaxseed, oats, or even a handful of chocolate chips. I sometimes add a pinch of cinnamon, depending on my mood. The recipe is easy enough to memorize, but flexible enough to never feel boring. And yes, you can call these cookies breakfast. I won’t tell anyone.
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3) Ingredients for Banana Nut Butter Cookies
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2 ripe bananas, mashed These should be spotty and soft. The riper, the sweeter.
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1/2 cup natural nut butter Peanut, almond, or cashew—whatever’s in the jar works. Just make sure it’s smooth.
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1/4 cup maple syrup This keeps things naturally sweet and gooey. You can swap it with honey if you’re not vegan.
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1/2 teaspoon vanilla extract A splash of this gives a mellow, warm backdrop to every bite.
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1/2 teaspoon cinnamon Optional, but adds a nice cozy depth. Think banana bread vibes.
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1/4 teaspoon salt Don’t skip this. It balances the sweetness and brings everything together.
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1 1/2 cups rolled oats They help hold the cookies together and add that hearty chew.
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1/4 cup ground flaxseed For extra nutrition and texture. Plus it helps bind the dough.
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1/4 cup chopped walnuts You can use pecans, almonds, or skip them if you want nut-free.
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Optional: 2 tablespoons dairy-free chocolate chips Because chocolate makes everything better.
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4) How to Make Banana Nut Butter Cookies
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Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. This helps the cookies bake evenly without sticking.
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Step 2. In a mixing bowl, mash your bananas until mostly smooth. Add the nut butter, maple syrup, vanilla, cinnamon, and salt. Mix well.
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Step 3. Fold in the oats, flaxseed, and nuts. Stir until combined. If you’re using chocolate chips, toss them in last.
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Step 4. Scoop tablespoons of dough onto the baking sheet. Flatten them gently with the back of a spoon so they bake evenly.
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Step 5. Bake for about 10 to 12 minutes. The edges should be lightly golden, and the centers just set.
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Step 6. Let the cookies rest for five minutes before moving them. They firm up as they cool. Try not to eat five right off the tray.
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5) Tips for Making Banana Nut Butter Cookies
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Use really ripe bananas. They should be on the verge of collapse. That’s where the rich, caramel sweetness lives.
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Mix the dough by hand. A spoon and a bowl are all you need. The dough should feel sticky but hold its shape when scooped.
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Play with add-ins. You can throw in coconut flakes, dried fruit, or even seeds. Just keep the total volume similar.
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Make a double batch. Trust me on this one. They go fast. Freeze the extras, and you’ll always have a healthy treat handy.
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6) Making Banana Nut Butter Cookies Ahead of Time
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I’ve made these cookies during Sunday prep, and they hold up like champs. You can mix the dough a day in advance and chill it in the fridge.
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When you’re ready, scoop and bake as usual. The chilled dough might need an extra minute or two in the oven.
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You can also freeze the unbaked dough balls. Just pop them on a tray, freeze until solid, then stash in a bag. Straight from freezer to oven? No problem.
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7) Storing Leftover Banana Nut Butter Cookies
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Once they’ve cooled, keep them in an airtight container at room temp. They’ll stay soft for up to three days—if they last that long.
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If you live somewhere warm, toss them in the fridge so they don’t get too sticky. I like to eat them cold with coffee.
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For longer storage, freeze them. They thaw quickly and still taste great. You can even reheat them in the toaster oven for that just-baked warmth.
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8) Try these Cookies next!
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9) Banana Nut Butter Cookies
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10) Nutrition
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Serving Size: 1 cookie
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Calories: 115
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Sugar: 4 g
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Sodium: 60 mg
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Fat: 6 g
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Saturated Fat: 1 g
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Carbohydrates: 14 g
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Fiber: 2 g
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Protein: 3 g
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Cholesterol: 0 mg
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