Healthy Peanut Butter Banana Cookies

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You know those days when you wake up and immediately want something sweet? Well these healthy peanut butter banana cookies are just the thing to satisfy that early sweet tooth while also energizing you with the most nourishing ingredients. Creamy peanut butter and Greek yogurt pair perfectly with banana, chia seeds, and flax meal for the perfect well-balanced cookie.

I love a grab-and-go breakfast or snack that is as tasty as it is healthy. Making a big batch of these healthy cookies is one of the best ways to set my week up for success by having a delicious and filling snack that my whole family loves! High in protein with healthy fats and fiber, there is no chance of crashing after enjoying these cookies. They are like energy bites in a cookie form! My favorite energy bites are my cinnamon roll energy bites and my cookie dough energy bites!

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Ingredients
Instructions
Variations
Substitutions
Nutrition
Storage
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Healthy Peanut Butter Banana Cookies

Ingredients

Ripe banana: The riper the banana, the sweeter the dough will be!
Low fat greek yogurt: This helps the cookies stay soft and moist while adding a protein boost.
Creamy peanut butter: Natural peanut butter that is a little more drippy works great in this recipe to keep the batter nice and smooth.
Maple syrup: This natural sweetener also provides a yummy flavor.
Egg: Helps the cookies set up well.
Vanilla extract: A little flavor boost.
All Purpose flour: Perfect for a soft and fluffy cookie.
Rolled oats: Adds texture and fiber!
Flaxseed meal: Nutrition boost with fiber and omega 3’s!
Chia seeds: Another boost of fiber, fat, and protein.
Unsweetened coconut flakes: Helps this cookie be a little chewy with amazing flavor.
Ground cinnamon: Adds a little depth to this cozy cookie.
Salt: We have to balance everything out of course!
Baking soda: Gives the cookies a nice rise.
Chocolate chips: Can’t go wrong with a little chocolate to take these cookies to the next level!

See recipe card for quantities.

Instructions

Preheat the oven to 350 degrees F
In a large bowl, mash your banana
Add the rest of the wet ingredients to the bowl: greek yogurt, peanut butter, egg, maple syrup, and vanilla. Mix well
In a separate bowl, combine the dry ingredients: AP flour, rolled oats, flaxseed meal, chia seeds, coconut flakes, cinnamon, salt, baking soda and chocolate chips.
Carefully add the dry ingredients into the wet and combine till all incorporated.
Let the dough sit for five minutes to let everything come together.
Bake for 10-12 minutes or until they are barely brown on the edges, but still soft.

Hint: I like to top mine with a little bit of flaky salt right after they come out of the oven for a little extra flavor.

Variations

Mix-ins: If you would like to add or switch out the chia seeds and shredded coconut, using hemp hearts, walnuts, pecans, pepitas, or dried fruit would be great! Make sure to use the same measurements.

Substitutions

Applesauce: Switch out the banana for ⅔ cup applesauce if you are out of bananas.

No peanut butter: Feel free to use sunflower seed butter or another nut butter to replace the peanut butter.

Egg free: Make a flax egg by combining 1 tablespoon flaxseed meal to 2.5 tablespoon water. Mix well then let rest for 5 minutes before adding to the dough.

dry ingredients for peanut butter cookies

Nutrition

This recipe is packed with nutrient dense ingredients. They can even be considered breakfast with the perfect combination of carbs, fat, protein, and fiber! Pair it with some eggs for a satisfying breakfast or take it on the go for an easy snack.