Banana Bread Cookies

Name: Banana Bread Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 large Ripe bananas; ⅓ cup creamy peanut butter (crunchy works, or almond butter); 2 tablespoons coconut oil (or avocado oil); ⅓ cup honey (or maple syrup); 1 large egg; 2 teaspoons vanilla extract; 1 cup whole wheat flour (or all-purpose); 1 1/4 cup quick oats; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ cup chopped pecans (or walnuts)

By Rena Awada, nutritionally reviewed by Ella Davar RD

5 from 1 vote

Apr 20, 2025

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Banana Bread Cookies are going to be your favorite cookies. They are so fluffy, easy to make, and so delicious. Made in less than 30 minutes, and makes for the perfect treat or breakfast on the go.

You may also love this coconut cake recipe that has been so popular.

Cookies stacked over each other on a flat surface.

My kids love banana bread and I make them every time I have ripe bananas. I am always making this banana date nut bread or this double chocolate banana bread. They were so surprised when they walked in from school and realized they were smelling banana bread cookies and not actual banana bread. They thought it was such a cool idea.

These cookies were super easy to make with ingredients you all most likely already have sitting in your pantry. They come out so good you would want to make them all the time.

Ingredients needed

Below is a list of ingredients you will need to make these cookies. Full measurements are listed further down below in the recipe card.

ingredients to make banana bread cookies.

Ripe bananas
Creamy peanut butter, or crunchy: almond butter will work too.
Oil: I used coconut oil, but you may use olive oil or avocado oil
Honey or maple syrup
Egg
Vanilla extract
Flour: I used whole wheat flour, but all-purpose or oat flour will work
Quick oats: I prefer quick oats, but rolled oats will also work. The texture will change.
Baking powder and baking soda
Ground cinnamon
Chopped pecans or walnuts.

How to make banana bread cookies

Preheat the oven to 350°F and line a large sheet pan with parchment paper.

banana being mashed with a masher in a bowl.

Step 1: In a mixing bowl, mash the bananas.

peanut butter added with mashed banana in a bowl.

Step 2: Add the peanut butter, honey, egg, and vanilla; Whisk to combine.

oats and flour added over the banana and peanut butter mixture.

Step 3: Add flour, oats, baking powder, baking soda, cinnamon, and pecans.

oat, flour, and chopped pecans added with flour and oats to make cookie dough.

Step 4: Use a spatula and stir until incorporated.

cookie dough on a sheet pan before baking.

Step 5: Divide the mixture into around 16 balls. Dip your palms in a bit of water and shape them up to take the shape of a cookie; place them in the prepared sheet pan with a bit of space in between. The cookies will lightly spread but mostly keep their shape while baking.

Step 6: Bake for 10-12 minutes. Allow them to cool before handling.

Tips from my kitchen

You may use any nut butter
Instead of pecans, you can use chocolate chips.
Allow the cookies to cool for 5-10 minutes before handling.
To make it vegan, you can use agave or maple syrup instead of honey and replace the one egg with a flax egg. For every egg, use 1 tablespoon of ground flax mixed in with 3 tablespoons of water.

Common Questions

What Can I use instead of peanut butter?

You can use any other nut butter, like almond butter or cashew butter.

Can I use walnuts instead of pecans?

Yes. You can swap the pecans with any other nuts of your choice.

Can I use almond flour?

Almond flour can be used, but the consistency will change. If using almond flour, I suggest you use 2 eggs instead. Everything else stays the same. Allow the cookies to cool fully before handling.

How to store these banana bread cookies?

These cookies are ok to stay on your kitchen counter covered for a few hours. After that, I recommend storing them in a container in the fridge for up to 7 days.

cookies stacked over each other with a bite taken out of one cookie.

ebook cover with taco salad bowl in the image.

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