Talk about a decadent, rich cookie! These chocolate peanut butter banana cookies are easy to make with ingredients most moms usually have in the kitchen. My kids love bananas, and when they start getting brown is the perfect time to start baking with them. The overripe bananas have the highest natural sugar content and they are also soft and easy to mix in a recipe.
These cookies have a cake-like texture. They come out chewy and soft with a very rich flavor. They are perfectly chocolatey balanced, and you can taste the peanut butter and banana without being overpowered. Grab a glass of milk to go along with these, you’ll need it.
The peanut butter and oil are the fat ingredient in this recipe, instead of using butter. As long as you don’t add any milk chocolate chips, this is a great dairy free recipe. They are so rich, you really don’t need any chocolate chips anyway, unless you need a serious chocolate chocolate fix.
Ingredients – Makes about 16 medium sized cookies
2 large ripe bananas
1/4 cup creamy peanut butter
1/4 canola oil
1 cup white sugar
1 tsp. Vanilla
1 cup All Purpose Flour
1/2 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Optional Mix-Ins: Chocolate chips, walnuts, crushed peanuts, peanut butter chips
Preheat the oven to 350 degrees.
To mash the bananas, peel them and place them in a large ziploc bag. Use a can of soup, a measuring cup, or a flat meat tenderizer to mash them up. Then squeeze them out of the bag into your mixing bowl.
In a large mixing bowl, add your wet ingredients – mashed bananas, peanut butter, oil, sugar, and egg. Mix until they are well combined. Add the vanilla and stir lightly until just combined.
Add the dry ingredients on top of the wet ingredients in the large mixing bowl. Stir them all until they are combined and an even, chocolate color. Don’t worry if there are some small banana chucks, they just add to the character of the cookie.
The batter will not be extremely thick. It will not be like regular peanut butter cookie batter. You won’t be able to roll it into balls or press it down with a fork. It will be more of a cake-like batter, and slightly sticky.
Use a large spoon to drop the cookie dough onto a cookie sheet layered with parchment paper. You don’t need to try to shape the cookies, just drop them on the cookie sheet. Bake for about 12-15 minutes.
Did you like the cookies?
Let me know what you think on Facebook. I would love to see some pictures of your creations too!
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