Vegan Peanut Butter Chocolate Chip Cookies (with Banana)

These vegan peanut butter chocolate chip cookies are made with banana for amazing flavor! They’re easy to make, soft, ultra-chewy and sure to impress anyone.

This recipe uses simple plant-based ingredients and can be made gluten free. Enjoy and share lots with your friends and family!

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Ingredients for Peanut Butter Cookies with Banana

This recipe uses simple ingredients that most people stock in their pantry. Since this is a baking recipe, it’s best to follow the ingredient list and amounts closely (although some substitutions are provided below).

• Natural peanut butter: This recipe specifically uses natural peanut butter, where the only ingredient is peanuts (and maybe salt). I haven’t tested this recipe using other types of peanut butter.
• Brown sugar: Brown sugar makes for perfectly sweet (but not overly sweet) cookies in this recipe.
• Banana: Peanut butter, banana and chocolate are the perfect trio, and adding banana to these cookies adds a deliciously subtle flavor.
• Plant-based milk: The cookie dough needs some extra liquid and plant-based milk is a simple choice. I use soy milk and haven’t tested other plant-based milk options but assume they’d all work the same.
• Vanilla extract: Some vanilla extract boosts flavor in cookies and other baking recipes. I almost always include vanilla extract when baking with chocolate.
• Oat flour and all-purpose flour: I use a combo of oat and all-purpose flour in this recipe. Together, these flours create ultra-chewy and soft cookies. I’ve tested the recipe solely using oat flour and it does work but the cookies will be softer.
• Baking powder and baking soda: These ingredients help the cookies expand and create a chewy softness.
• Salt: Some salt perfectly enhances the sweetness of these cookies. If you’re a fan of salty-sweet dessert, add a touch of extra salt to the top of each cookie. If your peanut butter comes salted, you likely don’t need more in the cookie batter.
• Chocolate chips: Many semi-sweet or dark chocolate chips are vegan, but it’s always best to read the label and make sure they haven’t snuck in some milk products. You could substitute for other add-ins like raisins, dry cranberries, chopped peanuts or crushed walnuts.

Make Vegan Peanut Butter Chocolate Chip Cookies

This is a very simple recipe to make and doesn’t take much time either!

Step 1: Prepare Wet Ingredients

Begin by mashing banana in a large mixing bowl. I simply use a fork to mash, but you can use whatever tool you like. Make sure the banana is well-mashed, with minimal to no clumps. It’s best to use an overly ripe banana.

Next, add the remaining wet ingredients to your mixing bowl. This includes peanut butter, brown sugar, plant-based milk and vanilla extract.

Stir until the mixture is evenly combined and smooth. It takes a minute or so for the peanut butter to blend evenly with the other ingredients, so keep stirring until it does.

Step 2: Stir in Dry Ingredients

Next, add the dry ingredients into your mixing bowl. This includes oat flour, all-purpose flour, baking powder, baking soda and salt.

Stir until you’ve combined the flour and wet ingredients and there aren’t any dry clumps of flour remaining. This is a very thick and somewhat sticky dough that can be tough to mix; just keep stirring!

When you’ve mixed the dough, fold in the chocolate chips until they’re evenly distributed through the cookie dough.

Step 3: Shape Cookies and Bake

Prepare 1-2 baking trays by covering them with a silicone baking mat or parchment paper. If you’re only using 1 baking sheet, you’ll need to work in 2 batches.

Scoop about 2 tablespoons of cookie dough and roll it into a ball, then place onto a baking sheet. Repeat, leaving about 2 inches of space between cookies on your baking sheet.

When you’ve formed the cookie balls, use a fork to press the cookies flat in both directions, creating a 90-degree crossed pattern.

The dough is sticky, so dip your fork in water between each cookie. This will help the fork stick to your cookie dough less.

Bake the cookies in an oven preheated to 350 °F. They take 14-16 minutes to cook and are done when their bottoms are golden brown.

If using one baking tray, place it on your oven’s center rack. If using 2 baking trays, try to fit them on the center rack, otherwise you’ll need to rotate which pan is on the higher rack halfway through baking.

Step 4: Cool and Serve

When the cookies are done, let them sit on your baking tray for 1-2 minutes. After this short time, carefully transfer them to a wire cooling rack.

The cookies are quite soft when hot, especially if you’ve only used oat flour.

Let the cookies cool, and become firmer, before serving or storing.

Vegan Chocolate Chip Cookie Variations

If you like this recipe, then you'll also love my other chocolate chip cookie recipes, including:

• Vegan Microwave Mug Cookie
• Soft & Chewy Chocolate Chip Cookies
• Edible Chocolate Chip Cookie Dough

How to Refrigerate and Freeze Leftover Cookies

Cool leftover cookies to room temperature, then transfer to an airtight container.

You can leave these cookies on a countertop for up to 2 days. For longer storage, refrigerate for up to a week. You can also freeze these cookies in a freezer-safe bag or container for up to 3 months.

Thaw the cookies in your fridge overnight before serving, or microwave on a low-power setting to defrost quickly.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Vegan Peanut Butter Chocolate Chip Cookies (with Banana)

Enjoy these easy-to-make vegan peanut butter chocolate chip cookies (made with banana for ultimate flavor)! They’re soft and ultra-chewy. Can be made gluten free.

5 from 4 votes. Leave a review!

Cook ModePrevent screen going dark

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 20 Cookies

Calories 150 kcal

Cuisine Vegan

Equipment

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Baking trays
• Silicone baking mat (or parchment paper)
• Wire cooling rack

Ingredients

  

0.5x1x2x

• 1 cup natural peanut butter (275 g) *
• ⅔ cup brown sugar , packed (135 g)
• ⅓ cup banana , very ripe, mashed (80 g)
• ¼ cup soy milk (60 g) **
• ½ tablespoon vanilla extract (7.5 mL)
• ¾ cup oat flour (80 g)
• ½ cup all-purpose flour (70 g) ***
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt ****
• ⅓ cup chocolate chips (80 g)

Cook ModePrevent screen going dark

Instructions

Step 1: Prepare Wet Ingredients

• Mash your banana in a large mixing bowl; I simply use a fork to do this. Make sure it’s well mashed with minimal to no clumps remaining.
  ⅓ cup banana
• Add the remaining wet ingredients to your bowl and stir to combine until smooth and evenly mixed.
  1 cup natural peanut butter, ⅔ cup brown sugar, ¼ cup soy milk, ½ tablespoon vanilla extract

Step 2: Stir in Dry Ingredients

• Add the dry ingredients to your wet ingredients and stir until combined.
  ¾ cup oat flour, ½ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
• When there are no dry clumps of flour remaining, fold in the chocolate chips until they’re evenly mixed through.
  ⅓ cup chocolate chips

Step 3: Shape Cookies and Bake

• Shape the cookies by taking a small amount (about 2 tablespoons) and roll into a ball with your hands.
• Place cookie dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Leave space between the cookies so there’s room to flatten them (you’ll need 2 trays or cook in 2 batches).
• Once all cookies are formed into balls, use a fork to flatten by gently pressing the cookie down in one direction then again at a 90° angle to the first press. The dough is sticky, so dip your fork in water between cookies to prevent total sticking.
• Place into an oven preheated at 350 °F for 14-16 minutes. It’s best to cook one baking tray at a time, using the center rack. If putting 2 trays in at once, rotate which pan is on the upper or lower rack halfway through cooking. The cookies are done when their bottoms are golden brown.

Step 4: Cool and Serve

• Once you remove the cookies from your oven, let them sit for 1-2 minutes before carefully transferring onto a wire cooling rack. The cookies will be very soft when warm and firm once cooled.
• Cool the cookies to room temperature before storing in an airtight container.
• These should be fine to store on your countertop for 2 days; any longer than that and you should refrigerate (or freeze).

Video

Notes

*the only ingredient should be peanuts (and maybe salt).

**other types of plant-based milk should work but I haven’t tested them.

***use additional gluten free oat flour if gluten free option is needed. The cookies will be softer without the all-purpose flour but will hold together once cooled.

****if peanut butter is salted, extra salt not needed.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Cookie (1/20 of recipe)Calories: 150 kcalCarbohydrates: 18 gProtein: 4 gFat: 8 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gSodium: 63 mgPotassium: 138 mgFiber: 2 gSugar: 10 gVitamin A: 2 IUCalcium: 28 mgIron: 1 mg

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About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.