These Banana Peanut Butter Cookies are soft, nutty, and naturally sweetened with ripe banana — no refined sugar needed. They’re made with almond flour and Lily’s no-sugar-added chocolate chips, giving you the perfect mix of creamy peanut butter flavor, a chewy center, and melty chocolate bits. These cookies are vegan, grain-free, and diabetic-friendly — the kind of healthy treat you can actually feel good about.
Ingredients
Method
- In a bowl, mash the banana until smooth. Add peanut butter, vanilla, and salt, then stir in almond flour and baking powder until a thick cookie dough forms.
- Fold in Lily’s chocolate chips and walnuts.
- Line a baking sheet with parchment paper. Use a cookie scoop to portion dough into rounds, then flatten slightly with a fork for that classic peanut butter cookie pattern.
- Bake at 350°F (175°C) for 10–12 minutes, or until golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack. They’ll firm up as they cool — soft in the center with melty chocolate and nutty flavor in every bite.
Why You’ll Love This Recipe
- Made with almond flour for a gluten-free, grain-free base
- Naturally sweetened with banana — no added sugar
- Uses Lily’s chocolate chips for a low-sugar, diabetic-friendly option
- Packed with healthy fats from peanut butter and almonds
- Ready in under 20 minutes — one bowl, no mixer needed
Optional Add-Ins
- Cinnamon for warmth
- Chopped walnuts or pecans for crunch
- A drizzle of melted peanut butter for extra flavor
- Sprinkle of sea salt or crushed Lily’s chocolate on top
Disclaimer
This recipe contains natural sugars from banana, but no refined sugar. Lily’s chocolate chips are sweetened with stevia, keeping the cookies suitable for those monitoring blood sugar.
Yes, but make sure it’s natural peanut butter (no added sugar or oil). Crunchy peanut butter adds a nice texture.
You can use oat flour if you prefer, but almond flour gives a soft, buttery crumb and keeps the recipe low-carb.
Most are! The dark and semi-sweet varieties are dairy-free, but always check the label.
Keep cookies in an airtight container at room temperature for 2–3 days or refrigerate up to a week.
Yes — air fry at 325°F for 7–8 minutes until lightly golden.
