Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free & oil-free.You can also make them with any other nut or seed butter.
2-Ingredient Vegan Cookies
I know the face you are making. I recently saw it on both my husband and son.2 ingredient cookies?Come on.
They have since eaten all of these cookies.
So instead ofcome on, COME ON! Make these cookies! It will take 5 minutes of work, give or take. Once you try these sweet treats, you will turn to this recipe whenever a banana turns over-ripe on your counter.
Recipe Benefits
A cookie made with two ingredients is intriguing on its own. With this complete list qualifications, they are must-makes:
- Quick & straightforward to make
- Only 2 ingredients
- Vegan (egg-free & dairy-free)
- Gluten-free
- Grain-free
- Oil-free
- Added sugar-free
Ingredients for the Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
To make the cookies, you will need the following:
- Natural peanut butter
- Very ripe banana
Other natural nut or seed butters can be used in place of the peanut butter. For example, almond butter, sunflower seed butter, or cashew butter. I do not recommend regular-style, traditional peanut butter for these particular cookies.
Step by Step Instructions
Step One: Preheat the Oven & Prep a Baking Sheet
Preheat the oven to 350F (180C) before mixing the cookie dough. Line a baking sheet with parchment paper.
Step Two: Mash the banana until smooth
In a small or medium bowl, mash the banana until it is very fine (i.e., smush all of the big lumps).
Step Three: Add the Peanut Butter
Add the peanut butter to the bowl of mashed banana and stir until completely combined into a dough. If you want any extras in the dough (I have some suggestions in the recipe notes. For example, chocolate chips, vanilla, spices), add them now
Step Four: Shape the Cookies
Roll ten equal portions of the dough into balls (about 2 to 3 teaspoons per ball). Place the balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
Step Five: Flatten the Dough Balls
Use the tines of a fork to flatten the dough and make criss cross markings on the top. Alternatively, use your fingertips, or the flat bottom of a glass, to flatten the dough into an even circle.
Step Six: Bake the Cookies
Bake the cookies in a preheated oven for 8 to 10 minutes until just set and the edges of the cookies appear somewhat dry.
Step Seven: Cool the Cookies
Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. The cookies will look somewhat oily when they first emerge from the oven. As they cool, this oiliness will disappear.
Step Eight: Eat!
Time to enjoy the fruits of your (very minimal) labor!
FAQ
What is the texture of the cookies?
The cookies are tender and soft. They will have a slight crispness at the edges when first baked, but will become entirely soft as they are stored.
How should the cookies be stored?
Store the cooled cookies in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.
Can I use almond butter or sunflower seed butter in place of the peanut butter?
Yes! You can use any other natural nut or seed butter in place of the peanut butter.
Can I use applesauce in place of the banana?
I do not recommend it.
Happy baking, friends!
Related Recipes:
- Oil-Free Vegan Chocolate Chip Cookies {vegan, grain-free}
- Chocolate Chip Peanut Butter Banana Oat Bars {vegan, 4-ingredients, GF}
- Peanut Butter Coconut Flour Protein Balls {4 ingredients, grainfree, vegan}
- 2-Ingredient Banana Oat Cookies (V, GF, oil-free)
- Vegan Peanut Butter Banana Oat Muffins (oil-free, gluten-free)
2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 9 minutes
- Servings: 10 cookies
Ingredients
- 1/4 cup 60 mL mashed very ripe banana
- 1/2 cup 128 g natural peanut butter (see notes for options)
Method
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper .
- In a small or medium bowl , finely mash the banana (so that no large lumps remain)
- Add the peanut butter. Stir until completely blended into a dough. Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each).
- Place the dough balls on the prepared baking sheet , spacing 2 inches apart. Flatten with the tines of a fork (making cris-cross hatch marks). Alternatively, flatten with fingers, spatula, or a flat-bottom-glass until the cookie dough balls are about 2 inches (5 cm) in diameter.
- Bake the cookies in the preheated oven for 8 to 10 minutes until deep golden brown and the edges of the cookies appears dry (the cookies will look somewhat oily while warm).
- Remove from oven and cool 5 minutes on the baking sheet . Transfer cookies to a cooling rack and cool completely.
Notes
Storage: Store the cookies in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months. Peanut Butter Alternatives: An equal amount of any other smooth natural nut or seed butter can be used in place of the peanut butter. For example, sunflower seed butter , almond butter or cashew butter. Here are links to my DIT Almond Butter & DIY Sunflower Seed Butter.
