I created these peanut butter banana vegan cookies on a day when I had no eggs in the fridge but a serious cookie craving. Turns out, a ripe mashed banana does an incredible job as an egg replacement — it binds the dough beautifully and adds just enough natural sweetness that I could cut the sugar in half compared to a traditional peanut butter cookie.
Instead of butter, I use vegetable shortening, which keeps these cookies completely dairy-free and vegan. The shortening also creates a slightly crispier edge while the banana keeps the centre soft and chewy. It’s an unexpectedly perfect combination.
What I love most about this recipe is how easy it is. Nine pantry-friendly ingredients, one bowl, and about 25 minutes from start to finish. You get two dozen cookies that taste indulgent but come with far less sugar and zero animal products. If you’ve been looking for a vegan cookie that actually tastes like a proper peanut butter cookie — with that classic crosshatch pattern on top — this is the one to make.
Peanut Butter Banana Vegan Cookies
Ingredients
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 medium ripe banana mashed
- ½ teaspoon vanilla
- ½ cup vegetable shortening such as Crisco
- 1 tablespoon water
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ cups all-purpose flour
- 2-3 tablespoons extra sugar for rolling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), combine the peanut butter, granulated sugar, brown sugar, mashed banana, vanilla, shortening, and water. Beat on medium speed for 1–2 minutes until smooth and well combined.
- When well mixed, add the baking soda, baking powder, and flour. Again, mix until well combined.
- To assemble the cookies, take about 1 teaspoon of dough, and roll it in a ball with your hands.
- Roll each ball of dough in a small bowl of extra sugar to coat, then place on a parchment-lined or lightly greased baking sheet, spacing them 2 inches (5cm) apart.
- With a fork, press the dough down in one direction, then rotate 90° and press again to create the classic crosshatch pattern. Dip the fork in sugar if it sticks.
- Bake at 350°F / 175°C (180°C fan-forced) for 10 to 12 minutes or until the edges are lightly golden brown and the centres still look slightly underdone — they will firm up as they cool.
- Cool completely on a wire rack.
Nutrition
What Makes These Peanut Butter Banana Vegan Cookies Special
Most vegan cookie recipes rely on commercial egg replacers or flax eggs, which can leave cookies with an odd texture or aftertaste. These peanut butter banana vegan cookies take a different approach — they use a mashed ripe banana as the binding agent. The banana does double duty: it holds the dough together just like an egg would and it adds enough natural sweetness to cut the added sugar in half.
The vegetable shortening might seem like an unusual choice for a health-conscious recipe, but it plays an important role. Because shortening is 100% fat with no water content (unlike vegan butter, which can contain 15-20% water), it produces a cookie that’s crispier on the edges and chewier in the centre. The neutral flavour also lets the peanut butter really shine — you get pure, roasted peanut flavour in every bite, not a buttery overlay.
And then there’s the simplicity. Nine ingredients, one mixing bowl, and no chilling time required. In 25 minutes you have two dozen cookies ready to eat.
Tips for Best Results
- Use a very ripe banana. Look for brown spots on the skin. A ripe banana is sweeter, mashes more easily, and blends seamlessly into the dough. An underripe banana will leave chunks and add starchiness.
- Don’t overmix the flour. Once you add the baking soda, baking powder, and flour, mix just until combined. Overworking the dough develops gluten, which makes cookies tough instead of tender.
- Use a cookie scoop for consistent sizing. A 1-teaspoon cookie scoop ensures every cookie is the same size, which means they all bake at the same rate. Mismatched sizes lead to some cookies burning while others are underdone.
- Preheat fully before baking. If your oven hasn’t reached 350°F / 175°C, the cookies will spread too much before the edges set. Give your oven at least 15 minutes to preheat.
- Let them cool on the sheet for 5 minutes. These cookies are fragile right out of the oven because of the banana moisture. Give them time to firm up on the baking sheet before transferring to a wire rack.
Substitutions and Variations
- Peanut butter: Use any creamy nut or seed butter — almond butter, cashew butter, or sunflower seed butter (for nut-free) all work. Avoid crunchy varieties unless you want a very textured cookie.
- Shortening: Replace with coconut oil (solid, not melted) for a slightly tropical flavour, or use vegan butter. Note that vegan butter contains water, so the cookies may spread slightly more.
- Brown sugar: Swap for coconut sugar at a 1:1 ratio for a deeper caramel flavour and a slightly lower glycaemic index.
- Flour: For a gluten-free version, use a 1:1 gluten-free baking flour blend that contains xanthan gum. Pure almond flour will not work here as the ratio would need to change.
- Add-ins: Fold in ½ cup of vegan chocolate chips, chopped roasted peanuts, or shredded coconut for extra flavour and texture. Add them after mixing in the flour.
Storage and Reheating
Store these peanut butter banana vegan cookies in an airtight container at room temperature for up to 4 days. The banana keeps them moist, so they actually taste better on day two after the flavours have melded overnight.
For longer storage, refrigerate in a sealed container for up to 1 week. Bring to room temperature for 10 minutes before eating — cold cookies straight from the fridge taste dense.
To freeze, arrange cooled cookies in a single layer on a baking sheet and freeze until solid (about 1 hour), then transfer to a freezer-safe bag with parchment between layers. They keep for up to 3 months. Thaw at room temperature for 15 minutes, or warm in a 300°F / 150°C oven for 3-4 minutes for that just-baked softness.
What to Serve With These Peanut Butter Banana Cookies
- A glass of cold oat milk or almond milk — the classic cookie and milk pairing, kept fully vegan.
- Vanilla coconut milk ice cream — sandwich a scoop between two cookies for a vegan ice cream sandwich.
- Fresh fruit — sliced strawberries or a handful of blueberries balance the richness of the peanut butter.
- A drizzle of melted vegan dark chocolate — drizzle over the cooled cookies for an elegant finish.
- Hot coffee or chai tea — the warm spice of chai pairs beautifully with the peanut butter and banana flavours.
Frequently Asked Questions
Can I taste the banana in these cookies?
The banana flavour is subtle. It adds a gentle sweetness and moisture rather than an overpowering banana taste. The peanut butter is the dominant flavour. If you want even less banana flavour, use a smaller banana and add an extra tablespoon of peanut butter.
Why are my cookies flat and spreading too much?
This usually happens when the shortening or kitchen is too warm. If your dough feels very soft and oily, refrigerate it for 15-20 minutes before scooping. Also make sure your baking soda and baking powder are fresh — expired leaveners won’t give the cookies enough lift.
Can I use natural peanut butter instead of regular?
Yes, but stir it very well first so the oil is fully incorporated. Natural peanut butter has a thinner consistency, so your dough may be slightly softer. If it’s too sticky to roll, add an extra tablespoon or two of flour.
How do I make these nut-free for school lunches?
Swap the peanut butter for sunflower seed butter (like SunButter) at a 1:1 ratio. The cookies will have a slightly different flavour — earthier and less sweet — but the texture will be the same. Note: sunflower seed butter can turn green when it reacts with baking soda. This is harmless and doesn’t affect the taste.
Do I need to line the baking sheet with parchment paper?
Parchment paper or a silicone baking mat is strongly recommended. These cookies contain shortening and sugar, both of which can stick to an unlined pan. Parchment also makes cleanup effortless and helps the cookies bake more evenly on the bottom.
Can I make these cookies bigger?
Absolutely. Use a tablespoon instead of a teaspoon for larger cookies, but increase the bake time to 13-15 minutes. You’ll get about 12 larger cookies instead of 24 smaller ones. Flatten them slightly more with the fork since the bigger dough balls need more surface area for even baking.
The Story Behind the Peanut Butter Banana Cookie
Peanut butter cookies have been an American baking staple since the early 1900s, when recipes first appeared in cookbooks after the widespread commercial production of peanut butter. The iconic crosshatch fork pattern became tradition in the 1930s — it wasn’t just decorative. Pressing the dough with a fork helped these dense cookies bake more evenly by flattening them to a uniform thickness.
Combining banana with peanut butter in baked goods became popular during the health food movement of the 1970s and 1980s, when home bakers experimented with reducing sugar by using ripe fruit. The rise of veganism in the 2010s brought a new wave of egg-free and dairy-free adaptations, and the banana-as-egg-replacer technique became a go-to hack. This recipe sits squarely in that tradition — a simple, practical adaptation that prioritises flavour over fuss.
If you make these peanut butter banana vegan cookies, I’d love to hear how they turned out! Leave a star rating and a comment below — your feedback helps other bakers find this recipe and know what to expect.
