Soft & Chewy Banana Nut Butter Cookies (vegan, no refined sugars & GF!) & Fave Five Friday: Good-For-You Cookies!


Who the heck doesn’t love a good cookie hey?! Nobody, yup, nobody.

Even me, a Nutritionist, I will fully admit, I love a good cookie! These cookies are two things… three things actually – amazingly delicious, healthy, and so darn easy you could make them with your eyes closed.

Get this… they are made with 4 ingredients. That’s it, that’s all my friends! Completely clean-eating friendly and totally up my alley right now with where we are in our challenge! I wouldn’t even think of putting a cookie in my body right now after all of this hard work we have been putting in – so the fact that I can actually eat these.. it’s wonderful!!

The sweetness in these cookies comes from the banana – and that’s it. No added sugars whatsoever.. so if you are looking for a sugar-high “so-sweet-you-pucker-up-your-face” kind of cookie, I’m sorry but these aren’t them :( Instead they are rich, moist, and buttery, with a soft slight sweetness, and melt in your mouth delicious!

Every day I get a portioned amount of healthy fats – and the sources can be olive oil, avocado, nut butters, or nuts and seeds. These are my “nut butter” dose of healthy fat as each cookie has just under a tablespoon amount of nut butter! I used a mixture of natural almond and natural peanut butter – I’m sure they would work out fine with cashew butter, or even sunflower butter.. or a combination of the lot!

15 minutes from start to finish and you will be gobbling up these delicious little cookies… in moderation of course 😉

4.8 from 5 reviews
Soft & Chewy Banana Nut Butter Cookies
Prep time
Cook time
Total time
Serves: 10
  • 6 tablespoons all natural peanut butter
  • 2 tablespoons all natural almond butter
  • 1 small banana, mashed well in a bowl
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon (optional... I love cinnamon)
  1. Preheat oven to 350 degrees.
  2. Mash banana in a bowl until nice and smooth. Add in nut butters, spices, and salt, and mix until very well combined.
  3. The dough should stick together into one big ball by the time it's all mixed together. Nothing should stick to the side of the bowl.
  4. Grease a cookie sheet with a healthy oil.
  5. Plop into little balls on the cookie sheet and press down with a fork (or just smoosh down with your hand)
  6. Bake for 12-14 minutes or until firm to the touch... but watch that the bottoms don't burn!
  7. Let cool and enjoy!!
Nutritional Information
Serving size: 1 cookie Calories: 86kcal Fat: 6.7g Carbohydrates: 4.9g Sugar: 2.3g Fiber: 1.2g Protein: 2.7g


Fave Five Friday: Good-For-You Cookies!

Now, to stick with the theme of “cookies” I decided to do my Fave Five Friday on Good-For-You Cookies I have found in the blogosphere! Check out these delicious little guilt free cookies … yum, yum, yum!!

1. Double Chocolate Cookies from Mix It Up 

2. Grain Free Hazelnut Butter and Chocolate Chunks Cookies from The Healthy Foodie 

3. Healthy Cookie Dough Cheesecake Bites from Pin Cookie 

4. Vegan Sweet Potato Breakfast Cookies from Shape 

5. Scandinavian Thumbprint Cookies from The Spunky Coconut 


Have a great weekend!


Nutritionist in the Kitch



  1. Kate says

    These are yum!!! Have made them a few times and love them. I am currently baking them with dark chocolate chips :). Thanks so much for the recipe!

  2. Maria says

    I’m trying these right now I am a recently diagnosed celiac and a friend is helping me and forwarded me your recipes. I am very happy with limited ingredients and have been waiting all week for my day off to try these and the carrot cake cookies will let you know how they turn out in the oven now. Dough was perfect as you said rolled little balls and press with fork. I added a bit more cinnamon because I too love it!!

  3. Cielo says

    I made these the first time and the banana mixture was so sticky and gooey I had a difficult time scooping them unto the cookie sheet. I tried them today and added a little bit of flour, enough to make them manageable. They came out great! Thanks for the recipe (I found you via Pinterest)

    • Christal says

      Hey Cielo! Yes without the flour they are a little sticky to manage, but still cook up nicely! Your adaptation is still good too! :) Glad you enjoyed!

  4. Sarah says

    I was so excited to try this and mine first of stuck to my hands horribly, they tasted disgusting like a burnt banna, and I’m in love with peanut butter which I couldn’t taste at all. It looked more like fudge in the end because It clung to my fingers. I ended up wasting a lot of it and couldn’t make little balls, I don’t understand what I did wrong I’m pretty sure I mixed it well. I really would love these to be good because they are healthly please help!

    • Christal says

      Hmmm! I can’t figure out what could have happened as these are so simple in ingredients! Maybe it was the type of nut butter you used! I’m so sorry they didn’t turn out, I can’t seem to figure it out! :(

  5. Melissa HIcks says

    Has anyone ever added protein powder to them? does it alter the texture a lot when cooking it in them?
    These are pretty high in carbs vs protein for a diabetic as well. Has anyone substituted anything else for the banana yet?

    • Christal says

      Hi Melissa! I’m not sure – however the carbs in this recipe are slower digesting as they come from the fruit. So there wouldn’t be such a fast release or spike in blood sugars as opposed to refined sugars in the recipe! You could always try protein powder, I think that would work well! :)

  6. says

    I just found this on Pinterest and am SO EXCITED to make these for my son! I blog about our food challenges (between my two sons we have MSPI, IgE to egg, fructose malabsorption and FPIES) and finding “kid friendly” snacks and treats for my oldest is a real challenge. These fit the bill in every possible way and I can’t thank you enough!! Come check out my recipes, if you like…I sure plan to look at the rest of yours now, too! BIG HUGS – from me and my son!!

  7. Jessica says

    Hi Christal,
    I just made these for me and my hubby. I left out the spices you added and put 1/8 tsp. amaretto extract in instead. Oh, and I used all almond butter. The fact that they are healthy makes them taste even better! It is so hard not to eat the whole batch! Next time I may add some coconut sugar for a little extra sweetness. Thanks!

  8. says

    I made these a few nights ago for my family and added chocolate chips. They turned out so good I decided to try and adapt the recipe into bars. I added chocolate chips, raisins, coconut, cooked quinoa, and soaked flax and chia seeds. Delicious!

    • Christal says

      I’m sorry you didn’t like them Sara! I thought they had fantastic taste, but then again my sweet tooth might be much less than others as I don’t eat refined sugars ever! So for people who are used to regular store bought cookies I could see how they might taste a bit bland! Maybe try adding some stevia or coconut palm sugar if you decide to make them again?!

  9. Amanda says

    Can I make this with peanut butter thats not natural? I have a ton of peanut butter still left at home, but its not natural.

    • Christal says

      By “natural” I mean without any added oils or sugars. So I’m not sure what kind of peanut butter you are referring to, but if it’s peanut butter you can use it! :)

  10. Susan says

    Oh my goodness!!! I have been struggling with my new found food intolerances (soy, peanuts, egg whites and cows milk) for a few years now and found your recipe via Pinterest. I have to substitute cashew butter, and added a about 1/4 c of rice flour to keep the dough from sticking. I also added a handful of chopped walnuts and a handful of mini chocolate chips. Thank you so much- I can finally start to enjoy a treat and not have bad reactions. Yum!!!!!

    • Christal says

      Yum! That all sounds like delicious additions to the recipe! I’m so happy you have found something you can enjoy and feel confident eating Susan! :)

  11. Myriam says

    Hi Christal :) Saw your post on Katie’s site, I’m thrilled to discover yours !
    These look delicious ! Do you think they’d be good with a little stevia for something that’s a little sweeter ?

  12. Mona says

    Hey these look great! Thank you for sharing the recipe! I was there a substitute for the nutmeg or do you think they would still be good without that ingredient? Thanks again!

  13. Kim says

    Will be trying these soon! After they are cooked do you need to store them in the fridge or at room temp? If I made a bigger batch could I freeze some? Thanks Christal!

    • Christal says

      No need to store them in the fridge although I do just to keep them longer, because I only get a limited amount! Yes you could definitely freeze them and then just sit them on the counter to defrost.. don’t microwave! Oh, and Kim … you must use natural peanut butter (and don’t add any brown sugar!! Lol!)

  14. cmkhalsa says

    Trr Ting this tomorrow thanks! Another great cooky recipe is dates bananas and oat meal. Mix about 2 banans. 1 cup chopped dates and a cup of oats. Let bake at 350 to 400 for 20 min. Oo it comes out best when set aside for an houre before bakeing. It lets all the flavors meld together.


  1. […] Make these cookies. They may be soft & chewy, vegan, and gluten-free (those are all good things to me); but they also taste amazing! They are so unique–soft & chewy isn’t a good enough description; it reminds me of those horrible store-bought name-brand cookies that stick to your teeth. These are soft and light. They are rich and creamy. They are satisfyingly sweet; and there is NO sweetener added; just a banana! There are only four ingredients. They baked for 14 minutes in my oven. The recipe makes a small batch (9-10 cookies) but that is okay because I want to make these everyday so my house smells like them! […]

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