4-Ingredient Banana Cookie Dough
This banana cookie dough tastes like banana bread batter and cookie dough had a very good idea together. It’s a no-bake treat you stir together in one bowl with whatever is already in your kitchen.
The recipe uses up that one ripe banana on your counter and happens to be egg-free and dairy-free. No mixer, no oven, just a spoon and about 10 minutes.
Why This Banana Cookie Dough Works
The ripe banana carries all the sweetness and holds everything together without butter or oil. You end up with a soft, scoopable dough that feels indulgent but is mostly fruit.
Almond flour gives it a shortbread-like crumb, and peanut butter adds the right amount of salt and fat to make it taste like real cookie dough. A handful of mini chocolate chips pushes it right into dessert territory.
Ingredients
- 1 ripe banana, mashed: the spottier, the sweeter
- 1/2 cup blanched almond flour: superfine gives the smoothest result
- 1/4 cup creamy peanut butter: natural drippy kind works best
- 1/3 cup mini chocolate chips: plus a few extra for the top
- Pinch of salt: optional, but it wakes everything up
Variations / Substitutions
- Nut-free: use sunflower seed butter and oat flour, it will taste earthier but still hold together
- Peanut-free: almond butter or cashew butter are both great swaps
- Add a splash of vanilla: if you want a little back note of extra sweetness
- Fold in a tablespoon of shredded coconut: for some chew
If you like this, you’ll probably love our Edible Brownie Batter.
How To Make Banana Cookie Dough
Step 1: Mash the Banana
Peel the banana into a medium bowl and mash it with a fork until it turns smooth and just a little liquidy, about 30 seconds. You want no large chunks left, so the dough is even and easy to scoop.
Step 2: Stir in the Peanut Butter
Add the 1/4 cup peanut butter right into the mashed banana. Stir with the same fork or a small spatula until the two are fully combined and the mixture has an even, pale tan color, about 30 seconds more.
Step 3: Fold in the Dry Ingredients
Sprinkle the 1/2 cup almond flour and the pinch of salt over the bowl. Fold everything together with a spatula until no dry pockets remain, then stir in the 1/3 cup chocolate chips. The dough will be thick, scoopable, and smell like banana bread.
Step 4: Scoop Into Bites
Use a small cookie scoop or a tablespoon to portion the dough, then roll it into smooth balls between your palms. Press a few extra chocolate chips onto the top of each one if you like. Serve right away, or pop them in the fridge for a chewier bite.
A Few Notes Before You Start
- The riper the banana, the sweeter the dough. A banana with lots of brown spots works best.
- If the dough feels too sticky to roll, slide the bowl into the fridge for 10 minutes first. It firms up fast.
- Stir in a pinch of cinnamon for a hint of banana bread warmth. Start with 1/4 teaspoon and taste.
Keeping It Fresh
Store leftover dough balls in an airtight container in the fridge for up to 5 days. They firm up as they chill, which makes them even more like cookie dough. You can eat them straight from the fridge or let them sit out a few minutes to soften slightly.
Frequently Asked Questions
My dough is too soft to roll, what did I do wrong?
Your banana was probably on the larger side. Stir in another tablespoon of almond flour at a time until the dough holds its shape easily.
Can I use a different nut butter?
Yes, any creamy nut or seed butter works. Almond butter gives a milder taste, and cashew butter makes it extra creamy.
Do I have to use mini chocolate chips?
No, but mini chips distribute better so every bite has chocolate. If you only have regular chips, you can roughly chop them first.
Banana Cookie Dough Recipe
Ingredients
Method
- Mash the banana in a medium bowl until smooth.
- Stir in the peanut butter until fully combined.
- Fold in the almond flour, salt, and chocolate chips until no dry spots remain.
- Scoop the dough into small balls, roll between your palms, and press a few extra chocolate chips on top.
