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These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter. 

chocolate peanut butter banana no bake cookies
chocolate peanut butter banana no bake cookies on a colorful plate

Bananas are my usual go-to if I’m looking to lighten up a recipe. My Skinny Chocolate Peanut Butter Swirl Cupcakes use bananas in lieu of butter or oil and they do a wonderful job keeping the cupcakes moist and soft. Ripe bananas are also a wonderful natural sweetener. They act as the sweetener, binder, and moistening agent in today’s cookies. You’ll need a 1 small ripe banana today.

Banana + peanut butter + chocolate = what a combination! A trio of tastiness.

I use honey to sweeten the cookies instead of white sugar, brown sugar, or artificial sweeteners. You’ll need 1/3 cup of honey, which isn’t much at all for the 16 cookies this recipe makes.

stack of chocolate peanut butter banana no bake cookies

The last of the 7 ingredients (yes, only 7!) are peanut butter, unsweetened cocoa powder, quick cooking oats, milk, and a pinch of salt. For the peanut butter, you may use crunchy or creamy. If you use natural style peanut butter, make sure it is not super oily. For the oats, you’ll need quick oats. Not whole oats. I never buy quick oats – I make my own. Simply process whole rolled oats for a few pulses (or about 5 seconds) in a food processor or blender. This will chop up your oats into a finer texture, which you need for these cookies.

Those extra little chocolate chips on top? Those are not necessary, but I wanted a little something extra on top.

chocolate peanut butter banana no bake cookies

They taste like little fudgy bites of heaven. Sort of like a dense chocolate bar with oats, peanut butter, and hints of banana. The oats make them chewy and the bananas keep them soft and moist. There is nothing dry about these chocolate no bake cookies.

Like all of my recipes on my website, there are no strange or questionable ingredients in the recipe list. Nothing requiring you to visit a specialty health food store and nothing requiring a google search. Convenience is key when it comes to my baking adventures. (And no-baking adventures!)

The best part? They’re made in the refrigerator, not the oven. How’s that for easy? The cookies freeze well too – perfect to grab & go before work, working out, or heading out the door.

You may add ingredients, too. Try adding dried cranberries, peanut butter chips, or any nuts of your choice. You may also use maple syrup or agave in place of the honey. Almond butter or sunflower seed butter in place of the peanut butter. The sky is the limit. We love this easy, go-to recipe for no bake cookies. They don’t even taste healthy. Magic little cookies. 😉

3 images of chocolate peanut butter no-bake cookies

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Healthy snacks to make next!

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chocolate peanut butter banana no bake cookies

Skinny Chocolate Peanut Butter No Bake Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter.


Ingredients

Scale
  • 1/2 cup (125g) creamy or crunchy peanut butter*
  • 1 small very ripe banana, mashed (about 1/3 cup)
  • 1/3 cup (113g) honey*
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/4 cup (60ml) milk*
  • 3 cups (240g) quick oats*
  • 1/8 teaspoon salt
  • optional: 1/3 cup (60g) mini chocolate chips

Instructions

  1. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Melt peanut butter and mashed banana together in a large skillet over low heat until fully melted and combined. Remove from heat and mix in the honey, cocoa powder, milk, oats, and salt. The mixture will be thick and fudgy. Drop cookie dough (about 2 Tablespoons per cookie) on the baking sheet, molding the cookie into desired shape. Press a few mini chocolate chips onto tops, if desired. Place in the refrigerator for at least 2 hours before enjoying.
  3. Cookies remain fresh up to 10 days stored (covered) in the refrigerator. Cookies freeze well up to 3 months.

Notes

  1. Peanut Butter: If using natural style peanut butter make sure it is not oily.
  2. Sweetener: You can also use maple syrup or agave.
  3. Milk: Use any kind of milk you enjoy– regular, almond, soy, etc.
  4. Oats: Quick oats are required for this no bake cookie recipe, not whole rolled oats. You may make your own quick oats at home by pulsing 3 cups of whole rolled oats in the blender or food processor about 4 times (or for 5 seconds).
  5. Gluten Free/Vegan: To make vegan, use maple syrup or agave instead of honey. Ensure oats are certified gluten free if gluten intolerant.

Keywords: chocolate peanut butter no bake cookies, healthy peanut butter chocolate no bake cookies

Reader Questions and Reviews

  1. Made these last night and they are AMAZING! Basic ingredients, quick to make and no baking required! The hardest part was resisting eating the dough before actually making the cookies 🙂 Thanks, Sally!

  2. Hi Sally,
    I just made these this weekend for a gluten free friend and they were a huge hit! Thanks so much for all your great recipes! I have become addicted to your site and told all my friends about it.

  3. These are amazing! And so easy. Added a scoop of protein powder and they are my new go to pre and post workout snack. Yummmm (PS. Completely addicted to your blog. Whenever I need a recipe this is where I come
    First. Keep up the good work! )

  4. I just made these with my two-year-old, and we had so much fun! And they were delicious 🙂 Thank you for the recipe!

  5. Thank you Sally for this delicious recipe! Easy to make and great for summer…all the family loved them! 🙂

  6. Super yummy and fudgy! I made these as granola bars in a pan so that they would be easier to cut.

  7. I made these yesterday and they turned out really well! I was super excited that my husband likes them as well (we’re still experimenting with healthier versions of sweets!) Definitely a great no-guilt treat 😀 

  8. I just followed this recipe exactly and it turned out perfect. It was also super easy and almost mess-free. I used crunchy peanut butter so I ended up with a nice texture too. Thanks Sally!

  9. I loved this recipe so much that I just had to comment. Sally, this is an amazing recipe! And so simple and quick, and healthy too!

  10. Have you ever figured out the Calorie and Protein amounts per cookie? I didn’t see it listed anywhere on this page and curious to see how these compare to other recipes. Thanks!

    1. Hi Nikki! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  11. Is the cocoa powder doing anything for the cookies structurally? If I omitted it, would they still hold up? Could I replace it with anything? If it’s helpful, I’m not looking for a healthy version, just a no bake cookie. I plan on having chocolate chips in mine, and didn’t want it to be too chocolate-y. I want to be able to taste the banana and peanut butter too.

    1. Hi Bridget, the cocoa powder acts as a thickener and a binder. We don’t have a no bake cookie recipe without it. I would try a quick google search for a no bake cookie recipe without cocoa powder and find one with good reviews!

  12. These are so easy and work very well with natural peanut butter! Kids love them too.

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