Allergy-Fighting (maybe) Chocolate Peanut Butter Banana No Bake Cookies [Recipe]

March 26, 2013 1

Allergy-Fighting (maybe) Chocolate Peanut Butter Banana No Bake Cookies [Recipe]

We loved the amazing Guinness Cupcakes that Sally, of Sally’s Baking Addiction, shared with us for St. Patrick’s Day. So we went back and asked her for more great ideas! Here’s her follow-up–a great, easy recipe for no bake cookies that features honey, rather than butter and sugar, for a source of rich sweetness. Let us know what you think in the comments.


Spring is just around the corner, and I can already see the trees becoming green and the sun shining brighter. Aside from beautiful blooming cherry trees and flowers, spring reminds me of all those pesky allergies I get this time of year. I’ve read recently that a spoonful of honey makes the sneezing and sniffling symptoms of allergies go away. Perhaps it’s just an old wives’ tale, but any excuse to use honey in my desserts is enough for me!

Today I’m sharing my favorite healthy no-bake cookie recipe. Using honey as the only sweetener, these no-bake cookies are free of refined sugars, oil, and butter. They taste incredibly fudgy with strong hints of peanut butter and banana lingering in each bite. What a combination! Plus, they are so easy to make. I welcome these cookies each spring.

About Sally:

I’m Sally, the baker, photographer, and writer behind the blog Sally’s Baking Addiction. My website is a fun and friendly place for readers to find approachable, straightforward recipes. I genuinely love being in the kitchen and behind the camera and each post reflects that with creative recipes and lots of photography. With a full time job and planning a wedding, I favor no fuss, no hassle, and easy recipes to share with my readers. 

I live in Baltimore with my fiancé and our dog, Jude. When I’m not in the kitchen or working on my website, you can find me on my yoga mat or playing with our dog.


  • Yield:


  • 1/2 cup creamy peanut butter
  • 1 small banana, mashed (about 1/3 cup)
  • 1/3 cup honey
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 3 cups quick-cooking oats (not whole rolled oats)
  • 1/8 teaspoon salt


  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.  Place in the refrigerator for at least 2 hours before enjoying.


Cookies remain fresh up to 10 days stored (covered) in the refrigerator. Cookies freeze well up to 3 months.

Comments (1)

  1. LOVE THESE! healthy cookie that satisfies my sweet tooth. Super easy to make, I’ve been making them weekly!

    - Laura

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