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Peanut Butter Banana Cookie Scone

Banana Peanut Butter Cookie Scones

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 25-29 Minutes
  • Total Time: 44 Minutes
  • Yield: 8 Large Cookie Scones 1x
  • Category: Breakfast, Dessert
  • Method: Oven


These soft and crumbly Banana Peanut Butter Cookie Scones are truly dream worthy. Sweet bananas, creamy peanut butter, and tasty walnuts are baked into delicious cookie-scones that are sure to have the whole family staring at the oven door waiting for these tender, soft, crumbly goodness to be done baking. They are the perfectly wholesome sweet breakfast treat or comforting dessert. Anytime you can have dessert for breakfast, count us in!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.



Dry Ingredients:

  • 1 ¼ cups almond flour, lightly packed
  • ¾ cup rolled oats, coarsely chopped *
  • 1 cup rolled oats *
  • ¼ cup brown rice flour
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 3 Tablespoons maple sugar *
  • 1 Tablespoon flax meal
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt (+/- to taste) *

Wet Ingredients:

  • ½ cup unsweetened plain plant milk
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons organic maple syrup *
  • 1/3 cup unsalted unsweetened peanut butter, room temperature
  • 1 ¼ cup ripe mashed bananas *

Other Ingredients:

  • ¾ cup chopped walnuts (or peanuts), plus additional for topping (optional)

Optional Toppings:

  • Vegan chocolate chips, melted for drizzling
  • Chopped walnuts (or peanuts)


  1. Preheat the oven to 350 F. Place oven rack in the upper center position. Line a 14 x 20 baking sheet with parchment paper or a silicone baking mat, set aside
  2. Place 1 Tablespoon apple cider vinegar into ½ cup plant milk, stir and set aside.
  3. Place all the dry ingredients into a large bowl and whisk together. Then add all the wet ingredients to the dry ingredients, stir until just well combined.
  4. Stir in the chopped walnuts. Using a ½ cup measuring cup, scoop up the wet batter (it will not hold a shape very well, so you have to help it) and plop down 8 rounded large piles of the batter onto the parchment lined baking sheet. Try to keep them somewhat round, use the side of your hand to keep them in place. You don’t want them to spread too much. Try to keep them inside a 4-inch diameter.  They will spread a little when baked. They should look like mountains of batter, but try to keep them as level as possible inside the 4 inch diameter range in size.
  5. Sprinkle the center of each cookie scone with a sprinkle of chopped walnuts.
  6. Bake for 27 to 29 minutes until a toothpick comes out clean. The cookie scones should be golden brown. If the cookie scones start to get too brown, the lay a sheet of parchment paper or aluminum foil gently over the top of them to prevent further browning. Set your timer for 24 minutes to check on how brown the cookie scones are to see if you need to cover them with a tent of foil or parchment paper to prevent overbrowning. When done baking, remove from the oven, allow to sit on the baking sheet for 2 minutes, then use a large thin bladed spatula to transfer them to a wire cooling rack and allow to cool for 15 minutes to firm up before serving.
  7. Drizzle with melted chocolate and additional chopped walnuts.


*Sweeteners:  We get tons of questions about sweetener substitutions. We totally get it. Some folks want to use all Medjool dates, while others want to use all maple syrup. We’ve tried these scone cookies using all Medjool dates, they are too dense and gummy.  We also tried using all maple syrup and they were too goopy and spread out too much.  We also tested them without any maple sugar (just the amount indicated of maple syrup) and they are good but have only a small hint of sweetness. This tiny hint of sweetness might appeal to some people. Honestly, we felt the best sweetener for this cookie scone recipe is the combination of maple syrup and maple sugar. Additionally, using date sugar is not recommended either as it just doesn’t have the same flavor and texture needed for this recipe. Note: We have had readers tell use that coconut sugar works well as a substitute for maple sugar.

*Coarsely chopped oats:  Place ¾ cup oats in a food processor and pulse off and on for 20 seconds.  This recipe calls for ¾ cup chopped rolled oats (measure before chopping in the food processor) and 1 cup whole rolled oats. Do not use quick cooking oats.

*Bananas:  Really mashed the bananas well until they are like a thick pudding.

*Softened peanut butter:  If you are opening a new jar of peanut butter (not refrigerated), there is no need to soften it.  If you are using refrigerated peanut butter then you want to slightly soften the peanut butter so it easily mixes well in the batter. You can either microwave the 1/3 cup of peanut butter on low for about 5 seconds, or remove 1/3 cup of peanut butter from the refrigerated jar, and allow to sit on the counter for 20 minutes to one hour to allow to come to room temperature.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  8 to 9 large cookie scones

*Storage:  Use within 3 days.