Eggless Elvis Cookies by Maggie

Maggie ^O^


Elvis and peanut butter and banana are synonymous.

Chocolate chip cookies and me - also synonymous !

I found a recipe online and tried it .. it was ok but it needed help.

So I set off to create my own version.

The banana flavor is subtle and there are no eggs so feel free to eat the dough raw or even toss some into ice cream when you are making your next batch !

These are really soft, moist cookies and when you make them bite size they don't feel quite so sinful !


☆☆☆☆☆ 0 votes

Makes about 5 dozen - more or less depending on your scoop size


  • 1 Tbsp
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 1/4 tsp
  • 2 c
    ap flour
  • 1/2 c
    softened butter
  • 1/4 c
    peanut butter
  • 1
    medium size extra ripe banana
  • 1 c
    light brown sugar
  • 1 tsp
  • 1 c
    miniature semi sweet chocolate chips
  • 1/2 c
    peanut butter chip
  • 1/2 c
    white chocolate chips
  • ·
    fleur de sel salt for topping

How to Make Eggless Elvis Cookies by Maggie


  1. In a medium size bowl stir together your dry ingredients then set aside.
  2. In another bowl slowly cream together your butter and peanut butter until well combined. Then add the banana and mix well. Next add the light brown sugar and finally the vanilla.
  3. Carefully stir in your flour mixture being careful not to over mix. I like to do this part in 3 steps.

    Once you have the flour combined, stir in all of your chips to distribute them evenly.
    Stir in the flour mixture just until combined.
  4. Your cookie dough will not look like regular cookie dough .. it will be sort of gooey and sticky.

    Cover and refrigerate dough for 30 - 45 minutes.
  5. While your dough is chilling, preheat your oven to 375F.
    Use either parchment paper or a silpat liner on your baking sheets.
  6. I like to use a small cookie scoop so they are uniform in size. The cooking times listed here are based on the small scoop.

    Scoop out cookie dough onto prepared cookie sheets about 1" apart as these do not spread much at all.
  7. Bake your cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top. It is important not to let them brown too much.
  8. When they are done sprinkle the tops light with Fleur de Sel salt for an extra tasty cookie if desired.

    Allow your cookies to cool for about 5 minutes before moving them to a cooling rack.

    I store these in an airtight container and they stay nice and soft and moist for at least a week.

Printable Recipe Card

About Eggless Elvis Cookies by Maggie

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American

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