These Healthy 4-Ingredient Cookies with chocolate chips made with just banana, oats, peanut butter for a quick and healthy snack or sweet treat. Vegan and gluten-free!
I've been making a lot of nutrient-dense snack bars lately. First, there was the copy-cat Larabars,. I've also made a batch of these grain-free granola bars recently. Besides feeling very satisfied in the snack department, this new granola bar obsession has resulted in tiny amounts of leftover nuts, seeds, chocolate chips, dried fruits, etc.
So last week I went searching for the perfect breakfast cookie recipe, one where I could throw in my remaining tablespoons of pumpkin seeds, goji berries, chia seeds, and cacao nibs. I found all kinds of great recipes worth trying BUT THEN I started learning about 3 and 4 ingredient cookies and I was intrigued.
So intrigued that I threw out my original plan to make everything-but-the-kitchen-sink breakfast cookies and made the easiest. cookies. ever.
How to Make 4-Ingredient Cookies {Video}
Recommended Ingredients & Equipment
Through the years, I've had many people make these cookies and offer their variations. A few of my favorites are peanuts, vanilla extract, raisins, and chia seeds. The options are endless. I love these chocolate chip cookies just the way they are but when you start making them you will find out they are extremely adaptable.
Ingredients & Substitutions
- Bananas - Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the remaining ingredients.
- Old Fashioned Oats - I recommend extra-thick old fashioned oats. You want oats that will keep their shape and provide texture against the banana and peanut butter. Old fashioned oats will also work but avoid instant oats. Note: If you are gluten-free, make sure to look for gluten-free thick cut.
- Natural Peanut Butter - This can be replaced with any nut or seed butter.
- Vegan Chocolate Chip - Feel free to swap these out for raisins, cranberries, or a variety of nuts and seeds.
Recommended Equipment
For this cookie recipes, you will need a mixing bowl, basic kitchen equipment, a baking sheet, silicone baking mats, and a wire cooling rack. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to make 4-Ingredient Cookies
Step One – Combine the Ingredients
Place the bananas in a bowl and mash them with a potato masher or the back of a wooden spoon. Once the bananas are mashed, add the oats and peanut butter, stirring until everything is well combined.
Now it’s time for the best part – fold in those chocolate chips!
Step Two - Bake the Cookies
Once the cookie batter is made, drop spoonfuls of batter onto a parchment-lined baking sheet. Bake for 10-12 minutes until they are golden brown on the outside with a thin crust.
Let to cookies cool 5 minutes before transferring them to a wire cooling rack to cool completely.
Serving and Storing
Serve immediately as an afternoon snack. These cookies are super healthy and the kids love them.
Store uneaten cookies in an airtight container at room temperature for up to 5 days.
Tips and Tricks
- Make sure to use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
- I use natural peanut butter which tends to be looser than conventional peanut butter. If you are using conventional peanut butter, consider adding ¼--½ more banana.
- These cookies are delicious on their own but also make a great base for so many add-in options. A few of my favorite add-ins are raisins, chia seeds, nuts, and vanilla extract.
- If you have a peanut allergy, you can swap it out for any other kind of nut butter
- For gluten-free cookies, make sure to look for gluten-free oats.
Frequently Asked Questions
Where can I buy vegan chocolate chips
Trader Joes, Whole Foods, and Target all have their own line of vegan chocolate chips but if you aren’t near any of them and your local grocery store doesn’t carry their own brands, here are a few to look out online.
- King David
- Enjoy Life (my recommendation)
- Lily’s (<<affiliate links)
If you find any other brands of great vegan chocolate chips, let me know and I’ll add them to the list.
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Ginger Molasses Cookies
- Peanut Butter Cookies
- Double Chocolate Cookies
4 Ingredient Cookies
Ingredients
- 2 very ripe bananas, mashed
- 1 ½ cups old fashioned oats
- ⅓ cup peanut butter
- ¼ cup chocolate chips, or mix-ins of choice
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Mash the bananas and combine them with the oats and peanut butter in a large mixing bowl. Mix well. Fold in chocolate chips.
- Drop bite-sized spoonfuls onto the prepared baking sheet and bake for 10-12 minutes. Until lightly brown. Let the cookies cool 5 minutes on the baking sheet before transferring them to a wire cooling rack.
- Store uneaten cooking in an airtight container at room temperature for up to 5 days.
Video
Notes
- Make sure to use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
- I use natural peanut butter which tends to be looser than conventional peanut butter. If you are using conventional peanut butter, consider adding ¼--½ more banana.
- These cookies are delicious on their own but also make a great base for so many add-in options. A few of my favorite add-ins are raisins, chia seeds, nuts, and vanilla extract.
- If you have a peanut allergy, you can swap it out for any other kind of nut butter
- For gluten-free cookies, make sure to look for gluten-free oats.
Hanako says
Thanks for the recipe! It tasted great! Made with exactly these four ingredients, how long can I store these?
Alejandra says
Can someone tell me if the 77 calories are for the 18 cookies or which is the amount of cookies is the serving size on the nutrition facts?
Sarah says
77 calories per cookie.
ellie says
deliciouss!! do i have to store these in the refrigerator?
Sarah says
No, they can be stored at room temperature.
Hanako says
May I know how long can it last?
Sarah says
About 3 days in an airtight container. Or 3-4 weeks in the freezer.
Lauren says
I added flax meal, dark chocolate, walnuts, and almonds!! Turned out great! Thanks
Sarah says
Yum! I'll have to try it that way.
SAMANTHA J PLEASANTS says
I'm new to watching what I eat and in this I even use sugar free chocolate chips and half of what's called for in the recipe and love them. I wonder what that does to the nutrition facts? Thanks for the recipe!
Nicole says
These are great! I thought the dough tasted bland, but the baked cookies turned out really rich and flavorful. One or two of them is enough to satisfy a cookie/sugar craving. Will definitely make them again.
Kris says
What can I replace banana with? I can't stand to eat banana but this recipe looks so incredibly easy and good (minus the banana)
Liz says
I’ve used applesauce in place of bananas. I would say try 1cup of unsweetened apples sauce!! Just a thought!!
Loree Edeal says
These are absolutely perfect. We started eating them as an “on the go” breakfast about two months ago. I store them in Tupperware in the fridge and serve 3 as a breakfast portion. I always double the recipe and the supply lasts a little over a week. Even at the end of two weeks we have not had a freshness problem. Today is the first time I made them with the Enjoy Life mini morsels. Adding the chocolate takes these up to a delicious, decadent level. Unreal how easy, simple and delicious this recipe is. I’m so glad I found it as it’s a staple in our house now. I’d rate 10 stars if the system would let me. 🙂
Sarah says
Yay! So glad they are a hit!
Leah says
This is my first time cooking with banana so I’m not sure what the consistency of the cookie should be? Mine came out extremely chewy, Did I not cook it enough?
Thanks!
Shirelle says
These were amazing!
Ashley Bianchi says
Ive made these several times now with sunflower butter (no peanuts in this house). They are so good. I don’t mind letting my toddler eat several in a row where I usually ration cookies to one every couple days. I’ve added raisins and cinnamon. These are super easy and whip up super quick for a nice treat.
I’d love to see a Nutrition breakdown for the recipes though.
Jessica says
Hi. Can't wait to try these! Looking for a low sugar snack for a diabetic. Do you know if these are ok and what the carb count is? Thanks
Sarah says
I don't know enough about a diabetic diet to answer that. I'm sorry I can't be more helpful.
Mary T says
They are so easy to make and delicious! I Earth Balance Peanut butter made with coconut oil and added dark chocolate chips...Amazing!
Thank you for the recipe!
Sarah says
Great idea! Thanks for sharing.
Teresa says
I was looking for a healthy alternative to my very delicious chocolate chip cookies and this was it!
I only had regular oatmeal , so I lightly pulsed in my food processor. I measured out 1 cup of mashed ripe bananas , (about 2 1/2 bananas). Added 1 Tablespoon of ground flax and a pinch of Himalayan sea salt . I doubled the amount of chocolate chips to 1/2 cup and ooolala...a healthy yet sweet tooth satisfying treat...thank you for your inspiration!
Lisa says
Made these again tonight, and this time I added shredded coconut, vanilla, and chopped walnuts. They are soooo good!! The combo was a wild success, tons of flavors, a little crunch, and still so healthy! Will make these again and again.
Andrea foster says
Would you be able to freeze them or are they best just refrigerated
Sarah says
You could freeze these. That would be find.
Denise says
Just made these for the first time. I used Crazy Richard's peanut butter so no sugar and added a few drops of vanilla extract and a handful of dried coconut flakes, not the sweetened ones. They're fabulous!! A keeper for sure.
Sarah says
So glad they were a hit. Thanks for sharing your modifications. I've gotta try these with coconut! Sounds wonderful.
Patricia says
Love this recipe - thank you. Second batch this week is in the oven as I write this.
Second round vanilla and cinnamon was added, not for it was needed, we just wanted to experiment.
?????? Simple, healthy, and delicious ??????
(Unfortunately, I cannot seem to get the 5 stars to highlight, via iPad)
Sarah says
Thanks Patricia. I'm glad to hear it's a hit!
Sandy says
What are the calories per cookie? I need a breakfast that I can eat in the car while driving. These sound perfect.
Sarah says
I don't have a calorie count on them. If you do the math, let us know what you come up with!
Kelli says
I used almond butter, a splash of vanilla, and a pinch of salt. I also added an egg for richness and cohesion. Great base recipe. I'm sure my gluten sensitive friends will love these.