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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.

– 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.

– 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.

– 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 1/4–1/2 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.

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

4 Ingredient Cookies 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!

4.82 from 27 votes Did you make this recipe? Leave a comment and rate it below.

If you made any substitutions, let us know how it turned out! Prep Time: 5 mins Total Time: 15 mins Print Course: Snack

Cuisine: Vegan, Gluten-Free

Servings : 18 cookies

Calories : 77 kcal

Author : Sarah McMinn

SnackVegan, Gluten-Free: 77 kcal Ingredients 2 very ripe bananas, mashed

very ripe bananas, mashed 1 1/2 cups old fashioned oats

old fashioned oats 1/3 cup peanut butter

peanut butter 1/4 cup chocolate chips, or mix-ins of choice US Customary – Metric 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. Recipe Video Recipe Notes 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. Recipe Tips 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 1/4–1/2 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. Nutrition Facts Calories Per Serving: 77 % Daily Value Carbohydrates 10g 3% Protein 2g 4% Fat 3g 5% Sodium 23mg 1% Potassium 101mg 3% Fiber 1g 4% Sugar 3g 3% Vitamin A 15IU Vitamin C 1.2mg 1% Calcium 9mg 1% Iron 0.5mg 3%