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Home » Recipes » Vegan Baking » Healthy Vegan Cookies - 4 Ingredients!

Healthy Vegan Cookies - 4 Ingredients!

by Sarah McMinn / Posted: May 8, 2022 / Updated: May 9, 2022 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 15 mins

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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!
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!

Healthy vegan cookies are made with just 4 ingredients - banana, oats, peanut butter, and chocolate chips for a quick and healthy snack you can feel great about giving the kids. Vegan and gluten-free!

Finished heathy vegan cookies stacked in a small white dish with a jar of milk in the background.

Disclosure: This post may contain affiliate links.

This post was sponsored by Bob's Red Mill. All thoughts and opinions are mine.

You're going to love these healthy vegan cookies! They are chewy, sweet, and filled with flavor in every bite. They are so good, you're not going to believe that they are made with just 4 easy ingredients!

Yep, these cookies are made from a combination of peanut butter, oats, bananas, and chocolate chips for a delicious and healthy treat that you can feel great about eating.

And best of all? This vegan cookie recipe is highly versatile! Feel free to swap out the chocolate chips for peanuts, raisins, pumpkin seeds, or cranberries. Whatever you do you are going to love these easy vegan cookies.


Table of Contents show
Step-by-Step Recipe Video
Recommended Ingredients & Equipment
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Cookie Recipes
Healthy Vegan Cookies

Step-by-Step Recipe Video


Recommended Ingredients & Equipment

Nothing fancy to see here! This vegan cookie recipe requires only 4 easy-to-find ingredients; most of which you probably already have on hand! And this recipe offers a ton of variation!

Here is everything you'll need:

Peanut butter, chocolate chips, bananas, and oats measured out on a white marble countertop

Ingredients & Substitutions

  • Old Fashioned Oats - Bob’s Red Mill is my go-to brand of rolled oats and the only one I recommend. They offer a great selection of non-GMO whole grains to support healthy lifestyles for all. Read all about why I love Bob’s Red Mill below. Note: If you are gluten-free, make sure to look for Bob's Red Mill Gluten-Free Oats.
  • Bananas - Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate with the other ingredients.
  • Natural Peanut Butter - Allergic to peanuts? No problem! 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.

My Go-To Oats

Bob's Red Mill oats on a white marble countertop

Bob’s Red Mill is a 100% employee-owned company, one of only 8,000 companies in the US to achieve this spectacular feat. If that weren’t enough to celebrate, they also have one of the largest lines of organic whole grain foods in the country.

For over three decades, the company has been committed to providing people everywhere with the best quality, whole grain foods available. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. Their minimally processed foods are about as close to nature as you can get, and they package everything in clear bags so you can see the quality of their products for yourself!

And you can taste the difference! These oats are thick, rich in flavor, perfectly textured, and simply the best on the market.

Find Bob’s Red Mill at your local grocery store to see why I’m such a huge fan of their fabulous product line.

Recommended Equipment

For this cookie recipe, you will need a mixing bowl, basic kitchen equipment, a baking sheet, silicone baking mats, and a wire cooling rack. (<<affiliate links)


Step-by-Step Instructions

Step One – Mash the Banana

Side by side: Full bananas on a marble countertop. Mashed bananas in a white bowl.

First, place the bananas in a bowl and mash them with a potato masher or the back of a wooden spoon until mostly smooth. A few lumps are okay!

Pro Tip: Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the remaining ingredients.

Step Two - Combine Ingredients

Cookie batter mashed together and in a whit bowl

Next, add the oats and peanut butter. Stir to combine. Fold in the chocolate chips or your preferred mix-ins.

Taste and adjust. If the dough is too dry, add a little more peanut butter. If the dough feels too wet, add ¼ cup more oats.

Step Three - Bake the Cookies

Raw cookies measured out and placed on a parchment lined baking sheet

Finally, 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.

Remove from the oven and let the cookies cool for 10 minutes before transferring them to a wire cooling rack to cool completely.

Serving and Storing

Serving - Serve immediately as an afternoon snack or evening dessert. These cookies are healthy, delicious, and kid-approved!

Storing - Store uneaten cookies in an airtight container at room temperature for up to 3 days. You can also freeze leftover cookies in an airtight container for up to 2 months. Let thaw for 30 minutes before enjoying.

Tips and Tricks

  1. Make sure to use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
  2. 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.
  3. 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.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes! For a gluten-free cookie, use Bob’s Red Mill 1:1 Gluten-Free Oats which are certified gluten free!

Can I replace the peanut butter?

For sure! If you have a peanut allergy, or simply don't like peanut butter, you can swap it out for any other kind of nut or seed butter.

Why is my dough falling apart?

Because all nut butters have slightly different consistencies and bananas are different sizes, you may just need to make minor adjustments to get the right texture of the dough. If the dough is too sticky, add extra oats. If it's falling apart, you will need to add a little more nut butter. In the end, the dough should hold together easily without sticking to your fingers.

Can I omit the chocolate?

For sure! This recipe is highly versatile! Feel free to swap out the chocolate chips for raisins, peanuts, sunflower seeds, or pumpkin seeds.


More Vegan Cookie Recipes

  • Vegan Chocolate Chip Cookies
  • Vegan Snickerdoodles
  • Ginger Molasses Cookies
  • Peanut Butter Cookies
  • Double Chocolate Cookies

Healthy Vegan Cookies

Healthy vegan cookies are made with just 4 ingredients - banana, oats, peanut butter, and chocolate chips for a quick and healthy snack you can feel great about giving the kids. Vegan and gluten-free!
4.80 from 30 votes
Print Pin Rate
Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 12 cookies
Calories: 77kcal
Author: Sarah McMinn

Ingredients

  • 1 ½ cups Bob's Red Mill Old Fashioned Oats
  • 2 very ripe bananas, mashed
  • ⅓ cup peanut butter
  • ¼ 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.
  • Place the bananas in a bowl and mash them with a potato masher or the back of a wooden spoon. Mash them until the bananas are mostly smooth. A few lumps are okay.
  • Once the bananas are mashed, add the oats and peanut butter, stirring until everything is well combined. Fold in the chocolate chips. Taste and adjust. If the dough is too dry, add a little more peanut butter. If the dough feels too wet, add ¼ cup more oats.
  • Drop bite-sized spoonfuls onto the prepared baking sheet and bake for 10-12 minutes. Until lightly brown. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire cooling rack.

Notes

Serving and Storing -Serve immediately as an afternoon snack or evening dessert. These cookies are healthy, delicious, and kid-approved! Store uneaten cookies in an airtight container at room temperature for up to 3 days. You can also freeze leftover cookies in an airtight container for up to 2 months. 
Recipe Tips
  1. Make sure to use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
  2. 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.
  3. If you have a peanut allergy, you can swap it out for any other kind of nut butter
  4. For gluten-free cookies, make sure to look for gluten-free oats. 
Variations - For a gluten-free version, use Bob's Red Mill Gluten-Free Oats.
Troubleshooting - Because all nut butters have slightly different consistencies and bananas are different sizes, you may just need to make minor adjustments to get the right texture of the dough. If the dough is too sticky, add extra oats. If it's falling apart, you will need to add a little more nut butter. In the end, the dough should hold together easily without sticking to your fingers.

Nutrition

Calories: 77kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Sodium: 23mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 9mg | Iron: 0.5mg
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If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Vegan Breakfast Casserole (Eggless)
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Jody says

    July 01, 2022 at 9:30 pm

    Do these turn out with a "cake like" texture? I find baking cookies with banana makes them too soft, almost cakey.

    Reply
  2. Joanne McGrath says

    April 17, 2022 at 7:52 am

    5 stars
    Great little no-sugar snack!!! Love these. Thank you for giving us so many healthy alternatives, Sarah! 🙂

    Reply
  3. Natasha Bidsted says

    November 17, 2020 at 2:46 pm

    4 stars
    So easy, loved it! It was late, I had overripe bananas and with ingredients already in my pantry within 15 min. I had yummy, healthy cookies.

    Reply
  4. LAMAR GAINES says

    September 16, 2020 at 8:04 am

    5 stars
    Nice Yummy 🙂

    Reply
  5. Debrata Viswas says

    July 22, 2020 at 4:59 am

    5 stars
    The simplest cookie one can find. Little ones love it. Thanks for sharing but except total calorie value nutritional facts are missing,

    Reply
  6. Stephanie says

    July 14, 2020 at 11:40 am

    5 stars
    Costco's Kirkland chocolate chips are vegan. They do have soy (for people concerned with allergies). I like these since I can buy them in huge bags. Also, my local coops all have vegan chocolate chips in their bulk sections for a zero waste option.

    Reply
  7. Lisa says

    June 19, 2020 at 12:26 pm

    5 stars
    These were surprisingly tasty. I highly recommend them. Soft, chewy, simple, quick.

    Reply
  8. Margaret says

    June 15, 2020 at 2:19 pm

    Hi. Love the simplicity of this recipe and can't wait to try it. Can the chocolate chips be replaced by raisins or something else? I don't eat chocolate. Thanks

    Reply
    • Sarah McMinn says

      June 18, 2020 at 8:45 am

      For sure!!

      Reply
  9. Heathwr says

    June 03, 2020 at 10:35 am

    I have a batch of these constantly ready. They are a great pick-me-up snack. I take them with me to tennis matches and give them to kids after school. My husband eats them like bon bons. They are a very easy way to use up ripe bananas. My little extra is to sprinkle each with the tiniest bit of sea salt before the oven. The flavors explode when you eat them. I see someone adds extra protein powder, but this unnecessarily changes the taste and texture. In addition to all the protein from the PB, oats are nutrient dense, including protein. Even the banana has protein. We’ve been marketed to by businesses wanting to make us believe we NEED MORE PROTEIN...but, unless your lifestyle demands more, eating a balanced diet will get you what your body needs.

    Reply
  10. Jules says

    February 23, 2020 at 3:04 pm

    Hi! Do you know that you've got a paragraph on the best oats to use for this recipe, and then in the recipe itself you list the wrong kind? Thought you'd want to fix it.

    Reply
    • Sarah McMinn says

      February 25, 2020 at 11:27 pm

      Thanks! I made the adjustment.

      Reply
  11. Miranda says

    January 12, 2020 at 11:52 am

    So easy! I also added some plant-based protein powder before baking to boost the protein.

    Reply
  12. S says

    November 21, 2019 at 11:07 am

    Can these be frozen?

    Reply
    • Sarah says

      November 21, 2019 at 2:58 pm

      Yeah, just freeze them in an airtight container.

      Reply
  13. Maureen says

    July 17, 2019 at 9:40 am

    5 stars
    WOOOOWWWWW! I just took them out of the oven. I got 19 cookies. I made them for myself and my 21 month old granddaughter. She is happily gobbling one up right now and I just finished two. I could eat two more with no problem but I’ll restrain myself ? I added a handful of organic unsweetened shredded coconut and some vanilla extract. I used Enjoy Life dark chocolate morsels, organic peanut butter and organic oats, along with two VERY ripe bananas. These cookies are truly amazing!! I will make them often and have already pinned several of your other cookie recipes. My granddaughter just said “all gone - more”! They’re definitely a big hit!!

    Thank you so much Sarah! ❤️

    Reply
  14. Anne-Maree says

    June 21, 2019 at 9:35 pm

    Thanks for the awesome recipe, so easy, so yummy!!!! Two of us ate the whole batch within hours 🙂

    Reply
    • heather says

      February 03, 2020 at 4:21 pm

      2 stars
      anyone else find that the "dough" was just a sloppy mess? I could not form them into balls whatsoever.

      Reply
      • Heather says

        June 03, 2020 at 10:20 am

        I have made these dozens of times and never had an issue with the batter. Careful not to overbeat the bananas because they can become quite liquid. Try again, they are worth it.

        Reply
  15. Dana Cedres says

    March 17, 2019 at 10:59 pm

    5 stars
    These cookies are a huge hit with my family. I have made them four times and they keep getting better and better. The recipe is simple and delicious!

    Reply
  16. Dale says

    January 18, 2019 at 9:10 pm

    Can you translate how mow much 1 and a half bananas equal to in cups? Bananas are so different in sizes and baking is like a chemistry experiment. Is this one cup of mashed bananas? I don't like to waste any food and it would be a shame if this did not turn out the way it's meant to. Thank you!

    Reply
    • Sarah says

      January 19, 2019 at 8:12 am

      2 bananas are between 1 1/4 and 1 1/2 cup but don't worry too much about the chemistry behind these cookies. Because they don't have flour, baking soda/powder, or sugar, they are far much less finicky than a true baking recipe would be.

      Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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More about me →

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