4-Ingredient Cookies with Chocolate Chips
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 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.
- 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 1/2 cups old fashioned oats
- 1/3 cup peanut butter
- 1/4 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 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.
Natasha Bidsted says
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.
LAMAR GAINES says
Nice Yummy 🙂
Debrata Viswas says
The simplest cookie one can find. Little ones love it. Thanks for sharing but except total calorie value nutritional facts are missing,
Stephanie says
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.
Lisa says
These were surprisingly tasty. I highly recommend them. Soft, chewy, simple, quick.
Margaret says
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
Sarah McMinn says
For sure!!
Heathwr says
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.
Jules says
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.
Sarah McMinn says
Thanks! I made the adjustment.
Miranda says
So easy! I also added some plant-based protein powder before baking to boost the protein.
S says
Can these be frozen?
Sarah says
Yeah, just freeze them in an airtight container.
Maureen says
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! ❤️
Anne-Maree says
Thanks for the awesome recipe, so easy, so yummy!!!! Two of us ate the whole batch within hours 🙂
heather says
anyone else find that the “dough” was just a sloppy mess? I could not form them into balls whatsoever.
Heather says
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.
Dana Cedres says
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!
Dale says
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!
Sarah says
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.