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!
This post was originally published 2/24/2014. Last updated on 5/16/2019
I’ve been making a lot of nutrient-dense snack bars lately. First, there was the copy-cat Larabars, then the raw trail mix bars. 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.
Edit: I did eventually make the breakfast cookies. You can find them here.
I did some experimenting with the recipe to come up with what I believe to be the best combination of flavor, ease, wholesome ingredients, and texture. The result: 4-Ingredient Cookies with Chocolate Chips
Although I’m not sure if “cookie” is the best word to describe these wholesome treats. They fall somewhere between a peanut butter oatmeal cookie and warm bites of banana bread heaven. But that title seemed just a little too long for the simplicity of these beauties.
Ingredients for 4-Ingredient Cookies
So what are the magical 4 ingredients for these cookies? Why, I’ll tell you. The ingredients are:
- Extra Ripe Bananas
- Old Fashioned Oats
- Natural Peanut Butter
- Vegan Chocolate Chip
Through the years, I’ve had many people make these cookies and offer extra mixins. A few of my favorites are peanuts, vanilla extract, raisins, and chia seeds. But friends, the options are endless. I love these chocolate chip cookies just the way they are but you will find out they are extremely adaptable.
Best oats for 4-Ingredient Cookies
When I make these cookies, I choose 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.
If you are gluten-free, make sure to look for gluten-free thick cut. This is the brand that I recommend.
Wait, aren’t all oats gluten free?
Unfortunately not. Most oats are rolled in flour during the process or are cross-contaminated by sharing the same equipment as wheat products. If you are strictly gluten-free, make sure to find the oats that are labeled as such.
How to make 4-Ingredient Cookies
As you can imagine, these 4-ingredient chocolate chip cookies are super simple to make. Let’s take a look!
Step one – combine the ingredients
To start, we want to make sure we have very ripe bananas. Because there is no added sugar in this recipe, the riper the bananas, the sweeter the cookies. 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!
Where to buy vegan chocolate chips
I get a lot of questions on how/where to find 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.
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.
Tips and tricks for making the PERFECT 4-ingredient cookies
- 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. This is the brand that I use.
- Store uneaten cookies in an airtight container at room temperature for up to 5 days.
Among the reasons I love these 4-Ingredient Cookies:
These cookies have been a staple in my house for the past few years and I think once you give them a try you’ll love them too. Here’s why:
- I always have all the ingredients on hand
- This recipe uses just one bowl, a mixing spoon, and a baking tray
- They are moist, delicious, and good for you!
- I feel great about giving these to my kids and they feel great about eating them.
More vegan cookie recipes
If you know anything about me, then you know I love my cookies. Here are a few of my favorite vegan cookie recipes:
- Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Ginger Molasses Cookies
- Peanut Butter Cookies
- Double Chocolate Cookies
Now, let’s take a look at the recipe below!
Wanna see this recipe in action? Check out the video below.
Healthy 4-Ingredient Cookies with chocolate chip made with just banana, oats, peanut butter for a quick and healthy snack or sweet treat. Vegan and gluten-free!
Keyword: 4 Ingredient Cookies
Servings: 18 cookies
Calories: 77 kcal
Author: My Darling Vegan
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.