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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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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.

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Reader Interactions

Comments

  1. swag says

    February 18, 2017 at 5:40 am

    4 stars
    Yummy I added cocoa powder and work just fine

    Reply
    • Sarah says

      February 18, 2017 at 10:24 am

      Nice! Thanks for sharing!

      Reply
  2. Heather C says

    February 11, 2017 at 7:33 am

    5 stars
    Thank you! We are not vegan, but I am always on the lookout for gluten free recipes for my niece who is allergic. Me and my kids loved this (I did add some cinnamon and maple flavor)!

    Reply
    • Sarah says

      February 12, 2017 at 1:13 pm

      Glad it was a hit!

      Reply
  3. Maria says

    January 15, 2017 at 2:38 pm

    THIS IS AMAZING!!! I loved it! Might take the chocolate chips out cause its too sweet for me, but this is amazing! Thank you

    Reply
    • Sarah says

      January 15, 2017 at 4:35 pm

      Thanks, Maria. You could try adding raisins next time instead of chocolate chips if you're looking for something a little less sweet.

      Reply
  4. Olga says

    January 13, 2017 at 1:50 pm

    I made them! They were delicious! Even my picky daughter liked them. Thank you!

    Reply
    • Sarah says

      January 13, 2017 at 5:57 pm

      Glad they were a hit! Thanks for sharing, Olga.

      Reply
  5. plasterer bristol says

    October 06, 2016 at 2:47 am

    wow these sound awesome. Thanks so much for this recipe. can't wait to make these.

    Simon

    Reply
  6. Rob says

    September 27, 2016 at 10:44 pm

    I just made these - double recipe- added a teaspoon of baking soda and an egg ( not a vegan) nice and healthy treat. We shall see if the teen boys like them but I do:-). Note to the others - don't over think it - add what you want, refrigerate, etc. use common kitchen since and all will be good:-). Thank you for this simple delicious treat!

    Reply
  7. Vanessa says

    August 12, 2016 at 10:34 am

    Very very good and so easy to make. Perfect healthy snack for my toddler. It is perfectly sweet and there is not even sugar in it! 15 minutes was perfect for cooking time. I will also try to replace the peanut butter with almond butter and chocolate for coconut next time. No guilt snack 🙂 Definitely my new go to recipe for healthy cookies.

    Reply
  8. Carly A. Siegel says

    April 14, 2016 at 7:35 pm

    I made these tonight with unsweetened tahini, added a bit of cinnamon, but otherwise stuck to the recipe. They are PERFECT! Moist, sweet but not overpowering, and with a slight savory hint of sesame. Yum!

    Reply
  9. Eric says

    February 23, 2016 at 2:12 pm

    5 stars
    These are so yummy. Easy to make and I don't measure anything...I usually do this with 3 or 4 bananas then add a few huge spoonfuls of pnut butter and oatmeal til it's thick and a whole bag of dark chocolate chips. A small ice cream scoop works great for making consistent size cookies. I send this recipe to all my family and friends and encourage them to try these. So yummy and healthy, too!

    Reply
  10. Kate says

    February 08, 2016 at 9:26 am

    5 stars
    So yummy and easy! My 2 year old thinks they are awesome!

    Reply
  11. Cathy says

    December 30, 2015 at 12:12 am

    5 stars
    OK, I'm typing and eating these warm out of the oven right now! Super Ono! (As we say here in Hawaii.) I added 1 tsp. vanilla, some ground flax and dried cranberries just because I had them. I am sure they would be just as good without. One hint for the bananas once you get a bunch, and they are ripe (and you can't use them all right away) peel, put in a ziplock and you have frozen bananas for smoothies, cookies, bread, etc. They lose the texture of fresh bananas, but you mash them up to cook them anyway.

    Reply
  12. K says

    October 29, 2015 at 6:06 pm

    5 stars
    Do you think these would still taste okay if you add some pumpkin puree? How much, would you say?

    Thanks!xx

    Reply
  13. Brad says

    October 22, 2015 at 4:04 pm

    Anyone know an approximate calorie count per cookie?

    Reply
  14. MJ says

    September 07, 2015 at 6:16 pm

    thank u for this recipe. I did my batch with bananas, oats, peanut butter, morsels, cranberries and walnuts. THEY WERE AMAZING!!!

    Reply
  15. Lourdes says

    July 18, 2015 at 5:35 pm

    I just made these, but since I could not find dates at my local grocery store I substituted them with pitted prunes. They taste sooooo amazing. Thanks for the awesome recipe.

    Reply
  16. Rosa says

    June 19, 2015 at 3:46 pm

    i just made these, but since I didn't have quick oats I used some whole grain oats with crisp rice cereal that I had in my pantry. They look great! But how long should I wait before eating them? Are they supposed to have a soft texture? I used the exact measurements. They just have not hardened completely. I'm scared. I've never baked anything before. :-/

    Reply
    • Sarah says

      June 19, 2015 at 7:44 pm

      They are a soft cookie and a very forgiving recipe, so a great recipe to start baking with!

      Reply
  17. Tim says

    February 20, 2015 at 7:49 pm

    5 stars
    These look great! Would these also work if you refrigerate them instead of cooking them?

    Reply
    • Sarah says

      February 21, 2015 at 8:16 pm

      I've never tried it. It would change the texture, but I'm sure they would still work fine. Let me know how they turn out if you try it.

      Reply
  18. Carrie says

    February 20, 2015 at 7:20 am

    Oh wow heart eyes. These look simply divine. Making them this afternoon for my family. Thank you.

    Reply
    • Sarah says

      February 20, 2015 at 7:52 am

      I hope everyone enjoys them!

      Reply
  19. Stephanie says

    January 24, 2015 at 4:50 pm

    my Mom made these for a party, unsure of how they would be. Not many people liked them for some reason. I on the other hand LOVED them and other than what was eaten at the party, single handedly consumed them all. They are amazing and I love how healthy they are for you. These might be a constant in the house for my overactive sweet tooth to keep me from reaching for the ice cream or other sugary snacks!

    Reply
    • Sarah says

      January 25, 2015 at 10:02 am

      I'm so glad it was a hit, at least with you. I know what you mean about the overactive sweet tooth, I'm always looking for healthy alternatives to calm it down.

      Reply
  20. Sybil says

    January 11, 2015 at 5:50 pm

    I am doing the Daniel Fast but I am LONGING for something sweet. I found a crunchy peanut butter with flax seed and chia and I added raisins.......YUM!!!

    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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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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