4-Ingredient Cookies with Chocolate Chips
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!
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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 when you start making them 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.
- King David
- Enjoy Life (my recommendation)
- Lily’s
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!
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!
Cuisine: Vegan
Keyword: 4 Ingredient Cookies
Servings: 18 cookies
Calories: 77 kcal
Author: My Darling Vegan
- 2 very ripe bananas, mashed
- 1 1/2 cups quick oats
- 1/3 cup peanut butter
- 1/4 cup chocolate chips, or mix-ins of choice
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.
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 🙂
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.
Hanako says
Thanks for the recipe! It tasted great! Made with exactly these four ingredients, how long can I store these?
Alejandra says
Can someone tell me if the 77 calories are for the 18 cookies or which is the amount of cookies is the serving size on the nutrition facts?
Sarah says
77 calories per cookie.
ellie says
deliciouss!! do i have to store these in the refrigerator?
Sarah says
No, they can be stored at room temperature.
Hanako says
May I know how long can it last?
Sarah says
About 3 days in an airtight container. Or 3-4 weeks in the freezer.
Lauren says
I added flax meal, dark chocolate, walnuts, and almonds!! Turned out great! Thanks
Sarah says
Yum! I’ll have to try it that way.
SAMANTHA J PLEASANTS says
I’m new to watching what I eat and in this I even use sugar free chocolate chips and half of what’s called for in the recipe and love them. I wonder what that does to the nutrition facts? Thanks for the recipe!
Nicole says
These are great! I thought the dough tasted bland, but the baked cookies turned out really rich and flavorful. One or two of them is enough to satisfy a cookie/sugar craving. Will definitely make them again.
Kris says
What can I replace banana with? I can’t stand to eat banana but this recipe looks so incredibly easy and good (minus the banana)
Liz says
I’ve used applesauce in place of bananas. I would say try 1cup of unsweetened apples sauce!! Just a thought!!
Loree Edeal says
These are absolutely perfect. We started eating them as an “on the go” breakfast about two months ago. I store them in Tupperware in the fridge and serve 3 as a breakfast portion. I always double the recipe and the supply lasts a little over a week. Even at the end of two weeks we have not had a freshness problem. Today is the first time I made them with the Enjoy Life mini morsels. Adding the chocolate takes these up to a delicious, decadent level. Unreal how easy, simple and delicious this recipe is. I’m so glad I found it as it’s a staple in our house now. I’d rate 10 stars if the system would let me. 🙂
Sarah says
Yay! So glad they are a hit!
Leah says
This is my first time cooking with banana so I’m not sure what the consistency of the cookie should be? Mine came out extremely chewy, Did I not cook it enough?
Thanks!
Shirelle says
These were amazing!
Ashley Bianchi says
Ive made these several times now with sunflower butter (no peanuts in this house). They are so good. I don’t mind letting my toddler eat several in a row where I usually ration cookies to one every couple days. I’ve added raisins and cinnamon. These are super easy and whip up super quick for a nice treat.
I’d love to see a Nutrition breakdown for the recipes though.
Jessica says
Hi. Can’t wait to try these! Looking for a low sugar snack for a diabetic. Do you know if these are ok and what the carb count is? Thanks
Sarah says
I don’t know enough about a diabetic diet to answer that. I’m sorry I can’t be more helpful.
Mary T says
They are so easy to make and delicious! I Earth Balance Peanut butter made with coconut oil and added dark chocolate chips…Amazing!
Thank you for the recipe!
Sarah says
Great idea! Thanks for sharing.
Teresa says
I was looking for a healthy alternative to my very delicious chocolate chip cookies and this was it!
I only had regular oatmeal , so I lightly pulsed in my food processor. I measured out 1 cup of mashed ripe bananas , (about 2 1/2 bananas). Added 1 Tablespoon of ground flax and a pinch of Himalayan sea salt . I doubled the amount of chocolate chips to 1/2 cup and ooolala…a healthy yet sweet tooth satisfying treat…thank you for your inspiration!
Lisa says
Made these again tonight, and this time I added shredded coconut, vanilla, and chopped walnuts. They are soooo good!! The combo was a wild success, tons of flavors, a little crunch, and still so healthy! Will make these again and again.
Andrea foster says
Would you be able to freeze them or are they best just refrigerated
Sarah says
You could freeze these. That would be find.
Denise says
Just made these for the first time. I used Crazy Richard’s peanut butter so no sugar and added a few drops of vanilla extract and a handful of dried coconut flakes, not the sweetened ones. They’re fabulous!! A keeper for sure.
Sarah says
So glad they were a hit. Thanks for sharing your modifications. I’ve gotta try these with coconut! Sounds wonderful.
Patricia says
Love this recipe – thank you. Second batch this week is in the oven as I write this.
Second round vanilla and cinnamon was added, not for it was needed, we just wanted to experiment.
?????? Simple, healthy, and delicious ??????
(Unfortunately, I cannot seem to get the 5 stars to highlight, via iPad)
Sarah says
Thanks Patricia. I’m glad to hear it’s a hit!
Sandy says
What are the calories per cookie? I need a breakfast that I can eat in the car while driving. These sound perfect.
Sarah says
I don’t have a calorie count on them. If you do the math, let us know what you come up with!
Kelli says
I used almond butter, a splash of vanilla, and a pinch of salt. I also added an egg for richness and cohesion. Great base recipe. I’m sure my gluten sensitive friends will love these.
swag says
Yummy I added cocoa powder and work just fine
Sarah says
Nice! Thanks for sharing!
Heather C says
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)!
Sarah says
Glad it was a hit!
Maria says
THIS IS AMAZING!!! I loved it! Might take the chocolate chips out cause its too sweet for me, but this is amazing! Thank you
Sarah says
Thanks, Maria. You could try adding raisins next time instead of chocolate chips if you’re looking for something a little less sweet.
Olga says
I made them! They were delicious! Even my picky daughter liked them. Thank you!
Sarah says
Glad they were a hit! Thanks for sharing, Olga.
plasterer bristol says
wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.
Simon