Healthy 4 ingredient cookies with chocolate chip and peanut butter cookies made with just banana, oats, peanut butter, and chocolate chips for a quick and healthy snack or sweet treat.
I’ve been making a lot of nutrient-dense snack bars lately. There were the copy-cat Larabars, then the raw trail mix bars, and I’ve also made a batch of these 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 – that I look forward to trying – then I started hearing 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.
I did some experimenting with the recipe to come up with what I believe to be the best combo of flavor, healthy benefits, ease, and texture. The result: 4 Ingredient Cookies with chocolate chips and peanut butter. I’m not sure if cookies is the best word – they fall somewhere between a peanut butter oatmeal cookie and warm bites of banana bread heaven – with chocolate. But that title seemed just a little to long for the simplicity of these beauties.
The 4 ingredient cookies contain:
Among the many reasons I love these 4 Ingredient Cookies (and you will too) are:
- I had all the ingredients on hand
- I used only one bowl, one mixing spoon, and one baking tray
- They are moist, delicious, and totally healthy
- I feel great about giving these to my toddler
- and she feels great about eating them
Wanna see this recipe in action? Check out the video below.
Healthy 4 ingredient cookies with chocolate chip and peanut butter cookies made with just banana, oats, peanut butter, and chocolate chips for a quick and healthy snack or sweet treat.
- 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.
- Combine bananas, oats, and peanut butter in a bowl and mix well. Fold in chocolate chips.
- Drop bite-sized spoonfuls onto a parchment-lined baking sheet and bake for 12-15 minutes.
- Enjoy!
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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)
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