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!
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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 these delicious 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.
How to Make 4-Ingredient Cookies {Video}
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? 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 their variations. 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.
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 (other than in the chocolate chips), 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!
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.
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
If you find any other brands of great vegan chocolate chips, let me know and I’ll add them to the list. two –
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. This is the brand that I use.
- Store uneaten cookies in an airtight container at room temperature for up to 5 days.
I love these 4-Ingredient Cookies because:
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
- These cookies are moist, delicious, and good for you!
- They are super adaptable
- I feel great about giving these to my kids and they feel great about eating them.
Give them a try and I think you will love them too.
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: Sarah McMinn
- 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
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.
Recipe Video
Make sure to use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
Want more? Consider tyring a few of my favorite add-ins: raisins, chia seeds, nuts, and vanilla extract.
Store uneaten cookies in an airtight container at room temperature for up to 5 days.
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 
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.
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.