• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
  • Vegan Starter Guide

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

10.8K shares
  • 3.0K
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!
4.78 from 31 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
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Vegan Breakfast Casserole (Eggless)
Homemade Mixed Berry Cobbler »

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.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Hanako says

    December 16, 2018 at 6:59 am

    5 stars
    Thanks for the recipe! It tasted great! Made with exactly these four ingredients, how long can I store these?

    Reply
  2. Alejandra says

    November 30, 2018 at 1:01 pm

    5 stars
    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?

    Reply
    • Sarah says

      December 02, 2018 at 2:15 pm

      77 calories per cookie.

      Reply
  3. ellie says

    October 17, 2018 at 5:26 pm

    deliciouss!! do i have to store these in the refrigerator?

    Reply
    • Sarah says

      October 19, 2018 at 7:21 am

      No, they can be stored at room temperature.

      Reply
      • Hanako says

        December 16, 2018 at 7:01 am

        5 stars
        May I know how long can it last?

        Reply
        • Sarah says

          December 16, 2018 at 5:41 pm

          About 3 days in an airtight container. Or 3-4 weeks in the freezer.

          Reply
  4. Lauren says

    August 08, 2018 at 1:04 pm

    5 stars
    I added flax meal, dark chocolate, walnuts, and almonds!! Turned out great! Thanks

    Reply
    • Sarah says

      August 09, 2018 at 6:27 am

      Yum! I'll have to try it that way.

      Reply
  5. SAMANTHA J PLEASANTS says

    May 08, 2018 at 3:13 pm

    5 stars
    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!

    Reply
  6. Nicole says

    March 19, 2018 at 3:11 pm

    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.

    Reply
  7. Kris says

    February 23, 2018 at 9:28 am

    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)

    Reply
    • Liz says

      February 10, 2019 at 8:48 pm

      5 stars
      I’ve used applesauce in place of bananas. I would say try 1cup of unsweetened apples sauce!! Just a thought!!

      Reply
  8. Loree Edeal says

    February 22, 2018 at 9:52 am

    5 stars
    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. 🙂

    Reply
    • Sarah says

      February 25, 2018 at 11:04 am

      Yay! So glad they are a hit!

      Reply
  9. Leah says

    February 11, 2018 at 9:25 pm

    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!

    Reply
  10. Shirelle says

    January 09, 2018 at 6:55 pm

    5 stars
    These were amazing!

    Reply
  11. Ashley Bianchi says

    January 05, 2018 at 8:58 am

    5 stars
    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.

    Reply
  12. Jessica says

    September 06, 2017 at 4:54 pm

    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

    Reply
    • Sarah says

      September 11, 2017 at 7:48 pm

      I don't know enough about a diabetic diet to answer that. I'm sorry I can't be more helpful.

      Reply
  13. Mary T says

    August 15, 2017 at 8:56 am

    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!

    Reply
    • Sarah says

      August 15, 2017 at 9:58 am

      Great idea! Thanks for sharing.

      Reply
  14. Teresa says

    August 06, 2017 at 1:56 pm

    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!

    Reply
  15. Lisa says

    July 12, 2017 at 12:14 am

    4 stars
    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.

    Reply
  16. Andrea foster says

    July 09, 2017 at 9:19 am

    Would you be able to freeze them or are they best just refrigerated

    Reply
    • Sarah says

      July 09, 2017 at 3:14 pm

      You could freeze these. That would be find.

      Reply
  17. Denise says

    June 22, 2017 at 12:33 am

    5 stars
    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.

    Reply
    • Sarah says

      June 22, 2017 at 7:04 am

      So glad they were a hit. Thanks for sharing your modifications. I've gotta try these with coconut! Sounds wonderful.

      Reply
  18. Patricia says

    May 21, 2017 at 2:48 pm

    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)

    Reply
    • Sarah says

      May 21, 2017 at 4:09 pm

      Thanks Patricia. I'm glad to hear it's a hit!

      Reply
  19. Sandy says

    April 30, 2017 at 6:32 am

    What are the calories per cookie? I need a breakfast that I can eat in the car while driving. These sound perfect.

    Reply
    • Sarah says

      April 30, 2017 at 12:31 pm

      I don't have a calorie count on them. If you do the math, let us know what you come up with!

      Reply
  20. Kelli says

    April 29, 2017 at 4:22 pm

    5 stars
    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.

    Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

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.

More about me →

As Featured In...

Most Popular

  • The BEST Vegan Blueberry Muffins
  • Vegan Chocolate Peppermint Crinkle Cookies
  • Best-Ever Vegan Zucchini Bread
  • Best-Ever Vegan Vanilla Cupcakes
  • Raw Carrot Cake Bites
  • Vegan Lemon Poppy Seed Muffins

See more recipes →

Healthy Vegan Recipes

  • Thai Quinoa Salad with Sesame Peanut Sauce
  • Wild Rice Mason Jar Salad with Basil Pesto
  • 5-Minute Vegan Russian Dressing
  • Raw Pad Thai with Jalapeño Almond Sauce
  • 5-Minute Thai Peanut Sauce
  • Vegan Caesar Salad with Soy Curls

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 31 Vegan Easter Recipes
  • 12 Vegan Asparagus Recipes
  • 9 Amazing Vegan Taco Recipes
  • 9 Vegan Fish Replacements

View more recipe roundups →

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.

More about me →

As Featured In...

Most Popular

  • Gluten Free Vegan Breakfast Cookies
  • Vegan Pound Cake with Lemon Glaze
  • Vegan Chocolate Chip Muffins
  • Vegan Strawberry Muffins
  • Baked Vegan Apple Cider Donuts
  • Vegan Banana Bread (No Sugar Added!)

See more recipes →

Healthy Vegan Recipes

  • Mediterranean Orzo Salad
  • Vegan Tuna Salad Sandwich
  • ULTIMATE Detox Salad w/ Lemon Ginger Dressing
  • Vegan Quinoa Salad with Asparagus and Peas
  • Ultra Creamy Vegan Potato Salad
  • Mediterranean Quinoa Salad

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 15 Classic Vegan Sandwich Recipes
  • 30 Vegan Valentine's Day Recipes
  • 11 Delicious Vegan Chinese Recipes
  • 40 Vegan Game Day Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Wanna learn how to bake like a pro? Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more!