When it comes to baking, sometimes less really is more—especially in the kitchen! If you’re craving a wholesome, delicious treat without the fuss of a long ingredient list or complicated steps, these 4 ingredient oatmeal cookies are the perfect answer.
With just a handful of pantry staples, you can whip up a batch of soft, chewy, and naturally sweet cookies that everyone will love.
Not only are these cookies simple to make, but they’re also customizable and perfect for a quick snack or a healthy dessert option. Whether you’re a novice baker or short on time, this recipe will become your go-to.
Plus, they’re a fantastic way to use up ripe bananas and keep your baking naturally sweet without refined sugars.
Why You’ll Love This Recipe
These 4 ingredient oatmeal cookies are a game-changer for several reasons. First, the minimal ingredients mean less prep and cleanup—a win for busy days.
The combination of ripe bananas and rolled oats creates a naturally sweet and chewy texture that feels indulgent but is actually quite healthy.
Because there are no added refined sugars or flours, these cookies are great for those looking to enjoy a guilt-free treat. They’re also quite versatile; you can add nuts, chocolate chips, or dried fruit if you want to mix things up.
Lastly, these cookies are gluten-free if you use certified gluten-free oats, making them suitable for many dietary needs.
Ingredients
- 2 ripe bananas (medium-sized, mashed)
- 1 cup rolled oats (old-fashioned oats preferred)
- 1/4 cup peanut butter (or any nut/seed butter of choice)
- 1/4 cup dark chocolate chips (optional but highly recommended)
Equipment
- Mixing bowl
- Fork or potato masher (for mashing bananas)
- Spoon or spatula (for mixing)
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack (optional but helpful)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mash the bananas in a mixing bowl using a fork or potato masher until smooth with just a few lumps remaining.
- Add the peanut butter to the mashed bananas and mix thoroughly until well combined.
- Stir in the rolled oats and mix until everything is evenly incorporated. The mixture will be sticky and thick.
- Fold in the chocolate chips gently, saving a few to sprinkle on top if you like.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press down each cookie gently with the back of a spoon or your fingers to flatten slightly, as these cookies will not spread much during baking.
- Bake for 12-15 minutes or until the edges are golden and the cookies are set but still soft in the middle.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Tips & Variations
For the best results, use very ripe bananas with plenty of brown spots—they provide natural sweetness and moisture that make these cookies deliciously chewy.
If you want to experiment, try these variations:
- Add-ins: Chopped nuts, raisins, shredded coconut, or dried cranberries are great for texture and flavor.
- Nut butter swaps: Use almond butter, cashew butter, or sunflower seed butter for different tastes and nut-free options.
- Flavor boosters: Sprinkle a pinch of cinnamon, vanilla extract (1 tsp), or a dash of sea salt into the batter for extra depth.
- Vegan version: This recipe is naturally vegan, but ensure your chocolate chips are dairy-free.
Nutrition Facts
| Nutrient | Amount per 1 cookie (makes ~12) |
|---|---|
| Calories | 90 |
| Carbohydrates | 14g |
| Protein | 3g |
| Fat | 3.5g |
| Fiber | 2g |
| Sugar | 5g (natural sugars from banana and chocolate) |
Serving Suggestions
These oatmeal cookies are perfect as a quick breakfast on the go, paired with a cup of tea or coffee for a cozy afternoon snack. For a fun twist, try crumbling them over vegan yogurt or smoothie bowls to add a delightful texture and flavor boost.
If you’re packing lunches, these cookies travel well and are a wholesome treat for kids and adults alike. They also make a wonderful post-workout snack due to their balanced carbs and protein.
For more delicious and easy-to-make vegan recipes, check out our Vegan Recipes No Tofu: Delicious Plant-Based Meals and our refreshing Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. Also, don’t miss the comforting warmth of Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
Conclusion
In just a few simple steps and with only four ingredients, you can create a batch of delightful oatmeal cookies that are both nutritious and satisfying. This recipe proves that you don’t need a long list of ingredients or complicated instructions to bake something truly delicious.
The natural sweetness of bananas combined with the hearty texture of oats and the richness of peanut butter creates a cookie that’s perfect for any occasion.
Whether you’re looking for a healthy snack, a quick breakfast option, or a comforting treat to share with family and friends, these 4 ingredient oatmeal cookies fit the bill perfectly. They’re easy to customize, friendly to many diets, and a fantastic way to enjoy wholesome baking without the hassle.
So grab your ingredients, preheat your oven, and get ready to enjoy a batch of these simple, tasty cookies that will surely become a staple in your recipe collection!
📖 Recipe Card: 4 Ingredient Oatmeal Cookies
Description: Simple and quick oatmeal cookies made with just four ingredients. Perfect for a healthy snack or dessert.
Prep Time: PT10M
Cook Time: PT12M
Total Time: PT22M
Servings: 12 cookies
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/4 cup peanut butter
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Mash the bananas in a bowl until smooth.
- Mix in the rolled oats and peanut butter until combined.
- Fold in the mini chocolate chips.
- Spoon the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until golden.
- Let cool before serving.
Nutrition: Calories: 110 | Protein: 3g | Fat: 5g | Carbs: 14g
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