These easy 4-ingredient banana oatmeal cookies are so quick to make in just one bowl. They have delicious flavors of banana, oatmeal, peanut butter, and chocolate which makes for a yummy, healthy snack or simple dessert. These cookies are perfect for kids and are so addicting! You have to try them!
This recipe can easily become vegan and gluten-free by using gluten-free oats and dairy-free chocolate chips. From start to finish, the cookies only take 20 minutes! These cookies are inspired by my 3-ingredient almond flour peanut butter cookies, which are equally delicious and simple to make.
Jump to:
Why You'll Love This Recipe
- Quick & Easy - You only need one mixing bowl and 20 minutes to make these cookies. You do not need a mixer or anything complicated!
- Healthy - The cookies are naturally sweetened and contain no added sugar or salt.
- Few Ingredients - The recipe is named 4-ingredient oatmeal cookies for a reason!
- Vegan & Gluten-Free - Use gluten-free oats and dairy-free chocolate chips for vegan and gluten-free oatmeal cookies that taste just as delicious!
Ingredients
The ingredients for the cookies could not be more simple.
- Banana: Use medium-sized bananas that are ripe and spotty for the sweetest flavor.
- Oats: Old-fashioned rolled oats are best, but you can also use quick oats. Use a certified gluten-free version if you want to make gluten-free cookies. Steel-cut oats will not work.
- Peanut Butter: Make sure you use natural, creamy peanut butter that is drippy and runny. Thick peanut butter or crunchy peanut butter will not work in this recipe. I like using Crazy Richard's 100% Peanuts. You can also use natural, creamy almond butter, cashew butter, oat butter, or granola butter.
- Chocolate Chips: Dark, semi-sweet, and milk chocolate chips all work well in the cookies. I like semi-sweet chocolate best. Use a dairy-free version for vegan cookies.
Step-By-Step Instructions
These cookies are literally the definition of easy. You only need one bowl and a spoon to mix up the cookie dough!
STEP 1: Add the bananas to a large mixing bowl and mash them with a fork until they become soft and creamy. It is okay to have some banana chunks.
STEP 2: Add the old-fashioned oats and creamy peanut butter to the bowl.
STEP 3: Stir the oats and peanut butter with the mashed banana until a thick, sticky cookie dough forms.
STEP 4: Add the chocolate chips to the bowl.
STEP 5: Fold the chocolate chips into the cookie dough with a spoon or rubber spatula until evenly distributed throughout the mixture.
STEP 6: Use a cookie scoop to scoop out evenly-sized balls of cookie dough. Place them on a baking sheet lined with parchment paper and make sure they are spread 1-2" apart. Using parchment paper on the baking sheet prevents the cookies from sticking to the pan.
STEP 7: Gently flatten the cookies with your hands or the back of a spatula. These cookies do not spread while baking, so make sure they are the right size and shape before you put them in the oven.
STEP 8: Bake the cookies for 10-15 minutes at 350 F. You know they are done when the edges and tops of the cookies are lightly golden brown, but not burnt.
TIP: Allow the cookies to cool for 10 minutes on the baking sheet after removing them from the oven. This allows them to finish setting up before you transfer them to a cooling rack.
Expert Baking Tips
- Use ripe bananas - Ripe and spotty bananas give the sweetest taste to the cookies. If your bananas aren't spotty yet, that's okay. You can still make the cookies, but they will be less sweet.
- Use a cookie scoop - A cookie scoop makes it really easy to drop evenly-sized cookie dough balls onto the baking sheet. You can use your hands to roll the dough into balls if you prefer, but a cookie scoop makes things faster!
- Flatten cookies before baking - These cookies do not spread while baking. It is important to shape the cookies before they go into the oven if you want round, flatter cookies instead of tall, thick cookies.
- Allow cookies to cool on the baking sheet - The cookies are delicate when first removed from the oven. Allow them to cool on the baking sheet for 5-10 minutes before removing them so they don't break apart.
Cookie Variations
These cookies are a fan-favorite for many, but I understand that not everybody loves peanut butter banana flavor. I also understand that some people may have allergies or dietary restrictions. I've provided suggestions for you so you can still make these cookies work for your needs!
- Without Peanut Butter - You can replace peanut butter with almond butter or other nut butter as long as it is creamy and drippy. For a nut-free version, use sunflower butter or granola butter. You can choose to leave out the peanut butter completely, too. Just reduce the amount of oats to 1 cup if you do this.
- Without Banana - You can replace the banana in the recipe with ⅓ cup pure maple syrup instead. You can also try using ⅓ cup applesauce, but I have not tested it with applesauce yet. Be mindful that you may need to adjust the amount of oats used to get the right consistency.
- Without Chocolate - Leave chocolate out completely or replace the chocolate chips with chopped nuts or raisins. This recipe makes delicious banana oatmeal raisin cookies with this replacement!
- Allergy-Friendly - For gluten-free, dairy-free, and nut-free cookies, use gluten-free oats, vegan chocolate chips, and replace the peanut butter with sunflower butter.
- Baby-Friendly - These cookies are very kid-friendly! If you are making the cookies for a baby, leave out the chocolate chips to avoid a choking hazard.
Try these gluten-free double chocolate chip cookies if you're looking for another delicious healthy cookie recipe.
Frequently Asked Questions
I recommend baking the cookies for the best results. However, there is no flour, eggs, or butter in the cookies, which means the cookies are completely safe to eat raw if you choose not to bake the cookie dough.
Yes! These cookies are perfect for kids, toddlers, and for your baby. They are made with healthy ingredients and do not have added sugars.
Yes, when you make the cookies with gluten-free oats and dairy-free chocolate chips, the recipe is completely vegan and gluten-free.
Yes, sunflower butter is gluten-free and free from allergens including nuts, wheat, soy, and dairy. You can use sunflower butter in the recipe instead of peanut butter for allergy-friendly oatmeal cookies.
There are approximately 126 calories in each oatmeal cookie if you make 15 cookies.
Storing & Freezing
Store leftover banana oatmeal cookies in an airtight container at room temperature for 5-7 days. You may also keep them in the fridge, but it's not necessary.
To freeze the cookies, place them in an airtight container in the freezer for up to 2-3 months. If you stack the cookies, place parchment paper between each layer so they don't freeze together.
Remember to let frozen cookies thaw completely before enjoying them again.
More Easy Cookie Recipes
Did you make these easy 4-ingredient banana oatmeal cookies? Please leave a star rating and review below. This supports me a lot and helps other readers who want to make the recipe! If you post a photo on Instagram and tag me, I would love to share your cookies on my story. To stay updated with the newest recipes, connect with me on Pinterest and join my email list.
Recipe
Easy 4-Ingredient Banana Oatmeal Cookies
Equipment
- 1 Large Baking Sheet
- 1 Large Mixing Bowl
Ingredients
- 2 bananas ripe and spotty
- 1 ½ cups old-fashioned oats gluten-free if desired
- ½ cup natural, creamy peanut butter see notes for substitutions
- ⅔ cup chocolate chips dairy-free if desired
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper, then set aside.
- In a large mixing bowl, mash the bananas with a fork until they are soft and creamy, like the consistency of chunky soup.2 bananas
- Add the oats and peanut butter to the bowl. Stir until a thick dough forms.1 ½ cups old-fashioned oats, ½ cup natural, creamy peanut butter
- Fold in the chocolate chips with a rubber spatula or large spoon until evenly incorporated throughout the dough.⅔ cup chocolate chips
- Use a small cookie scoop to drop evenly-sized cookies onto the prepared baking sheet. Use your hands or the back of a spatula to flatten the cookies. They do not spread while baking, so make sure they are the right size and shape before you put them in the oven.
- Bake the cookies for 10-15 minutes, or until the edges are set up and the color is slightly golden brown. Do not overbake them, they will continue to cook as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Enjoy!
Autumn says
As a mom, I am always looking for EASY recipes. These cookies are seriously easy!! I made them for my kids to pack as a healthy snack at school and they loved them. I appreciate that they don't have any added sugar. I used gluten-free oats and they were perfect. Next time I want to try making them with raisins like you said! Thanks for an awesome recipe, I will be making these cookies on repeat!
Nicole K says
These are a SUPER simple and delicious! You likely have all the ingredients on hand for when you’re craving a little treat, right now!! Not too sweet, perfectly chewy!
Elaine says
These tasted awesome! 🙂
Tanya Short says
Simple to make, delicious, and the whole family enjoyed!! Thank you for sharing such a wonderful and healthier recipe!
Michelle says
How many cups of pumpkin puree should I use since I don't have bananas on hand!? Thanks so much!
Samantha Ensinger says
Hi Michelle!
Thanks for the question. 2 bananas equals about 1 cup of mashed banana purée, so keep that in mind when making substitutions. Pumpkin purée has more liquid and moisture than banana typically does, and it is much less sweet. I recommend using 1/2 cup pumpkin purée and 1/4 cup pure maple syrup or honey for sweetness. If the mixture seems too thick, add a bit more pumpkin or maple syrup until it is easy enough to mix. You can also use applesauce instead of pumpkin. I hope this helps! Let me know how they turn out. Thank you!