4 Ingredient Banana Oatmeal Cookies (Healthy & Easy) Recipe
These 4 Ingredient Banana Oatmeal Cookies are a healthy, easy-to-make treat perfect for a quick snack or breakfast. Combining ripe banana, rolled oats, natural peanut butter, and mini chocolate chips, these cookies are naturally sweetened and require minimal ingredients. They are soft, chewy, and baked to golden perfection in just 15 minutes, making them an ideal wholesome delight for any time of day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Ingredients
- 1 ripe, brown banana
- ¾ cup rolled oats (or quick oats) (72g)
- ¼ cup natural peanut butter (or nut butter of choice) (64g)
- ¼ cup mini chocolate chips, semi-sweet (or regular chocolate chips) (60g)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350℉ (176°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray to prevent sticking.
- Mash the Banana: In a large mixing bowl, use a fork or potato masher to thoroughly mash the ripe banana until smooth with minimal lumps.
- Combine Ingredients: Add the rolled oats, natural peanut butter, and mini chocolate chips to the mashed banana. Stir the mixture well until all ingredients are evenly combined into a cookie dough batter.
- Form Cookie Balls: Using a cookie scoop or tablespoon, scoop about 2 tablespoons of dough at a time and roll it into a ball with your hands. Place each formed ball onto the prepared baking sheet.
- Flatten the Cookies: Gently press each cookie dough ball down to the desired thickness with your fingers to shape them into cookies. Note that these cookies will not spread much during baking, so shape them to your preferred thickness before baking.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes or until the cookies turn golden brown around the edges.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy once set.
Notes
- Use a 2 tablespoon cookie scoop to ensure uniform cookie size for even baking.
- These cookies do not spread while baking, so press to your desired thickness before baking.
- Natural peanut butter works best for flavor and texture, but any nut butter of choice can be substituted.
- For a vegan version, use dairy-free chocolate chips and ensure nut butter has no animal products.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Using quick oats will make cookies softer, while rolled oats add more texture.
