These 4 ingredient cookies are super easy and shockingly delicious! They take less than 20 minutes from start to finish. These cookies are healthy and great for both kids and adults. Healthy enough for breakfast and sweet enough for dessert!

4 ingredient cookies with chocolate chips

Why You’ll Love This Recipe

  • These 4 ingredient cookies are quick and easy.
  • They are made in one mixing bowl.
  • No dough chilling required.
  • They are made without eggs, without butter, without sugar and without flour.
  • Feel free to add in your favorite mix ins!
  • For the nut free version, make these 3 Ingredient Banana Oatmeal Cookies.
  • They are great for breakfast, afternoon snacks and desserts.
  • They are perfect for kids and school lunches.
  • This recipe is gluten free, dairy free, egg free, and Vegan.
  • They are based on these Banana Oatmeal Peanut Butter Cookies.

Ingredients & Substitutions

These are the main ingredients and substitutions for 4 ingredient cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use ripe bananas for best results. They are naturally sweet and easily mashed. For this recipe, about 3 small or 2 regular bananas are needed.

Old fashioned rolled oats add a delicious chewy texture. Both gluten free rolled oats and regular rolled oats work well. I do not recommend quick oats for this recipe.

All natural creamy peanut butter adds heartiness and flavor. In addition, the peanut butter makes these cookies filling. It adds protein too! Use an all natural peanut butter. The only ingredients should be peanuts and salt. Peanut butter with added sugars and oils is too thick.

Any type of chocolate chips work. I used mini for this recipe, but regular work well too. Dark, semisweet, milk and white chocolate chips are all great options.

Banana, oatmeal, peanut butter and chocolate

Taste & Texture

These 4 ingredient peanut butter cookies taste like banana, peanut butter and chocolate. They are not overly sweet. The taste is a mix between baked oatmeal and banana bread.

The texture is chewy, soft and thick. The rolled oats add all the texture.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In a mixing bowl, add all ingredients.

Mixing bowl with oats

Step 3

Stir to combine.

Thick cookie batter in bowl

Step 4

Use an ice cream scooper to scoop out balls of dough. Then, place on lined baking pan.

Oatmeal cookies on pan

Step 5

Use hands to flatten each ball of dough. These cookies do not spread at all while baking.

4 ingredient cookies on pan

Step 6

Bake for 8 to 9 minutes.

Baked cookies on pan

Step 7

Finally, remove from oven. Cool on pan for 5 minutes before transferring to a cooling rack.

Expert Tips & Tricks

Use ripe bananas for best results. They are naturally sweet.

Old fashioned rolled oats are much better than quick oats for these cookies.

Use all natural creamy peanut butter. It is slightly runny. Stir peanut butter well before measuring.

After scooping out balls of dough, flatten each cookie.

These 4 ingredient banana oatmeal cookies do not spread while baking. So, whichever shape they enter the oven, they will end up that way.

Store cookies in the fridge or freezer. Due to the banana, they become slightly brown after a couple days if left at room temperature.

4 ingredient banana oatmeal cookies

Flavor Variations & Add Ins

These 4 ingredient cookies are delicious as is! Consider these fun add ins.

M&Ms

White chocolate chips

Chocolate chunks

Dash of cinnamon

Teaspoon of vanilla extract

Tablespoon of maple syrup

Tablespoon of honey

How to Serve & Store

Serve cookies once cool enough to handle. They are not very fragile or overly soft.

Serve with a glass of milk, coffee or hot chocolate.

These cookies are a great grab and go breakfast. Additionally, add them to kids’ lunches, serve as an after school snack or dessert.

Store cookies in the fridge for up to 4 days.

Alternatively, store in the freezer for up to 2 months.

Healthy breakfast cookies

Frequently Asked Questions

Which peanut butter should I use?

Use an all natural creamy peanut butter. It should contain only peanuts and salt.

What if I only have quick oats?

If you only have quick oats, that is fine. The cookies will be less chewy.

Which chocolate chips are Vegan?

There are many different brands of Vegan chocolate chips. I like Enjoy Life dark chocolate chips.

Are they gluten free?

Use gluten free rolled oats for gluten free cookies.

Why do I have to store them in the fridge?

If left at room temperature, these cookies start to turn brown due to the banana.

You May Also Like

If you make this 4 ingredient cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

4 ingredient cookies with chocolate chips

Get the Recipe: 4 Ingredient Cookies

These 4 ingredient cookies are soft, chewy and delicious! They take less than 20 minutes from start to finish. These healthy cookies are Vegan, gluten free, dairy free and refined sugar free!
5 from 12 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In a mixing bowl, add all ingredients.
  • Stir to combine.
  • Use an ice cream scooper to scoop out balls of dough. Place on lined baking pan.
  • Use hands to flatten each ball of dough. These cookies do not spread while baking.
  • Bake for 8 to 9 minutes.
  • Finally, remove from oven. Cool on pan for 5 minutes before transferring to a cooling rack.

Notes

  • Use ripe bananas for best results.  About 3 small or 2 medium sized bananas are needed to make 1 cup.
  • Use old fashioned rolled oats, not quick oats.  I used gluten free.
  • All natural creamy peanut butter is best for this recipe.  Do not use peanut butter that has added sugars, oils or other ingredients.
  • The cookie dough will be slightly thick.
  • Since these cookies do not spread while baking, press down on each ball of dough prior to baking.
  • These cookies are not overly sweet.  For a sweeter cookie, add in 1 tablespoon maple syrup or honey to the dough.
  • Store cookies in the fridge for up to 4 days.
  • These cookies freeze well!
Calories: 200kcal, Carbohydrates: 24g, Protein: 5g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 57mg, Potassium: 212mg, Fiber: 3g, Sugar: 4g, Vitamin A: 14IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg

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