4-Ingredient Banana Oatmeal Cookies

Jump to Recipe·Print Recipe

These 4-ingredient banana oatmeal cookies are a healthy snack to satisfy any sweet tooth. They're made with simple ingredients (bananas, oatmeal, peanut butter, and chocolate chips) and are low in added sugar compared to traditional cookies!

This post may contain affiliate links. Please see my Full Disclosure Policy for more information.

4-ingredient banana oatmeal cookies with chocolate chips and sprinkled with sea sealt.

Jump to:

Why You'll Love These 4-Ingredient Banana Oatmeal Cookies
Equipment
Ingredients
How to Quickly Ripen Bananas
How to Make 4-Ingredient Banana Oatmeal Cookies
Variations & Substitutions
How to Make These Banana Oatmeal Chocolate Chip Cookies Gluten-Free
Pro Tips
Storage, Make Ahead, & Serving
Recipe FAQ
Other Recipes You May Like
4-Ingredient Banana Oatmeal Cookies Recipe

Why You'll Love These 4-Ingredient Banana Oatmeal Cookies

This is probably the easiest cookie recipe out there because it calls for just 4 ingredients and takes 20 minutes to make. They make for a delicious afternoon snack to satisfy that sweet tooth (or any time of the day, honestly). These healthy cookies are sure to be a big hit with family and friends!

Equipment

Large mixing bowl (3-quart) - this is one of the easiest cookie recipes because it requires just one bowl! You'll want a big enough bowl to mash the bananas, mix in the oats and nut butter, and then fold in the chocolate chips.
Fork or potato masher - a regular kitchen fork will work great to mash the banana. I like to use a potato masher if I'm doubling or tripling the recipe because it makes mashing that many bananas so much easier!
Large baking sheet - depending on the size of your baking tray, you should be able to fit all of the dough into one batch. These cookies don't spread, so I space them about 1-2 inches apart!
Parchment paper - I use parchment paper in essentially every baking recipe! It's fantastic at preventing the cookie dough from sticking to the cookie sheet.
Tablespoon or small cookie scoop - I scoop about 2 Tablespoons of cookie dough onto a prepared baking tray and then press into a cookie shape. This makes the perfectly sized cookie!

Ingredients

Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.

Ripe bananas - it's important to use ripe brown bananas as opposed to greener, unripe ones! They're easy to mash and are much sweeter, which make ripe bananas perfect for this easy recipe. Regardless of their ripeness, bananas are a source of fiber and potassium.
Oats - I like to use old-fashioned oats in this recipe. They provide B vitamins and fiber, as they are a complex carbohydrate. I haven't tried this recipe with quick oats so if you do, let me know in the comments below! I would advise against using steel cut oats. These oats are tougher and don't absorb liquid the same as old-fashioned oats.
Natural peanut butter - the chocolate peanut butter banana flavors combine so well in this cookie recipe! You can use any nut or seed butter you'd like: almond butter, cashew butter, sunflower seed butter, etc. I just recommend looking for a natural nut butter with minimal ingredients! The ingredients label should be whatever nut or seed the butter is made of and maybe salt. I would avoid any other extra oils! Natural nut butters are a good source of unsaturated fats. You can use creamy peanut butter or crunchy!
Dark chocolate chips - chocolate chips just elevate these 4 ingredient oat cookies to another level! I love using mini chocolate chips because they spread evenly throughout the cookie dough. You can omit these if you want or use a different type of chocolate chip!

How to Quickly Ripen Bananas

A lot of baking recipes like these peanut butter banana oatmeal cookies require ripe bananas. They're easy to mash and are much sweeter than unripe bananas (fun fact: they actually have more sugar! Unripe bananas are higher in starch, which converts into sugar as the bananas ripen).

To speed up the ripening process, place the bananas in a brown paper bag with a few apples (any variety of apple will work). Fold the paper bag over and clip it closed with a clothespin, chip clip, or binder clips. Let the bag sit on the kitchen counter at room temperature for 2-3 days, or until the bananas have brown spots and are ripe!

How to Make 4-Ingredient Banana Oatmeal Cookies

1: In a large bowl, mash bananas with a fork.

4-ingredient banana oatmeal cookie dough without chocolate chips.

2: Add oats and nut butter to the mashed bananas. Stir until combined.

4-ingredient banana oatmeal cookie dough with chocolate chips in a large mixing bowl.

3: Fold in dark chocolate chips with a rubber spatula.

raw 4-ingredient banana oatmeal cookies on a baking sheet.

4: Using a Tablespoon or small cookie scoop, scoop 2 Tablespoons of cookie dough onto a baking sheet lined with parchment paper. Press into a circular cookie shape with your fingers (you may want to spray your fingers with nonstick cookie spray beforehand to prevent sticking!).

4-ingredient banana oatmeal cookies on a baking sheet.

5: Bake cookies at 350 degrees Fahrenheit for 12-14 minutes, or until slightly golden brown, firm in the center, and the edges have set.

Once cool, sprinkle with flaky sea salt, and enjoy!

Variations & Substitutions

There are so many things you could add to these easy oatmeal cookies to switch things up:
- Sunflower or pumpkin seeds
- A different nut butter like almond or sunflower seed butter (or using a chunky nut butter for extra texture!)
- Dried fruit like raisins or dried cranberries
- Cacao nibs
- Unsweetened shredded coconut
- Chopped walnuts or pecans
- Splash of pure vanilla extract

How to Make These Banana Oatmeal Chocolate Chip Cookies Gluten-Free

To make these 4-ingredient banana oatmeal cookies gluten free, be sure to use certified gluten-free oats and check that the chocolate chips don't contain gluten for whatever reason. Otherwise, this recipe is totally gluten free (and vegan if using vegan chocolate chips)!

4-ingredient banana oatmeal cookies with chocolate chips and sprinkled with sea salt.

Pro Tips

It's hard to tell when the cookies are done because they don't get those classic golden brown edges like traditional cookies or spread too much. A great way to tell if they're done is by gently pressing on the center of a cookie and if it's fairly firm, they're done! The edges should be set as well. If the center is still soft and mushy, bake another 1-2 minutes until firm. Be careful not to burn your finger here!
After scooping the cookie dough balls onto the prepared baking sheet, I recommend spraying your fingers with nonstick cooking spray and then gently pressing down to form circular cookies that are even in thickness. These cookies won't spread in the oven, so I like to shape them into the desired shape before baking!
If the cookie dough is too wet to form into a cookie shape, chill it in the refrigerator for 30-45 minutes or freezer for 15-20 minutes. The dough will naturally be a little bit more wet and softer than traditional cookie dough due to the nature of the ingredients.

Storage, Make Ahead, & Serving

STORAGE: If you have any leftover cookies, store leftovers in an airtight container in the refrigerator for up to 5 days. You can keep them at room temperature but they won't last as long! These cookies also freeze really well for up to 1 month in an airtight container or freezer bag.
MAKING AHEAD: These 4-ingredient cookies are a healthy treat that can be easily made ahead of time. Simply follow the recipe as-is and store the cookies in an sealed container and keep in the refrigerator or freezer until you're ready to eat them! They're delicious when warmed up in the microwave for ~15-20 seconds 🙂
- Unlike traditional cookies, I don't recommend freezing the dough to bake another time. The cookie dough is very wet and may not have the same results as when it's baked fresh.
SERVING: My favorite way to serve the cookies is fresh out of the oven with a sprinkle of flaky sea salt for the perfect snack or sweet treat! If I'm having these for a quick breakfast, I'll add a high quality protein like a piece of cottage cheese frittata, scrambed eggs, or plain Greek yogurt.

a stack of 4-ingredient banana oatmeal cookies.

Recipe FAQ

Do banana oatmeal cookies need to be refrigerated?

Technically, these 4-ingredient banana oatmeal cookies do not need to be refrigerated and can be stored at room temperature. However, they'll last a few days longer if you store them in an airtight container in the fridge!

My dough is too wet to form cookies, what should I do?

I would recommend putting the dough in the refrigerator for 30-45 minutes or the freezer for about 15 minutes to harden up! This dough will be on the wet side from the mashed ripe bananas but should stick together enough to form a cookie shape on the cookie sheet.

My bananas aren't ripe, what should I do?

I highly recommend using ripe bananas because they mash easier and are sweeter than unripe bananas. To speed up the ripening process, I would place the bananas in a brown paper bag with a few apples. Fold the top of the bag over and clip with a clothespin or chip clip to seal the bag. Let this sit on the counter for 2-3 days and then check your bananas!

Other Recipes You May Like

Want more healthy recipes like this delivered straight to your inbox? Click here to join The Perfect Pear newsletter!

If you give this recipe a try, please rate and review it below! I would love to hear your feedback. Also snap a photo and tag me on Insta @theperfectpearr so I can see your creation!