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4-Ingredient Banana Oatmeal Cookies Recipe

a stack of 4-ingredient banana oatmeal cookies.
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5 from 1 review

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!

Ingredients

Units Scale
  • 2 large bananas, ripe
  • 1 1/2 cups (162g) old-fashioned oats
  • 1/2 cup (134g) natural peanut butter
  • 1/2 cup (96g) mini chocolate chips

Optional add-ins: 1 teaspoon pure vanilla extract, 1/4 cup chopped walnuts/pecans, 1/4 cup raisins or dried cranberries, 1/4 cup unsweetened shredded coconut, 1/4 cup roasted pumpkin seeds or sunflower seeds

Instructions

  1. Preheat oven to 350 degrees Fahrenheit/180 degrees Celcius.
  2. Prepare a large baking sheet by lining it with parchment paper.
  3. Place peeled bananas in a large mixing bowl and mash with a fork or potato masher.
  4. Add oats and nut butter, and stir with a rubber spatula until combined.
  5. Fold in chocolate chips.
  6. Using a Tablespoon or small cookie scoop, scoop 2 Tablespoons of dough and place on cookie sheet. Space cookie dough balls 2 inches apart.
  7. Using your fingers, gently press down on dough balls and shape into a circular cookie shape. I recommend spraying your fingers with nonstick cooking spray before doing this to prevent dough sticking to them!
  8. Bake 12-14 minutes, or until edges have set.
  9. Cool on a cooling rack for 10-15 minutes. Sprinkle with sea salt and enjoy!

Notes

  • 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.
  • 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.

Nutrition

Find it online: https://the-perfect-pear.com/chewy-molasses-oatmeal-cookies/