Next time you have overripe bananas, make these 4 ingredient Banana Oatmeal Cookies! Rolled oats are mixed with sweet bananas, creamy natural peanut butter, and melted chocolate chips for a treat that comes together in just 15 minutes.
As a dietitian, I'll take pretty much any excuse to use oats in a recipe. And the more simple I can make it, the better. These cookies are my new favorite way to satisfy my sweet tooth. I hope they become a favorite for you, too! 😊
This recipe was inspired by my Hemp and Date Granola. They provide fiber for gut health and heart-healthy fatty acids that also support hormone health and brain health. Eat one with your morning coffee, as a healthy snack, or a little sweet treat after dinner.
If you like this recipe, you may like my Easy Banana Bread Chickpea Cookie Dough!
Jump to:
- Video of How to Make 4 Ingredient Banana Oatmeal Cookies
- Why to Make This Recipe
- Key Ingredient Notes and Substitutions
- How to Make 4 Ingredient Oatmeal Banana Cookies
- Expert Tips
- Variations
- Storage for Banana Oatmeal Cookies
- Registered Dietitian Tip
- FAQ
- Looking for More Dietitian Recipes?
- Perfect for Pairing
- LOOKING FOR NUTRITION EDUCATION from a Dietitian?
- 📖 Recipe
- 💬 Comments
Video of How to Make 4 Ingredient Banana Oatmeal Cookies
Here's a video of how to make this recipe that I hope is helpful! Don't forget to check out the recipe card below for the full recipe.
Why to Make This Recipe
- Taste - these chewy cookies are reminiscent of banana bread or banana muffins- a perfect satisfaction for sweet cravings!
- Nutrition - as a dietitian, I appreciate that these Banana Oatmeal cookies have minimal added sugar and contain fiber, plant protein, and heart-healthy fatty acids. They also contain other nutrients and vitamins including phosphorus, magnesium, antioxidants, and vitamin B6.
- Minimal Ingredients - all you need is 4 ingredients for a treat any time of the day. And you don't need baking powder, baking soda, or all purpose flour.
- Easy - it's as simple as mixing a few ingredients, shaping them on a baking sheet, and baking.
- Quick -you'll be in and out of the kitchen in 15 minutes.
Key Ingredient Notes and Substitutions
*These 4 Ingredient Peanut Butter Banana Oatmeal Cookies are made with simple ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
- Banana - Use a banana that is overripe. Brown bananas work best. The more ripe & brown a banana becomes, the sweeter it is. And the banana is used as a sweetener here.
- Oatmeal- I use whole grain rolled oats for this recipe and like Bob's Red Mill Brand, but you could use quick oats instead. I wouldn’t recommend using steel cut oats because they may turn out a bit tough.
- Natural Creamy Peanut Butter - nut butter adds a good source of healthy fats. I use Justin's Brand of peanut butter, but any brand works. You could substitute with almond butter, cashew butter, or a seed butter like sunflower seed butter for a nut-free option.
- Chocolate Chips - all you need is a small amount to add sweetness to these cookies. I use mini chocolate chips for this recipe, but you can use regular sized. Feel free to use semi-sweet chocolate or dark chocolate chips.
How to Make 4 Ingredient Oatmeal Banana Cookies
*Below are the instructions for how to make this easy recipe for 4 Ingredient Banana Oatmeal Cookies with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1: Preheat your oven to 350℉ (176°C). Line a baking sheet with greased parchment paper. In a large mixing bowl, mash your ripe banana.
Step 2: Add the oats, peanut butter, and chocolate chips to the mashed banana. Stir the mixture until it's well combined.
Step 3: Scoop about 2 tablespoons of the cookie dough batter at a time and roll it with your hands into a ball. Place each ball onto the cookie sheet.
Step 4: Mash the cookie dough balls down as thick as you want them to be in a cookie shape. Bake in the preheated oven for 8-10 minutes until they are golden brown.
Hint: These cookies will not flatten as they bake so be sure and mash them down as thick as you want the end result to be. To ensure they cook evenly, use a cookie dough scoop to make them all the same size. I use a 2 tablespoon cookie scoop.
Expert Tips
- I suggest to use a brown banana for the best result. Using a banana that isn't ripe enough won't taste as sweet.
- Mash the cookies to the thickness you want before baking because they won't fall in the oven.
- Use natural peanut butter if it's accessible to you. This is because natural nut butter is more moist and runny.
Variations
One of the best things about these 4 Ingredient Cookies is you can customize to your taste! Below are some ideas, but feel free to get creative.
- Vegan - make these vegan by using vegan chocolate chips like these from Enjoy Life brand.
- Banana Nut Oat - add chopped nuts to make these cookies more crunchy. Pecans, walnuts, peanuts, cashews, or sliced almonds all work. You could also add a teaspoon or two of hemp seeds or flax.
- Blueberry or Strawberry- add blueberries, strawberries, or other berries to these healthy cookies in the summertime when they are in season.
- Coconut - add toasted unsweetened coconut flakes for a yummy tropical flare.
- Caramel - replace chocolate chips with caramel chips if you're a fan of caramel. Add sea salt flakes on top when they come out of the oven.
- Vanilla - vanilla extract or maple-syrup adds a bit more sweetness and flavor if you're into that!
- Pumpkin - amp these cookies up in the fall or autumn with a scoop of pumpkin puree and cinnamon or brown-sugar.
- Apple Ginger - replace half the banana with a few spoonfuls of applesauce and add in freshly ground ginger.
Storage for Banana Oatmeal Cookies
- Refrigerator - store in the fridge in an airtight container for up to 5 days.
- Freezer - store in freezer-safe container in the freezer for up to 3 months.
Registered Dietitian Tip
These cookies are a source of complex carb and healthy fats. Oats and nut butter also contain some plant protein. But these cookies are best serve with an additional source of protein to stay full longer. Add Greek yogurt or Copycat Starbucks Egg White Bites to turn these cookies into a nutritious breakfast!
FAQ
While healthy means something different to everyone, from a nutritional perspective, these are a nutrient-rich option. They provide dietary fiber for gut health and heart-healthy fatty acids from the nut butter that also support hormone health and brain health. They also contain antioxidants, potassium, and vitamin B6. In these cookies, there is very little added sugars, no cholesterol, and less fat and saturated fats than traditional chocolate chip cookies or oatmeal cookies.
Yes, as long as you use gluten-free oats (gf oats). As a note, all oatmeal is naturally gluten-free, but often made in a facility that also makes gluten-containing products. So if you have celiac disease or are making these for someone who does, be sure to use certified gluten-free oats. I use these from Bob's Red Mill brand.
Yes, these are vegetarian. To make them vegan, use vegan chocolate chips.
Looking for More Dietitian Recipes?
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Perfect for Pairing
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📖 Recipe
4 Ingredient Banana Oatmeal Cookies (Healthy & Easy)
Equipment
- 1 cookie scoop (2 Tbsp)
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, I use semi-sweet or regular chocolate chips (60g)
Instructions
- Preheat your oven to 350℉ (176°C). Line a baking sheet with greased parchment paper. In a large mixing bowl, mash your ripe banana.
- Add the oats, peanut butter, and chocolate chips to the mashed banana. Stir the mixture until it's well combined.
- Scoop about 2 tablespoons of the cookie dough batter at a time and roll it with your hands into a ball. Place each ball on the cookie sheet.
- Mash the cookie dough balls down as thick as you want them to be in a cookie shape. Bake in the preheated oven for 8-10 minutes or until they are golden brown.
- Hint: These cookies will not flatten as they bake so be sure and mash them down as thick as you want the end result to be. To ensure they cook evenly, use a cookie dough scoop to make them all the same size. I use a 2 tablespoon cookie scoop.
Video
Notes
- Be sure to use a brown banana for the best result. Using a banana that isn't ripe enough won't taste as sweet.
- Mash the cookies to the thickness you want before baking because they won't fall.
- Use natural peanut butter if it's accessible to you. This is because natural nut butter is more moist.
- Refrigerator - store in the fridge in an airtight container for up to 5 days
- Freezer - store in freezer-safe container in the freezer for up to 3 months.
Sharon
I made these this weekend and already ate all of them! The easiest, most delicious cookies. Will be making again soon!
Mallory
Thank you so much for taking time to leave a review! 🙂 I am so happy you made these and loved them...I hope you'll make them again and reach out anytime if you have recipe requests! 🙂 -Mallory
Tina
Thanks for the recipe, I'll definitely make these
Mallory
Hi Tina,
thank you so much for taking time to leave a comment! I hope you love the cookies and please let me know if there are other recipes you want me to create. I love getting ideas from readers! 🙂 Have a great day!
-Mallory