These 4-ingredient Banana Oat Cookies are a game changer. They’re incredibly quick and easy to make, they’re healthy, AND they are extremely delicious. They’re perfect as a snack, dessert, or even breakfast!
These banana oatmeal cookies are perfect for when you have overripe bananas and want to make something other than banana bread. In fact, they kind of taste like banana bread, but are much quicker to make! They’re ready in just fifteen minutes!
If you still have leftover bananas after making these cookies, why not try my 4 Ingredient Banana Bread or my 3 Ingredient Banana Oatmeal Muffins?
They’re a great snack to meal-prep and pop into lunchboxes, and they’re a perfect companion for your morning or afternoon cup of tea. You could even have a couple of these cookies for breakfast (I love adding them to a bowl of Greek yogurt!).
The cookie itself is not overly sweet, but the pop of dark chocolate adds a touch of decadence and makes them incredibly moreish and satisfying to that sweet tooth.
Best of all, these vegan banana cookies are packed with nutrients, fiber, and healthy fats, making them an all-around perfect treat that everyone will adore!
Why you’ll love these 4-ingredient Banana Oat Cookies
- You only need four ingredients (that you probably already have in your kitchen).
- They’re quick and easy to make – ready in just 15 minutes!
- Made in just one bowl = less washing up!
- They’re great for meal prep.
- You can have them as a quick snack, dessert, or even with some yogurt and fresh fruit for a balanced breakfast!
- They’re delicious!
- Made with healthy, nourishing ingredients that will satisfy your sweet tooth.
- They’re gluten-free, dairy-free, vegan-friendly, egg-free, and can be made refined sugar-free and nut-free too.
- They’re good for your soul and your body!
What Makes These Banana Oat Cookies Healthy?
These healthy banana cookies are not only delicious but also packed with wholesome ingredients that make them a great choice for a snack, dessert, or even breakfast. Here’s why they’re a healthier alternative to traditional cookies:
1. Naturally Sweetened with Bananas: Unlike regular cookies that rely on refined sugars, these cookies get their natural sweetness from ripe bananas. Bananas are rich in fiber, vitamins, and antioxidants, and they also provide natural energy without causing blood sugar spikes like processed sugars do.
2. Made with Whole-Grain Oats for Fiber & Sustained Energy: Oats are a fantastic source of complex carbohydrates and fiber, which help with digestion and keep you feeling full longer. They also contain beta-glucan, a type of fiber that supports heart health by helping to lower cholesterol levels.
3. Packed with Healthy Fats from Nut Butter: Nut butter (such as peanut, almond, or cashew butter) adds a dose of healthy fats and plant-based protein, making these cookies more satisfying. Healthy fats are essential for brain function, hormone regulation, and keeping cravings in check. For a nut-free option, sunflower seed butter is a great alternative.
4. Antioxidant-Rich Dark Chocolate: Dark chocolate (especially 70% cocoa or higher) is a great source of antioxidants and minerals like magnesium and iron. It also contains flavonoids, which have been linked to heart health benefits and mood-boosting properties.
5. Free from Unnecessary Additives: These cookies are made with just four wholesome ingredients—no refined sugar, no butter, no oil, and no artificial preservatives. They’re a cleaner, more natural alternative to store-bought cookies filled with processed ingredients.
Ingredients Needed
These are the ingredients you’ll need to make these banana oatmeal cookies. You can find the exact measurements in the recipe card at the bottom of this page.
- Banana: Full of antioxidants and nutrients, mashed bananas add sweetness to the cookies making it unnecessary to add any extra sugar – just make sure they are very ripe! The riper your bananas, the sweeter your cookies will be.
- Nut Butter: A good source of healthy fats makes these cookies very satiating! You can use any nut butter, like almond butter, macadamia butter, cashew butter or even a seed butter like sunflower seed butter to make them nut-free! Try using a creamy variety made from 100% nuts with no added sugar or oil.
- Oats: By using old-fashioned oats instead of flour, you get some extra nutrients and fiber and it makes these cookies gluten-free! Please make sure you choose certified gluten-free oats if you have an allergy. We will be using a combination of blended oats (or oat flour) and old-fashioned rolled oats. This makes the texture of the cookies so much better! You can use quick oats instead without needing to blend them. Note: steel-cut oats are not recommended due to their harder, chunkier texture and because they do not soften as much during baking.
- Dark Chocolate Chips: Don’t get it twisted, dark chocolate is good for you! It’s filled with antioxidants and is honestly just very good for the soul. Most dark chocolate is naturally vegan (make sure to check the ingredients list). The best type of chocolate to use is one with a higher cocoa percentage of 70-100%, which means there is less sugar in it.
Equipment Needed:
- Digital Food Scale: For accurate measurements and perfect banana oatmeal cookies.
- Blender or Food Processor: To blend the oatmeal.
- Baking Tray and Parchment Paper
- Mixing Bowl
- Fork: To mash the bananas.
How to make 4-ingredient Banana Oat Cookies
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Preparation is key to successful baking. Start by preheating your oven to 180°C / 350°F / 160°C fan and prepare your baking tray with a sheet of parchment paper.
Step Two:
Add three-quarters of your oats to a blender or food processor and blend into a fine powder.
Step Three:
Add your ripe bananas to a bowl and mash with a fork. Try to get them as smooth as possible.
Step Four:
Add your nut or seed butter to your mashed bananas and whisk until combined.
Step Five:
Add in your blended oats, leftover whole oats, and chocolate chips, and fold everything with a spatula until well combined. You can also add a pinch of salt and some vanilla extract to enhance the flavors.
Step Six:
Divide the cookie dough into twelve portions, rolling each into a ball (or you can use a cookie scoop), then place them on your parchment-lined baking tray. Lightly flatten and shape the cookies with your fingers or a spatula. Note: These cookies will not spread in the oven, so you don’t need to leave too much room between them.
Step Seven:
Bake for 10 minutes. The cookies will come out soft, chewy, and delicious!
Tips & Notes
- Use Overripe Bananas – The riper the bananas, the sweeter your cookies will be! Look for bananas with lots of brown spots for the best natural sweetness and texture.
- Blend Some of the Oats for Better Texture – Using a combination of blended oats (or oat flour) and whole oats gives these cookies a perfect chewy texture.
- Nut-Free Option – Swap peanut butter for sunflower seed butter or tahini to make these cookies nut-free while still maintaining a creamy, rich flavor.
- Want Extra Sweetness? – If your bananas aren’t super ripe, you can add a teaspoon of maple syrup, honey, or a few drops of liquid stevia for a little extra sweetness.
- Mix It Up – Add-ins like cinnamon, vanilla extract, chopped nuts, or shredded coconut can elevate the flavor and texture.
- Perfect for Meal Prep – These cookies are great for grabbing on busy mornings, packing into lunchboxes, or having as a post-workout snack.
How to Store Banana Oatmeal Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, it’s best to refrigerate them to maintain freshness.
Refrigeration: Keep them in an airtight container in the fridge for up to 1 week. This helps preserve their texture and keeps them fresh longer. I like to heat my cookies before eating, just a few seconds in the microwave, so that they taste freshly baked!
Freezing: These cookies freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a sealed freezer-safe bag or container and store them for up to 3 months.
Reheating: If frozen, let the cookies thaw at room temperature for a few minutes or warm them in the microwave for 10–15 seconds to bring back their soft and chewy texture.
FAQ (frequently asked questions)
Can I make these cookies without peanut butter?
Yes! You can use any nut or seed butter, like almond butter, cashew butter, or sunflower seed butter for a nut-free option. Tahini also works well.
Are these cookies gluten-free?
Yes! As long as you use certified gluten-free oats, these cookies are completely gluten-free.
Can I make these cookies without chocolate chips?
Absolutely! You can leave them out or replace them with chopped nuts, dried fruit, or coconut flakes for a different flavor and texture.
How can I make these cookies sweeter?
If your bananas aren’t very ripe, add a teaspoon of honey, maple syrup, or a few drops of liquid stevia for extra sweetness.
How do I store these cookies?
You can keep them at room temperature for three days, in the fridge for a week, or freeze them for up to three months. See the storage instructions above for details.
Can I eat these cookies for breakfast?
Yes! They’re made with healthy, wholesome ingredients, so they’re perfect for breakfast, a snack, or dessert. Try them with Greek yogurt and fresh fruit for a balanced meal.
Can I double the recipe?
Of course! You can easily double or triple the recipe to make a bigger batch. Just make sure to store them properly for freshness.
more easy and healthy sweet treats for you:
- One Bowl Gluten-Free Blackberry Muffins (Nut-Free)
- Healthy Lemon Blueberry Cookies (one-bowl)
- Easy Yogurt Plum Cake (made in one bowl!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
4-ingredient Banana Oatmeal Cookies
Ingredients
- 240 g Ripe Banana – 1 cup
- 140 g Peanut Butter – ½ cup (or any nut butter or sunflower seed butter)
- 200 g Oats – 2 cups
- 60 g Dark Chocolate Chips
Instructions
- Preheat your oven to 180°C / 350°F / 160°C fan and prepare your baking tray with a sheet of parchment paper.
- Add 3/4 (150g) of the oats to a blender or food processor and blend into a fine powder.
- Mash your banana with a fork in a mixing bowl.
- Add peanut butter to mashed banana mixture and mix until smooth.
- Add in your blended oats, remaining whole oats and chocolate chips and fold until combined.
- Spoon twelve equal portions onto your prepared baking sheet and lightly flatten with your fingers, a fork, or a spatula.
- Bake your cookies for 10 minutes until the edges are golden.
Video
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- For a nut-free option, swap peanut butter for sunflower seed butter or tahini.
- Quick oats work fine, but avoid steel-cut oats as they won’t soften properly.
- These cookies won’t spread in the oven, so shape them before baking.
- Add a pinch of salt and vanilla extract to enhance the flavors.
- Store in an airtight container at room temperature for three days or freeze for up to three months.
Nutrition
Let me know in the comments below if you make these 4-ingredient banana oat cookies!
Looks lovely, going to try this recipe. Wish it was fewer calories but hopefully they come out big 😂
I hope you enjoy them! They may be a bit higher in calories, but the ingredients are nourishing and that’s more important than low calorie in my opinion! Feel free to make them smaller as well xx
Hi Nikita, could I use the powdered peanut butter instead? Any adjustment to the recipe? Thank you.
Hey Janice, unfortunately I’ve not tested the recipe with powdered peanut butter so i cannot advise on that – I recommend playing around with quantities until you reach the correct consistency! Let me know how they turn out!
Hi. Having a banana allergy deprives me of a lot of your great recipes. What would be the best substitue?? Greek yoghurt? Other fruit? Dates? Cheers Robbie
THESE ARE AMAZING!!