4-Ingredient Banana Oatmeal Cookies (Vegan & Healthy Recipe)

These ultra-easy 4-ingredient banana oatmeal cookies are done within 20 minutes and they make for the BEST quick snack, healthy dessert or even make-ahead filling breakfast. 100% vegan, gluten-free and easy to make nut-free.

We have made these 4-ingredient banana oatmeal cookies so many times, they are so good and easy!

We make these oat flour chocolate chip cookies and these vegan brown sugar cookies often, but when I need something fast or whenever there are a bunch of overripe bananas on the counter, then we love making these vegan banana oat cookies instead. You can really whip up a batch in under 20 minutes!

They make for the perfect breakfast, snack or afterschool treat. This is a no-flour (gluten-free), dairy-free and egg-free oatmeal cookie recipe, plus they are naturally sweetened by the bananas (and chocolate chips). This is a healthier cookie recipe everyone can enjoy, no matter your diet!

For more healthy banana recipes, check out this banana blueberry oat muffin recipe and this banana chia seed muffin recipe! Or have a peek at this single serve chocolate chips protein cookie if you don't feel like making a whole batch!

Or if looking for another oatmeal cookie recipe, then check out this vegan single serve oatmeal cookie recipe and these oat and raisin oatmeal cookies!

Let me know in the comments below if you gave them a try! ❤️

❤️ Why you will love this recipe

• Easy and fast one-bowl cookie recipe that can be done in 20 min!
• Packed with fiber and very filling
• Full of banana + chocolate flavor
• Made using only 4 simple and pantry-friendly ingredients
• Great for kids's lunch boxes and to meal-prep healthy snacks ahead of time
• Vegan, gluten-free, egg-free and dairy-free

Ingredient notes (+substitutions)

• Bananas: you will need very ripe or spotty bananas for making these cookies, that way the cookies will have enough moisture and plenty of sweetness. You will need a whole packed cup of mashed banana, which is about 3 medium size bananas.
• Rolled oats: I used old-fashioned rolled oats, which gives the cookies plenty of chewiness and a ton of nutrients. If you only have quick-cooking oats, then use them, it should be fine. Use gluten-free certified oats if necessary, but in any case, do not use steel-cut oats!
• Almond butter: adds healthy fats for a more filling cookie recipe and it helps hold the oats together. Use a natural and drippy almond butter that has no added sugar.
• Chocolate chips: I used the allergy-friendly mini chocolate chips from the brand Enjoy Life.

⭐️ Full list of ingredients with quantities down below in the recipe card.

📝 Variations

• Peanut butter cookies: swap the almond butter for smooth peanut butter. Don't forget, you need natural and drippy peanut butter!
• Nut-free: use pumpkin seed butter for a nut-free cookie recipe.
• No chocolate: swap the chocolate chips for raw cacao nibs, raisins or chopped nuts, such as walnuts or pecans.
• Double chocolate cookies: add about 2 tablespoons of cacao powder (+ about 1 tablespoon of maple syrup) to the cookie batter!

🍽 How to make 4-ingredient banana oat cookies

Step 1: To a large bowl, add the mashed banana and almond butter.

Step 2: Whisk until smooth and uniform.

Step 3: Add the rolled oats and chocolate chips.

Step 4: Stir until combined.

Step 5: Divide the dough into 12 balls using a medium-sized ice cream scoop (about 2.5 tablespoons) and transfer over a parchment paper-covered baking sheet.

Step 4: Use your fingers to gently press the cookies, then bake at 350ºF for 10 minutes. Let the cookies cool down for 5-10 minutes before enjoying.

⭐️ Detailed recipe down below in the recipe card!

💡 Baking tips

• Make sure to mash the bananas until very smooth and avoid larger chunks of bananas! This helps distribute the moisture equally all over the oatmeal and the cookie dough so the cookies are not dry.
• Stir in the jar of almond butter (or peanut butter) before measuring! You want to avoid super thick or dry-ish almond butter for the best result.
• The cookie dough is pretty wet, mostly because there is no flour in the recipe, so using an ice cream scoop is very helpful for dividing the dough on the baking sheet.
• You have to gently shape the cookies with your fingers since they do not spread while cooking. I like to press on them just a little bit (do not make them too thin) so the cookies don't have a dome shape, otherwise they might end up too soft in the middle.
• The cookies will still be soft and still delicate when just out of the oven. Allow them to cool down for about 10 min before enjoying so they can firm up!

❗️ Storage tips

Once the cookies are cooled down, transfer them to an airtight container and keep them at room temperature for up to 2 days. For longer storage, then transfer in the fridge for up to 5 days.

You can also freeze them for up to 3 months! Let the cookies thaw at room temperature overnight or for about 30 minutes on the counter, or use the microwave to speed up the process (only a few seconds at a time).

🌱 Try these ultra-simple vegan dessert recipes next!

I hope you like this 4-ingredient Banana Oatmeal Cookie Recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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