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

Vegan 4-ingredient banana oat cookie with chocolate chips on a counter.

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana cookies, healthy cookies, oatmeal cookies

Servings: cookies

Calories: 164kcal

Author: Jessica Laroche

Equipment

Large bowl
Spatula
Scale (or measuring cups and spoons)
Ice cream scoop (optional, for dividing the dough)

Ingredients

270 g banana or 1 packed cup
190 g rolled oats or 2 cups
90 g almond butter (or peanut butter) or ⅓ cup
90 g chocolate chips or ½ cup

Instructions

Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Mash the bananas using a fork until very smooth.
Add the mashed bananas and almond butter to a large bowl, and whisk until smooth. Add the rolled oats and chocolate chips and keep stirring until combined.
Use an ice cream scoop (about 2.5 tbsp) to divide the dough into 12 balls and transfer over the prepared baking sheet. Use your fingers or a spatula to gently press on the cookies so they do not have a dome shape.
Bake for 10 minutes, then let the cookies cool down for 10 minutes before enjoying.

Video

Notes

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: keep the cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge for up to 4 days. You can also freeze them for up to 3 months.
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!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition