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4 ingredient oatmeal cookies stacked on a cake stand
Kyrie | Healthfully Rooted Home

4 Ingredient Oatmeal Cookies

5 from 1 vote
No flour, eggs, or sugar - just using the sweetness of the bananas (and chocolate chips, of course). Healthy enough to eat at any time of the day - guilt-free.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 12 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Video Notes

Ingredients
  

  • 3 very ripe bananas if using small bananas use 4
  • 3/4 cup natural peanut butter drippy
  • 2 cups old fashioned rolled oats
  • 1/2 cup chocolate chips I like to use allergen-free dark chocolate chips

Method
 

  1. Preheat your oven to 350F and line a baking sheet with parchment paper.
  2. Using a large fork mash your bananas in a large mixing bowl. Then add your peanut butter and stir to combine. *see note below on how to quickly ripen bananas.
  3. Add the oats and chocolate chips and fold to combine.
  4. Shape your cookies into the shape and size you'd like and place on the baking sheet. These cookies don't change shape or spread in the oven so be sure you make them the shape and size you want now.
  5. Bake for about 8 minutes until set. Let cool for a couple minutes on the baking sheet, then enjoy!

Video

Notes

how to store 4 ingredient oatmeal cookies

These cookies are best right after baking but can be stored in the refrigerator for up to 5 days in an air-tight container. I highly recommend heating them up slightly for best results.
*do not store at room temperature.

4 ingredient oatmeal cookies Tips

  1. Ripe bananas - If your bananas are underripe they will be to chunky to bind together the oats.
  2. Shaping - Do be sure to shape your cookies exactly how you want them to look before placing them on the baking sheet.
  3. Drippy peanut butter - If you use the chunky peanut butter at the bottom of the natural peanut butter jar, it wont bind the cookies adequately.

how to quickly ripen bananas

Paper bag

Time: 1-3 days
If you have a few days before making this recipe, just take the underripe bananas and place them in a paper bag, and set them on top of the fridge, or somewhere warm. Check every day to see if brown spots have formed (a sign of being baking ripe).

Bake

Time: 30-60 minutes
Preheat your oven to 300F and prep a baking sheet with parchment paper. Place your bananas (peel on) on the baking sheet and heat in the oven checking every 15 minutes. Bake until the peels are completely black.

Microwave

Time: 2-3 minutes
Poke holes in the peel of the bananas, then place on a microwave-safe dish and microwave for 30-second increments until they're very soft.