4 Ingredient Banana Oatmeal Cookies are made with banana, almond butter, oats and mini chocolate chips. They are healthy and delicious!
I love meal prepping these cookies to enjoy for a couple of days throughout the week! These cookies are great as a snack, for dessert or even for breakfast.
They are sweetened naturally with bananas and whatever small amount of sugar there is in the chocolate chips. You could even use sugar free chocolate chips if you'd like.
Banana Oatmeal Cookies are no traditional cookie. They are soft on the inside and have a strong banana flavor. If you hate bananas, I wouldn't make these. But, if you're here... I assume you love bananas. 🙂
Ingredients in this recipe
mashed banana - I wouldn't use super yellow or green bananas. Spotty-brown bananas are best for this recipe. The more ripe the bananas, the sweeter the cookie.
all natural creamy almond butter - You can also use all natural creamy peanut butter if you'd prefer.
old fashioned rolled oats - Use gluten free oats if necessary.
mini chocolate chips - I like using mini chocolate chips for this recipe, but larger ones work too.
Expert Tips
Mash the bananas very well. The cookie dough will be too dry if you have large pieces of banana.
You can add a tablespoon of sweetener if you'd like.
Refrigerate the cookie dough for 15 minutes before forming into cookies.
These cookies will not spread in the oven so make sure you flatten them.
Allow the cookies to cool on the baking sheet for about 5-10 minutes.
An important note about the cookie dough
The cookie dough will be more wet since there is no flour. It’s slightly more difficult to work with.
To help with this, refrigerate the dough for 15 minutes before forming into cookies.
Scoop the dough with a medium sized cookie scoop. Place the dough in between your hands to squeeze it together and roll it to form a dough ball. Then, gently press to flatten. Place it on a cookie sheet lined with parchment paper.
Repeat until all the dough has been used. You can also just drop spoonfuls onto the cookie sheet and shape each spoonful into a cookie-like shape.
Storage Instructions
Store these cookies on the kitchen counter in an airtight container for 2-3 days. Refrigerate the cookies for 4-5 days. Freeze the cookies for up to 3 months.
More healthy oat recipes to make!
4 Ingredient Banana Oatmeal Cookies
Ingredients
- ⅔ cup mashed banana (about 2 bananas) - Spotty-brown bananas are best for this recipe. The more ripe the bananas, the sweeter the cookie.
- ¼ cup all natural creamy almond butter
- 2 cups old fashioned rolled oats
- ¼ cup mini chocolate chips
Instructions
- Combine all of the ingredients together in a mixing bowl with a rubber spatula.
- The cookie dough will be more wet since there is no flour. It’s slightly more difficult to work with. To help with this, refrigerate the dough for 15 minutes before forming into cookies.
- Scoop the dough with a medium sized cookie scoop. Place the dough in between your hands to squeeze it together and roll it to form a dough ball. Then, gently press to flatten. Place it on a cookie sheet lined with parchment paper. Repeat until all the dough has been used. You can also just drop spoonfuls onto the cookie sheet and shape each spoonful into a cookie-like shape.
- Bake at 350 degrees F for 8-12 minutes.
- Allow the cookies to cool on the baking sheet for about 5-10 minutes.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Sara
I love these cookies. Made them last night and my husband and I had them for breakfast this morning with oat milk lattes. So yummy and filling also! Thumbs up from hubby and I!
Yay! 🙂
Sandy
Do you think I could make this with PB 2 powder if I mix it first.
Maybe. You will have to play around with the texture.
Janet
I made these cookies with raisins and walnuts
I left out chocolate chips
Very good
Great!
Kate
Do you think I can use peanut butter instead of almond butter:)?
Yes. You can also use all natural creamy peanut butter if you'd prefer.
Rose
These were great. I made some without chocolate chips (some with!) and added cinnamon. The almond butter is delicious for this recipe, definitely recommend trying it. It made about 16 cookies that won’t last very long 😋 thank you, you rock!
Whoot whoot!!! You rock! 🙂
Rochelle
These were great! My partner has really bad Gerd so I elected not to have the chocolate chips but sweeten it with a little date syrup and sprinkle flaky finishing salt on top and it was amazing!
Perfect! 🙂
Gina
Easy to make and so yummy!!
💛
Melissa
Do you think sunflower butter would work for these? My kiddos school is nut free but these would be ana amazing afternoon snack to send with him
I haven't tried, but it should work if the texture is similar to almond butter!
Ane
These were sooo good. I shared them with my client that I am caregiver for and she absolutely loved them. I love their simplicity but their flavor is so enjoyable.
Aw yay! This warms my heart. 🙂
melissa
I made these with cinnamon snickerdoodle cashew/almond butter from Ground Up and they are FABULOUS
Yummy!!
JB
I added some raspberries for a little sweetness, filling and yum
Love that addition!!
Arisha
Truly the perfect grab and go snack! I would even pack them for breakfast on busy mornings.
Yay! 🙂