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4 ingredient banana oatmeal cookies with chocolate chips on a white plate.

4 Ingredient Banana Oatmeal Cookies with Peanut Butter

4 ingredient banana oatmeal cookies that are soft, chewy, naturally sweet, and packed with peanut butter flavour in every hearty bite.
Prep Time 5 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 22 minutes
Servings 8 Cookies

Ingredients

  • 2 ripe bananas very spotty
  • 1 cup rolled oats
  • ⅓ cup natural peanut butter
  • ¼ cup chocolate chips

Optional Add-Ins

  • pinch of cinnamon
  • chopped walnuts or toasted pecans
  • unsweetened shredded coconut
  • extra chocolate chips

Instructions

  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Add the bananas to a large mixing bowl and mash until mostly smooth.
    mashed bananas in a bowl.
  • Stir in the peanut butter until fully combined.
    peanut butter and mashed banana mixture in a glass bowl with a small rubber spatula.
  • Mix in the rolled oats, then fold in the chocolate chips.
    oat, chocolate chip, peanut butter, and banana mixture in a glass bowl with a small rubber spatula.
  • Scoop the mixture onto the prepared baking sheet and lightly flatten each cookie since they won’t spread much while baking.
    8 baked 4 ingredient banana oatmeal cookies on a parchment lined baking sheet.
  • Bake for 10 to 12 minutes, or until the cookies are set and lightly golden around the edges. Let the cookies cool for a few minutes before serving. They’ll firm up as they sit.
    8 unbaked 4 ingredient banana oatmeal cookies on a parchment lined baking sheet.

Notes

Use very ripe bananas with lots of brown spots for the best sweetness and texture.
Natural peanut butter works best when it’s well stirred. If it’s too oily, the cookies can spread too much.
Don’t skip flattening the cookies before baking since they won’t spread much on their own.
These cookies are meant to be soft and chewy, not crispy. They firm up more as they cool.
If the mixture feels too wet, add an extra spoonful or two of oats until it’s thick and scoopable.
Store leftovers in an airtight container for up to 3 days on the counter or a week in the fridge.

Nutrition

Serving: 1Cookie | Calories: 162kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 3mg | Potassium: 235mg | Fiber: 3g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
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