4 ingredient banana oatmeal cookies come together in just 6 steps, these gluten free vegan cookies are the easiest way to curb your cookie cravings! Enjoy these cookies for breakfast, as a snack or dessert. No matter how you decide to devour them, you’ll be enjoying fresh cookies in just 15 minutes!
Why You’ll Love This Recipe
- It is healthy. Made with just 4 simple ingredients, these banana oatmeal cookies are a healthy treat for any time of day.
- It is easy. The name says it all! 4 ingredient banana oatmeal cookies come together quickly, in just 15 minutes and require just 6 steps to make.
- It is delicious! Just a touch of sweetness from the banana & chocolate chips with a chewy texture, these cookies are incredibly delicious.
4 Ingredient Banana Oatmeal Cookies Tips & Tricks
Gather Your Ingredients
This recipe uses:
- Just ripe bananas. I prefer to use bananas that are not turning brown for these cookies. This is because the sugar content is lower and just ripe bananas are easier on the stomach for those with IBS or following a low FODMAP diet.
- Gluten Free Oats. I used gluten free quick oats.
- PB Powder. Nothing is better than peanut butter, banana and chocolate together! PB powder is a great way to infuse peanut butter flavor into these cookies without adding tons of extra calories or fat.
- Chocolate Chips. If you ask me, all cookies should have chocolate chips! I used these semi-sweet chocolate chips but you can use any kind you like.
4 Ingredient Banana Oatmeal Cookies Step By Step Instructions
- Prepare the cookie batter. Add oats to a large mixing bowl. In a medium mixing bowl, smash bananas with a fork. Once there are no clumps left, add banana to oats and mix to combine. Add the PB Powder and mix once more until all ingredients are combined.
- Add the chocolate chips. Add chocolate chips and fold in using a spatula.
- Shape + Bake! Shape the cookies in the palm of your hand and flatten gently. Since there is no butter or fat in the batter, the cookies will not spread while they bake, so I like to make sure I shape them into the perfect cookie shape prior to baking. Bake at 350F for 10 minutes.
4 Ingredient Banana Oatmeal Cookies FAQs
Do I need to use quick oats?
I have only tested this recipe using quick oats, so I do not recommend trying with steel cut or old fashioned oats.
Are bananas low FODMAP?
Yes, bananas are low FODMAP. According to Monash University, 1 medium just ripe banana is a low FODMAP friendly serving.
Are these cookies gluten free?
Oatmeal is naturally gluten free, however if you have celiac disease you should opt for purchasing gluten free oats in order to ensure you do not encounter any cross contamination.
Can these cookies be made vegan?
Since these 4 ingredient banana oatmeal cookies are made using chocolate chips, you can easily make a vegan version by using your favorite brand of vegan chocolate chips or chocolate gems.
Do I have to use PB powder?
No, you do not have to add the PB powder in order for this recipe to work, however the addition of the peanut butter flavor pairs so well with the chocolate and banana, I don’t recommend skipping it!
More Easy Gluten Free Desserts You Might Like
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
4 Ingredient Banana Oatmeal Cookies (Gluten Free)
- 1.5 cups quick oats
- 2 medium just ripe bananas
- 2 tbsp powdered peanut butter
- 1/4 cup chocolate chips
- Pre-heat oven to 350F
- Add oats to a large mixing bowl. In a medium mixing bowl, mash bananas until almost no clumps remain.
- Add mashed banana to oats and mix to combine, then mix in powdered peanut butter until fully incorporated.
- Fold in chocolate chips using a silicone spatula.
- Scoop out cookie dough and shape in the palm of your hand. Flatten into a cookie shape. Since there is not any fat in these cookies you will need to create the shape yourself as they will not flatten out themselves.
- Arrange on a baking sheet lined with parchment or a silicone baking liner and bake for 10 minutes.
- Store at room temperature for 3 days or in an airtight container in the fridge up to one week.
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