What I love most about these 4-ingredient banana peanut butter oat cookies is not how delicious they are, or etc whole food recipe (or even the chocolate chips) but how my children can easily whip them up without my help. Thats right- they’re no fuss, plant based, gluten free, dairy free breakfast cookies that are perfect for little hands to whip up. Whoop!
I started this recipe as a simple 2 ingredient base- oats and mashed banana- and while that version was so easy it was tempting to leave as is, I wanted to perfect the recipe and fuse ease with a cookie that tastes and feels great.
Next we added almond meal into the mix to balance out the gummy texture of an oat based cookie, and things were looking and tasting great at this stage but I wanted MORE flavour.
Peanut butter (or tahini) entered recipe development next, followed by tweaking the ratios of all 4 ingredients and viola! Thus was born the 4-ingredient banana peanut butter oat cookies
You may be wondering why the 4 ingredient cookie has 5 ingredients
That would be a fair point. Chocolate is most defiantly an optional ingredient, and in fact you can omit chocolate or swap it for anything you have in the pantry- shredded coconut, chopped nuts or dried fruit. These easy breakfast cookies are totally versatile and customisable.
Banana peanut butter oat cookies ingredient list
- Bananas. You know, the very ripe spotty type that we all know (and search for baking recipes for) come the end of Summer.
- Natural Peanut butter. I like smooth, but you can use crunchy or any other nut/seed butter you prefer. Tahini works well in this recipe for a peanut butter free recipe.
- Rolled oats. Simple. If you want to make these gluten free, try these oats here.
- Almond meal. Blanched, activated, wholemeal. What you have will work just fine here.
- Additional extras are totally optional. For extra sweetness add 1 Tbsp honey, chocolate chips (I love these ones here as they have great ingredients), shredded coconut, nuts, seeds, dried fruit or chopped dates.
If you want more whole food plant based recipes you might like
- Healthy fruit nut slice
- Easy baked vegan green patties. Grain free.
- Raspberry coconut bliss balls
- No bake cherry bounty bars
Thanks for stopping by, and we hope you enjoy these healthy banana peanut butter oat cookies as much as we do. Your reviews and comments below are always appreciated and help others find this recipe too.
These 4 ingredient banana peanut butter oat cookies are the perfect healthy snack, on the go breakfast or lunch box filler (if your school is OK with peanut butter). Child friendly recipe.
- Preheat oven to 180C. Line a large baking tray and set aside.
- Mash banana in a large bowl, then mix in peanut butter and, if you prefer a slightly sweeter cookie, the honey. Once uniform and oats and almond meal and combine well.
- Add in any extras you like. Today we added chocolate chips, but you can omit or add in ½ of dried fruit, nuts or shredded coconut.
- Roll into balls around 1 heaping dessert spoon in size (This recipe makes around 12 cookies of that size). Place of the lined cookie sheet, and flatten with the palm of your hand. I find the best texture comes from when you flatten them generously- a thicker cookie can be a bit more chewy and dense. Cookies will not spread much, so you should easily fit all the dough onto one tray.
- Bake for 15-20 minutes or until lightly golden brown. We like to gently lift up a cookie and test the underside- it should be golden brown.
- Allow cookies to cool for 5 minutes on the baking tray then transfer to a wire rack to cool completely.
You can substitute peanut butter with any nut or seed butter. Tahini works well.