4 Ingredient Cookies

Ingredients

• 90 g (1 cup)rolled oats
• 1ripe banana
• 45 ml (3 tbsp)natural peanut butter
• 20 gdark chocolate or chocolate chips

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mash the banana

   Mash the banana in a bowl.

3. 3

   Mix in peanut butter

   Add the peanut butter and stir until well mixed.

4. 4

   Add the oats

   Add the rolled oats and mix until thoroughly combined.

5. 5

   Add the chocolate

   Break the chocolate into small pieces, add them to the bowl and mix them into the batter.

6. 6

   Shape the cookies

   Roll the mixture into balls and place them on a baking tray lined with baking paper.

7. 7

   Flatten and bake

   Press each ball down slightly with your fingers to make a circle. Bake for 10–14 minutes.

8. 8

   Cool the cookies

   When cooked, leave the cookies to cool slightly before enjoying.

What are four-ingredient cookies?

These are simple banana-oat cookies, made without eggs or dairy and suited to a vegan bake. Banana helps bind the oats, while peanut butter brings richness and chocolate adds sweet, bittersweet pieces.

This version keeps the ingredient list short and uses a quick oven bake, making it useful when you want a small batch without complicated preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 136 calories, 4g protein, 17g carbs, 6g fat.

The oats and banana provide most of the carbohydrates, while peanut butter contributes much of the fat and some protein. Chocolate also adds fat and carbohydrates. Pair a cookie or two with fruit and a protein-rich yoghurt or alternative for a more balanced snack.

Why the ingredients work

Ripe banana: a soft, ripe banana is easy to mash and blends into the mixture as its natural binder.

Natural peanut butter: stir it well before measuring if the oil has separated, so the mixture gets an even amount of fat and flavour.

Rolled oats: they give the cookies their structure and chewy texture. Mix until no dry patches remain.

Getting the mixture right

Banana first: mash it in the bowl before adding the other ingredients, so there are no large pieces left to disrupt shaping.

Chocolate last: fold the small pieces through once the oats are mixed in, distributing them without overworking the batter.

Shaping and baking

Even portions: roll the mixture into balls of similar size so the cookies bake at roughly the same rate.

Flattening: press each ball into a circle before baking; the cookies are shaped by hand rather than spread out during baking.

Doneness: bake at 200°C (400°F) for 10–14 minutes. The recipe gives a time range, so check them as they approach the shorter end.

Serving ideas

Enjoy the cookies slightly cooled, when they are easier to handle. They work well as a simple snack or alongside a piece of fruit.

For a more filling plate, serve them with unsweetened yoghurt or a dairy-free alternative, if that suits your diet.

Keeping a small batch

Let the cookies cool before storing them, so trapped steam does not make them soggy. Their soft banana-based texture is best enjoyed soon after baking.

Recipe notes & tips

• Use a ripe banana that mashes easily.
• Break the chocolate into small pieces so it spreads through the mixture.
• Line the tray with baking paper to make it easier to lift off the baked cookies.
• Make the cookie rounds a similar size for more even baking.
• Check the cookies during the 10–14-minute baking window.

Variations

• Change the chocolate: use dark chocolate or chocolate chips, as listed in the recipe.
• Add cinnamon: mix a little into the oats for a warm spice note.
• Use crunchy peanut butter: choose it for a little extra texture.
• Add chopped nuts: fold a small handful into the mixture for more crunch.
• Make them smaller: shape smaller rounds and keep an eye on them as they bake.

Common mistakes to avoid

• Using an unripe banana: it can be harder to mash; choose a ripe one for a smoother mixture.
• Leaving dry oats: mix until the oats are evenly coated with the banana and peanut butter.
• Large chocolate pieces: break them smaller so they are easier to distribute through the cookies.
• Uneven shaping: make the rounds similar in size so they bake at a similar pace.
• Skipping the tray lining: use baking paper to help prevent sticking.

How to store

Once completely cool, store the cookies in an airtight container in the fridge and eat within 3 days. Warm briefly in the oven or microwave if you prefer them warm.

Frequently asked questions