4-Ingredient Banana Bread Cookies make for a naturally-sweetened healthy breakfast, snack, or dessert! Gluten-free, vegan.
I don't know about you, but give me a 4-ingredient cookie recipe that I can make by memory, and I'm a happy girl.
Bonus points for healthy, naturally sweetened, and versatile.
These 4-ingredient banana bread cookies are just that. Made with a simple base of bananas and gluten-free oats, the bananas double as a binder and a natural sweetener.
Cinnamon and vanilla extract give the essence of freshly baked banana bread, and optional mix-ins like walnuts and cacao nibs add crunch, flavor, and additional nutrition.
Mixing in mini chocolate chips like in my chocolate peanut butter banana bread is also a delicious option.
Bananas are a pretty powerful fruit. In addition to being packed with potassium, vitamin C, and other minerals, bananas have anti-fungal and antibiotic compounds that can help fight viruses.
Who wouldn't want a little extra of that this time of year?
What I love most about these simple cookies is their versatility. Healthy enough to serve as a breakfast cookie, easy to take on the go, and sweet enough to feel like dessert!
Pro tip: pop a cookie into the microwave for 5-10 seconds, and you'll have that warm banana bread experience on the spot.
In the mood for some classic banana bread? Check out Brianna's gluten-free banana bread recipe!
4-Ingredient Banana Bread Cookies
- 2 medium ripe bananas, mashed
- 1 cup gluten-free oats
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- pinch salt
- 1-2 tablespoons cacao nibs or mini chocolate chips
- ¼ cup walnut pieces
- 1-2 tablespoons raisins
- Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
- In a medium bowl, mash bananas with a fork. Add oats, cinnamon, vanilla extract, and salt. Add additional mix-in's if desired. Stir until oats are coated and mixture is evenly combined.
- Using a tablespoon, scoop batter and form into ball. Place onto baking sheet.
- Bake for 12-14 minutes. Remove from oven and allow to sit on cookie sheet for 1-2 minutes before transferring to a cooling rack.
- Store in an airtight container.
4 Ingredient Banana Bread Cookies: I tried making them and theyre great! Put in Carob Chips in place of Chocolate Chips (cant have chocolate) And they taste almost identical to choco chip banana cookies. This recipe is a keeper, I will be making them again. Had to put just a little gluten free baking flour to make dough so cut roll in balls, and thats all I had to do. They are delicious - perfect with coffee milk and juice as a snack : )
Thank you, Joy! I appreciate it!!
So simple and yum. I tried a batch w raisins and a batch with mini chips. Both good. May mix next time. Appreciate that there is no added sugar. Really ripe bananas do the trick. Thanks for sharing.
Can these be frozen and then thawed to eat or heated??
Thank you, Jill! Those mix-in's sound great too. I haven't tried freezing them, but if you give it a go, I'd love to hear how it worked out!
Just made, didn’t like. Doubled raisins & they didn’t seem cooked goin to make a butter icing to try and save.
Drooling..Pinning and making this weekend!!! Thanks for sharing...
Traci | Vanilla And Bean
Simple little cookies - so in looove! Easy and healthy - and we're on the same brain wave this week love! xo Beautifully captured Tessa. Hope you're staying warm!
Mary Ann | The Beach House Kitchen
I've got those 4 ingredients at my house all the time! I know what I'll be making!