These 4-ingredient chocolate chip oatmeal cookies are so simple to make, using just one bowl. You can feel good about eating them thanks to the natural, simple ingredients! Sweetened with maple syrup, filling and full of fiber thanks to the oats, and packed with protein from the natural peanut butter. It doesn’t get much better than that! Though these are cookies, it’s not a stretch to call it a healthy snack!
Ingredients
1 1/2 cups quick oats*
1/2 cup pure maple syrup
1/2 cup natural, creamy peanut butter
1/4 cup dark chocolate chips (make sure they are vegan)
Why You’ll Love It
Do you ever suddenly feel like having something sweet? But you don’t have anything ready, and you don’t want to add a sugar bomb to your body and then feel guilty about getting off your healthy diet? No? Just me? Well, if you are like me, you will love these cookies. They come together SO QUICKLY with staple ingredients that you probably already have at home. And they are about as healthy as a cookie can get. They’re far easier and healthier than traditional cookies! The best part about this easy recipe is that it DOESN’T use overripe bananas. So you don’t have to wait for your bananas to get extra ripe, you can just make these cookies WHENEVER the mood hits.
Background on these cookies
One day, I was in the mood for some cookies. But they needed to be simple (mom of two little ones here – no time or energy for big baking projects) and on the healthier side. I looked up other 4 ingredient cookie recipes, but they all used overripe bananas. Now, maybe my bananas weren’t quite ripe enough, but what I do know for sure is that those cookies stunk. They weren’t even remotely sweet enough. I was so disappointed that I went ahead and made two more batches, playing around with the recipe. And then, once I replaced the bananas with maple syrup, that’s when the cookies became PERFECT. You know what? Maple syrup it still a great source of sweetness, and now you can make these cookies on a whim – even if you don’t have super ripe bananas ready to go. Yay!! I’d definitely still call these healthy cookies! They’re the perfect snack. Honestly, this is such a simple recipe. These are the easiest cookies I’ve ever made. The little mess it creates will be cleaned up long before the cookies come out of the oven.
How to Prepare
Preheat your oven to 350° Fahrenheit.
Line your cookie sheet or baking sheet with parchment paper. (Though my baking tray doesn’t tend to stick, and so I skip the parchment paper.)
In a large mixing bowl, add most of the ingredients: 1/2 cup pure maple syrup, 1 1/2 cups quick oats*, 1/2 cup natural, creamy peanut butter. Mix well.
Once the mixture is dough-like and evenly combined, gently fold in the 1/4 cup of chocolate chips.
Now, add dollops of the dough onto your prepared baking sheet. I like to use a soup spoon to get the right amount of dough out. But if you have a cookie scoop, that works too, of course! Form the dollop of dough into a cookie shape and flatten it with 2-3 fingers. These cookies won’t change shape as they bake, so you don’t need to give them each too much room.
Bake cookies for 10-12 minutes. They will look slightly darker and feel a little firmer, but they will still have some give. Remove from oven and let cool for at least 5 minutes before enjoying warm or transferring over to a cookie cooling rack. (Don’t worry if you don’t have a cookie rack. A cool plate does the trick too for these cookies.)
How to Serve
I personally love my cookies pretty much straight out of the oven. I let them cool for 5 minutes, then carefully remove them from the baking sheet. They will be nice and warm still, but also more breakable, so be gentle with them! Pair with a cup of coffee or a glass of oat milk. But you can definitely just enjoy them on their own!
These cookies can be an afternoon snack or a sweet treat at any time of the day! You may even get away with calling them a quick breakfast if you’re in a pinch.
How to Store
Store your leftover 4-ingredient chocolate chip oatmeal cookies in an airtight container at room temperature for about 5 days. You can also freeze your cookies. Just let them cool completely, then place them in a freezer-safe airtight container or freezer bag. Label and freeze. Keep in freezer for up to 3 months for best results. Once you are ready to eat them, you can thaw them on the counter or overnight in the fridge.
Other Recipes You Might Enjoy
If you are looking to consume more oats because you are breastfeeding, then try these Vegan Lactation Cookies to boost milk supply. Want raisin oatmeal cookies instead? Try out this recipe!
Another super simple recipe is this 5-Ingredient Banana Bread recipe. Enjoy!
Q&A
Can I substitute something for peanut butter?
Yes, you can use a different butter in place of peanut butter. Almond butter is an option, but sunflower seed butter is also great – especially for people with nut allergies. The taste will change slightly, but I personally like all nut and seed butters, so I’m happy using any one of them in my cookies.
Can My Kid Help Me Bake?
Yes, your child can absolutely help you bake these 4-ingredient chocolate chip oatmeal cookies! If they’re old enough, they can measure the simple ingredients. My two year old can help mix the dough. Though this dough is a bit sticky due to the peanut butter, so you will probably have to finish the job. Otherwise, you can hand your child a blob of dough to then place onto the baking tray. Tell them excitedly that they just made a cookie! Involving them in baking will make them even more eager to eat this healthy treat. A learning tower comes in super handy for this kind of activity. I find it important to teach kids early on how to prepare meals, and my daughter seems to especially like eating the foods she helped make.
Notes
*You can use rolled oats, but I find that quick oats just make for a more tender cookie than rolled oats. I would recommend you stay away from steel cut oats though, as I find they are a little too tough for this kind of recipe.
1 Bowl 4-Ingredient Vegan Chocolate Chip Oatmeal Cookies
These 1 bowl 4-ingredient vegan chocolate chip oatmeal cookies are a delightfully simple and wholesome treat. Made with pantry staples, they are quick to whip up and perfect for satisfying your sweet cravings.
Ingredients
- 1 1/2 cups quick oats*
- 1/2 cup pure maple syrup
- 1/2 cup natural, creamy peanut butter
- 1/4 cup dark chocolate chips (make sure they are vegan)
Instructions
- Preheat your oven to 350° Fahrenheit.
- Line your cookie sheet or baking sheet with parchment paper. (Though my baking tray doesn't tend to stick, and so I skip the parchment paper.)
- In a large mixing bowl, add most of the ingredients: 1/2 cup pure maple syrup, 1 1/2 cups quick oats*, 1/2 cup natural, creamy peanut butter. Mix well.
- Once the mixture is dough-like and evenly combined, gently fold in the 1/4 cup of chocolate chips.
- Now, add dollops of the dough onto your prepared baking sheet. I like to use a soup spoon to get the right amount of dough out. But if you have a cookie scoop, that works too, of course! Form the dollop of dough into a cookie shape and flatten it with 2-3 fingers. These cookies won't change shape as they bake, so you don't need to give them each too much room.
- Bake cookies for 10-12 minutes. They will look slightly darker and feel a little firmer, but they will still have some give.
- Remove from oven and let cool for at least 5 minutes before enjoying warm or transferring over to a cookie cooling rack.
Notes
*You can use rolled oats, but I find that quick oats just make for a more tender cookie than rolled oats. I would recommend you stay away from steel cut oats, though, as I find they are a little too tough for this kind of recipe.
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