Sometimes you get a craving for cookies, but you don't have all of the necessary little ingredients. I have been there, and it is super frustrating! That is why I made these 4 Ingredient Banana Oatmeal Cookies with Tahini (Vegan). These cookies only require 4 simple ingredients and they are so delicious!
I love bananas. For more yummy banana recipes try my salted caramel banana cake or my sweet potato banana bread.
For another delicious cookie recipe try my friend Arisha's grain free peanut butter cookies.
Why you'll love this recipe
- It is easy to make (seriously, so easy).
- It is vegan, gluten free, and no sugar added (besides the chocolate chips).
- Thanks to the oats, banana and nut butter these cookies are healthy for you.
Ingredients
- Oatmeal
- Banana
- Tahini
- Chocolate chips
Substitutions
- Tahini - can be subbed with almond or peanut butter.
Instructions
This may be the easiest cookie recipe ever. All you do is add your 4 ingredients to a bowl and mix. Then refrigerate the dough for about 10 minutes and then bake. That's it, so easy!
Storage instructions
The extra cookies can be stored in a sealed container for up to 3 days in your fridge or you can freeze them for up to 3 months.
Recipe Pro-Tips
For the best tasting cookie make sure your banana is nice and spotty.
To keep these cookies completely sugar free use sugar free chocolate chips like Lily's sweets.
Other yummy vegan cookie recipes to try:
If you make these 4 Ingredient Banana Oatmeal Cookies with Tahini (Vegan) please leave me a rating and review on this post! This is the best way to support me.
Give me a tag over on Instagram so I can repost you!
4 Ingredient Banana Oatmeal Cookies with Tahini (Vegan)
Ingredients
- 2 cups rolled oats
- 2 medium sized spotty or brown bananas
- ¾ cup chocolate chips adjust to your preference, optional
- ½ cup tahini peanut butter could work as a sub
Instructions
- Thoroughly mash bananas in a large bowl. Add the rest of the ingredients and mix together until just combined.
- Preheat oven to 350 degrees. Add cookie dough to your freezer while the oven is preheating (for about 10 minutes).
- Form 6-7 evenly sized cookies on a sheet pan lined with parchment paper or silicone. Bake for 11-14 minutes.
Marla says
Do you have the nutritional breakdown on these cookies?
Kristi says
hi marla, I just added in the nutritional info, hope that helps.
Marla says
Thanks so much! So this information is based on the entire recipe, not per serving?
Kristi says
no, per cookie
Laura says
Can these be frozen to eat later?
Kristi says
yes!
Dani says
These took 5 minutes to put together (not including mixing a new jar of tahini - that's more of a workout!) and 15 mins in the oven - so easy!! I added a bit of cinnamon and sea salt on top.
Emma says
taste really good!
did this with self made peanut butter and it worked great.
quick question does someone know the right themperature for Celsius since my oven is in Celsius and I'm just guessing what themperature works
Marielle Hawit says
Tried this recipe today! Used almond butter because I didn’t have tahini and they tasted like HEAVEN! Really thankful to have found this recipe - super quick and easy to make 🙂