Dense, chewy and incredibly delicious, these 4-Ingredient Steel Cut Oat Cookies just might be the perfect flourless cookie!
Healthy Cookies, Indulgent Flavor
Friends, have I got a treat for you! My 4-Ingredient Steel Cut Oat Cookies might just be the perfect flourless cookie. They’re flour-free, dairy-free and absolutely incredible! There’s no added white or brown sugar, salt, baking powder, specialty gluten-free flours or coconut oil in these treats. And they taste delicious! Better yet, they’re so easy to make. This oatmeal cookie recipe uses just 4 ingredients! Banana, peanut butter, chocolate chips and, of course, steel cut oats. Of course, if you want to make truly gluten-free cookies, be sure to use gluten-free oats. Either way, the results are YUM.
What are Steel Cut Oats?
Have you ever gotten really excited to make oatmeal cookies and then realized what you *thought* were old fashioned oats were, in fact, steel cut? Uh, yeah, me either. But imagine if you had! It would be quite a surprise! They taste similar to regular oatmeal, but steel cut oats don’t look anything like traditional oats. They look more like rice or barley, like little nuggets instead of the flat oats we are more used to. And it turns out, they make for excellent, hearty cookies. The texture is so fantastic, I’m surprised it took me this long to create an official steel cut oat cookie recipe!
Can I substitute Old Fashioned Oats for Steel Cut Oats?
The short answer is no. Steel cut oats are much more dense than old fashioned oats. They require more liquid and longer cooking than their traditional cousins. While you can, in most cases and with some accommodations, substitute quick oats for old fashioned oats, and vice versa, steel cut oats are not interchangeable.
How to Make 4-Ingredient Steel Cut Oat Cookies
Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease with non-stick cooking spray. Set aside.
In a medium mixing bowl, combine oats, mashed banana and peanut butter until well combined. Stir in chocolate chips. Then scoop 1.5 tablespoon portions of dough onto prepared baking sheets.
Bake for 15-20 minutes or until cookies are set and starting to turn light brown on top. Transfer cookies to a wire rack to cool. Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these healthier alternatives are sure to become family favorites.
There you have it! If you make these 4-Ingredient Steel Cut Oat Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
4-Ingredient Steel Cut Oat Cookies
- Prep Time: 10 Minutes
- Cook Time: 15-20 Minutes
- Total Time: 25-30 Minutes
- Yield: 15 Cookies
Description
Dense, chewy and incredibly delicious, these 4-Ingredient Steel Cut Oat Cookies just might be the perfect flourless cookie!
Ingredients
- 2 cups quick cooking steel cut oats
- 2 medium ripe bananas, mashed
- 2 tablespoons peanut butter
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease with non-stick cooking spray. Set aside.
- In a medium mixing bowl, combine oats, mashed banana and peanut butter until well combined. Stir in chocolate chips.
- Scoop 1.5 tablespoon portions of dough onto prepared baking sheets.
- Bake for 15-20 minutes or until cookies are set and starting to turn light brown on top.
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I find the cookies too be almost gritty lke they get the tiny bits of oat stuck i my teeth and gums Why is that ore liquid needed?
Hi, Penny! Oh, dear. That shouldn’t be the case. Are you using quick-cooking steel cut oats?
can you freeze the cookies
Hi, Penn! ’ve never tried freezing them, but I’m sure they would freeze well. I would seal them tightly and then let them defrost while still sealed so they don’t dry out. Hope this helps! Enjoy! ❤️
Made these today and they are ok but I feel they need a bit of sweetness so will include a sugar substitute next time I make them as they seemed to be lacking a bit of something.
Hi! Thanks for the recipe. It was super easy to make. Wasn’t quite sure about the shape and what not. And I never cooked with oats before, but I followed your recipe to the tee. I like them!!
Was wondering your thoughts on using less chocolate chips and maybe adding some raisins. Just to reduce the calorie some. Also your thoughts on spreading out the mixture and making it like into granola type bars.
Hi, Karen! Thank you so much for your question! Yes, you could totally do half raisins, half chocolate, since it’s totally a matter of preference. I haven’t made this particular recipe as bars, but you could try pressing into a baking dish and baking at 350 degrees for 30 minutes, checking early for doneness. Hope this helps! Enjoy!
Hi Karen, if you’re looking to reduce calories I’d re think the raisins as they are just like little blocks of sugar!
Hi! Does it have to be Quick cooking steel cut oats? Or can it be regular steel cut oats?
Hi Gen! Yes, it needs to be quick cooking steel cut oats as the regular steel cut oats require more liquid and a longer cooking time and would not produce the same results when baked into these cookies. You could grind the regular steel cut oats into a finer texture and use them if that’s all you have. I hope this helps. Enjoy!
All I had was the regular steel cut oats, so I tried grinding them up. It definitely needs more liquid if you do that. Anyone had success with grinding the steel cut oats and adding liquid?
Would it be possible to swap out Old fashioned steel cut oats if I par cook them first? I have a container of them that I’d like to use up in the house and this seems like it could be a great recipe for it.
-Thanks
Hi Eric! Unfortunately, cooking the oats first would prevent the cookies from baking with a cookie-like texture. They would bake up more like mushy oatmeal clumps. You could blend the old fashioned steel cut oats first so they’re not so dense. Hope this helps. Enjoy!