Dense, chewy and incredibly delicious, these 4-Ingredient Steel Cut Oat Cookies just might be the perfect flourless cookie!

4-Ingredient Steel Cut Oat Cookies by The BakerMama

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.

4-Ingredient Steel Cut Oat Cookies by The BakerMama

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!

4-Ingredient Steel Cut Oat Cookies by The BakerMama

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.

4-Ingredient Steel Cut Oat Cookies by The BakerMama

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.

4-Ingredient Steel Cut Oat Cookies by The BakerMama

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.

4-Ingredient Steel Cut Oat Cookies by The BakerMama

More Irresistible Oatmeal Cookies

Chunky, chewy, crispy and gooey, these Irresistible Oatmeal Cookie Recipes are as versatile as they are yummy. You’re sure to find something you love!

Irresistible Oatmeal Cookie Recipes by The BakerMama

More Flourless Recipes You’ll Love

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,

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4-Ingredient Steel Cut Oat Cookies by The BakerMama

4-Ingredient Steel Cut Oat Cookies

  • Author: The BakerMama
  • Prep Time: 10 Minutes
  • Cook Time: 15-20 Minutes
  • Total Time: 25-30 Minutes
  • Yield: 15 Cookies 1x

Description

Dense, chewy and incredibly delicious, these 4-Ingredient Steel Cut Oat Cookies just might be the perfect flourless cookie!


Ingredients

Scale
  • 2 cups quick cooking steel cut oats
  • 2 medium ripe bananas, mashed
  • 2 tablespoons peanut butter
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease with non-stick cooking spray. Set aside.
  2. In a medium mixing bowl, combine oats, mashed banana and peanut butter until well combined. Stir in chocolate chips.
  3. Scoop 1.5 tablespoon portions of dough onto prepared baking sheets.
  4. Bake for 15-20 minutes or until cookies are set and starting to turn light brown on top.
  5. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Hi,
    Thanks for the recipe! I made WAY too much steel cut oats – more oats than containers to freeze them in, so I went hunting for a recipe. Will your recipe work if I use already cooked oats? Also, I’m not sure how I will find your reply. Do I just keep checking back here on the website? Since I don’t know when you will reply, could you reply to my email so I don’t have to repeatedly check? Thanks for a response, either way.

    1. Hi Sandra! I haven’t tested the recipe with already cooked oats so I couldn’t say for sure, but I think they would work, the texture would just likely be chewier. It’s certainly worth a try. I hope they bake up just as great. Enjoy!

  2. I haven’t tried this yet, but I bought regular steel cut oats; can I use that instead of quick-cook steel cut oats

    1. Hi Nancy! I would not recommend making them with raw regular steel cut oats as they need much more time to cook and the cookies would be very hard and chewy. The instant or quick steel cut oats are already broken down so they bake up nicely. I’ve seen cookie recipes using already cooked steel cut oats, but I have not tested them with this recipe. Hope this helps.

  3. Hi. I’d like to try this recipe but wondered – can I use old fashioned rolled oats in place of steel cut?

    1. Hi Judy! I haven’t tested the recipe with old-fashioned rolled oats, but I think they would work well. The texture will be different, but the taste should still be great. Enjoy!

  4. Hello Maegan,

    Love your work! Quick question can I substitute Chia seeds for the chocolate chips and if so, what would the measurement of Chia seeds be?

    Respectfully,
    Denis

    1. Hi Denis! Thanks for your sweet compliment. Happy to hear! I would recommend just adding 1-2 tablespoons of chia seeds. Hope this helps. Enjoy!

  5. I made this exactly as you wrote.
    When I baked one batch ,the cookies stay in for 20 minutes which was too long. They came out crispy but we’re good. The next batch I made them a little bigger and baked them 17 minutes and they were softer. My husband didn’t care for them because they were dry for him,he has dry mouth problem. My 29 year old grand daughter likes them. I’m 85 and I like them a lot. will definitely make them again. I think I’ll try freezing some just to see how that goes.
    Thanks

  6. I was very skeptical during the whole process of making these cookies, but they turned out great! Sure, they’re not Tollhouse recipe chocolate chip cookies, but considering they don’t have any added sugar or butter I’d say they’re pretty dang incredible! My picky 2-year-old even loved them. Will definitely be a go-to recipe from now on.

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