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.
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!
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,
4-Ingredient Steel Cut Oat Cookies
- 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
- 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.
Can you use cranberries, raisins, and how much if so ?
Hi, Nanci! I’ve never made them with cranberries, so I can’t say, but it sounds yummy!
The cookies came out very hard and the oats seemed raw. I wonder if it needs more liquid? Other than that I like the recipe and I’m going to try doing it again
★★★★
Hi Linda! Did you use quick cooking steel cut oats? Those are key to the soft texture of the cookies.
What a COOL COOKIE! Made the recipe as it said, baked for 15 minutes, got 24 cookies out of it and everyone loved them. Didn’t mind when the kids wanted a 2nd…and 3rd. Love the chewiness of steel cut oats in a cookie (makes you chew instead of scarf your cookie:). Yum!
★★★★★
Hi, Tia! I’m so glad you enjoyed them! Yes, they are so hearty and chewy — such different texture for a cookie!
I can’t find the measurements for the oats.
Hi, Lindsey. Did you scroll to the recipe card?
Hi — I bought a huge quantity of steel cut oats by mistake and I’d like to find a great way to use them up. I have read your 4-ingrediant Steel Cut Oat Cookies recipe and think would be a good way to use these up before they expire. I’m diabetic and wonder if you have calculated the nutritional value of these cookies? Thanks,
Hi, Mo. I don’t provide nutritional information or calorie counts at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy! ❤️
Very simple and super healthy. Thanks for sharing. Steel cut oats give the cookies a great texture.
★★★★★
Hi, Diana! I’m so glad you enjoyed them!
Can you please tell me if you cook the steel cut oats before making the cookies?
Hi, Fran. This recipe uses quick cooking steel oats. And no, you do not cook them first. Hope this helps! ❤️
Really delicious! Instead of chocolate chips, I used cocoa bits and also added 1/3 cup of shredded unsweetened coconut flakes. Definitely a crowd pleaser!
★★★★★
Hi, Melissa! Coconut flakes sound delicious! I’m so glad you enjoyed them.
The first time I made these I followed the recipe and they were a little dry but good.
The next time I made them I used chunky all natural peanut butter and added a little more than recipe. Also added one additional banana which I had in house and used peanut butter chips. The results were great, a soft middle with taste of peanut Butter.
The fiber did its thing better than a laxative, maybe I ate too many delicious cookies.
They will become a staple in my home.
THANKS
How much more peanut butter did you add?
I made this. Now I see what I did wrong. I used slow cooking steel cut oats but did not cook them first. I put the in a coffee bean blender which turned them into a fine powder I also added ½ tsp of vanilla. could that have hurt them? I’ve eaten one fresh out of the oven and it’s strange. Not sure I like them. They went in like a ball and the shape did not change. It’s like eating partially cooked oatmeal.
Hi Maria! I have only made this recipe with the quick cooking steel cut oats that it calls for. It sounds like the method you used with slow cooking steel oats doesn’t work for this recipe. I would recommend using quick cooking steel cut oats next time. Hope this helps and that you get to try them again soon with greater success.
Oh, I’m sorry; you can disregard this question. I just now saw that someone already asked that question, and you answered them. Thank you so much.
I just purchased some steel cut oatmeal online this evening, but it takes 15 – 20 minutes to cook. I guess this wouldn’t work for this recipe, is that right?
can we use slow cooking steel cut oats? soak them first ?
Hi, Rebecca! I’ve never made them with slow cooking steel cut oats, so I can’t say for sure. You’ll have to let me know if soaking them works! Enjoy!
It would be helpful to know what type of peanut butter is to be used for this steel-cut oats recipe – pure (no salt or sugar), pure with salt, or “regular” containing sugar & hydrogenated oils.
Hi Manuel! I have baked them many times and with several different brands/types of peanut butter. I usually use Jif Natural Creamy or Justin’s Classic Peanut Butter Spread or O Organics Creamy Peanut Butter or even Open Nature Creamy Almond Butter. I just use whatever we have on hand. Hope this helps. Enjoy!
Easy to make and delish.. any idea on calorie count ?
Hi John! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy! ❤️
Just made these and they turned out perfectly! I also added a splash of vanilla extract. I plan to try putting some in the freezer to save for a quick, ready-made treat. I love how clean the ingredients are. I love having a healthier alternative to satisfy my sweet tooth! I am excited to see how my toddler(18 months) son likes them. Thanks for the great recipe!
★★★★★
Hi, Jen! I’m so glad you enjoyed them!
I don’t see measurements for the 4 ingrediants?????
Hi Carol! If you scroll down to the recipe card, the 4 ingredients are listed under the ingredients followed by the instructions. Hope this helps. Enjoy!
Such a yummy alternative to help with a crazy sweet tooth like I have! I have made these 5 times and this time I added a little bit of coconut flour to make It a little more of a “cookie” texture vs “granola” texture. I add pecans on top, shredded coconut, or cocoa nibs. So GOOD! So healthy. I also use almond butter instead sometimes.
★★★★★
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.
★★★★★
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
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
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!
Awesome cookies! I’ve made them several times and the family loves them! I’ve used both quick and regular steel cuts oats and both are good although the quick oats is best.
★★★★★
Hi, Joan! I’m so glad you enjoy them!
Hi. I’d like to try this recipe but wondered – can I use old fashioned rolled oats in place of steel cut?
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!
Hi! Is there a substitute for peanut butter? Would like to try the recipe but am not a fan of peanut butter in cookies. Thanks
Hi Tisa! You could use softened butter, almond butter, or sunflower butter in place of the peanut butter. I hope this helps and that you enjoy!
I haven’t tried this yet, but I bought regular steel cut oats; can I use that instead of quick-cook steel cut oats
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.
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.
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!