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
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.
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!