Quick and Healthy 5-Ingredient Cookies Your Kids Will Love

Quick and Healthy 5 Ingredient Cookies

After my 4-ingredient muffin recipe took off like a rocket, I couldn’t help but think, “Why stop there?” So, I turned those muffins into cookies—because who doesn’t need a little more cookie in their life?

With a little nudge from ChatGPT, the process was a breeze—just as simple, just as delicious. And the best part? These cookies are made with 5 ingredients you probably already have sitting in your kitchen. So, why not pause right here, take a walk over to the pantry, and let’s whip up something sweet together!

Ingredients:

1.1 Large Ripe Banana

2.1 cup Oats (ground into flour)

3.1/4 cup peanut butter (or any nut/seed butter)

4.1/4 teaspoon of baking soda

5.1 teaspoon of lemon juice (or vinegar)

Healthy cookies for kids (Measuring spoons , NutriBullet)

Let’s talk ingredients for a second. What makes these cookies not just delicious but also secretly healthy? First, oat flour—it’s gluten-free and packed with fiber, giving these cookies a wholesome foundation. Then we’ve got bananas, the natural sweeteners we all love, bringing a boost of potassium and keeping things soft and moist. And let’s not forget peanut butter, the MVP of healthy fats and protein. Together, these ingredients work their magic to create a cookie that feels indulgent, but actually has some serious health perks.

Instructions:

1.   Mash the banana and mix in peanut butter.

2.   Stir in the oat flour and 1/4 teaspoon of baking soda.

3.   Add 1 teaspoon of lemon juice (or vinegar) to activate the baking soda.

4.   Fold in chocolate chips if using (optional).

5.   Scoop, press to flatten, and bake as usual.

These cookies turned out just as delicious as their muffin counterparts—fluffy on the inside with a perfectly crispy edge! The biggest difference? Size.

Cookies are bite-sized treats, ideal for satisfying that sweet tooth while keeping things light and healthy. The muffins, on the other hand, are bigger, heartier, and perfect for those moments when you need something more filling—whether it’s a quick breakfast on the run, an after-school pick-me-up, or pre-sports fuel for the kids.

Feel free to swap peanut butter for almond or sunflower seed butter. Or, if you’re feeling adventurous, toss in some raisins, coconut flakes, or even a handful of seeds.

Now, if you’re anything like me—a mom trying to balance it all—you’ll appreciate a good storage tip. These cookies store beautifully in an airtight container for up to a week (if they last that long!). And yes, they freeze well too. So go ahead, make a double batch. You’ll thank yourself later when you’re in need of a quick snack without any of the fuss.

Lastly, let’s get real for a moment. Why am I so obsessed with making my own treats at home? It’s simple. I’ve made it my mission to move away from store-bought snacks, to consciously choose healthier options for my kiddos. Sure, convenience is tempting, but there’s something so satisfying about knowing exactly what’s in the food I’m feeding my family—no preservatives, no artificial junk, just pure, wholesome ingredients. Baking at home isn’t just a hobby; it’s a way to ensure we’re all making better choices.

Quick & Healthy 5-Ingredient Cookies Your Kids Will Love

Prep Time: 10 minutes | Yields: About 8 medium cookies

Ingredients:

• 1 cup oats (ground into oat flour)
• 1 ripe banana (mashed)
• ¼ cup peanut butter
• ½ tsp baking soda
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed banana and peanut butter. Mix until smooth.
3. Add the oat flour, baking soda, and lemon juice to the wet mixture. Stir until a dough forms.
4. Scoop the dough into 8 portions, rolling them into balls. Flatten each ball slightly and place them on the baking sheet.
5. Bake for 10-12 minutes or until the edges are lightly golden.
6. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Storage Tips:

• Room Temperature: Store the cookies in an airtight container for up to 3 days.
• Refrigerator: Keep them in the fridge for up to 1 week.

Freezing Instructions:

• To freeze, place the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours.
• Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.
• To enjoy, thaw at room temperature for about 10 minutes or warm in the microwave for 10-15 seconds.