4 ingredient cookies using ripe bananas and leftover Halloween candy👀

Using ripe bananas in baking is a great way to reduce food waste while adding natural sweetness and moisture to your treats. These 4-ingredient cookies combine the wholesome goodness of bananas and oats with nut butter for a satisfying texture and protein boost. Incorporating leftover Halloween candy like chopped Hershey bars provides a delightful chocolate surprise without needing to buy extra ingredients. I often prepare these cookies when I find overripe bananas on the counter that no one wants to eat. Using oat flour instead of regular flour makes the cookies gluten-free and helps keep them hearty. Nut butters like peanut or almond add richness and healthy fats, balancing the sweetness. One tip I’ve found useful is to slightly mash the bananas so the texture blends well with the oats and nut butter but still leaves small chunks for a pleasant bite. Baking at 350°F for about 15 minutes yields cookies that are soft and chewy—not too dry or hard. This recipe works great as a quick breakfast option, an afternoon snack, or a healthy dessert alternative. Plus, using leftover candy from Halloween or other occasions makes this recipe budget-friendly and fun for kids, who enjoy finding little chocolate chunks in each bite. I recommend storing these cookies in an airtight container; they stay fresh for several days and can also be frozen for longer storage. In summary, these 4-ingredient banana and candy cookies are a delicious, nutritious, and resourceful way to make use of pantry staples and leftover sweets. Give them a try if you want a quick recipe that is both health-conscious and kid-approved!