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    Home > Easy Gluten-Free Recipes

    Published: May 12, 2020 · Modified: Dec 8, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 6 Comments

    Soft & Chewy Oatmeal Chocolate Chip Cookies (4-Ingredient)

    Gluten Free

    Jump to Recipe ↓

    Oatmeal Chocolate Chip Cookies made with only 4 ingredients, that are also eggless and gluten-free! They call for oats, peanut butter, mashed bananas, and chocolate chips and are ready in less than 30 minutes. These SOFT and CHEWY oatmeal cookies are perfect for breakfast, a snack, or as a healthy dessert!

    close up of oatmeal and chocolate chip cookies

    Everyone needs a treat every once in a while, agree? Our soft oatmeal cookies with chocolate chips indulge without stretching your waistline.

    Since they have no added sugar, they are mildly sweet. You can serve them as breakfast cookies, a grab-and-go snack, or as a wholesome dessert.

    Don't you just love versatile baked goods? But that's not all! Our oatmeal cookies require no chilling and are ready to be devoured in less than 30 minutes. 

    No eggs, no gluten, not many ingredients... just open your pantry, mix a few staples together, bake, and enjoy these no fuss cookies. 

    If you feel like it, you can drizzle melted chocolate or Nutella on top... as an added plus! 😉 

    one bitten oatmeal cookie

    What are Oatmeal Chocolate Chip Cookies made of?

    They are made with 4 ingredients: oats, peanut butter, bananas, and chocolate chips. Unlike our cookie butter oatmeal cookies, these are baked and sugar-free, and call for less ingredients.

    But just like the cookie butter cookies, these are also egg-free and gluten-free!

    Ingredients 

    To make these oatmeal cookies, you only need 4 ingredients:

    1. Oats-- although we used quick oats, my favorite are rolled oats, which give the cookie a firmer and chewier texture. 
    2. Peanut butter --smooth peanut butter is best, but you can certainly take advantage of chunky PB if that is what you have at home (it'll add extra texture to the cookies). 
    3. Bananas -- this is a great way to take care of those overripe bananas. Only use soft bananas and make sure to mash them well. They make a great replacement for eggs!
    4. Chocolate Chips -- use dark, bittersweet, or milk chocolate chips. Because these cookies don't have any added sugar, I prefer to add milk chocolate chips to mine. 

    What makes these oatmeal cookies the best

    • Moist and tender centers
    • Chewy texture
    • Mildly sweet (but no added sugar)
    • High fiber (loaded with oats)
    • Chocolaty
    • No chill time
    • Ready in less than 30 minutes from start to finish

    holding a bitten oatmeal cookie

    Pro tips for making flourless oatmeal cookies with chocolate chips

    • Make sure to mix the ingredients very well. 
    • Although you can use a cookie scoop to make them small, I prefer to use an ice cream scoop, making mine big and chubby. 
    • There is no need to space cookies far apart before baking because they won't rise that much. 
    • They are done when the edges are lightly browned and the center looks sturdy and set.
    • If you prefer raisins instead of chocolate chips, soak the raisins in warm water for about 10 minutes and them blot dry before adding to the cookie batter. It'll make them plump and soft! Raisins will add sweetness!
    • You may add chopped nuts if you like. 

    How to make oatmeal chocolate chip cookies

    3 collage images showing how to make oatmeal chocolate chip cookies

    1. Preheat oven to 350 degrees F or 180 degrees C. Line a large cookie sheet with parchment paper and reserve. 
    2. In a large mixing bowl, mash bananas well and then stir in peanut butter and oats until homogeneous (PIC. 1). Fold in chocolate chips. 
    3. Using either a cookie scoop (for small cookies) or an ice cream scoop (for large cookies), scoop batter (PIC.2) and roll into balls using slightly wet hands. Place onto lined baking sheet (PIC. 3). No need to place them much apart!
    4. Lightly press them into a cookie shape. Then bake for about 8-10 minutes (if small) or 16-18 minutes (if large). Transfer the baking sheet to a rack and let them cool for at least 10 minutes. 

    How long to bake cookies

    Their baking time depends on the size of the cookies. It takes about 8-10 minutes (if small) or 16-18 minutes (if large). Although an ice cream scoop is about 3 times bigger than a cookie scoop,  it only takes about double of the time to bake cookies scooped with an ice cream scooper. 

    Variations/Substitutions

    To customize this Oatmeal Chocolate Chip Cookies recipe, you may make the following substitutions:

    • Oats -- you can replace either quick or rolled oats with quinoa flakes or buckwheat flakes.
    • Peanut butter -- you can use any nut butter of  your choice or even smooth tahini.
    • Bananas -- applesauce will work well here but make sure to add an extra ½ cup of oats to the recipe.
    • Chocolate chips -- you may use any type of chocolate or substitute chopped nuts, coconut flakes, or raisins. 

    Of course, you may add a couple of tablespoons of white or brown sugar, or monk fruit/stevia to the cookie batter  for more sweetness, if you prefer. You may also drizzle cookies with melted chocolate or Nutella after baking and cooling. It's up to you!

    oatmeal chocolate chip cookies resting on a rack

    Dairy-free and gluten-free Oatmeal Chocolate Chip Cookies recipe

    To make these oatmeal chocolate chip cookies gluten-free, use gluten-free oats. For dairy-free cookies,  use chopped nuts or raisins instead of chocolate. 

    Are oatmeal cookies healthy?

    Yes! They are rich in fiber (from the oats), contain healthy fats and protein (from the peanut butter) and have no added sugar. 

    Can I make ahead and freeze cookies?

    Yes! You can make these oatmeal breakfast cookies ahead and store in a plastic bag (with most of the air removed) or in an airtight container in the fridge for up to 4-5 days. Freeze them for up to 2 months! Let come to room temp before serving. 

    oatmeal chocolate chip cookies drizzled with melted chocolate

    Oher delish cookie recipes to try:

    • Chocolate Chip Coconut Cookies (LOW CARB)
    • Salted Dulce de Leche Cinnamon Cookies (GF)
    • Ginger Molasses Cookies (GF)
    • Walnut Cookies (NO CHILL)
    • Pecan Cookie Balls (NO BAKE)
    • Peanut Butter and Jelly Cookies (SUGAR-FREE)
    • Flourless Mounds Cookies (GF)

    PIN & ENJOY!

    close up of oatmeal and chocolate chip cookies
    Print SAVE Saved Recipe! Pin
    5 from 2 votes

    Oatmeal Chocolate Chip Cookies

    Oatmeal Chocolate Chip Cookies made with only 4 ingredients, that are also eggless and gluten-free! They are ready in less than 30 minutes. are SOFT and CHEWY, and perfect for breakfast, snack, or as a healthy dessert!
    Course:Dessert
    Cuisine:American
    Keywords:oatmeal chocolate chip cookies, oatmeal chocolate chip cookies recipe, oatmeal cookies with chocolate chips
    Prep Time 5 minutes
    Cook Time 16 minutes
    5 minutes 5 minutes
    Total Time 26 minutes
    Servings 13 cookies
    Calories232 kcal
    Author Denise Browning
    Cost $ 0.30 per cookie

    Equipment

    • Mixing bowl
    • cookie sheet
    • oven

    Ingredients

    • 4 ½ large bananas mashed
    • ¾ cup smooth peanut butter
    • 3 cups rolled oats (or quick oats)
    • ½ cup chocolate chips dark, bittersweet or milk chocolate

    Instructions

    • Preheat oven to 350 degrees F or 180 degrees C. Line a large cookie sheet with parchment paper and reserve. 
    • In a large mixing bowl, mash bananas well and then stir in peanut butter and oats until homogeneous. Fold in chocolate chips. 
    • Using either a cookie scoop (for small cookies) or an ice cream scoop (for large cookies), scoop batter and roll into balls using slightly wet hands. Place onto lined baking sheet. No need to space them very far apart!
    • Lightly press them into a cookie shape. Then bake for about 8-10 minutes (if small) or 16-18 minutes (if large). Transfer the baking sheet to a rack and let them cool for at least 5-10 minutes. 

    Recipe Notes

    STORAGE: You can make these oatmeal cookies ahead, bake, let cool, and store in a plastic bag (with most of the air removed) or an airtight container in the fridge for up to 4-5 days. Freeze them for up to 2 months! Let come to room temp before serving. 
    Variations/Substitutions
    • Oats -- you can replace either quick or rolled oats with quinoa flakes or buckwheat flakes. If on a gluten-free diet, make sure to use gluten-free oats. 
    • Peanut butter -- you may use any nut butter of your choice, or even smooth tahini.
    • Bananas -- replace with 1 ¾ cups of applesauce but in that case make sure to add an extra ½ cup of oats to the recipe. 
    • Chocolate chips -- you may use any type of chocolate or substitute chopped nuts, coconut flakes, or raisins. 
    Of course, you may add a couple of tablespoons of white or brown sugar, or monk fruit/stevia to the cookie batter if you prefer. You may also drizzle cookies with melted chocolate or Nutella after baking and cooling. It's up to you!
    Pro tips:
    • Make sure to mix the ingredients very well. 
    • Although you can use a cookie scoop to make them small (it yields about 36 cookies) and bake for about 8-10 minutes, I prefer to use an ice cream scoop to make mine big and chubby (it yields about 13 cookies) and bake for 16-18 minutes. 
    • There is no need to place cookies much apart before baking because they won't rise or spread that much. 
    • They’re done when the edges are lightly browned and the center looks sturdy and set.
    • If you prefer raisins instead of chocolate chips, soak the raisins in warm water for about 10 minutes and them blot dry before adding to the cookie batter. It'll make them plump and soft! Raisins will add sweetness!

    Nutrition

    Calories: 232kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Sodium: 77mg | Potassium: 354mg | Fiber: 4g | Sugar: 9g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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    Filed Under: 5 Ingredients or Less, American Recipes, Easy Breakfast and Brunch Recipes, Easy Dessert Recipes, Easy Gluten-Free Recipes, Easy Snacks, Featured, Quick & Easy Recipes Tagged With: Chocolate, oatmeal

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    Reader Interactions

    Comments

    1. Ghulam Mohyudin says

      May 13, 2020 at 8:05 am

      5 stars
      It was perfect the first time. I learn so much from you as well! Keep it up great post.

      Reply
      • Denise Browning says

        May 13, 2020 at 4:08 pm

        Thank you! These breakfast cookies made with oats and chocolate are terrific!

        Reply
    2. John / Kitchen Riffs says

      May 13, 2020 at 9:10 am

      Four ingredients? I'm in! These look terrific, and I LOVE oatmeal cookies. Particularly if chocolate is involved. Good stuff -- thanks.

      Reply
      • Denise Browning says

        May 13, 2020 at 4:07 pm

        I hope you try this one. So darn delish!

        Reply
    3. Josiah - DIY Thrill says

      May 16, 2020 at 3:56 pm

      These cookies look so good!!

      Reply
    4. Heidi | The Frugal Girls says

      May 18, 2020 at 4:15 pm

      5 stars
      I love how these come together so quickly. Plus, these are the perfect excuse to enjoy some chocolate for breakfast!!

      Reply

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