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!
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! 😉
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:
- Oats-- although we used quick oats, my favorite are rolled oats, which give the cookie a firmer and chewier texture.
- 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).
- 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!
- 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
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
- 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 (PIC. 1). Fold in chocolate chips.
- 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!
- 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!
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.
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!
Oatmeal Chocolate Chip Cookies
Equipment
- Mixing bowl
- cookie sheet
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
- 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.
- 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
** 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.
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Denise Browning says
Thank you! These breakfast cookies made with oats and chocolate are terrific!
John / Kitchen Riffs says
Four ingredients? I'm in! These look terrific, and I LOVE oatmeal cookies. Particularly if chocolate is involved. Good stuff -- thanks.
Denise Browning says
I hope you try this one. So darn delish!
Josiah - DIY Thrill says
These cookies look so good!!
Heidi | The Frugal Girls says
I love how these come together so quickly. Plus, these are the perfect excuse to enjoy some chocolate for breakfast!!