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close up of oatmeal and chocolate chip cookies
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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
Cost $ 0.30 per cookie

Equipment

  • Mixing bowl
  • cookie sheet
  • oven

Ingredients

  • 4 1/2 large bananas mashed
  • 3/4 cup smooth peanut butter
  • 3 cups rolled oats (or quick oats)
  • 1/2 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 3/4 cups of applesauce but in that case make sure to add an extra 1/2 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
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