3 Ingredient Oatmeal Chocolate Chip Cookies
Save RecipeHi Bold Bakers!
Sometimes, being Bold means keeping things super simple. These 3 Ingredient Oatmeal Chocolate Chip Cookies are just that: simple and easy to make! They only take about 10 minutes to whip up, and another 15 minutes to bake. They’re made of 3 wholesome ingredients that you most likely have lying around the house, and most importantly they taste AMAZING. Who would have thought that all you need to make them are a few mashed bananas, some quick oats, and chocolate chips to whip up some crowd pleasing treats?
These cookies are a great take on the classic oatmeal cookie. They are sweet and satisfying, but basically guilt free. They are naturally gluten free, flourless, oilless, and are free of eggs, dairy or added sugars. These are a great mid-day snack, perfect for your kids’ lunch boxes, and make a lovely dessert as well. I love them because they are really filling, and keep you satisfied for hours due to the oats and their slow releasing energy.
Get more 3 Ingredient Cookies including Coconut Macarons and Peanut Butter Cookies.
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- 2 large bananas, mashed
- 1¾ cup (51/4oz/160g) quick oats
- ½ cup (3oz/90g) chocolate chips
- Preheat oven to 350°F (180oC) and line a large cookie sheet with parchment paper.
- Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.
- Scoop 2 tablespoons of the oat and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading.
- Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Store in an air tight container for up to 2 days. Enjoy!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma!
I was wondering if this recipe would work if I blended the oats to make it a flour like consistency? I have some oats that were grounded for a different recipe that I never used. My other question is, how long will the mixture last before having to actually bake the cookies? Is this something that can be mixed and put in the fridge until ready to use? Could I make cookies as wanted or would I have to make the entire batch at once? Thanks!
Good questions Tasha!
If you make this into a flour, or use an oat flour, it will give a different result, it will not really be this cookie!
However you can of course use your flour to make cookies, almost any cookie really. Mixing the oat flour 1/2 and 1/2 with wheat flour will also help you.
Your oat flour will have little or no gluten, so a recipe which relies on gluten will need some help from the wheat flour.
Keeping these for any period of time will require a freezer. I would usually make a sausage shape, using cling wrap or foil, tightly seal these and freeze, then you can remove and bake ,almost from frozen!
They will keep well in the fridge for about 5 days.
I hope this is of help,
Gemma 🙂
Thank you so much!! Yes this helps ALOT. All great advice and very good ideas.
Great Tasha, i am happy that you are with us.
Gemma 🙂
Thanks for the recipe! Wondering if these would keep for longer in the fridge?
Hi Claudia,
Depending on your room temperature! In a warm place you could keep them in an airtight container in the fridge, all will be well,
Gemma 🙂
Can I use defrosted frozen bananas?
Hi Millie,
Yes! I cannot see any reason not to use these,
Gemma 😉
How many calories in each cookie? And also can you write calories in each future recipe please it’s really helpful 🙂
Hi,
I just answered your other comment. use myfitnesspal.com. I’ll make an effort to calculate more going forward :).
Can I bake it in convection mode of microwave? And if yes, then at what temperature?
Also, I’ve instant oats of quacker, can I use them instead of rolled oats? But I also want my cookie to be crispy and crunchy!
Hi there Vinita,
I would not use a highly processed porridge for this recipe.
All oats are processed to some extent, but the instant type powdered one you describe here is really pre-cooked and dried. Lovely as a quick breakfast but not suitable for this recipe,
Gemma 🙂
Hi Vinita,
Yes, and the temperature will be as per the recipe.
Most baking uses the magic temperature of 180C/350F. (preheat oven to 350°F (180oC) and line a large cookie sheet with parchment paper.
Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.
Scoop 2 tablespoons of the oat and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading)
This is the instruction here in the recipe. Make sure you do not use a combination mode of microwave and convection,
Gemma 🙂
Hello
I would love to do this recipe but replacing the bananas for any other fruit/ ingredient because of allergies. Is it possible?
Thank you
Hi Ana,
The banana does two things in this recipe, it provides sweetness and also bulk.
You could try this with apple sauce, but i have not tried it. There is an applesauce recipe here on the website (https://www.biggerbolderbaking.com/homemade-applesauce/).
You can let us know how this worked for you if you decide to try it, it will be an experiment!
Gemma 🙂
Hi Gemma-
Thank you so much for giving us this recipe! I’ve seen similar cookie recipes like this before, but I was a little skeptical. I knew I had to make them when my favorite bold baker did a recipe on them! They’re a great alternative to regular cookies my family normally eats. I decided to give them an extra nutritional boost my adding some flax seed meal. I added some honey for sweetness, and obviously cinnamon! Even though I had one banana so I only made a half-batch, I love the gooey texture, and plan to eat ten of them for breakfeast tomorrow ?. I think it would be great if you could make more recipes like this
that are on the healthier side! ( Like your microwave snacks video, those sweet potato chips looked to die for! )
-Liz (no machine ice cream fan!) ?
Hi Liz,
That sounds like you made a healthy version of this recipe for your family, good idea! It is possible to reduce the sugars in this, it will make it less chewy, but the honey will bring this back. Let us see a photo when you are done, and before you eat all of them!!
Thank you for being with us,
Gemma 🙂
I just baked these this morning and they are fantastic! Instead of regular oats I used some cinnamon apple quick oats because that’s all that I had. I imagine these make the cookie sweeter than usual but a great flavor! I also added about 2 tablespoons of peanut butter to the mashed banana before adding in the oats and I found that that also enriched the flavor as well as adding some more protein! Love this recipe and can’t wait to make it again!
Hi Grace,
That is a great invention, and shows what you can do when you are confident to use what you have in your own kitchen, so very well done.
Other bold bakes will be happy to get this great tip from you, I appreciate your input,
Gemma 🙂
Tell NatureBox to deliver in Canada, Ontario, please! Would love to have a box of snacks at my front door every month – Sophia, 14
Also, will be trying out this recipe and I’ll comment how it worked out
I will let them know Sophia.
I brought some with me to Ireland and they were a big hit with my family too. Thank you for being with us, we look forward to your comments,
Gemma 🙂
So I woke up this morning in D-2 of Eid Mubarak and I haven’t baked anything.
I needed some easy recipes then I remembered Gemma.
I opened biggerbolderbaking and found these recipes and left my bed to the kitchen.
I got no ingredients I needed so I got bold and and replaced everything with similar ingredients.
Oat replaced with quick rolled oat. I only had “PISANG ULI BANANA” so I used it and I replaced choco chips with chopped compound dark choco.
I got nothing but the great result. Chewy cookies now in a jar.
Thanks Gem!
that is so fantastic!! I’m delighted you like my recipes.
Happy Baking!
Gemma.
Ow Gemma…
It’s been a while since the last time I opened biggerbolderbaking. Been busy.
This morning I tried to find some simple cookie recipes for my D-2 Eid Mubarak.
Instead of googling, I directly came here and I was never wrong about opening your web.
I definitely am gonna try these recipes.
Thanks, Gem. Love you even more.
Hi Andy,
welcome back!!! Glad you haven’t forgotten about me :).
Cath up on what recipes you have missed out on,
Gemma.
Hi Gemma!
I love your recipes! Thanks so much! It’s always a great hit at home!
Is it possible to get the nature snacks delivered to SriLanka! Please!
Love zali
Hi Zaleeha,
Thank you for your kind comments. I will pass your request back to Naturebox, they will be interested to hear this,
Gemma 🙂
Hi Gemma,
I’m a vegetarian and I don’t eat eggs, what can I use instead of eggs?
Thx, Abbey
Hi Abby,
Here is the egg substitute chart (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
You can choose the one to suit the bake. I like ground flax seed, which you soak in a tablespoon of water, for this type of recipe. Yogurt should be good too, use what you can find where you are,
Gemma 🙂
Hi Gemma, if I use cinnamon instead of chocolate chips how much should I use?
Hi Rajaa,
About one teaspoon should do, to your own taste really!
Gemma 🙂
Thanks?
Gemma, even though you’re the chef I trust most, I was kind of skeptical about this recipe. Which, of course, was stupid because these were so amazing 🙂 great way to use up the oats we’ve been storing in the garage for three years 😀
Haha! I have a vision of the oats now, piled up, waiting for a famine! I am happy that you can use them for this recipe, thank you, you made me smile,
Gemma 🙂
Hi Gemma, I tried these today with a little bit of a change. I don’t do chocolate so I put chopped dates in for the chips. I also added a few chopped pecans. They are very nice ! Thanks for all your hard work creating these recipes, and to your husband for making the great videos. Love you guys.
That’s great improvising. I’m delighted it worked out Paula.
Thank you for being apart of the community,
Gemma.
I just made these and I was surprised at how good they really are! And my kids loved them too!
fantastic! I love to hear that 🙂
Looks good. I will give these cookies a try tomorrow.
Happy baking Charlie! 🙂
I just made these! I added a dash of vanilla extract and a pinch of salt (and a bit more chocolate than listed) and they turned out fantastic!! Very quick and easy to make, and they taste wonderful 🙂
I bet they did! that sounds great.
Smart thinking Rachel 🙂
Hi Gemma!
I don’t have an oven. Can i use oven toaster for this? ?
yes toaster oven works well 🙂
Hi Gemma. I am looking for the ratio of the ingredients. Can’t find it. ?
Scroll dow to the bottom of the page. If would have been above where you submitted this comment.
Let me know if you can’t find it.
Gemma.
Hi, One more thing. If I use Rolled Old Fashioned Oats instead of quick oats would there be a time difference ?
rolled oats or quick oats works, you can use either one. 🙂
Hi, I was wondering if I can use rolled old fashioned oats in this recipe or not ?
Hi Louis,
Yes you can, they will work well. Sometimes if you blend the oats in a food processor to shred them up you get even better results :).
Happy Baking,
Gemma.
Hello Gemma,
I am a happy subscriber and I love your videos! Can I use rolled oats instead of quick oats? Thanks! ❤
Hi Nadine,
Yes, you certainly can. rolled oats are less processed than quick oats, but they will bake in the time.
Gemma 🙂
Hi, Gemma, I was wondering if I could substitute chocolate chips for broken chocolate pieces, would I be able to do this for the recipe?
Hi Rebecca,
Yes, this will work just fine for you. Chopped chocolate tends to melt into the recipe a little. Chocolate chips have stabilizers, to keep them in shape!
Gemma 🙂
Can you add peanut butter to this recipe and if you can how much should you add?
Hi Margot,
Yes, I would add one tablespoon, try it, and see if It could take more next time. This is how I would develop a recipe!
Gemma 🙂
Hi good day.
Do you get the banana taste in the cookies?
Love your recipes.. I tried your puff pastry came out wonderful. ?.
Hi there Tamiz,
Yea! happy the puff pastry worked well for you.
The banana is used as the sweetener in this cookie, I do not taste it really, but if you do not like banana you may notice it more,
Gemma 🙂
Can you please make a video on the best chocolate chip cookies?
Hi there,
You will find that right here on my website. Put the term into the search box,
Gemma 🙂
Hi Gemma,
I don’t have oven, may i use microwave oven to make it?
Hi Ayu,
No, I do not think this will work in the microwave. I have lots of microwave recipe here though, you can take a look through them to find one you like,
Gemma 🙂
Hello Gemma, your recepies are really great and always bold! Thank you so much…
Can you tell the weight of 1 large banana that you use…because it differs in different parts of the world right…
Hi there,
A large banana will be about 6oz in weight, a medium one about 4oz, a small one about 3oz. Not an exact science!
Gemma 🙂
Hi Gemma, was just wondering if you need to cook the oats to use them or plainly raw?? Thanks 😉
Hi there,
these are strictly speaking not raw, as they have been processed.
you use them straight from the pack,
Gemma 🙂
Would love if the nature snacks were delivered in Canada!
Hi Karen,
I will let the company know, thank you,
Gemma 🙂
Hi gemma,
Can I use quick cooking oats in this recipe instead of rolled oats?
Rawan?
If you look at the recipe (above) you’ll notice it calls for, “1 3/4 cups QUICK oats”… Does that answer your question? ??
Great ,can you if possible share how to make pizza or bread base.
Hi there,
This is here on my website! Search in the search box for Pizza dough, you will find it, and lots more bread recipes too!
Gemma 🙂