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3 Ingredient Oatmeal Chocolate Chip Cookies - All you need are oats, banana and chocolate chips!

3 Ingredient Oatmeal Chocolate Chip Cookies

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Hi Bold Bakers!

Sometimes, being Bold means keeping things super simple. My 3 Ingredient Oatmeal Chocolate Chip Cookies recipe is 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.

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Get more 3 Ingredient Cookies including Coconut Macarons and Peanut Butter Cookies.

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4.2 from 165 votes
3 Ingredient Oatmeal Chocolate Chip Cookies - All you need are oats, banana and chocolate chips!
3 Ingredient Oatmeal Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 12 -15 cookies
Author: cafedelites.com
Ingredients
  • 2 large bananas , mashed
  • 1 3/4 cup (51/4oz/160g) quick oats
  • 1/2 cup (3oz/90g) chocolate chips
Instructions
  1. Preheat oven to 350°F (180oC) and line a large cookie sheet with parchment paper.
  2. Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.
  3. 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.
  4. Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.
  5. 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!
Recipe Notes

for vegan cookies use vegan chocolate chips.

 

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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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197 Comments

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  1. C on April 23, 2019 at 7:20 am

    Hi Gemma, how will I know that it’s done baking? Then what should be it’s like when done – crunchy,melts in the mouth or chewy? Tnx

    • Gemma Stafford on April 23, 2019 at 10:48 am

      Hi, they will be nice and golden brown on top and slightly puffed up.

  2. C on April 23, 2019 at 5:51 am

    Hi Gemma, do you think this will work if I powder the oats then add cacao powder instead of chocolate chips? Tnx

    • Gemma Stafford on April 23, 2019 at 4:06 pm

      Hi, i would not suggest that as it might change the texture.

  3. Rhu lee on March 19, 2019 at 12:19 am

    Hi, gemma!
    I love this cookies.
    Easy and so healthy😊
    My final result for this cookies is chewy. Could I make it crunchy so it could stay longer?

    • Gemma Stafford on March 19, 2019 at 11:05 am

      Hi, yes you can do that just by baking for a bit longer. Enjoy!

  4. Maxine5155 on March 13, 2019 at 9:32 am

    I really loved your 5 minute peanut cookies I shall be making them often now as they were gone before I had time to take a picture

    • Gemma Stafford on March 13, 2019 at 3:23 pm

      Delighted to hear that!! Yes a photo would be great next time 🙂

      Best,
      Gemma.

  5. Pam Zadravec on March 1, 2019 at 8:28 am

    What is the calorie content of these delicious cookies please?

    • Gemma Stafford on March 1, 2019 at 1:09 pm

      Hi,let me get back to you!

  6. Rose on February 28, 2019 at 11:29 am

    Made these cookies today, I love them!! Next time I make these I’m going to use butterscotch morsels for a bit more flavor and also add a pinch of sea salt when cooling. Otherwise these cookies couldn’t have been any easier and delicious.

    • Gemma Stafford on March 3, 2019 at 7:55 pm

      oh Rose that is a great idea!!! They would be awesome with butterscotch in them 🙂

      Good thinking!
      Gemma.

  7. Mustelazel on February 22, 2019 at 12:14 pm

    Can I add vanilla or cinnamon?

    • Gemma Stafford on February 22, 2019 at 10:56 pm

      Yes, that’s a great idea!

  8. Miriam Gre on February 15, 2019 at 9:52 am

    Please advise when is the correct way to use rolled or instant oats??thanks miriam

    • Gemma Stafford on February 15, 2019 at 5:46 pm

      Instant oats will work, but I prefer rolled oats for texture

  9. Jenna on February 14, 2019 at 12:50 pm

    Can you use applesauce instead of bananas?

    • Gemma Stafford on February 14, 2019 at 5:30 pm

      For this recipe, bananas would work best to keep the oatmeal and chocolate chips together. The applesauce would just be too runny and would not be able to hold it altogether

      • Jenna on February 15, 2019 at 6:14 am

        I made these as the recipe calls for, delicious! I really am not a fan of bananas I just eat them because I know they’re good for me. I am going to try adding a little applesauce with the bananas next time, to mask the banana a bit, I’ll see how they come out!

        • Gemma Stafford on February 15, 2019 at 5:30 pm

          Let me know if that works for you! Try to strain out as much liquid from the apple sauce as the liquid will make the dough runny

  10. Temitope on January 15, 2019 at 1:36 pm

    How can cookies be preserved? How long do they last if no preservatives is added?

    • Gemma Stafford on January 15, 2019 at 2:32 pm

      Hi, they can be covered and stored in an airtight container at room temperature for up to 4 days. They can also be frozen! Enjoy!

      • Jahnavi K Akkineni on March 19, 2019 at 5:31 pm

        Hi Gemma,
        When you say frozen, did you mean the mix or the prepared cookies? If you meant cookies, when it is time for them to be put out, could you please mention if we just put them in the microwave for a min before they are edible?

        • Gemma Stafford on March 21, 2019 at 6:01 am

          the raw cookie dough. it can be stopped in balls or not.

          If they are already scooped then leave them out at room temp for 20 minutes to defrost and then bake. Don’t put the dough in the microwave.

          Hope this helps,
          Gemma.

  11. Hannah Howe on January 15, 2019 at 3:52 am

    I tried this recipe for the first time today! The taste was YUMMY but the texture was a bit too dry and chewy. Should I add a bit more banana or a splash of soy milk? 🙂

    • Hannah Howe on January 15, 2019 at 5:04 am

      i used instants oats btw 🙂

      • Gemma Stafford on January 15, 2019 at 2:36 pm

        Ah yes i prefer to use rolled, but that can work here too.

    • Gemma Stafford on January 16, 2019 at 2:47 am

      Hi Hannah,
      I am happy that this recipe was good for you. Your instinct is right, add a little more banana. The ripeness of the banana will affect this too. A nice soft banana will be high in the sugars needed to bing the ingredients. Do not add any milk, thet will affect the tecture.
      Thank you for being in touch,
      Gemma 🙂

      • Hannah Howe on January 17, 2019 at 6:11 am

        Hey Gemma! Thanks for the reply!

        What should the texture of the mixture be like though? 😀 Your recipe mentioned that we should bake the cookie until it is just set to the touch, but my mixture was already quite firm prior to baking.

        • Hannah Howe on January 17, 2019 at 6:15 am

          Also, can I substitute some oats for coconut flour? 🙂

          • Gemma Stafford on January 18, 2019 at 9:05 pm

            Yes, you can but i would only do a small amount here. Let me know how you go, enjoy!

        • Gemma Stafford on January 19, 2019 at 2:57 am

          Hi Hannah,
          Firm before baking is usually down to the temperature of the ingredients in a cookie recipe. As the dough heats through it will ‘melt’ and then you can judge the doneness of the cookies.
          There is no better teacher than experience. Do not be tempted to open the oven door too often through thre bake as it wil lreduce the temperature of the oven and affect the bake too, it is a big mistake with newby bold bakers!
          I hope this is of help,
          Gemma 🙂

  12. Raman on December 25, 2018 at 12:43 pm

    Added some shopped walnuts. Really delicious! Really easy!

    • Gemma Stafford on December 26, 2018 at 6:51 am

      Thats a great addition!

      Gemma 🙂

  13. Ildiko on November 28, 2018 at 11:14 am

    I have tried these cookies a few times now and they do taste and smell amazing, but mine never really look as brown as yours on the top even when I bake them for much longer.
    I am using the exact recipe, could it be my oven?

    • Gemma Stafford on November 28, 2018 at 3:33 pm

      Hi there! Many ovens do very perhaps try baking them on the top rack! I hope that helps!

    • Brenda on April 29, 2019 at 8:01 am

      Your top heating element may be out and not functional. It should be bright orange just like the lower element when you preheat your oven. Just have a peak before the oven is up to temperature.
      They aren’t difficult to replace.

  14. HMW on November 1, 2018 at 1:47 pm

    Easy and quick. I altered the recipe to raisins instead of chocolate chips and added walnuts. Loved them. The second time I made them I used pecans and chopped dates. Loved them. The third time it was chopped dried plums (prunes) and pistachios. Yes loved them too. Next time I am trying chopped almonds and chopped dried apricots or maybe dried tart cherries.

    • Gemma Stafford on November 3, 2018 at 5:17 am

      Haha! now you are #veryboldbaker.
      Thank you, I love to hear how you rock up these recipes, make them your own, that is the idea!
      Some great tips here for other bold bakers,
      Gemma 🙂

  15. Jen on September 18, 2018 at 8:40 pm

    Dang…I was really hoping these would be great. Instead they taste like oatmeal with bananas and some chocolate chips.. Oh, Wait ~ They ARE! Taste nothing like a chocolate chip cookie, or an oatmeal cookie. In our house we love healthy recipes and low sugar items. I’d say PASS and not make these.

    • Gemma Stafford on September 19, 2018 at 1:37 am

      Hi Jen,
      I am sorry that you are not happy with this recipe. Removing ingredients from a recipe will always affect the result, but you tried.
      We are working on more low carb/low sugar recipes right now, keep an eye out for one which may suit you better.
      Thank you for being in touch,
      Gemma 🙂

  16. miriam gemma on September 12, 2018 at 1:13 pm

    i want to use up my grinded oats can i use this in the choc chip oatmeal cookies ,Gemma baking them now and i doubled the recipe so i can use up the grinded oats !!! ???? waiting for your reply

    • Miriam Greco on September 12, 2018 at 2:37 pm

      0well my cookies came out dry Di dnt get any wider or flat needed some more liquid but they’re good flavor let me know what I should have included thanks gemma

      • Gemma Stafford on September 13, 2018 at 4:25 am

        Hi Miriam,
        There are just three ingredients in this recipe:

        2 large bananas , mashed
        1 3/4 cup (51/4oz/160g) quick oats
        1/2 cup (3oz/90g) chocolate chips
        This makes it important that it is exact. Rolled oats are different to quick oats, which are more processed and easier to marry with other ingredients. The size of the banana matters too. It has to be one of these two things, if it needs more binding than a little more banana will resolve it, but it works best with quick oats.
        I am guessing! you will know,
        Gemma 🙂

        • Miriam Greco on September 13, 2018 at 6:17 am

          Then my using GROUNDED quick oats was a mistake but I will enjoy my nutritious cookie anyway hate to waste good next time I’ll do it the right way thanks Gemma

          • Gemma Stafford on September 14, 2018 at 5:02 am

            Hi Miriam,
            That is the idea, do not give up, and do not waste either, a big learning curve,
            Gemma 🙂

            • Miriam Greco on September 14, 2018 at 9:42 am

              Thank you again Gemma will follow directions have a wonderful weekend



    • Gemma Stafford on September 13, 2018 at 4:46 am

      Hi there,
      yes! this is an oat flour, it is worth trying this in this cookie. You may need a little more or less banana, depending on how ripe they are so add bit by bit until the mix comes together well for you. try it! Also try this one (https://www.biggerbolderbaking.com/oatmeal-cookies-best-ever/) or add to banana bread, lots of options.
      Gemma 🙂

      • Miriam Greco on September 13, 2018 at 6:20 am

        Th.e. dough did come together but dry and didnt ride or spread!!!! Anyway thank you again

  17. Ala on September 11, 2018 at 4:20 pm

    Hi can I add old fashioned oats?

    • Gemma Stafford on September 11, 2018 at 8:39 pm

      Yes, just not steal cut oats. 🙂

      Gemma.

  18. Meg on August 22, 2018 at 8:13 am

    Hi Gemma!
    Thanks for your advice for my previous question.
    I have lots of steel-cut oats can I use that instead of the rolled oats?

    • Gemma Stafford on August 23, 2018 at 6:16 am

      Hi Meg,
      I think you may have an issue with binding this recipe with the steel cut oats.
      If you have access to a food processor you could break some of these down a little, and this will work well for you.
      Let us know how you get on,
      Gemma 🙂

  19. Wendy Spackman on August 21, 2018 at 6:56 pm

    Wow! So easy I put my 6 year old in charge of putting these together. They were super easy and delicious!
    The only changes I made to the basic recipe was a splash of vanilla, a sprinkle of cinnamon along with baking them an extra 5 minutes. Awesomeness!

    • Gemma Stafford on August 22, 2018 at 2:26 am

      Hi Wendy,
      There you go! In no time at all you will be sitting back, feet up, waiting for dinner to be served! Well done, it is brave to let the kids have at it in the kitchen, but really rewarding. That is where I started, kitchen like a war zone, but we learned to cook, all five of us!! 😉
      Thank you for this encouraging post, happy to have both of you baking with us,
      Gemma 🙂

  20. Meg on August 21, 2018 at 4:57 pm

    Hi Gemma,
    Could I add raisins instead of chocolate chip and a bit of oil. Will it alter the batter?

    • Gemma Stafford on August 22, 2018 at 2:51 am

      Hi Meg,
      Yes to the raisins, not too sure about the oil. I prefer butter, and if I were to use it here I think I would use about 1oz, a large heaped tablespoon. If you wish to use oil go easy with it. Use a light vegetable oil, and to start try a tablespoon. Oatmeal is not as absorbent as wheat flour, so go easy!
      Gemma 🙂

  21. ParthBhave on August 4, 2018 at 3:19 am

    Happy National chocolate chip cookie day. I had to make these (because they are way healthier than the normal ones 😛 :D) and they turned out absolutely amazing. My house smelled fantastic and all festive 😀
    However I did do a few tweeks.. Instead of chocolate chips, I added chopped chocolate. I also added a little bit of ground peanut flour to turn them brown, because I wanted them to look like chocolate chip cookies for today’s national chocolate chip cookie day. One last thing I tweeked was I added an egg into it adjusting the ratios appropriately. I did this because I did not wanted to risk it with just banana, plus with banana the cookie batter looked a little too dry and looked like it wouldn’t taste that great. And this time, remebering your technique to brush the parchment paper with some butter so that they don’t stick, I proceeded to bake. The result was just amazing and I am going to keep on making these. Thank you so much gemma for this lovely recipe (and also for everything else)

    P.S: I have added a photo of my crude creation 😛 😀

    • Gemma Stafford on August 4, 2018 at 4:28 am

      Hi there,
      I will be going to the photos shortly, and am dying to see your results. Thank you for this great description of the recipe, and the changes you made too. I had a question today about PB powder, and this is a perfect application for this, well done you.
      Chopped chocolate has a couple of things going for it. It is better value to buy, and it melts in the bake, delicious!
      Gemma 🙂

  22. Maliha on July 30, 2018 at 3:45 pm

    Hey gemma tell me one thing if i don’t want to add bananas in cookies…!! There is any substitute of bananas in this recipe??

    • Gemma Stafford on July 30, 2018 at 5:52 pm

      that’s a tough one because it is a main ingredient. I honestly don’t know a good substitute.

      Something that is thick and starching would work.

      Best,
      Gemma.

  23. Laura on July 11, 2018 at 3:45 am

    How many calories are in each cookie would you believe?

    • Gemma Stafford on July 12, 2018 at 4:32 am

      Hi Laura,
      I will be guessing, but I would say 200 calories per 2oz cookie. (55g) or so.
      Not too far off I think. My Fitness Pal have great calculators online which you can use to double check this, I hope it helps,
      Gemma 🙂

  24. Debi on June 24, 2018 at 9:17 am

    I LOVE the peanut butter cookie recipe. It’s good if you add chocolate chips too.
    I’m looking forward to trying the other 3 ingredient recipes, especially the macaroon recipe.
    Thank you for the recipes!

    • Gemma Stafford on June 25, 2018 at 4:58 am

      Hi Debi,
      Good, well done you to make this your own. Great tip,
      Gemma 🙂

  25. Mellisa on May 28, 2018 at 4:46 am

    Tried this recipe today and the cookies are lovely. I always watch your videos. I love your recipes and will try to bake another cookies fromnyour recipes

    • Gemma Stafford on May 28, 2018 at 8:10 am

      Hi there Mellisa,
      That is very good to hear, thank you for letting me know. You can upload a photo here too if you wish,
      Gemma 🙂

  26. Lorilynne on May 24, 2018 at 8:47 am

    Can these be frozen?

    • Gemma Stafford on May 25, 2018 at 4:40 am

      Hi there,
      Yes! This will work well for you,
      Gemma 🙂

  27. Nicki on May 17, 2018 at 4:28 am

    I tried adding egg for more protein but they came out a bit spongy. Will try sans oeuf next time. Otherwise, great!

    • Gemma Stafford on May 19, 2018 at 12:02 am

      Hi Nicki,

      Adding anything to these cookies will change the cookie and the final result. I don’t recommend adding egg to these. Maybe try another one of my cookies that has egg in it already.

      Best,
      Gemma.

  28. Barbara S. on May 16, 2018 at 7:35 pm

    I loved the cookies and the kids loved them too!!!

    • Gemma Stafford on May 17, 2018 at 3:35 am

      I’m thrilled to hear that, Barbara.

      Thanks for letting me know.

      Best,
      Gemma.

  29. Rachael on May 8, 2018 at 2:21 pm

    How about adding chopped nuts? I adore nuts even more than chips in my cookies but the family love chocolate. Would you suggest adjusting anything if I add chopped walnuts or pecans?

    • Gemma Stafford on May 9, 2018 at 1:08 pm

      Hi Rachel,
      I used to make a cookie with chocolate chips and hazelnuts, so delicious! The nuts will not change the recipe, you could add them to 1/2 the batter, just for you.
      I would toast the nuts lightly, to add to the flavor, then chop them when cooled. They do not absorb other ingredients, so are easily added to a batter.
      I hope you enjoy this, it is a great idea,
      Gemma 🙂

  30. Nancy on April 21, 2018 at 7:45 pm

    Tried this recipe today. NOT a fan, took one bite and threw them in the garbage. I like oatmeal, bananas and
    chocolate chips but this recipe is NOT for me!!!

    • Gemma Stafford on April 22, 2018 at 3:21 am

      Hi Nancy,
      I am really sorry to hear this. Thank you for letting us know. This recipe is designed for a particular reason, you may like other recipe here. type ‘cookies’ in the search bar, and it will bring up the list of all the cookies.
      Gemma 🙂

  31. Gloria Martinez on April 15, 2018 at 12:32 pm

    This is not about a recipe I just want to complement you on your hair, I really like the dark brown you put on it, it makes your eyes stand out, & it makes you look younger.

    • Gemma Stafford on April 16, 2018 at 4:19 am

      hi Gloria,
      why, thank you! That is so kind. I am dark, and though I flirt with color the natural one seems to work best. Now I am doing my happy dance <3
      Gemma

    • Margaret on March 8, 2019 at 8:39 pm

      Have mixed 2 bananas and 1 cup quick oats. Seems dry enough! May be too dry by adding 3/4 c more dry quick oats!! Going to add some chopped pecans and the mini chocolate chips and vanilla!

  32. ChristineRachael on April 12, 2018 at 4:55 pm

    Hi again,

    Can I use rolled oats instead?

    What difference would it do?

    • Gemma Stafford on April 13, 2018 at 6:24 pm

      Hi Christine!

      Yes, rolled oats are perfect. They will be a bit bigger but will work well.

      Gemma.

  33. Andrea Lugo on April 7, 2018 at 9:21 pm

    Hi Gemma!, i was wondering if i could add some cocoa powder to this recipe?.

    Side note: i really love your recipes :).

    • Gemma Stafford on April 8, 2018 at 11:19 am

      Hi Andrea,
      Thank you, that is kind.
      Yes, certainly add some cocoa. 1 tablespoon of cocoa will flavor 4oz/125g of flour/oatmeal etc.
      Give it a try, it should work well for you,
      Gemma 🙂

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