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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. 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.

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

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5.0 from 6 reviews
3 Ingredient Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 12-15 cookies
Ingredients
  • 2 large bananas, mashed
  • 1¾ cup (51/4oz/160g) quick oats
  • ½ 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!
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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90 Comments

  1. Emily on November 12, 2017 at 2:14 pm

    Hi Gemma! I just tried making these today and I substituted the chocolate chips for raisins. I baked them for 20 minutes, but when they came out of the oven and cooled for about an hour, they were very chewy, in the sense that they were tough to bite through and a bit rubbery. Do you have any advice on how I can make them less tough next time?

    • Gemma Stafford on November 13, 2017 at 1:27 am

      Hi Emily,
      Yes, these cookies have only three ingredients, no fat. The fat will normally hydrate the oats, to give a crisp finish. you may need to use a different recipe if you want a different finish. (https://www.biggerbolderbaking.com/chocolate-chip-cookies/) this recipe will give you the result you want. Perhaps you can mix this up with the three ingredient recipe. substitute the egg/sugars for banana perhaps. Experiment, you will learn a lot,
      Gemma 🙂

  2. Hea on October 22, 2017 at 7:10 am

    Hello! I’m trying to make these cookies, but…. can I cook them in the microwave instead? And how many calories per cookie?

    • Gemma Stafford on October 22, 2017 at 12:33 pm

      Hi, Yes you can try cooking them in the microwave for around 2 minutes. They should work out fine 🙂

      • Hea on October 22, 2017 at 2:01 pm

        Thank You!!

  3. Allena on October 21, 2017 at 5:18 pm

    Hello!
    I absolutely love your recipes. I use them a lot. I just wanted to know how I would adjust this recipe for 3 bananas. I have 3 frozen bananas and I would really like to use them for this recipe. My family and I love oatmeal cookies so I would really love to make this for us.
    Thank You!
    Amateur Bigger Bolder Baker!

    • Gemma Stafford on October 22, 2017 at 10:35 am

      Hi Allena,

      Yo can but if you are going to add extra banana I recommend adding a little more of the other ingredients. Just so everything is the same.

      Good luck and happy baking 🙂

  4. Outrageous on October 14, 2017 at 8:38 am

    Thank you so much for making things like this, im 12 years old and I love cooking and baking sooo much do you have more simple recipes if you do can you name some please, and can I add raisins with it

  5. Parth Bhave on October 12, 2017 at 12:14 pm

    Hi Gemma,
    Great recipe, I have absolutely loved making it every time and it tastes fantastic. I often speared a little bit of Nutella on top of it and they taste absolutely heavenly. So although they turn out great they often tend to stick to parchment paper. Even when I let them cool they will tend to stick and then I have to scrape off the paper before eating it (totally worth the trouble because they taste so delicious :p :D) So I wanted to ask, am I doing something wrong or do they usually tend to stick ? I tried buttering the parchment paper and that does help, but for someone vegan that can be rather a problem. So can you suggest me any alternatives I could use to stop them from sticking ?

    • Parth Bhave on October 12, 2017 at 12:16 pm

      Sorry I meant ‘spread’

  6. Sarh on October 1, 2017 at 10:44 pm

    Currently in the oven! I used Jordans organic porridge chunky traditional whole jumbo oats – hope this works??

    Thank you so much of the recipe.

    • Gemma Stafford on October 2, 2017 at 1:17 am

      Hi there,
      I think that this will work really well for you, enjoy!
      Gemma 🙂

  7. Stacey on September 23, 2017 at 6:21 am

    Hi, about how many calories per cookie? Trying to diet (using these as a ‘breakfast cookie’ instead of eating a donut! 🙃

    • Gemma Stafford on September 23, 2017 at 5:37 pm

      Hi Stacey,

      It says roughly 160 calories if you make 12 cookies. I’m sure it is just so high because of the sugar in the bananas. So not totally bad 🙂

  8. Tasha on September 9, 2017 at 9:29 pm

    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!

    • Gemma Stafford on September 10, 2017 at 3:37 am

      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 🙂

      • Tasha on September 10, 2017 at 10:00 am

        Thank you so much!! Yes this helps ALOT. All great advice and very good ideas.

        • Gemma Stafford on September 11, 2017 at 2:09 am

          Great Tasha, i am happy that you are with us.
          Gemma 🙂

  9. Claudia on September 7, 2017 at 6:16 pm

    Thanks for the recipe! Wondering if these would keep for longer in the fridge?

    • Gemma Stafford on September 8, 2017 at 3:01 am

      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 🙂

  10. Millie on August 20, 2017 at 11:36 am

    Can I use defrosted frozen bananas?

    • Gemma Stafford on August 21, 2017 at 2:05 am

      Hi Millie,
      Yes! I cannot see any reason not to use these,
      Gemma 😉

  11. Malahat on August 19, 2017 at 11:34 am

    How many calories in each cookie? And also can you write calories in each future recipe please it’s really helpful 🙂

    • Gemma Stafford on August 19, 2017 at 6:18 pm

      Hi,

      I just answered your other comment. use myfitnesspal.com. I’ll make an effort to calculate more going forward :).

  12. Vinita Kotecha on August 16, 2017 at 12:19 pm

    Can I bake it in convection mode of microwave? And if yes, then at what temperature?

    • Vinita Kotecha on August 16, 2017 at 12:24 pm

      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!

      • Gemma Stafford on August 17, 2017 at 1:55 am

        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 🙂

    • Gemma Stafford on August 17, 2017 at 2:01 am

      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 🙂

      • Vinita on October 6, 2017 at 5:34 am

        Thank you so much Gemma! I will have to search for the rolled oats then, cause where I live they’re not available easily. I’d love to try all of your recipes 😍 they look so delicious! And yes, whenever I make them I’ll make sure to make them only in convection mode! I tried them with instant oats because I really wanted to have this cookie but you were right, they didn’t turn out to be well! 🙁

  13. Ana on August 7, 2017 at 6:04 am

    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

    • Gemma Stafford on August 8, 2017 at 6:06 am

      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 🙂

  14. Liz on July 25, 2017 at 2:25 pm

    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!) ?

    • Gemma Stafford on July 26, 2017 at 7:22 am

      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 🙂

  15. Grace on July 17, 2017 at 9:43 am

    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!

    • Gemma Stafford on July 18, 2017 at 2:05 am

      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 🙂

  16. Sophia :) on July 12, 2017 at 7:35 pm

    Tell NatureBox to deliver in Canada, Ontario, please! Would love to have a box of snacks at my front door every month – Sophia, 14

    • Sophia :) on July 12, 2017 at 7:35 pm

      Also, will be trying out this recipe and I’ll comment how it worked out

    • Gemma Stafford on July 13, 2017 at 1:59 am

      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 🙂

  17. Andry Abboud on June 22, 2017 at 8:54 pm

    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!

    • Gemma Stafford on June 22, 2017 at 11:14 pm

      that is so fantastic!! I’m delighted you like my recipes.

      Happy Baking!
      Gemma.

  18. Andry Abboud on June 22, 2017 at 6:39 pm

    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.

    • Gemma Stafford on June 22, 2017 at 11:27 pm

      Hi Andy,

      welcome back!!! Glad you haven’t forgotten about me :).

      Cath up on what recipes you have missed out on,
      Gemma.

  19. Zaleeha on June 11, 2017 at 10:33 pm

    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

    • Gemma Stafford on June 12, 2017 at 1:13 am

      Hi Zaleeha,
      Thank you for your kind comments. I will pass your request back to Naturebox, they will be interested to hear this,
      Gemma 🙂

  20. Abby on June 2, 2017 at 10:03 pm

    Hi Gemma,
    I’m a vegetarian and I don’t eat eggs, what can I use instead of eggs?
    Thx, Abbey

    • Gemma Stafford on June 3, 2017 at 1:58 am

      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 🙂

  21. Rajaa on June 2, 2017 at 8:37 am

    Hi Gemma, if I use cinnamon instead of chocolate chips how much should I use?

    • Gemma Stafford on June 3, 2017 at 2:41 am

      Hi Rajaa,
      About one teaspoon should do, to your own taste really!
      Gemma 🙂

      • Rajaa on June 3, 2017 at 4:12 pm

        Thanks?

  22. Labelab on May 31, 2017 at 1:54 pm

    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 😀

    • Gemma Stafford on June 2, 2017 at 3:41 am

      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 🙂

  23. Paula on May 23, 2017 at 9:09 am

    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.

    • Gemma Stafford on May 23, 2017 at 7:14 pm

      That’s great improvising. I’m delighted it worked out Paula.

      Thank you for being apart of the community,
      Gemma.

  24. Brandi Ladd on May 20, 2017 at 8:38 pm

    I just made these and I was surprised at how good they really are! And my kids loved them too!

    • Gemma Stafford on May 21, 2017 at 1:45 pm

      fantastic! I love to hear that 🙂

  25. Charlie Busch on May 18, 2017 at 5:00 pm

    Looks good. I will give these cookies a try tomorrow.

    • Gemma Stafford on May 19, 2017 at 3:53 pm

      Happy baking Charlie! 🙂

  26. Rachel H. on May 16, 2017 at 6:16 pm

    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 🙂

    • Gemma Stafford on May 16, 2017 at 8:17 pm

      I bet they did! that sounds great.

      Smart thinking Rachel 🙂

  27. Judy Leth on May 16, 2017 at 3:27 am

    Hi Gemma!
    I don’t have an oven. Can i use oven toaster for this? ?

    • Gemma Stafford on May 16, 2017 at 8:08 pm

      yes toaster oven works well 🙂

  28. Judy Leth on May 16, 2017 at 3:25 am

    Hi Gemma. I am looking for the ratio of the ingredients. Can’t find it. ?

    • Gemma Stafford on May 16, 2017 at 8:11 pm

      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.

  29. Louis on May 14, 2017 at 2:52 pm

    Hi, One more thing. If I use Rolled Old Fashioned Oats instead of quick oats would there be a time difference ?

    • Gemma Stafford on May 15, 2017 at 6:59 pm

      rolled oats or quick oats works, you can use either one. 🙂

  30. Louis on May 14, 2017 at 2:45 pm

    Hi, I was wondering if I can use rolled old fashioned oats in this recipe or not ?

    • Gemma Stafford on May 15, 2017 at 6:58 pm

      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.

  31. Nadine Pigida on May 13, 2017 at 3:53 pm

    Hello Gemma,
    I am a happy subscriber and I love your videos! Can I use rolled oats instead of quick oats? Thanks! ❤

    • Gemma Stafford on May 14, 2017 at 2:48 am

      Hi Nadine,
      Yes, you certainly can. rolled oats are less processed than quick oats, but they will bake in the time.
      Gemma 🙂

  32. RebeccaMichelle on May 13, 2017 at 8:57 am

    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?

    • Gemma Stafford on May 14, 2017 at 3:00 am

      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 🙂

  33. Margot on May 12, 2017 at 6:03 pm

    Can you add peanut butter to this recipe and if you can how much should you add?

    • Gemma Stafford on May 13, 2017 at 12:32 am

      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 🙂

  34. Tamiz on May 12, 2017 at 1:13 pm

    Hi good day.
    Do you get the banana taste in the cookies?
    Love your recipes.. I tried your puff pastry came out wonderful. ?.

    • Gemma Stafford on May 13, 2017 at 12:43 am

      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 🙂

  35. Happylamy88 on May 12, 2017 at 12:58 pm

    Can you please make a video on the best chocolate chip cookies?

    • Gemma Stafford on May 13, 2017 at 12:43 am

      Hi there,
      You will find that right here on my website. Put the term into the search box,
      Gemma 🙂

  36. Ayu on May 12, 2017 at 11:42 am

    Hi Gemma,
    I don’t have oven, may i use microwave oven to make it?

    • Gemma Stafford on May 13, 2017 at 12:52 am

      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 🙂

  37. Pavithra on May 12, 2017 at 7:35 am

    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…

    • Gemma Stafford on May 14, 2017 at 3:27 am

      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 🙂

  38. angeli on May 12, 2017 at 7:16 am

    Hi Gemma, was just wondering if you need to cook the oats to use them or plainly raw?? Thanks 😉

    • Gemma Stafford on May 14, 2017 at 3:28 am

      Hi there,
      these are strictly speaking not raw, as they have been processed.
      you use them straight from the pack,
      Gemma 🙂

  39. Karen on May 11, 2017 at 9:36 am

    Would love if the nature snacks were delivered in Canada!

    • Gemma Stafford on May 12, 2017 at 2:08 am

      Hi Karen,
      I will let the company know, thank you,
      Gemma 🙂

  40. Rawan on May 11, 2017 at 9:02 am

    Hi gemma,
    Can I use quick cooking oats in this recipe instead of rolled oats?
    Rawan?

    • BBBDoug on May 12, 2017 at 2:24 pm

      If you look at the recipe (above) you’ll notice it calls for, “1 3/4 cups QUICK oats”… Does that answer your question? ??

  41. Sandeep Malhotra on May 11, 2017 at 8:26 am

    Great ,can you if possible share how to make pizza or bread base.

    • Gemma Stafford on May 12, 2017 at 2:15 am

      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 🙂

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