3 Ingredient Oatmeal Chocolate Chip Cookies
Save RecipeHi 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.
Get more 3 Ingredient Cookies including Coconut Macarons and Peanut Butter Cookies.
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- 2 large bananas , mashed
- 1 3/4 cup (51/4oz/160g) quick oats
- 1/2 cup (3oz/90g) chocolate chips
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Preheat oven to 350°F (180oC) and line a large cookie sheet with parchment paper.
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Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.
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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.
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Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.
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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!
for vegan cookies use vegan chocolate chips.
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, 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
Hi, they will be nice and golden brown on top and slightly puffed up.
Hi Gemma, do you think this will work if I powder the oats then add cacao powder instead of chocolate chips? Tnx
Hi, i would not suggest that as it might change the texture.
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?
Hi, yes you can do that just by baking for a bit longer. Enjoy!
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
Delighted to hear that!! Yes a photo would be great next time 🙂
Best,
Gemma.
What is the calorie content of these delicious cookies please?
Hi,let me get back to you!
Did you ever find out?
Jim apologies, I cannot find the thread of this comment,
Gemma 🙂
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.
oh Rose that is a great idea!!! They would be awesome with butterscotch in them 🙂
Good thinking!
Gemma.
Can I add vanilla or cinnamon?
Yes, that’s a great idea!
Please advise when is the correct way to use rolled or instant oats??thanks miriam
Instant oats will work, but I prefer rolled oats for texture
Can you use applesauce instead of bananas?
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
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!
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
How can cookies be preserved? How long do they last if no preservatives is added?
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!
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?
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.
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? 🙂
i used instants oats btw 🙂
Ah yes i prefer to use rolled, but that can work here too.
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 🙂
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.
Also, can I substitute some oats for coconut flour? 🙂
Yes, you can but i would only do a small amount here. Let me know how you go, enjoy!
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 🙂
Added some shopped walnuts. Really delicious! Really easy!
Thats a great addition!
Gemma 🙂
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?
Hi there! Many ovens do very perhaps try baking them on the top rack! I hope that helps!
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.
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.
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 🙂
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.
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 🙂
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
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
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 🙂
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
Hi Miriam,
That is the idea, do not give up, and do not waste either, a big learning curve,
Gemma 🙂
Thank you again Gemma will follow directions have a wonderful weekend
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 🙂
Th.e. dough did come together but dry and didnt ride or spread!!!! Anyway thank you again
Hi can I add old fashioned oats?
Yes, just not steal cut oats. 🙂
Gemma.
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?
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 🙂
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!
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 🙂
Hi Gemma,
Could I add raisins instead of chocolate chip and a bit of oil. Will it alter the batter?
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 🙂
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 😛 😀
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 🙂
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??
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.
How many calories are in each cookie would you believe?
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 🙂
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!
Hi Debi,
Good, well done you to make this your own. Great tip,
Gemma 🙂
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
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 🙂
Can these be frozen?
Hi there,
Yes! This will work well for you,
Gemma 🙂
I tried adding egg for more protein but they came out a bit spongy. Will try sans oeuf next time. Otherwise, great!
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.
I loved the cookies and the kids loved them too!!!
I’m thrilled to hear that, Barbara.
Thanks for letting me know.
Best,
Gemma.
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?
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 🙂
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!!!
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 🙂
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.
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
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!
Hi again,
Can I use rolled oats instead?
What difference would it do?
Hi Christine!
Yes, rolled oats are perfect. They will be a bit bigger but will work well.
Gemma.
Hi Gemma!, i was wondering if i could add some cocoa powder to this recipe?.
Side note: i really love your recipes :).
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 🙂