Cookies

3 Ingredient Oatmeal Chocolate Chip Cookies

4.46 from 537 votes
Make a healthy snack or simple treat with my 3 ingredient Oatmeal Chocolate Chip Cookies recipe that tastes as good or better than the full recipe!
3 Ingredient Oatmeal Chocolate Chip Cookies - All you need are oats, banana and chocolate chips!

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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3 Ingredient Oatmeal Chocolate Chip Cookies

4.46 from 537 votes
Make a healthy snack or simple treat with my 3 ingredient Oatmeal Chocolate Chip Cookies recipe that tastes as good or better than the full recipe!
Author: cafedelites.com
Servings: 12 -15 cookies
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Make a healthy snack or simple treat with my 3 ingredient Oatmeal Chocolate Chip Cookies recipe that tastes as good or better than the full recipe!
Author: cafedelites.com
Servings: 12 -15 cookies

Ingredients

  • 2 large bananas , mashed
  • 1 3/4 cup (51/4oz/160g) quick oats
  • 1/2 cup (3oz/90g) chocolate chips

Instructions

  • 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!

Recipe Notes

for vegan cookies use vegan chocolate chips.

 

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Comments & Reviews

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Labelab
Member
Labelab
22 days ago

I’ve made this recipe so many times but I don’t think I ever came round to writing a review. They are absolutely delicious; they’re chewy and molten straight out of the oven, and they’re really sweet even though there’s no sugar in there. My mum loves them too- she uses the recipe in her food technology class when teaching about healthy snack alternatives.

You really are Wonder Woman, Gemma! I’ve been using your recipes for four years and they have never failed me. George is one lucky boy!

mjs
Guest
mjs
2 months ago

try them with peanut butter morsels as well. can’t go wrong with pb and banana!

Thana
Guest
Thana
4 months ago

Do you use ripe bananas like when making banana bread?

pszad
Member
pszad
1 year ago

What is the calorie content of these delicious cookies please?

Cat
Guest
Cat
1 month ago

This recipe is saving my waistline during quarantine – I’ve made a batch every week to satisfy my chocolate cravings. I added 1/2 tsp of vanilla and 1/2 tsp cinnamon – adds practically zero calories and gives a little extra flavor!

melinda couch
Guest
melinda couch
26 days ago

Can these cookies be put in the freezer, so I don’t have to eat them within 2 days?
I love them. They are good.
Thank you for teaches us how to cook.
God Bless

miriam greco
Guest
miriam greco
3 months ago

i make sure my bananas are ripe it comes out better tasting and not dry

Karen Scofield
Guest
Karen Scofield
3 months ago

I make these regularly, one thing I discovered, it you don’t refrigerate them, they ferment in about 2 days and develop a strong alcohol taste. Just something to keep in mind. As my husband said “a buzz in every bite”!

Maria
Guest
Maria
3 days ago

Awesome!

Susmita Badgujar
Member
Susmita Badgujar
8 days ago

Hi Gemma, I have added 1.5gm of Nestle instant coffee to neutralize the banana aroma and added dark chocolate chunks as choco chips… 😊

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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