These soft and chewy chocolate oatmeal cookies are just 3 ingredients. They are very easy to make and don’t require any flour, eggs, or butter. This is a simple one-bowl recipe and you don’t need a mixer. The cookies are great for breakfast, snack or dessert.
This is one of my favorite oatmeal cookies. The cookies are soft, sweet, chewy and have a good chocolate flavor. I also love that they are still fairly healthy so I can even eat them for breakfast.
- Quick Oats
- Chocolate Chips
Quick Oats: These oatmeal cookies are made with quick oats. You can use rolled oats as well but I prefer quick oats because I think they provide a better texture for the cookies. Quick oats are rolled oats that have been further processed so they are thinner, smaller and will cook more quickly.
Bananas: Bananas help bind the oatmeal cookies together and provide some natural sweetness for the cookies. They also help keep the melted chocolate from fully solidifying when cooled. You will want to use very ripe bananas that can be easily mashed.
Chocolate Chips: Semisweet chocolate chips are melted down and mixed into the batter to make the cookies completely chocolate flavored.
How to Make Chocolate Oatmeal Cookies
The chocolate chips and mashed bananas are added together and heated until the chocolate is melted. The oats are then stirred in until fully combined and coated.
Scoop the mixture with a cookie scoop and release onto your prepared baking sheet. Then flatten the mixture to form thick round disks. The cookies then go into the oven to bake.
You can make your own quick oats by pulsing rolled oats in a food processor for a few seconds until they resemble the size of quick oats.
Use very ripe bananas. These are easier to mash and you won’t end up with as many lumps. I also recommend mashing with a whisk instead of a fork. It breaks and mashes the banana better and faster.
You can make these cookies smaller or bigger if you like. I’ve also made them as mini cookies.
More Oatmeal Recipes
- 3 Ingredient No Bake Chewy Oatmeal Bars
- 3 Ingredient Chewy Oatmeal Cookies
- 3 Ingredient Crispy Oatmeal Cookies
- 3 Ingredient Apple Oatmeal Cookies
3 Ingredient Chewy Chocolate Oatmeal Cookies
- 2/3 cup (77 g) mashed bananas
- 2/3 cup (108 g) semisweet chocolate chips
- 1 1/2 cups (132 g) quick oats
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.
- Add mashed bananas and chocolate chips to a large microwave-safe mixing bowl. Heat at full power in 30 second intervals, stirring in between with a spatula, until chocolate is completely melted, smooth and mixture is uniform in color. I needed 1 minute in my microwave for the chocolate to be completely melted.
- Stir in the oats until they are evenly mixed in and fully coated in the chocolate mixture. The mixture will still be very wet and resemble a thick batter rather than regular cookie dough. Use a 1.5 tbsp cookie scoop to scoop up oatmeal mixture and place onto prepared cookie sheet, spacing cookies about 1.5 inches apart.
- Using the back of a spoon, flatten each ball into a thick round disk. The cookies do not spread during baking so make sure to shape them how you want the final outcome to be.
- Bake cookies for about 10-11 minutes. Let cookies cool completely on cookie sheet before removing. Store uneaten cookies in the fridge or freezer.
- You will need approximately 2 medium to large bananas for this recipe. 1 large banana usually yields a little over 1/3 cup mashed banana.
- I recommend using a whisk to mash the bananas.
- Make sure to mash the bananas before measuring out the 2/3 cups.
- Use very ripe bananas as they are easier to mash and won't leave as many lumps.
- This recipe uses quick oats which are rolled oats that are further processed so they are thinner, smaller and cook faster. You can also make your own quick oats by pulsing rolled oats in a food processor for a few seconds until they are the size of quick oats.
- Cookies can be made bigger or smaller. I sometimes make mini cookies using a 1 tbsp cookie scoop.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.