Kirbie's Cravings

3 Ingredient No Bake Chocolate Oatmeal Cookies (No Flour, Eggs, Butter or Oil)

These no bake chocolate oatmeal cookies are easy to make. They come out soft, chewy and chocolatey and you can’t even tell they aren’t baked. They also don’t contain any flour, eggs, butter or oil.

close-up shot of a stack of chocolate oatmeal cookies.

I’ve been making a lot of cookies recently, and I wanted to share a few easy ones. I love making an assortment of cookies this time of year, and it’s good to have some easy recipes mixed in.

What I love about these chocolate oatmeal cookies is that they come out soft and chewy, and you can’t even tell they aren’t baked.


  • Chocolate Chips
  • Bananas
  • Oats

Chocolate Chips: I used semi-sweet chocolate chips to make these cookies.

Bananas: The bananas need to be pureed in a blender or food processor. They add sweetness to these cookies and are the key to the chocolate not solidifying. When the chocolate is mixed with the bananas, the bananas keep the chocolate in a soft semisolid form, which creates the soft texture for these cookies.

Oats: These cookies can be made with rolled oats or quick-cooking oats. The rolled oats version is chewier than the whole oats. The quick oats version is a little softer.

overhead shot of a cookie.

How to Make the Cookies

Place the chocolate chips in a microwave-safe bowl and melt them in 30-second intervals in the microwave. Stir between each interval until the chocolate is melted.

Stir the banana puree into the melted chocolate. Mix well (a whisk makes it easy) until the mixture is completely combined.

Stir in the oats. The mixture will be very wet at this point, which is fine.

Scoop 1 1/2 tablespoons of the chocolate banana mixture to form each cookie. Space them two inches apart on a large baking sheet lined with parchment paper.

Press each cookie ball so it forms a round disc. You can use your hand to do this or the back of a spoon if you want to keep your hands clean.

Chill the cookies in the refrigerator until they are set. When they are set they will feel firm – this will take 30 minutes to an hour. If the cookies are still wet an sticky, they need to chill longer.

The cookies should be stored in the fridge in an airtight container until you’re ready to serve them.

No Bake Oatmeal Cookie Texture

These cookies have a soft and chewy texture. You can’t even tell they weren’t baked.

At first glance, you might think this is just a recipe of melted chocolate and oats. But it’s not. When the chocolate is mixed with the banana, it prevents the chocolate from turning completely solid again. Instead, the chocolate stays in a semi-solid form. As a result, the cookies are firm on the outside but soft when you bite in. The oats add the chewy texture.

Using rolled oats will have more texture. The quick oats version has some chewiness but they will be softer and a little easier to chew and eat.

a stack of six no bake cookies.

More Oatmeal Cookie Recipes

3 Ingredient No Bake Chocolate Oatmeal Cookies

Servings: 11 cookies
Prep Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
These easy no bake oatmeal cookies are just 3 ingredients. They come out soft, chewy and sweet.
4.79 from 23 votes


  • 1/2 cup (92 g) semi-sweet chocolate chips
  • 1/2 cup (114 g) pureed bananas
  • 1 cup (87 g) rolled oats or 1 cup + 2 tbsp (101 g) quick oats


  • Line a cookie sheet with parchment paper or silicone baking mat.
  • Add chocolate chips to a large microwave-safe mixing bowl. Heat chocolate at full power in 30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. This took about 1 minute for me. Alternatively, you can melt the chocolate on the stove with the doubler boiler method.
  • Stir in pureed bananas. I recommend using a whisk to make sure the bananas are completely and evenly incorporated with the chocolate.
  • Stir in the oats until they are evenly mixed in. The mixture should still be very wet. Use a 1.5 tbsp cookie scoop to scoop up cookie dough and place onto prepared cookie sheet, spacing cookies 2 inches apart.
  • Press down on each cookie ball to flatten and shape into a round thick disk cookie shape. You can do this with the back of a spoon or with your hand (if you don't mind them getting a little dirty because some of the chocolate will stick to your hand.)
  • Place cookies into fridge to set. This can take 30-60 minutes. When cookies are set they should no longer feel wet and sticky. They should feel firm and you should be able to peel the cookies off of the parchment paper or silicone baking mat. Store uneaten cookies in the fridge.


  • The cookies can be made with rolled oats or quick oats. The texture is a little different depending on which one you choose. See post for more details.
  • Even though it will look like the chocolate is completely solid again after the cookies are set, you aren't just biting into hard chocolate. When you bite into the cookie, it will be soft and chewy.
  • The key to the cookie texture is having the banana puree fully incorporated into the chocolate, otherwise the chocolate will harden back to its original state, which is why I recommend using a whisk.
  • Make sure to puree your bananas in a food processor or blender. Very ripe bananas work best.
  • Nutrition estimate is for the rolled oats version.


Serving: 1cookie, Calories: 76kcal, Carbohydrates: 13g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 2g, Sugar: 5g, NET CARBS: 11

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

125 comments on “3 Ingredient No Bake Chocolate Oatmeal Cookies (No Flour, Eggs, Butter or Oil)”

  1. Could you nuke some not so ripe bananas and use them mashed up? 

  2. I made the no flour, sugar, oil cookies the other day. It was going great! I was going like a machine, but enjoying it. Anyway, I was like an assembly, making cookies, put in oven. Then it happened….Without really looking at the receipe. I put the pan of chocolate/coconut in the oven.About 5 muutes later, I realized they did not have to be baked!! Well, they turned out great!!! A little firmer, but still chewy and oh so good..

  3. I’ve made these five times and keep them in the freezer. Today I subbed the chocolate chips with Choc Zero Dark Chocolate (70% cocoa with dragon fruit in place of sugar). Amazing! Thank you for this wonderful recipe.

  4. I would like to try this recipe and add shredded coconut. Do you think it would work? And how much do you suggest I add?

  5. Can these be made with cocoa powder? I don’t have access to chocolate chips, but I do have access to cocoa powder. Would it ruin the cookies if I used that instead?

    • We haven’t tried it, but the chocolate chips are important for getting the right consistency for the cookies. They won’t set if you use cocoa powder.

  6. Reply: The amount of ingredients top of page. 1/2 cup, 1/2 cup and 1 cup.

  7. Easier than no-bake cookies???

  8. Hopeless recipe as it doesn’t say how much you need of each ingredient or how to cook it

  9. These are awesome. I put some in the freezer and enjoyed eating them frozen as well!

  10. I know these are a soft “cookie” but I wish there was something that could be added to make them a bit harder.

    • They’re meant to be soft and chewy – if you haven’t tried using rolled oats, you might like to try that. The cookies aren’t as soft.

  11. I made the cookies with white chocolate and they are delicious, but even though they were in the fridge for more than two hours, they are still wet and not firm. Can you advice me how to fix them now and make them more firm.

    • Did you use white chocolate chips in place of the semisweet chocolate chips? We haven’t tested the recipe with white chocolate, but that could be the issue.

  12. Oh and also baking cocoa too!!

  13. I haven’t made these cookies yet. I’ve never heard of using bananas before!! I have made similar cookies with peanut butter, sugar,butter and quick oats. They’re a no bake cookies recipie.

  14. I love the cookie recipes I see so far but I have been diabetic for 20 years. I’ve gone through a program to lose 40 lbs and am not longer diabetic. I can’t have gluten or sugar. I have several natural alternatives for the sugar. Whst I need is an alternative for the oats


  16. That would be easy

  17. Love the recipes

  18. What can you use if you’re allergic to bananas

  19. Sound like a plan do you have any more cookie recipes

  20. I’ve eaten these copies before, but never knew the recipe. No bake, cloudless, eggless, and butterless sounds unappetizing and unreal. However, they do taste delicious. I may try this recipe and add coconut or dried cranberries!!

  21. Wow thank you I’ve tasted these cookies but didn’t know how easy they were to make yummy now for your …….. cake recipe ?

  22. Wow thank you I’ve tasted these cookies but didn’t know how easy they were to make yummy now for your …….. cake recipe ?

  23. Can you use whait chocolate? How many bananas?

    • We haven’t tried white chocolate, so can’t say how that will work. You will need around 1 1/2 bananas to make 1/2 cup puree but make sure you measure it out. Hope that helps!

  24. I never seen oatmeal cookies made like that. It sounds good and quick.

  25. These cookies sound delicious. Can’t wait to try the recipe.

  26. What I like most about the recipe is the nod to the science of the interactions between ingredients. When I was in High School, we had Home Economics and were taught the science and nutrition of food as well as how to prepare/cook. We learned chemistry, why yeast “reacts”(and other leavenings) what gluten is and it’s formation, and so muchore! Our teacher was amazing ( Ms Linda Resnick) she gave us textbooks that covered everything from cuts of meats to making instant pudding mixes from scratch. I will definitely try your recipe as it includes 3 of my favorite foods.. ?. Thanks for the memoryies.

  27. Hi just wondering how long these keep because or the banana?

  28. Easy. Good. Healthier than other options. Used my indispensable $7 scale to weigh each ingredient (I weighed the banana first, then pureed in food processor) and subbed 60% cacao, cuz I like dark chocolate. Pulled this together in a simple cereal bowl…USE THE WHISK, Y’ALL…A 7gm coffee scoop produced 11 perfect cookies.The back of the “chocolate stirring spatula” pressed them down with no mess.
    I also added toppers (raisins, walnuts, hemp seeds, cinnamon sugar) and pressed before refrigerating. They were deliciously fudgy, and next time I’ll add the 2 extra TB quick oats. Its a keeper for me. Thanks Kirbie!

  29. Can I use thawed frozen bannanas

    • We haven’t tried it. The extra liquid from frozen bananas may affect the texture. Let us know if you try it!

  30. They are so good ? 

  31. You can also substitute the bananas for peanut butter fyi

  32. My mother used to make something like this back in the 60s and 70s. I don’t think it had bananas in it, I think it was just chocolate and oats and maybe a little vanilla. I remember her melting the chocolate in a saucepan on the stove, then stirring in the oats.

  33. Do they taste like banana?

  34. I’m allergic to bananas. What can I use instead of bananas to make these? Thanks!

  35. Thank you every much for this easy recipe, I love it

  36. I have had these delicious cookies before . I have to limit my sugar intake so these are perfect for someone who in in the keep it off stage of gastric bypass. Just remember only 1 not 2 or 3. They are really good.

  37. Wow im gonna try this reciept sound good and easy thanks.

  38. Can wait to make these receipts anything to make it easier in cooking.

  39. I meant cook the oats lol

  40. Do u coat the oats??

  41. Please send me recipe of 3 ingredient choc oatmeal recipe

  42. Sounds and looks delicious. Can u make macadamian nut cookies without charcolate? Can’t find any without candy. Wish I could find cookies with nuts…Thank you

    • Sorry, but not sure what you’re asking? If you are looking for a specific cookie recipe, try using our search box at the top of this page. Hope that helps!

  43. Awesome DELICIOUS

  44. Mis spelled email. Here it is again.

  45. I like your recipe actually I posted in my blog for my project in school but I put credits. I choose you recipe because its delicious. Thank you very much

  46. Those cookies are so good I lost my Recipe years back but every so often I see the the cookis and I buy them so yummy

  47. Awesome Thanks 

  48. Amazon…….
    Lov dem.

  49. Im excited to know more bout your easy to prepare recipes..


  51. Really great

  52. Made these cookies, delicious, only change was substituted 60% cacao bittersweet chips for semisweet chips and added some raw sunflower seeds……

  53. Sounds great! What can I use instead of banana.

  54. These were fantastic. Thanks for the recipe.
    My grandchildren loved them

  55. What could you substitute the bananas for?

  56. I made these when I came across this recipe thinking that they wouldn’t taste good. I had 3 bananas that were quite ripe and needed to be used, so I got to work. The recipe was very easy being that there were only the 3 ingredients. I did add dark chocolate chips to mine and to my surprise, they were delicious, moist and very simple to make. Give them a try…you won’t be disappointed.

  57. Awesome baking

  58. I like youer res .

  59. How can I make these crispy?

  60. Simple and nutritional

  61. I will be making this