Kirbie's Cravings

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

These no bake 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 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 oats. The rolled oats version is chewier from the whole oats. The quick oats version is a little softer.
overhead shot of a cookie.

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.
4.78 from 22 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: 11g

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

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

  1. 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.

  2. 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?

  3. 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.

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

  5. Easier than no-bake cookies???

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

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

  8. 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.

  9. 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.

  10. Oh and also baking cocoa too!!

  11. 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.

  12. 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


  14. That would be easy

  15. Love the recipes

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

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

  18. 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!!

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

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

  21. 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!

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

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

  24. 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.

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