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.
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
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.
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.
More Oatmeal Cookie Recipes
- 2 Ingredient Apple Oatmeal Cookies
- 2 Ingredient Banana Oatmeal Cookies
- 4 Ingredient Nutella Oatmeal Cookies
3 Ingredient No Bake Chocolate Oatmeal Cookies
- 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.
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.