These healthy chocolate chip oatmeal cookies are soft, chewy and sweet. The cookies are made with just 3 ingredients and do not contain any flour, eggs or oil. The dough takes less than 10 minutes to prepare and the cookies are a great snack or dessert.
I love how easy these cookies are and how good they taste with just a few ingredients. You don’t even need a mixer or any special equipment to make these cookies. My whole family enjoys these cookies.
- Rolled Oats
- Chocolate Chips
Bananas: This recipe uses ripe mashed bananas. You will need about 2 large bananas. The bananas act as a natural sweetener and binder.
Rolled Oats: This recipe uses regular rolled oats, also known as old-fashioned oats. You do not need to cook them before using them. The rolled oats give these oatmeal cookies a wonderful chewy texture. You can use quick oats as well, though the texture is less chewy.
Chocolate Chips: I used semi-sweet chocolate chips but any kind of chocolate chips will work. You can also substitute chocolate chips with raisins or other dried fruit.
These cookies do not taste like classic oatmeal cookies but they are delicious. They are chewy and soft. They taste almost like banana bread mixed with chewy oats.
These cookies are inspired by my 2 Ingredient Banana Oatmeal Cookies. I played around the measurements. The original cookie is made with a lot of oats and needed quick oats. This version uses rolled oats and more bananas. These cookies are more moist and sweet.
More Easy Healthy Cookie Recipes
- 3 Ingredient No Bake Banana Oatmeal Cookies
- 2 Ingredient Peanut Butter Cookies
- 2 Ingredient Healthy Coconut Cookies
3 Ingredient Chocolate Chip Oatmeal Cookies
- 1 cup (232 g) mashed bananas approximately 2 large very ripe bananas
- 1 1/4 cups (106 g) rolled oats
- 1/2 cup (80 g) semi-sweet chocolate chips
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mat.
- Add bananas and oats to a large bowl. Stir with a spatula until evenly mixed and all oats are coated in the mashed banana mixture.
- Stir in chocolate chips until evenly distributed. The dough will be very wet and loose. This is normal.
- Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the palm of your hand to press down on each cookie dough ball so that it forms a thick round disk. You may need to shape the sides of the cookie with your hands. Cookies will not spread during baking so you want to shape the cookies to how you want the final product to be.
- Bake cookies for about 16-18 minutes. Let cookies cool on baking sheet. Once cookies are cooled, remove cookies using a thin cookie spatula. Store uneaten cookies at room temperature for 1-2 days and longer in the fridge or freezer.
- 1 cup of mashed bananas is approximately 2 large bananas but I do recommend you weigh or measure out the bananas just to be sure because bananas can vary so much in size. This recipe works best with overripe or very ripe bananas.
- Make sure to mash your bananas before using. You want to try your best to mash out most of the large lumps. I like using a whisk or potato masher.
- If you prefer a less chewy oat texture, you can substitute with 1 cup of quick oats.
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.