3 Ingredient Chewy Chocolate Oatmeal Cookies
These chocolate oatmeal cookies are soft and chewy and just 3 ingredients. They don't contain any flour, eggs or butter and can be enjoyed for breakfast, snack or dessert.
Ingredients
- 2/3 cup (77 g) mashed bananas
- 2/3 cup (108 g) semisweet chocolate chips
- 1 1/2 cups (132 g) quick oats
Instructions
- 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.
Notes
- 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.
Serving: 1cookie, Calories: 78kcal, Carbohydrates: 13g, Protein: 0.1g, Fat: 3g, Saturated Fat: 1g, Sodium: 0.1mg, Fiber: 2g, Sugar: 5g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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