These chocolate chip oatmeal cookies are soft and chewy with chocolate in every bite. They are just 4 ingredients and don't contain any flour, eggs, dairy or butter.
Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking sheet.
Add mashed bananas and peanut butter to a large mixing bowl. Stir with a spatula until they are evenly combined and the mixture is uniform.
Stir in the oats until they are evenly mixed and coated.
Finally add in the chocolate chips and stir until they are evenly distributed.
Using a 3 tbsp cookie scoop, scoop up cookie dough and release onto your prepared baking sheet. Space the dough balls about 1.5 inches apart. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk. Smooth and round the sides of the cookie disks if desired. The cookies will not spread or rise during baking so you want to shape the cookies to how you want the final outcome to be.
Bake cookies for about 17-20 minutes or until edges turn a light golden brown and cookies look cooked. You can cook them 1-2 extra minutes until edges are a medium golden brown if you want crispy edges on the cookies. Let cookies cool on baking sheet before removing them with a cookie spatula.
Notes
This recipe uses natural peanut butter which is peanut butter that has no added oils.
See post for ingredient substitutions.
You can also make the cookies smaller. I have made them as 2 tbsp cookies as well.
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.