4 Ingredient Thumbprint Oatmeal Cookies
These thumbprint oatmeal cookies only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy, or butter. They are easy to prepare and customize.
Ingredients
- 1 cup (88g) quick oats
- 1/2 cup + 2 tbsp (156g) well mashed very ripe bananas, of more if needed, see note
- 2 tbsp (30ml) melted coconut oil
- 1 cup (148g) dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Add quick oats, mashed bananas and oil to a large bowl and mix until the oats are evenly covered. The mixture should be thick and moist but should be shapeable and hold its form. You can add more mashed bananas if your mixture is too dry or not holding its form. You can also taste and if you prefer sweeter, you can add 1-2 tbsp maple syrup.
- Use a 1.5 tbsp cookie scoop to scoop the dough. Release on the prepared baking sheet about 2 inches apart.
- Lightly wet the back of a teaspoon and press a deep well into the center of each cookie (the hole should be the size of the full back of the teaspoon). Lightly wet your fingers or the back of a metal spoon and smooth, shape and round the edges of the cookies to form a classic thumbprint shape.
- Bake for about 15-25 minutes, or until the edges and surface are lightly golden brown and the cookies no longer look wet. Baking time can vary a lot depending on how much moisture is in the bananas you are using.
- Let cookies cool on baking sheet and set. When cookies are almost finished cooling, melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring in between with a silicone spatula, until completely smooth. If you prefer a softer chocolate center, you can stir in 2 tsp of coconut oil to the melted chocolate.
- After cookies are set, spoon chocolate filling into each indent. You do not need to use the full amount of chocolate. You can also transfer the chocolate to a piping bag and pipe the filling in.
- Let the chocolate cool and firm up. You can do this at room temperature or briefly put them into the fridge to help speed up the process. The cookies are then ready to eat. Store any uneaten cookies in an airtight container in the fridge or freezer.
Notes
- Mashed bananas note: Try to finely mash the bananas so there are no visible large chunks remaining. I like using a potato masher to mash them.
- Chocolate chips note: You can use any type of chocolate chips. I like using dark bittersweet chocolate chips. If you need the cookies to be dairy-free, make sure to choose dairy-free chocolate chips. If you need these to be refined sugar-free, make sure to use chocolate sweetened with unrefined sugar such as coconut sugar, maple sugar, date sugar, or a sugar substitute. I like using Hu dark chocolate chips.*
- I used Amazon Grocery Quick Oats.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition assumes all of the chocolate is used but you will likely have some leftover.
Serving: 1cookie, Calories: 116kcal, Carbohydrates: 14g, Protein: 0.1g, Fat: 7g, Saturated Fat: 5g, Sodium: 0.1mg, Fiber: 2g, Sugar: 6g, NET CARBS: 12
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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