These Gluten-Free Oatmeal Chocolate Chip Cookies are made in less than 30 minutes with only 4 ingredients: oats, peanut butter, mashed bananas, and chocolate chip. They are SOFT and CHEWY, making a healthy breakfast, snack, or dessert!
Table of Contents
How to Make Oatmeal Chocolate Chip Cookies
- Preheat oven to 350 degrees F (180 degrees C). Line a large cookie sheet with parchment paper and reserve.
- In a large mixing bowl, mash bananas well and then stir in peanut butter and oats until homogeneous. Fold in chocolate chips (PIC. 1)
- Using either a cookie scoop (for small cookies) or an ice cream scoop (for large cookies), scoop batter and roll into balls using slightly wet hands (PIC. 2). Place onto a lined baking sheet. No need to space them very far apart!
- Lightly press them into a cookie shape (PIC. 3). Then bake for about 8-10 minutes (if small) or 16-18 minutes (if large). Transfer the baking sheet to a rack and let them cool for at least 5-10 minutes.
Ingredients and Substitutions
To make these chocolate chip oatmeal cookies, you only need 4 ingredients:
- Oats-- although we used quick oats, my favorite is rolled oats, which give the cookie a firmer and chewier texture. Make sure your oats are certified gluten-free! Or, you can use quinoa or buckwheat flakes.
- Peanut butter --smooth peanut butter is best, but you can certainly take advantage of crunchy peanut butter if that is what you have at home (it'll add extra texture to the cookies). Or, you may replace it with tahini.
- Bananas -- this is a great way to take care of those overripe bananas. Only use soft bananas and make sure to mash them well. They make a great replacement for eggs! If you prefer, you can replace them with 1 ¾ cups of pumpkin puree or applesauce and add 1-2 tablespoons of light brown sugar. But make sure to add an extra ½ cup of oats to the recipe.
- Chocolate Chips -- use dark, bittersweet, or milk chocolate chips. Because these cookies don't have any added sugar, I prefer to add milk chocolate chips to make the best oatmeal chocolate chip cookies ever. To make these oatmeal chocolate chip cookies vegan (or dairy-free), use dairy-free or vegan chocolate. Or, you can replace it with chopped nuts, raisins, dried cranberries, or coconut flakes.
NOTE: Of course, you may add a couple of tablespoons of white or brown sugar, or monk fruit/stevia to the cookie batter for more sweetness, if you prefer. You may also drizzle cookies with melted chocolate or Nutella after baking and cooling. It's up to you!
Why You'll Love These Gluten-Free Oatmeal Chocolate Chip Cookies
- Moist and tender centers
- Chewy texture
- Mildly sweet (but no added sugar)
- High fiber (loaded with oats) -- One of those easy high-fiber meals!
- Chocolaty
- No chill time
- Ready in less than 30 minutes from start to finish
- These peanut butter oatmeal chocolate chip cookies are also eggless and can be vegan and dairy-free.
Pro Tips
- Make sure to mix the ingredients very well.
- Although you can use a cookie scoop to make them small, I prefer to use an ice cream scoop, making mine big and chubby.
- There is no need to space cookies far apart before baking because they won't rise that much.
- They are done when the edges are lightly browned and the center looks sturdy and set.
- If you prefer raisins instead of chocolate chips, soak the raisins in warm water for about 10 minutes and blot them dry before adding them to the cookie batter. It'll make them plump and soft! Raisins will add sweetness!
- You may add chopped nuts if you like.
- Love cookies? Try also our oatmeal raisin cookies, small batch chocolate chip cookies, double chocolate chip cookies, brownie cookies, chocolate chip walnut cookies, and Nutella cookies.
Variations
Here are a few variations to our easy oatmeal chocolate chip cookies recipe:
- Oatmeal raisin chocolate chip cookies -- Replace half of the chocolate chip with raisins.
- Pumpkin oatmeal chocolate chip cookies -- Switch the mashed banana with pumpkin puree and add 2 tablespoons of brown sugar.
- Cranberry oatmeal chocolate chip cookies -- Replace half of the chocolate chips with chopped dried cranberries.
- Brown butter oatmeal chocolate chip cookies -- Replace the peanut butter with brown butter.
FAQs
They are made of oats, peanut butter, bananas, and chocolate chips. Unlike our cookie butter oatmeal cookies, these are baked and sugar-free, and call for fewer ingredients.
But just like the cookie butter cookies, these are also egg-free and gluten-free, and can be vegan!
Yes! They are rich in fiber (from the oats), contain healthy fats and protein (from the peanut butter), and have no added sugar.
Yes! You can make these soft and chewy oatmeal chocolate chip cookies ahead. Then, store them cool in a sealable plastic bag (with most of the air removed) or in an airtight container in the freezer for up to 2 months! Let come to room temperature before serving.
Their baking time depends on the size of the cookies. It takes about 8-10 minutes (if small) or 16-18 minutes (if large). Although an ice cream scoop is about 3 times bigger than a cookie scoop, it only takes about double the time to bake cookies scooped with an ice cream scooper.
How to Store
- Fridge: Store oatmeal breakfast cookies in a sealable freezer bag (with most of the air removed) or in an airtight container in the fridge for up to 4-5 days.
- Freezer: Freeze our gluten-free oatmeal chocolate chip cookies for up to 2 months! Let come to room temp before serving.
Other Gluten-Free Cookie Recipes
- Chocolate Chip Coconut Cookies (also LOW CARB)
- Cinnamon Cookies
- Ginger Molasses Cookies
- Chocolate Chip Pumpkin Cookies (also NO BAKE)
- Pecan Cookie Balls (also NO BAKE)
- Peanut Butter and Jelly Cookies (also SUGAR-FREE)
- 7 Layer Cookies (also LOW CARB)
- Keto Shortbread Cookies (also 4 INGREDIENTS)
PIN AND ENJOY!
Gluten-Free Oatmeal Chocolate Chip Cookies
Equipment
- Mixing bowl
- cookie sheet
- oven
Ingredients
- 4 ½ large bananas , mashed. SUBSTITUTIONS: If you prefer, you can replace them with 1 ¾ cups pumpkin puree or applesauce and add 1-2 tablespoons of light brown sugar. But make sure to add an extra ½ cup of oats to the recipe. NOTE: The bananas are already naturally sweet, but if you have a sweet tooth, add 1-2 tablespoons of light brown sugar to this recipe.
- ¾ cup smooth peanut butter SUBSTITUTION: Crunchy peanut butter or tahini.
- 3 cups rolled oats (or quick oats). Make sure the oats are certified gluten-free! SUBSTITUTION: Quinoa flakes or buckwheat flakes.
- ½ cup chocolate chips dark, bittersweet. or milk chocolate. For making this recipe dairy-free or vegan, use vegan chocolate. SUBSTITUTION: chopped nuts, coconut flakes, dried cranberries, or raisins.
Instructions
- Preheat oven to 350 degrees F(180 degrees C(. Line a large cookie sheet with parchment paper and reserve.
- In a large mixing bowl, mash bananas well and then stir in peanut butter and oats until homogeneous. Fold in chocolate chips.
- Using either a cookie scoop (for small cookies) or an ice cream scoop (for large cookies), scoop batter and roll into balls using slightly wet hands. Place onto lined baking sheet. No need to space them very far apart!
- Lightly press them into a cookie shape. Then bake for about 8-10 minutes (if small) or 16-18 minutes (if large). Transfer the baking sheet to a rack and let them cool for at least 5-10 minutes.
Recipe Notes
- SWEETNESS: Of course, you may add a couple of tablespoons of white or brown sugar, or monk fruit/stevia to the cookie batter if you prefer.
- GARNISH: You may also drizzle cookies with melted chocolate or Nutella after baking and cooling. It's up to you!
- Make sure to mix the ingredients very well.
- Although you can use a cookie scoop to make them small (it yields about 36 cookies) and bake for about 8-10 minutes, I prefer to use an ice cream scoop to make mine big and chubby (it yields about 13 cookies) and bake for 16-18 minutes.
- There is no need to place cookies much apart before baking because they won't rise or spread that much.
- They’re done when the edges are lightly browned and the center looks sturdy and set.
- If you prefer raisins instead of chocolate chips, soak the raisins in warm water for about 10 minutes and blot dry before adding to the cookie batter. It'll make them plump and soft! Raisins will add sweetness!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on May 12, 2020.
Heidi | The Frugal Girls says
I love how these come together so quickly. Plus, these are the perfect excuse to enjoy some chocolate for breakfast!!
Josiah - DIY Thrill says
These cookies look so good!!
John / Kitchen Riffs says
Four ingredients? I'm in! These look terrific, and I LOVE oatmeal cookies. Particularly if chocolate is involved. Good stuff -- thanks.
Denise Browning says
I hope you try this one. So darn delish!
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Denise Browning says
Thank you! These breakfast cookies made with oats and chocolate are terrific!