There’s something a little magical about a batch of Flourless Oatmeal Chocolate Chip Cookies: warm from the oven, rich with nutty flavor, and studded with melt-in-your-mouth chocolate chips. This version is a real treat, bringing together wholesome bananas with cozy oats and chewy peanut butter for a cookie that’s both deeply nostalgic and surprisingly good for you—all without a speck of flour. Whether you’re in need of a quick dessert or a sweet snack to pack in lunches, these cookies deliver all the classic cookie satisfaction in a gluten-free, fuss-free style.
Ingredients You’ll Need
Gathering your ingredients for Flourless Oatmeal Chocolate Chip Cookies is about finding that beautiful balance between pantry staples and flavor powerhouses. Each element has a special role, contributing to the texture, sweetness, or irresistible aroma that makes these cookies such a hit every single time.
- Ripe bananas: Make sure they’re spotty—this adds natural sweetness and moist texture to the cookies.
- Old-fashioned rolled oats: They hold everything together and provide that classic chewy bite.
- Peanut butter (creamy or chunky): Brings healthy fat, nutty richness, and a boost of protein.
- Honey or maple syrup: Natural sweeteners for just the right touch of gooey sweetness; pick your favorite!
- Vanilla extract: A dash of warmth that rounds out all the flavors.
- Ground cinnamon: Subtle spice that adds cozy depth without overpowering.
- Salt: Just enough to sharpen and balance the cookie’s flavors.
- Baking soda: Provides a gentle lift and helps the cookies bake evenly.
- Mini chocolate chips: Small bursts of chocolate that melt beautifully in every bite.
How to Make Flourless Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Oven and Tray
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. The parchment keeps the cookies from sticking and ensures those golden edges come out just right. This simple step sets the stage for easy cleanup—and perfect cookies!
Step 2: Mash the Bananas
In a large mixing bowl, mash your ripe bananas until they’re mostly smooth, but don’t be afraid of a few lumps. This is what gives the Flourless Oatmeal Chocolate Chip Cookies their moisture and natural sweetness, making each bite irresistibly soft.
Step 3: Stir in the Wet Ingredients
Add the peanut butter, honey or maple syrup, and vanilla extract to your mashed bananas. Stir everything together until you’ve got a smooth, cohesive mixture. The peanut butter adds just the right chewiness, while the vanilla gives off that classic cookie aroma as soon as it hits the bowl.
Step 4: Add the Dry Ingredients
Sprinkle in the oats, cinnamon, salt, and baking soda. Mix until everything is evenly distributed—no need for fancy technique here, just make sure all those cozy oats are coated and integrated. This is where the cookies start to take shape and texture!
Step 5: Fold in Chocolate Chips
With the dough ready, gently fold in the mini chocolate chips. Their small size guarantees chocolate in every bite, and folding prevents the chips from melting before they hit the oven. This is where all the cookie magic gets locked in.
Step 6: Scoop and Shape
Use about 1 ½ tablespoons of dough per cookie, dropping them in mounds onto your lined baking sheet. Space each cookie at least 2 inches apart to give them room to spread, then gently flatten the tops with a spoon or your fingers for uniform baking.
Step 7: Bake and Cool
Bake for 10 to 12 minutes, or until the edges are just turning golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This rest helps them set up so you get that perfect blend of soft and chewy.
How to Serve Flourless Oatmeal Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt on freshly baked cookies takes the chocolate flavor over the top. You might also drizzle a little extra melted chocolate or add a dusting of cinnamon for some visual flair and extra warmth.
Side Dishes
These cookies are delightful with a cold glass of plant-based or regular milk, a steamy mug of coffee, or even a scoop of vanilla ice cream. Pair them with fresh berries or fruit salad for a sweet, satisfyingly light dessert plate.
Creative Ways to Present
Stack a tower of cookies and tie them with a ribbon for a homemade gift, or arrange them on a rustic wooden board alongside small bowls of nut butters and fresh fruit for an elegant dessert platter. For parties, mini cookie sandwiches with a swipe of nut butter or banana slices between two cookies are always a hit!
Make Ahead and Storage
Storing Leftovers
Flourless Oatmeal Chocolate Chip Cookies keep well in an airtight container at room temperature for up to 3 days. They won’t dry out thanks to the moisture from bananas and peanut butter, staying soft and delicious every time you reach for one.
Freezing
For longer storage, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container for up to a month. Thaw at room temperature or pop them straight into your lunchbox to naturally defrost.
Reheating
If you love gooey chocolate, gently reheat a cookie in the microwave for just 10–15 seconds. This brings back that warm, bakery-fresh texture and melts the chocolate chips in the very best way.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Yes, though quick oats will yield a slightly softer cookie with a less chewy texture. For the most satisfying bite, stick to old-fashioned rolled oats if you can.
Is it possible to make these cookies nut-free?
Absolutely! Swap the peanut butter for sunflower seed butter or a nut-free spread—your Flourless Oatmeal Chocolate Chip Cookies will turn out just as tasty and safe for those with nut allergies.
Can I add nuts or dried fruit to the dough?
Definitely! Chopped walnuts, pecans, or a handful of raisins or dried cranberries add a delightful twist of texture. Just fold them in when you add the chocolate chips.
How ripe should the bananas be?
Aim for bananas that are yellow and heavily speckled with brown spots—these are the sweetest and easiest to mash, lending natural flavor and moisture to the cookies.
Why don’t these cookies need flour?
Thanks to the oats and mashed bananas, the cookies hold together beautifully without any flour. The oats give structure, while the bananas act as a binder and add moisture, making flour totally unnecessary in this recipe.
Final Thoughts
If you’re craving an easy, healthier take on an age-old favorite, you won’t regret baking up a batch of Flourless Oatmeal Chocolate Chip Cookies. They’re quick, satisfying, and filled with everything you love in a cozy treat—plus, you get to be the person who always has a little something magical coming fresh from the oven!
Print
Flourless Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten-Free, Vegetarian
Description
These Flourless Oatmeal Chocolate Chip Cookies are a delicious and healthier alternative to traditional cookies. Made with ripe bananas, oats, peanut butter, and sweetened with honey or maple syrup, they are gluten-free and packed with flavor. Perfect for a nutritious treat or snack!
Ingredients
For the cookies:
- 2 ripe bananas, mashed
- 1 ½ cups old-fashioned rolled oats
- ½ cup peanut butter (creamy or chunky)
- ⅓ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup mini chocolate chips
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, mash ripe bananas, then stir in peanut butter, honey/maple syrup, and vanilla extract.
- Add dry ingredients: Mix in oats, cinnamon, salt, and baking soda until well combined.
- Include chocolate chips: Fold in the chocolate chips.
- Bake: Scoop dough onto the baking sheet, flatten slightly, and bake for 10-12 minutes until lightly golden.
- Cool and serve: Allow the cookies to cool on the sheet before transferring to a wire rack to cool completely.
Notes
- For a nut-free version, use sunflower seed butter or a nut-free spread.
- You can customize with chopped nuts or dried fruit for added texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
