If you’re looking for the ultimate easy, wholesome, and supremely satisfying homemade treat, Flourless Oatmeal Chocolate Chip Cookies are about to become your new obsession. These cookies are bursting with chocolatey goodness, hearty oats, and subtle banana sweetness, all without a speck of flour. They’re naturally gluten-free, come together in minutes, and taste like pure comfort in every soft, chewy bite. Whether you’re baking for a special occasion or just need a sweet pick-me-up, these cookies will win hearts (and taste buds) every time!
Ingredients You’ll Need
Let’s talk about the delightfully simple ingredients that make these cookies so unforgettable. Each one, from the naturally sweet banana to the little chocolate chips, brings something wonderful to the table, creating the perfect flavor and chewy, gooey texture you’ll love.
- Ripe Bananas: The sweet, mashed bananas are the secret to making these cookies moist and naturally sweet, so be sure to use very ripe ones for the best flavor.
- Old-Fashioned Rolled Oats: These provide that classic chewy cookie bite without needing any flour at all—use gluten-free oats if you need to keep things gluten-free.
- Peanut Butter: Creamy or chunky, peanut butter adds richness and a subtle nutty aroma; swap for sunflower seed butter if you prefer nut-free.
- Honey or Maple Syrup: A splash of natural sweetener brings balance, enhances the other flavors, and helps everything hold together beautifully.
- Vanilla Extract: Just a dab boosts the overall flavor—don’t skip it if you want that classic homemade cookie aroma.
- Ground Cinnamon: Adds a warm, spicy background note that pairs perfectly with oats and chocolate.
- Salt: A pinch of salt heightens the flavors and keeps the sweetness in check.
- Baking Soda: Helps create a light lift in these otherwise dense cookies, so they don’t turn out too flat.
- Mini Chocolate Chips: The star of the show! Mini chips guarantee that gorgeous melty chocolate in every single bite.
How to Make Flourless Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Baking Sheet
Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step is essential—parchment keeps the cookies from sticking and makes cleanup hassle-free, so you can spend more time enjoying your fresh batch of cookies.
Step 2: Mash the Bananas
In a big mixing bowl, mash the ripe bananas until they’re completely smooth. Don’t worry if there are a few small lumps; just make sure most of the banana is a creamy, even texture. This will ensure your Flourless Oatmeal Chocolate Chip Cookies stay moist and hold together.
Step 3: Mix in Wet Ingredients
Add the peanut butter, honey (or maple syrup), and vanilla extract right into the mashed banana. Stir until the mixture is well combined and glossy—it might look a bit runny, but that’s exactly what you want at this stage.
Step 4: Stir in Dry Ingredients
Next, add the oats, cinnamon, salt, and baking soda. Fold everything together until you see no dry streaks left. The oats should soak up the liquid, creating a thick, sticky dough that’s easy to scoop.
Step 5: Fold in the Chocolate Chips
Gently stir in the mini chocolate chips, making sure they’re evenly distributed throughout the dough. These little chocolate gems will give your Flourless Oatmeal Chocolate Chip Cookies their signature gooey goodness.
Step 6: Shape and Flatten
Scoop about 1 ½ tablespoons of the dough for each cookie onto your prepared baking sheet, spacing them about 2 inches apart. Flatten the tops gently with the back of a spoon or your fingers, as these cookies don’t spread very much while baking.
Step 7: Bake to Perfection
Pop your cookies into the oven and bake for 10 to 12 minutes, or until the edges are just golden. They’ll still look a bit soft, but that’s exactly what keeps their chewy, fudge-like texture after cooling. Let them cool on the baking sheet for five minutes before transferring them to a wire rack to finish cooling completely.
How to Serve Flourless Oatmeal Chocolate Chip Cookies
Garnishes
Take your cookies to the next level with a sprinkle of flaky sea salt, a light dusting of cinnamon, or even an extra handful of mini chocolate chips pressed onto the tops right after baking. These tiny touches make each Flourless Oatmeal Chocolate Chip Cookie even more irresistible.
Side Dishes
Since these cookies are so wholesome, pairing them with a frothy cappuccino, a glass of cold milk, or even a dollop of Greek yogurt makes for an extra satisfying snack or dessert. They’re also fantastic alongside fresh berries or a scoop of your favorite vanilla ice cream.
Creative Ways to Present
For an adorable gift or party favor, stack a few Flourless Oatmeal Chocolate Chip Cookies in a clear bag with a ribbon. You can also sandwich them with a smear of peanut butter or homemade banana “ice cream” for a fantastic no-bake summer treat. Arrange them on a bright platter with slices of fruit for an inviting dessert board at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days. They’ll stay soft, chewy, and delicious—just be sure to let them cool completely before storing so no extra moisture sneaks in and makes them soggy.
Freezing
If you want to have easy treats on hand, you can freeze these cookies! Place the cooled Flourless Oatmeal Chocolate Chip Cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer container. They’ll keep for up to three months and thaw quickly at room temperature.
Reheating
Craving that fresh-baked warmth? Pop a cookie in the microwave for about 10 seconds to bring back the gooey chocolate and soft texture. They’re also delicious straight from the freezer if you love a firmer bite—no judgment here!
FAQs
Can I make Flourless Oatmeal Chocolate Chip Cookies nut-free?
Absolutely! Simply use sunflower seed butter or another nut-free spread in place of peanut butter. The results will still be chewy, rich, and delightfully nutty-tasting, without any actual nuts.
Will instant oats work instead of rolled oats?
You can use instant oats, but expect a slightly different texture—your cookies will be a bit softer and less toothsome. Rolled oats are best for that classic hearty bite!
Why are my cookies too soft or falling apart?
This can happen if the bananas are extra large or if the mixture isn’t thick enough. Try measuring the mashed banana (you want about ¾ cup), and if your dough is looser, let it sit for a few minutes before baking so the oats can absorb extra moisture.
Can I add extra mix-ins to these cookies?
Yes! Toss in a handful of chopped walnuts, pecans, or dried fruit for extra flavor and texture. Just don’t overload the dough so the cookies keep their shape.
What’s the best way to get even-sized cookies?
Using a cookie scoop or measuring out 1 ½ tablespoons for each portion helps a lot. If you’re shaping by hand, wet your fingers a bit to prevent sticking and gently press each cookie into shape.
Final Thoughts
Once you try these Flourless Oatmeal Chocolate Chip Cookies, you’ll find yourself making them again and again. They’re easy, packed with real ingredients, and satisfying in every sense—a treat you can feel good about sharing (or just keeping all to yourself!). Give them a try the next time you need a little comfort or want to wow someone with a healthy homemade sweet.
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, they are gluten-free and perfect for a guilt-free treat.
Ingredients
Ripe Bananas:
- 2 ripe bananas, mashed
Old-Fashioned Rolled Oats:
- 1 ½ cups old-fashioned rolled oats
Peanut Butter:
- ½ cup peanut butter (creamy or chunky)
Honey or Maple Syrup:
- ⅓ cup honey or maple syrup
Vanilla Extract:
- 1 teaspoon vanilla extract
Ground Cinnamon:
- ½ teaspoon ground cinnamon
Salt:
- ¼ teaspoon salt
Baking Soda:
- ½ teaspoon baking soda
Mini Chocolate Chips:
- ½ cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, mash the ripe bananas. Add peanut butter, honey/maple syrup, and vanilla; mix well.
- Add dry ingredients: Mix in oats, cinnamon, salt, and baking soda until combined.
- Stir in chocolate chips: Fold in the chocolate chips.
- Bake: Scoop dough onto the baking sheet, flatten, and bake for 10-12 minutes until golden.
- Cool: Let cookies 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 also add chopped nuts or dried fruit for extra 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
