Gluten-Free Oatmeal Chocolate Chip

These Gluten-Free Oatmeal Chocolate Chip Cookies come together with only four simple ingredients and take less than 30 minutes from start to finish. They are soft and chewy with just the right touch of sweetness, perfect for breakfast, a quick snack, or dessert. Made without eggs or added sugar, they offer a wholesome treat anyone can enjoy.

I first made these cookies when I needed a quick gluten-free option for my kids, and now they ask for them regularly. The chewy texture with a hint of banana and chocolate is irresistible in our house.

Ingredients

• Oats: use rolled oats for a firmer and chewier cookie, and be sure they're certified glutenfree to avoid any cross contamination
• Peanut butter: smooth is best for easy mixing, but crunchy adds a nice texture; natural peanut butter works great as well
• Bananas: ripe and soft bananas provide natural sweetness and moisture, replacing eggs for binding
• Chocolate chips: milk, dark, or bittersweet work well; choose dairy free or vegan chocolate chips for a dairy free version

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a large cookie sheet with parchment paper to prevent sticking and make cleanup easier.

Mix the Wet and Dry Ingredients:

In a large bowl, mash the bananas thoroughly until smooth. Stir in the peanut butter and oats until everything comes together in a uniform mixture.

Add the Chocolate Chips:

Fold the chocolate chips into the batter gently to distribute them evenly without breaking their shape.

Form the Cookies:

Scoop the batter using either a cookie scoop for smaller cookies or an ice cream scoop for larger, chunky cookies. Roll each scoop into a ball with slightly wet hands to prevent sticking. Place them on the parchmentlined baking sheet without worrying about spacing because they will not spread much.

Shape and Bake:

Gently press down each ball to flatten slightly into cookie shapes. Bake for about 8 to 10 minutes if making small cookies or 16 to 18 minutes for larger ones. Watch for lightly browned edges and a set center as your cues that they are done.

Cool Before Serving:

Transfer the cookies on their baking sheet to a wire rack. Let them cool for at least five to ten minutes to firm up before enjoying.

My favorite ingredient has to be the banana because it adds natural sweetness and moisture, replacing eggs in the recipe. I vividly remember baking these on a lazy Sunday morning with my kids who loved squishing the dough into balls. The kitchen smelled amazing, and sharing these warm treats made for a perfect family moment.

Storage tips

Store the cookies in an airtight container or a resealable plastic bag in the refrigerator for up to five days. If you want to keep them longer, freezing is your friend—place them in a sealed bag with the air pushed out and freeze for up to two months. Just let them come to room temperature before eating, or warm briefly in the oven or microwave for a fresh out of the oven feel.

Ingredient substitutions

If peanut butter is not your favorite, tahini can be a fantastic alternative, giving a nutty, savory twist. For oats, you can use quinoa flakes or buckwheat flakes as glutenfree options with slightly different textures. If bananas are not ripe enough or unavailable, pumpkin puree or applesauce works well as a substitute with the addition of a little sweetener like brown sugar. You can swap chocolate chips with raisins, dried cranberries, or chopped nuts for different flavors and textures.

Serving suggestions

These cookies are great on their own but also make a delicious breakfast treat paired with a cup of your favorite dairy or plant based milk. They can accompany a simple fruit salad or a dollop of yogurt for a balanced snack. Drizzling melted chocolate or Nutella on top after baking adds an indulgent touch for dessert.

Enjoy these wholesome cookies warm or cooled, and store extras for an easy grab and go snack. They make a simple, healthy treat the whole family will love.

Common Questions About Recipes

→ What ingredients create the chewy texture?

Mashed bananas and peanut butter bind the oats and chocolate chips, producing a moist yet chewy consistency.

→ Can these cookies be made vegan and dairy-free?

Yes, by using dairy-free or vegan chocolate chips and ensuring peanut butter is free from additives, the cookies remain vegan and dairy-free.

→ How long should the cookies be baked?

Baking time varies by size: small cookies take 8-10 minutes, while larger ones require 16-18 minutes at 350°F (180°C).

→ Are there alternative mix-ins besides chocolate chips?

Yes, raisins, dried cranberries, chopped nuts, or coconut flakes can be substituted for chocolate chips for varied flavors and textures.

→ What is the best way to store these gluten-free oatmeal treats?

Store in an airtight container or sealable bag in the fridge for up to 5 days or freeze for up to 2 months. Thaw to room temperature before serving.

→ Do these oatmeal cookies contain added sugar?

No added sugar is necessary since the mashed bananas and chocolate chips provide natural sweetness, but optional sugar can be added if preferred.