Gluten-Free Oatmeal Chocolate Chip

These GlutenFree Oatmeal Chocolate Chip Cookies come together in under 30 minutes with just four simple ingredients: oats, peanut butter, mashed bananas, and chocolate chips. They have a soft and chewy texture, making them perfect for breakfast, a snack, or dessert. This recipe is both easy and wholesome, balancing sweetness with nutrition.

I first made these cookies on a busy morning when I wanted something quick and wholesome. Now they are a staple in our home, requested whenever the kids want a treat that still feels a bit healthy.

Ingredients

• Oats: I prefer rolled oats which provide a firmer and chewier texture. Make sure to use certified glutenfree oats to avoid cross contamination. You can substitute with quinoa or buckwheat flakes if preferred
• Peanut butter: Smooth is best for easy mixing, but crunchy works well to add texture too. If peanut allergies are a concern, tahini is a great alternative
• Bananas: Use ripe, soft bananas as they add natural sweetness and serve as an egg replacement. Mash thoroughly for the best consistency. Pumpkin puree or applesauce can be used instead, with a little extra oats and a touch of brown sugar added
• Chocolate chips: Milk chocolate chips add sweetness without overpowering, but dark or bittersweet chocolate chips are also delicious. For a vegan or dairyfree option, choose suitable chocolate or swap chocolate chips for nuts, dried fruits, or coconut flakes

Instructions

Sauté the Oven Preparation:

Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a large cookie sheet with parchment paper to prevent sticking and make clean up easier. Set this aside for use in later steps

Mix the Wet Ingredients:

In a large mixing bowl, begin by mashing the bananas until smooth. Then add peanut butter to the bowl and stir well until you have a homogeneous mixture. This ensures every cookie will be evenly flavored and moist

Combine the Dry Ingredients:

Stir the oats into the banana and peanut butter mixture until everything is well combined. The oats provide structure and chew while being the base of the recipe

Incorporate the Chocolate Chips:

Gently fold in the chocolate chips ensuring they are evenly distributed throughout the dough. Be careful not to overmix as you want those pockets of chocolate in every bite

Form the Cookies:

Use a cookie scoop if you want smaller cookies or an ice cream scoop for larger, chubbier ones. Scoop the dough and roll into balls using slightly damp hands so the dough does not stick. Place the balls on the lined baking sheet, no need to space them far apart as they won’t spread too much during baking

Shape and Bake:

Press each ball lightly to form a cookie shape. Bake small cookies for about 8 to 10 minutes and larger ones for 16 to 18 minutes. You’ll know they’re done when edges are lightly browned and centers look set and sturdy

Cool and Serve:

Transfer the baking sheet to a cooling rack and let the cookies rest for at least 5 to 10 minutes. This helps them firm up and improves their chewy texture

My favorite ingredient is definitely the mashed banana. It not only sweetens naturally but also acts as an egg replacement, binding everything together softly. I remember baking these for a family reunion once when a cousin mentioned she was glutenfree. It was amazing to see everyone enjoy cookies that fit her diet too.

Storage Tips

Store cookies in an airtight container at room temperature for up to three days to keep them soft and chewy. For longer storage, place them in a sealable freezer bag or airtight container in the fridge for up to five days. When freezing, separate layers with parchment paper to prevent sticking and thaw at room temperature before serving.

Ingredient Substitutions

If you have nut allergies, tahini or sunflower seed butter works well instead of peanut butter. Use pumpkin puree or unsweetened applesauce if you want to swap mashed bananas, adding a little brown sugar and extra oats for texture. Try dried cranberries, raisins, or coconut flakes as different mix ins instead of chocolate chips for variety.

Serving Suggestions

These cookies are terrific on their own or paired with a cold glass of milk or your favorite dairy free alternative. Spread a little Nutella or almond butter on a cookie for extra indulgence. Add a scoop of vanilla ice cream between two cookies for a fun dessert treat.

Cultural and Seasonal Adaptations

Oats have been a staple in many cultures for centuries, often enjoyed in porridge or baked goods. Adding bananas and peanut butter offers a modern twist inspired by popular American flavors. In autumn, swapping bananas for pumpkin puree and adding warm spices like cinnamon can make these cookies feel festive and cozy.

These glutenfree oatmeal chocolate chip cookies are easy, wholesome, and perfect for busy mornings. Enjoy them warm or freeze extras for a quick grab and go snack.

Your Recipe Questions Answered

→ What ingredients create the texture of these cookies?

The combination of oats, peanut butter, and mashed bananas contributes to a soft, chewy texture, while chocolate chips add bursts of sweetness.

→ Can the chocolate chips be substituted?

Yes, try replacing some or all of the chocolate chips with raisins, dried cranberries, chopped nuts, or coconut flakes for varied flavors and textures.

→ How long do these cookies take to bake?

Small cookies bake for about 8-10 minutes, while larger ones need 16-18 minutes. Edges should be lightly browned when done.

→ Are these cookies suitable for a vegan diet?

They can be made vegan by using dairy-free or vegan chocolate chips and ensuring all ingredients meet vegan standards.

→ What is the best way to store these oatmeal bites?

Store them in a sealed container in the fridge for up to 5 days, or freeze them for up to 2 months. Allow to reach room temperature before enjoying.

→ Do these contain added sugar?

No added sugars are included; sweetness comes naturally from bananas and chocolate chips.