Gluten-Free Oatmeal Chocolate Chips

These Gluten-Free Oatmeal Chocolate Chip Cookies are perfect for when you want a quick, healthy treat without fussing over many ingredients. Made with just four simple items and ready in less than 30 minutes, they come out soft and chewy every single time. Whether you need a wholesome breakfast, a midday snack, or even a guiltfree dessert, these cookies fit the bill beautifully.

I stumbled upon this recipe while looking for glutenfree snacks to bring to a family gathering and now it’s a regular request in my household. The simplicity and flavor never disappoint.

Ingredients

• Oats: Quick oats work well, but rolled oats are my favorite for giving the cookies a firmer, chewier texture. Always pick oats labeled glutenfree to avoid any contamination.
• Peanut butter: Smooth peanut butter blends best here for a creamy texture, but if you like a bit more crunch, crunchy peanut butter adds an interesting twist. Tahini is a good substitute if you want to try something different.
• Bananas: Use very ripe, soft bananas mashed thoroughly as they act as the natural binder and sweetener, replacing eggs perfectly. Alternatively, pumpkin puree or applesauce can be used along with a bit of brown sugar just add extra oats to maintain the dough consistency.
• Chocolate chips: Choose your favorite variety like dark, bittersweet, or milk chocolate. For a vegan or dairyfree option, swap with plantbased chocolate chips. You can also replace chips with dried fruits or nuts for varied textures and flavors.

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a large cookie sheet with parchment paper and set it aside.

Mix the Base Ingredients:

In a large mixing bowl, mash the bananas thoroughly until completely smooth. Stir in the peanut butter followed by the oats until everything is evenly combined into a homogeneous batter.

Add Chocolate Chips:

Gently fold the chocolate chips into the batter, distributing them evenly without overmixing so the chips stay whole.

Shape the Cookies:

Use a cookie scoop for smaller cookies or an ice cream scoop for bigger, chunkier ones. Scoop out the batter then roll into balls using slightly damp hands to prevent sticking. Place these onto the lined baking sheet with minimal spacing as the cookies do not spread much while baking.

Press and Bake:

Lightly press each ball into a cookie shape using your fingers. Bake small cookies for about 8 to 10 minutes or large ones for 16 to 18 minutes. They are done when edges are lightly browned and the centers feel firm and set.

Cool and Serve:

Remove the baking sheet from the oven and transfer the cookies onto a cooling rack. Let them cool for at least 5 to 10 minutes before enjoying.

My favorite ingredient is the banana because it acts like a glue and brings moistness without needing eggs or sugar. The very first time I made these during a busy morning, they saved me from skipping breakfast and soon became a family classic.

Storage tips

Store in an airtight container at room temperature for up to three days for best freshness. Refrigerate if you want them to last up to five days, but bring to room temperature before eating for softness. To freeze, place cooled cookies in a freezer bag with air squeezed out and store for up to two months. Thaw at room temperature or warm slightly in the oven.

Ingredient substitutions

Pumpkin puree works wonderfully instead of bananas, adding a seasonal twist especially in fall. You can swap peanut butter with almond butter or tahini but texture and flavor will vary. Swap chocolate chips for dried cranberries, raisins, or chopped nuts for different textures and sweetness levels. Rolled oats are ideal for chewiness but quick oats are fine if that is what you have.

Serving suggestions

These cookies pair beautifully with a glass of cold almond milk or your favorite tea. They also serve well crumbled over yogurt or ice cream for a dessert twist. Pack several in a lunch box as a natural energy boost for school or work.

These glutenfree oatmeal chocolate chip cookies are a quick wholesome treat that works for breakfast dessert or an anytime snack. Enjoy them warm or store them for later.

Common Questions About Recipes

→ What ingredients form the base of these cookies?

Oats, smooth peanut butter, mashed ripe bananas, and chocolate chips create the foundation of the dough, providing texture and natural sweetness.

→ How do these cookies achieve their soft and chewy texture?

The mashed bananas add moisture while oats contribute fiber and structure, and baking for 8-18 minutes depending on size preserves softness inside.

→ Are there options to customize the flavor profile?

Yes, you can swap chocolate chips for raisins, chopped nuts, or dried cranberries, or replace bananas with pumpkin puree and add a touch of brown sugar.

→ What is the best way to store these treats?

Keep them in an airtight container in the fridge for up to 5 days or freeze for up to 2 months, allowing them to reach room temperature before serving.

→ Can these treats accommodate dietary preferences?

Absolutely, using dairy-free chocolate chips creates a vegan and dairy-free option, while oats should be certified gluten-free for strict diets.