30-Minute No-Flour Oatmeal Chocolate Chip Cookies
These wholesome cookies skip the flour entirely, relying on quick oats, mashed banana, and peanut butter for structure and sweetness. The addition of crispy rice cereal creates an unexpected textural element, while cinnamon adds warmth to complement the chocolate chips and raisins. Perfect for those seeking a healthier cookie option without sacrificing flavor, these treats require chilling before baking to prevent spreading. The dough can be made ahead and stored for up to five days, making them ideal for portion control or fresh-baked cookies on demand.
Ingredients
- ½ cup ripe banana, mashed
- ⅓ cup creamy peanut butter
- ⅓ cup liquid sweetener, agave, corn syrup, brown rice syrup, or honeymaple syrup1:1
may not be sticky enough for binding
- 2 teaspoons vanilla extract
- 1 ½ cups quick cook oats
- 1 cup crispy rice cereal
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips(optional)cinnamon chips, white chocolate chips, or peanut butter chips1:1adds dairy
flavor variation
Full guide → - ½ cup raisins(optional)
Instructions
- 1
Mash banana with a fork in a large mixing bowl
- 2
Stir in peanut butter, sweetener, and vanilla until combined
- 3
Add oats, crispy rice cereal, cinnamon, and baking soda and stir to incorporate
- 4
Adjust consistency with more oats if too wet or more sweetener if too dry
- 5
Fold in chocolate chips and raisins
- 6
Scoop heaping 2-tablespoon mounds onto a large plate
- 7
Flatten mounds halfway and cover with plastic wrap
- 8
Refrigerate for at least 2 hours before baking
- 9
Preheat oven to 350F and line baking sheet
- 10
Place flattened mounds 2 inches apart on prepared baking sheet
- 11
Bake for 15 minutes until edges are set and tops show pale golden color
- 12
Rotate trays midway through baking
- 13
Cool on baking sheet for 5 minutes before transferring to rack
Tips
Use only quick cook oats, not old-fashioned rolled oats, for proper texture and binding
Chilling the dough is essential to prevent cookies from spreading too thin during baking
Adjust dough consistency by adding more oats if too wet or more liquid sweetener if too dry
Good to Know
Store airtight at room temperature for up to 1 week, or freeze for up to 3 months
Unbaked dough can be refrigerated for up to 5 days
Serve at room temperature
Common Mistakes
Don't use old-fashioned oats to avoid crumbly texture
Don't skip chilling to prevent flat, thin cookies
Don't bake with warm dough to avoid excessive spreading
Substitutions
Gluten-Free Swaps
for gluten-free version
General Alternatives
flavor variation
Full guide →FAQ
Can I use old-fashioned oats instead of quick cook?
No, quick cook oats are essential for proper binding and texture. Old-fashioned oats will make the cookies crumbly and they won't hold together properly.
What if my dough seems too wet or dry?
Add more oats if the dough is too wet and sloppy. If it's too dry and crumbly, add a small amount of sweetener or peanut butter until it reaches cookie dough consistency.
How long do these cookies keep?
Store airtight at room temperature for up to one week, or freeze for up to three months. Unbaked dough keeps in the refrigerator for up to five days.