6 Ingredient Chocolate Oat Cookies

5 from 2 votes

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If you have a few minutes and an extra super ripe banana or two laying around, you can whip these 6 Ingredient Chocolate Oat Cookies up in less than 20 minutes from start to finish. You probably already have all of the ingredients on hand and can absolutely make them with any toppings or as sweet as you prefer. These chocolate oat cookies are so incredibly delicious and perfect for that morning or afternoon pick-me-up.

6 Ingredient Chocolate Oat Cookies

These chocolate oat cookies are so incredibly delicious and perfect for that morning or afternoon pick-me-up.
5 from 2 votes
Servings: 7 large cookies
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 12 minutes


  • 2 super ripe bananas — the riper, the sweeter the cookie
  • ½ cup almond butter — or any nut or seed butter
  • teaspoon of pure vanilla extract
  • 2 tablespoons unsweetened cacao or cocoa powder
  • 2 cups of rolled oats, quick cooking works as well
  • cup semi-sweet chocolate chips or extra sweetener is optional


  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Mash the banana and add the first five ingredients to a bowl and give everything a mix.
  • Add the chocolate chips and fold them in. Take an ice-cream scooper and scoop 6-8 cookies depending on how big/small you scoop and place them onto the baking sheet.
  • Press down with your hands or the back of a spoon and flatten them into a round and equal disc as these cookies will not spread out.
  • Bake at 350F for 12 minutes, let them cool and enjoy with extra almond butter or as is.



These cookies are not overly sweet by any means so feel free to add a touch of maple syrup or even honey to the batter.
You can also add some coconut sugar as well, the sweetness of these cookies depends on how ripe the bananas are.
Feel free to use any seed butter if you are allergic to nuts or even a chocolate hazelnut butter instead of the cacao and almond butter.
You can add walnuts to these or anything you enjoy. Feel free to add extra chocolate or almond butter on top after they have cooled a bit.
You can store them in a container at room temperature or the fridge but I don’t think they will last for more than a day in your house.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. These cookies are delicious! I subbed cashew butter for the almond butter, added 2 tbs of ground flax seed, and some pumpkin seeds for crunch. I plan to freeze some of them. Thank you so much for the recipe! It’s a winner!

  2. 5 stars
    OMG! Just finished taking these out of the oven, smell heavenly and couldn’t wait for a complete cool down; had to take a bite…so yummy! Not too sweet, just perfect like you said for an afternoon pick me up or as added source of fibre, protein in the morning. You did it again Sneji