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These Chocolate Dipped Oatmeal Cookies are not only healthy and delicious but also pretty easy to make! It is only a 7-ingredient recipe, which you can prepare using only one bowl for the basic cookie preparation and then another bowl for the chocolate dipping phase.
I tried to find out the origin of the oatmeal cookies and some people say it was created in Scotland and some people say it was in the USA, by Fannie Merritt Farmer in her 1896 cookbook, the Boston Cooking-School Cook Book. The one from Fannie was the first recorded and published recipe, though.
Whoever actually created the oatmeal cookies did a great job because they are loved worldwide!
The recipe from Fannie consisted of egg, sugar, flour, oatmeal, milk, cream, baking powder, and salt. Now this recipe I bring today is far different from the “original” one since it is a healthier version, has no eggs, no flour, no sugar, no baking powder, no salt, no cream, no milk. In fact, the only ingredient in common is the oats!
The sweetness in this recipe I bring comes from the fruits (banana, apple purée, and raisins) and 70% dark chocolate, with no refined sugar added. It is perfect as a grab-and-go snack or as part of your breakfast.
In spite of being quite different from the original recipe, one thing is sure: this version of oatmeal cookies is quite hard to stop eating!
I hope you give it a try!
Chocolate Dipped Oatmeal Cookies Recipe Ingredients:
A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.
Ripe bananas: They will help with the dough and will add some sweetness to the recipe. If the bananas are not ripe they will not help with making the cookies sweet.
Quick oats: This will help with the dough. If you don’t have quick oats, you can do as I did and add your rolled oats to a food processor and process it until the grains are smaller in size.
Apple purée: This will also help with the dough consistency and add a bit of sweetness to the cookies.
Peanut Butter: This will help with sticking the ingredients together and taste. If you don’t like peanut butter, you can use almond butter instead. You can prepare your own peanut butter or almond butter.
Raisins: They will also help with the sweetness and will be like a little “surprise” in your cookies. You can use dried cranberries instead also.
Flax seeds: To enhance the nutritional content of the recipe.
Dark chocolate: Once the cookies are ready and have their time to cool down to room temperature, we will dip them in chocolate. I used 70% dark chocolate.
How to make Chocolate Dipped Oatmeal Cookies:
This recipe is not complicated at all, you can prepare it all in one bowl, except for the chocolate dipping, then you will need a separate bowl. Although it is not a super quick recipe because you have to wait for the cookies to cool down to apply the chocolate and then wait around 15 more minutes so the chocolate is solid again, it is totally worth it!
First, we will preheat the oven to 350°F/180°C. We will start with the bananas. We need to mash the ripe bananas until there are no more solid pieces. If your bananas are not ripe, you can use this trick I mentioned in the banana bread recipe (Banana Bread Recipe Ingredients section). We will add the apple purée and peanut butter and mix them well until they get a homogeneous look.
Then, we will add the rest of the ingredients, except the chocolate. The chocolate we will save for the end to dip the cookies into it. We will mix all the ingredients pretty well and shape the dough into small balls. We will place the dough in a tray covered with a baking sheet and gently press it so they can get a cookie shape.
After that, we will place the tray in the center of the oven and bake it for around 15 minutes or until the cookies look golden. The time might vary from oven to oven, so keep an eye on them. We will place them in a cooling rack and wait until they are at room temperature.
Once the cookies are no longer warm, we will put the chocolate in a bowl and melt it. With the help of 2 forks (or a fork and a spoon), we will dip the bottom of every cookie in chocolate and place them back in the tray covered with a baking sheet. We will place the cookies in the freezer and wait around 15 minutes so the chocolate is solid again.
And the cookies are ready to be eaten!
You can eat them for breakfast or as a snack – they are perfect as a healthy little treat!
I hope you enjoy it!
Chocolate Dipped Oatmeal Cookies
These Chocolate Dipped Oat Cookies are not only healthy and delicious but also pretty easy to make! It is an only 7-ingredient recipe with fantastic results!
- 2 ripe bananas
- 2 tbsp apple purée (unsweetened)
- 80 mL peanut butter
- 1½ cups quick oats
- 2 tbsp raisins
- 2 tbsp flax seeds
- 80 g 70% dark chocolate
- Preheat the oven to 350°F/180°C. Add the bananas to a large bowl and mash them with a fork.
- Add the peanut butter and apple purée and mix well. Add the remaining ingredients, except the chocolate. Mix well.
Shape the dough into small balls and place them on a lined baking tray, covered with a baking sheet. Gently press each dough ball until it gets a cookie shape.
Bake on the center rack of the oven for 15 minutes, or until the top is golden. Let cool completely on a cooling rack.
In a bowl, add the melted chocolate and with the help of 2 forks, pick each cookie and dip it in the chocolate. Place the cookies dipped in chocolate back in the tray covered with a baking sheet and place the tray in the freezer for about 15 minutes, until the chocolate is solid.
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