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100-Calorie Oatmeal Chocolate Chip Bites - Small, Satisfying, and Simple

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 ripe medium banana, mashed (about 1/2 cup)
  • 2 tablespoons honey or pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil or unsalted butter
  • 3/4 cup quick oats
  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons whole wheat flour or almond flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons mini chocolate chips (semi-sweet or dark)

Method
 

  1. Preheat the oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mash the banana: In a medium bowl, mash the ripe banana until mostly smooth with a few small lumps.
  3. Whisk in wet ingredients: Add the honey (or maple), egg, vanilla, and melted coconut oil. Whisk until combined and glossy.
  4. Add dry ingredients: Stir in quick oats, rolled oats, flour, cinnamon, salt, and baking powder until a thick, scoopable dough forms.
  5. Fold in chocolate: Gently fold in the mini chocolate chips so they’re evenly distributed.
  6. Portion the dough: Use a tablespoon or small cookie scoop to form 12 even mounds. Space them about 2 inches apart.
  7. Shape and flatten: With slightly damp fingers, press each mound into a round, 1/2-inch-thick disk. This helps them bake evenly.
  8. Bake: Bake for 10–12 minutes, until the edges look set and the bottoms are lightly golden. The centers should spring back when tapped.
  9. Cool: Let the bites rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
  10. Taste and adjust next time: If you want them sweeter or chewier, note it for your next batch. Small tweaks go a long way.