These 2-Ingredient Oat Cookies are soft, easy cookies perfect for using your leftover ripe bananas. They are great for kids’ lunchboxes, or a tasty no-sugar-added treat.
I used to make these cookies for my toddlers, when I wasn’t offering them any sugar. Since then, I make this recipe all the time to use my leftover ripe bananas and enjoy a treat that is healthy, no sugar added, and filling. It’s a soft chewy cookie perfect to enjoy something sweet without adding any sugar.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
It’s in the name, you only need 2 ingredients for this recipe, but you can incorporate many add-ins for different flavors. Here’s how to pick them.
- Mashed Banana – This is the natural binder and sweetener, giving the cookies their soft, chewy texture. Use very ripe bananas (with black spots) for maximum sweetness and moisture. If you desire a different flavor profile or less banana taste, try blending in a bit of unsweetened applesauce, though the signature banana flavor will be less pronounced.
- Quick Oats – Oats provide structure, fiber, and a hearty texture that balances the moisture of the banana. You can pulse old-fashioned rolled oats a few times in a food processor to mimic quick oats; using unprocessed rolled oats will yield a slightly thicker, more fragile cookie.
Optional Flavor Additions:
- Dairy-Free Dark Chocolate Chips – They bring pockets of chocolatey goodness and a slight crunch. They can be substituted with dried raisins or cranberries for a different texture and flavor burst.
- Cinnamon – For a slightly spicy fall flavor. If you prefer, you can swap with a dash of almond extract.
- Vanilla Extract – For a delicious sweet taste.
- Coconut Sugar – For a caramel-like sweetness without refined sugar. You can adjust or omit this if your bananas are very ripe and naturally sweet.
- Shredded Carrots – If you like the flavors of carrot cakes, 1/3 cup of shredded carrots and some walnuts bring delicious flavors.
How to Make 2-Ingredient Oat Cookies
This recipe is one of the easiest cookie recipes I’ve ever made. Here’s how to whip them up in pictures.
Mash the bananas in a bowl and measure the quantity needed.
Pour the quick oats and stir the texture until well mixed.
Form 12 cookie dough balls on a baking sheet lined with parchment paper.
Flatten the cookies and bake them for 12 minutes at 350 °F (180 °C).
Carine’s Baking Tips
I have a few more tips to help you make the very best cookies.
- Monitor Dough Consistency: If the mixture is too wet after combining, add a little extra quick oats gradually; if it’s too dry, a splash of mashed banana or water can help.
- Gentle Mixing: Stir in any optional ingredients (cinnamon, vanilla, chocolate chips) gently to maintain the soft, chewy consistency without overworking the dough.
- Adjust Thickness for Texture: If you prefer a thicker, chewier cookie, roll the dough out a bit less; for a crisper edge, flatten the cookies a bit more.
- Cooling is Key: Let the cookies cool on a rack for at least 5 minutes after baking; this helps them firm up while retaining their soft, chewy center.
- Experiment with Mix-Ins: For a variety of flavors and textures, try adding in a mix of optional ingredients like chocolate chips, dried fruit, or even a sprinkle of shredded coconut.
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be – perfect for a naturally sweet treat without added sugars.
More 2-Ingredient Cookie Recipes
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
2-Ingredient Banana Oat Cookies
These 2-Ingredient Banana Oat Cookies are soft, chewy, easy cookies perfect for using your leftover ripe bananas. They are great for kids' lunchboxes, or a tasty no-sugar-added treat.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 12 Cookies
Calories: 72.2 kcal
Ingredients
- ¾ cup Mashed Banana - ripe, black spots on the skin, mashed (note 1)
- 1 ½ cup Quick Oats - (note 2)
Optional for flavors
- 2 tablespoons Dairy-Free Dark Chocolate Chips - or dried raisins/cranberries
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 2 tablespoons Coconut Sugar - for sweetness
Instructions
- Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a mixing bowl, mash the ripe bananas – measure the amount needed carefully. If you add too much banana the cookies are too soft.
- Stir in the quick oats and the optional ingredients if used – I like cinnamon, and vanilla extract to keep it simple. Stir until it forms a wet dough that holds together if pressed in a cookie dough scoop. If too wet, add a bit more quick oats.
- Scoop one tablespoon of batter firmly in a cookie dough scoop, and release it on the prepared cookie sheet, leaving them a thumb apart. Flatten the top with the back of a fork, you can also keep them thicker but it takes a bit longer to bake them.
- Bake the cookies for 12 minutes at 350 °F (180 °C) until golden brown on the sides.
- Let them cool down on a cookie rack for 5 minutes, then transfer them to a cooling rack.
Notes
Note 1: Equivalent to 2 medium bananas.
Note 2: Quick oats are essentially rolled oats pulsed into a finer texture. You can make your own in a food processor. Pulse old-fashioned oats 2-3 times to form a grainy oat mixture, not flour! You can also use rolled oats for this recipe, but the cookies are a bit fragile, they don’t firm up as well.
Storage: You can store the cookies in the fridge in an airtight container for 3-4 days or freeze them for up to 3 months in sealed Ziploc bags and thaw them at room temperature the day before.
Nutrition
Serving: 1cookie | Calories: 72.2kcal | Carbohydrates: 9.2g | Protein: 2.5g | Fat: 3.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.5g | Sodium: 23.4mg | Potassium: 95.8mg | Fiber: 1.3g | Sugar: 1.9g | Vitamin A: 6.3IU | Vitamin C: 0.9mg | Calcium: 7.1mg | Iron: 0.5mg | Magnesium: 34.5mg | Phosphorus: 59.1mg | Zinc: 0.4mg
Leave a comment