2-Ingredient Banana Oat Cookies

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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.

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Prep Time10

Cook Time12

Total Time22

Servings: Cookies

Calories: 72.2kcal

Author: Carine Claudepierre

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

US Customary - Metric

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