2-Ingredient Banana Oat Cookies Recipe

Let me be completely upfront – when I first stumbled upon the recipe for 2-Ingredient Banana Oat Cookies, I was skeptical. Could something this simple actually taste good? With only two ingredients, I wondered if they would be bland, dry, or just… well, not like a cookie at all. But curiosity, and the allure of a healthy, quick snack for my ever-hungry family, got the better of me. And let me tell you, I was pleasantly surprised, and so was everyone else in my household!

The aroma that filled my kitchen as these unassuming little discs baked was warm and comforting, a blend of sweet banana and toasty oats. The first bite was even more revealing. They weren’t overly sweet, which was a huge plus for me, but had a naturally satisfying sweetness from the ripe bananas. The texture was delightfully chewy on the inside, with a slightly crisp edge – far from the dry, crumbly disaster I had imagined.

My kids, usually the harshest critics of anything remotely “healthy,” devoured them. “These are actually really good, Mom!” was the resounding verdict, followed by requests for more. Even my husband, a self-proclaimed cookie connoisseur with a penchant for decadent treats, admitted they were a surprisingly satisfying and guilt-free snack. Since that first experimental batch, these 2-Ingredient Banana Oat Cookies have become a regular fixture in our kitchen. They’re perfect for a quick breakfast, a healthy afternoon snack, or even a light dessert when you crave something sweet but don’t want to derail your healthy eating goals. If you’re looking for a ridiculously easy, wholesome, and surprisingly delicious recipe, you absolutely must try these. Prepare to be amazed by how much flavor and satisfaction can come from just two simple ingredients.

Ingredients

This is where the magic of this recipe truly lies – in its utter simplicity. You only need two key ingredients to create these wholesome and delicious cookies. Let’s break down each ingredient and why it’s so important:

• Ripe Bananas: The star of the show! Ripe bananas are essential for this recipe for several reasons. Firstly, ripeness equates to sweetness. As bananas ripen, their starches convert into sugars, giving the cookies their natural sweetness without the need for added sugar. The riper the banana, the sweeter your cookies will be. Look for bananas that are speckled with brown spots – this is the perfect stage. Avoid overly green bananas as they will be less sweet and harder to mash, and overly brown or mushy bananas can make the cookies too wet and dense. Secondly, ripe bananas provide moisture and act as a binder in this recipe. Their soft, mashed consistency replaces eggs and fats typically found in cookie recipes, holding the oats together and creating that delightful chewy texture. Finally, bananas are packed with nutrients! They are a great source of potassium, fiber, vitamin B6, and vitamin C, adding a healthy boost to your simple cookies. For this recipe, you’ll need approximately 2 large, ripe bananas. This quantity is generally perfect for creating the right consistency and flavor balance with the oats. If you are using smaller bananas, you might need to use 3 to achieve the desired texture. Experimentation is key, but starting with 2 large, ripe bananas is the ideal starting point for most batches.
• Rolled Oats (Old-Fashioned Oats): The second hero ingredient, providing structure, texture, and a whole host of health benefits. Rolled oats, also known as old-fashioned oats, are the best type of oats for this recipe. They are oats that have been steamed and then rolled into flakes. This process makes them cook faster than steel-cut oats, but they still retain a lovely chewy texture when baked. Quick-cooking oats can also be used in a pinch, but they will result in a slightly softer, less chewy cookie. Steel-cut oats are not recommended as they require much longer cooking times and won’t create the desired cookie texture. Rolled oats are a fantastic source of fiber, particularly soluble fiber called beta-glucan, which is known for its cholesterol-lowering properties and ability to promote feelings of fullness. They also provide sustained energy release, making these cookies a great option for breakfast or a pre-workout snack. Furthermore, oats are a good source of complex carbohydrates, vitamins, and minerals like manganese and phosphorus. For this recipe, you’ll need 1 cup of rolled oats. This is the ideal ratio to bananas for creating cookies that hold their shape and have a satisfying chewiness. You can use gluten-free rolled oats if you need to ensure these cookies are gluten-free, making them suitable for a wider range of dietary needs. Always check the packaging to confirm they are certified gluten-free if necessary.

And that’s truly it! Just two simple, wholesome ingredients. It’s remarkable how these two components, when combined and baked, transform into something so satisfying and delicious. This minimal ingredient list makes these cookies incredibly accessible, affordable, and perfect for those times when you want a healthy treat without a lot of fuss or a long list of pantry staples.

Instructions

Making these 2-Ingredient Banana Oat Cookies is as simple as it gets! Here’s a step-by-step guide to ensure baking success:

1. Preheat Your Oven and Prepare Baking Sheet: Begin by preheating your oven to 350°F (175°C). This temperature is ideal for baking these cookies, allowing them to cook through without burning on the edges before the center is done. While the oven is preheating, line a baking sheet with parchment paper or a silicone baking mat. Parchment paper is fantastic for preventing sticking and making cleanup a breeze. A silicone baking mat is a reusable alternative that also prevents sticking and distributes heat evenly. Having your baking sheet prepared beforehand ensures a smooth and efficient baking process.
2. Mash the Bananas: Take your two ripe bananas and peel them. Place them in a medium-sized mixing bowl. Using a fork, thoroughly mash the bananas until they are smooth and mostly lump-free. A few small lumps are okay, but aim for a generally smooth consistency. The mashed bananas form the base of your cookie dough and provide the sweetness and moisture. Ensuring they are well-mashed is crucial for creating a consistent texture in your final cookies. You can also use a potato masher if you prefer, but a fork works perfectly well for this task.
3. Add the Rolled Oats: Measure out 1 cup of rolled oats and add them directly to the bowl with the mashed bananas. There’s no need to measure the oats separately in another bowl – keep it simple!
4. Combine the Ingredients: Using a spoon or spatula, gently stir the rolled oats into the mashed bananas until they are completely combined. Mix until all the oats are moistened and evenly distributed throughout the banana mixture. The mixture will be quite thick and sticky. Don’t overmix; just stir until everything is well incorporated. Overmixing isn’t really an issue with this recipe, but gentle mixing ensures the oats are evenly distributed.
5. Scoop onto Baking Sheet: Using a spoon or a small cookie scoop, drop rounded spoonfuls of the banana oat mixture onto the prepared baking sheet. Leave some space between each cookie, about 1-2 inches, to allow for air circulation and even baking. The cookies won’t spread much during baking, so the shape you scoop is roughly the shape they will bake into. For uniform cookies, aim for roughly equal-sized scoops. A standard tablespoon works well for creating medium-sized cookies.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes. The baking time may vary slightly depending on your oven and the desired level of crispness. The cookies are done when they are lightly golden brown around the edges and slightly firm to the touch. The tops may still appear slightly soft, but they will firm up as they cool. Keep a close eye on them towards the end of the baking time to prevent over-browning.
7. Cool and Enjoy: Once baked, remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up a bit and makes them easier to handle. While they are delicious warm, they also taste fantastic at room temperature and even the next day. Cooling them completely will also enhance their chewy texture.

That’s all there is to it! From start to finish, this recipe is incredibly quick and easy. With just a few simple steps, you can have a batch of healthy and delicious 2-Ingredient Banana Oat Cookies ready to enjoy. The simplicity of the instructions makes this recipe perfect for beginner bakers, kids to help with, or anyone looking for a fast and wholesome treat.

Nutrition Facts

These 2-Ingredient Banana Oat Cookies are not only delicious and easy to make, but they are also a surprisingly nutritious snack option. Here’s a breakdown of the approximate nutritional information per serving:

Servings: This recipe typically yields approximately 12-15 cookies, depending on the size you make them. For nutritional purposes, we will consider a serving size of 2 cookies.

Calories per serving (2 cookies): Approximately 150-200 calories. This can vary slightly depending on the size of your bananas and oats used.

Approximate Nutrition Breakdown per Serving (2 Cookies):

• Total Fat: 2-3 grams
  • Saturated Fat: Less than 0.5 gram
  • Unsaturated Fat: Primarily from oats
• Cholesterol: 0 mg
• Sodium: 1-2 mg (naturally occurring in bananas and oats)
• Total Carbohydrates: 30-35 grams
  • Dietary Fiber: 4-5 grams (a good source of fiber!)
  • Total Sugars: 15-20 grams (naturally occurring sugars from bananas)
  • Added Sugars: 0 grams (no added sugars in this recipe)
• Protein: 3-4 grams
• Potassium: Approximately 300-400 mg (from bananas, a significant source!)
• Vitamin B6: Good source (from bananas)
• Manganese: Good source (from oats)
• Phosphorus: Good source (from oats)
• Iron: Small amount (from oats)

Key Nutritional Highlights:

• High in Fiber: Thanks to the rolled oats, these cookies are a good source of dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar levels, and promotes feelings of fullness, which can aid in weight management.
• Naturally Sweetened: The sweetness comes entirely from the ripe bananas, meaning there are no added sugars. This makes them a healthier alternative to many commercially produced cookies that are often loaded with refined sugars.
• Good Source of Potassium: Bananas are well-known for their potassium content, an essential electrolyte that plays a vital role in heart health, muscle function, and nerve signaling.
• Source of Complex Carbohydrates: Rolled oats provide complex carbohydrates, which are digested more slowly than simple carbohydrates, providing sustained energy and preventing blood sugar spikes and crashes.
• Relatively Low in Fat: These cookies are naturally low in fat, especially saturated fat, making them a healthier treat option.
• Vegan and Dairy-Free: As they only contain bananas and oats, these cookies are naturally vegan and dairy-free, making them suitable for various dietary needs and preferences.
• Can be Gluten-Free: By using certified gluten-free rolled oats, you can easily make these cookies gluten-free, catering to those with gluten sensitivities or celiac disease.

Important Note: These nutritional values are estimates and can vary based on the specific ingredients used, banana size, and cookie size. For the most accurate nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Overall, these 2-Ingredient Banana Oat Cookies are a surprisingly nutritious and wholesome snack option compared to many processed cookies and treats. They offer a good source of fiber, potassium, and complex carbohydrates, all while being naturally sweetened and low in fat. They are a great way to satisfy your sweet cravings in a healthier way.

Preparation Time

One of the greatest appeals of these 2-Ingredient Banana Oat Cookies is how incredibly quick and easy they are to prepare. Here’s a breakdown of the estimated preparation and cooking times:

• Prep Time: This is where the recipe truly shines in its simplicity. The active preparation time is minimal – approximately 5-10 minutes. This includes:
  • Gathering ingredients (bananas and rolled oats).
  • Preheating the oven.
  • Lining the baking sheet.
  • Peeling and mashing the bananas.
  • Measuring and mixing the rolled oats into the mashed bananas.
  • Scooping the cookie dough onto the baking sheet.
  The mashing and mixing steps are particularly quick and require very little effort. There’s no need for any fancy equipment or complicated techniques.
• Bake Time: The baking time is also relatively short and straightforward: 15-20 minutes in a preheated oven at 350°F (175°C). As mentioned earlier, the exact baking time may vary slightly depending on your oven and desired level of crispness. It’s always best to keep an eye on the cookies towards the end of the baking time to prevent over-browning.
• Cooling Time: While not strictly “preparation time,” allowing the cookies to cool slightly on the baking sheet and then fully on a wire rack is important for achieving the best texture. This cooling process takes approximately 15-20 minutes. While you can eat them warm, they will be softer and more delicate. Cooling them allows them to firm up and develop that delightful chewy texture.

Total Time (Prep + Bake + Cooling): From start to finish, including preparation, baking, and cooling, you can have a batch of delicious 2-Ingredient Banana Oat Cookies ready to enjoy in approximately 35-50 minutes.

Why This Recipe is Perfect for Busy Schedules:

• Minimal Active Time: The hands-on time is incredibly short, making it ideal for busy weekdays or when you need a quick snack fix.
• Few Ingredients: The 2-ingredient nature means less time spent gathering ingredients and less pantry stocking required.
• Easy Cleanup: With minimal ingredients and simple steps, cleanup is a breeze! Often, you’ll only have one bowl and a baking sheet to wash.
• Quick Baking Time: The relatively short baking time means you won’t be waiting around for hours to enjoy your freshly baked cookies.

This recipe is a fantastic option when you are short on time but still want a healthy and homemade snack. It’s perfect for busy parents, students, or anyone who values efficiency in the kitchen without sacrificing flavor or nutrition. The minimal preparation time makes it easy to whip up a batch on a whim whenever a sweet craving strikes or when you need a quick and healthy snack to grab on the go.

How to Serve

These versatile 2-Ingredient Banana Oat Cookies can be enjoyed in a multitude of ways, making them perfect for various occasions and cravings. Here are some delicious serving suggestions:

• Breakfast:
  • Quick Morning Meal: Grab a couple of cookies for a quick and healthy breakfast on busy mornings. Pair them with a glass of milk, almond milk, or yogurt for a more complete meal.
  • Breakfast Cookie Bowl: Crumble a cookie or two over a bowl of yogurt or oatmeal and top with fresh fruit and a drizzle of honey or maple syrup for a more substantial and flavorful breakfast bowl.
  • On-the-Go Breakfast: These cookies are incredibly portable, making them perfect for eating on your commute or when you need a breakfast you can take with you.
• Snacks:
  • Afternoon Energy Boost: Enjoy a cookie or two as a healthy afternoon snack to combat that midday slump. They provide sustained energy thanks to the oats and natural sugars from bananas.
  • Pre- or Post-Workout Snack: The complex carbohydrates in oats make these cookies a good option for a pre-workout snack to fuel your exercise or a post-workout snack to replenish energy stores.
  • Kid-Friendly Snack: Kids love these cookies! They are a much healthier alternative to processed snacks and are naturally sweet and delicious. Pack them in lunchboxes or offer them as an after-school treat.
• Dessert:
  • Light Dessert Option: When you crave something sweet after dinner but want to keep it light and healthy, these cookies are perfect. They satisfy your sweet tooth without being overly indulgent.
  • Warm with Toppings: Warm a cookie slightly in the microwave and top with a dollop of yogurt, a scoop of ice cream (dairy-free if desired), or a drizzle of nut butter for a simple yet satisfying dessert.
  • Cookie Crumbles: Crumble these cookies over fruit salad, chia pudding, or smoothie bowls for added texture and a touch of sweetness.
• Pairing Suggestions:
  • Beverages: Enjoy these cookies with:
    • Cold milk (dairy or non-dairy)
    • Warm tea (herbal, black, or green)
    • Coffee
    • Fruit juice
    • Smoothies
  • Toppings and Spreads: Enhance the flavor and texture with:
    • Nut butter (peanut butter, almond butter, cashew butter)
    • Yogurt (plain, Greek, flavored)
    • Fresh fruit (berries, sliced bananas, apples)
    • Seeds (chia seeds, flax seeds, pumpkin seeds)
    • A sprinkle of cinnamon or cocoa powder
    • A drizzle of honey or maple syrup (if desired for extra sweetness)

The beauty of these cookies lies in their simplicity and versatility. They are delicious on their own, but they also serve as a fantastic base for various toppings and pairings. Experiment with different serving suggestions to find your favorite way to enjoy these wholesome treats! Their mild banana flavor makes them a great blank canvas for additions and complements a wide range of flavors.

Additional Tips for Perfect Banana Oat Cookies

While this recipe is incredibly straightforward, here are five additional tips to ensure your 2-Ingredient Banana Oat Cookies are always perfect:

1. Use Truly Ripe Bananas: As mentioned earlier, the ripeness of your bananas is crucial for sweetness, moisture, and texture. Look for bananas that have plenty of brown spots on their peel. The riper they are, the sweeter and more flavorful your cookies will be. Overripe bananas (very mushy and almost black) can also work, but they might make the cookies slightly denser. If your bananas are not quite ripe enough, you can speed up the ripening process by placing them in a brown paper bag with an apple or banana for a day or two.
2. Don’t Overbake: These cookies are best when they are slightly chewy and moist in the center. Overbaking will result in dry, crumbly cookies. Keep a close eye on them in the last few minutes of baking. They are done when the edges are lightly golden brown and the centers are set but still slightly soft. They will continue to firm up as they cool. It’s better to slightly underbake them than to overbake them.
3. Customize with Add-Ins: While they are delicious with just two ingredients, these cookies are a fantastic blank canvas for add-ins to enhance flavor and texture. Consider adding:
   • Spices: Cinnamon, nutmeg, ginger, or pumpkin pie spice for warmth and flavor. Start with ½ teaspoon and adjust to taste.
   • Chocolate Chips: Add ¼ to ½ cup of mini chocolate chips or chopped dark chocolate for a classic cookie twist.
   • Nuts and Seeds: Add ¼ to ½ cup of chopped nuts like walnuts, pecans, almonds, or seeds like chia seeds, flax seeds, or sunflower seeds for added crunch and nutrition.
   • Dried Fruit: Add ¼ to ½ cup of raisins, cranberries, or chopped dried apricots for sweetness and chewiness.
   • Vanilla Extract: A splash of vanilla extract (about ½ teaspoon) can enhance the overall flavor.
   When adding ingredients, gently fold them into the banana oat mixture after it’s combined.
4. Adjust Oat Quantity for Consistency: The consistency of your mashed bananas can vary slightly depending on their size and ripeness. If your banana mixture seems very wet after mashing, you might need to add an extra tablespoon or two of rolled oats to achieve a thicker, scoopable consistency. Conversely, if the mixture seems too dry, you can add a tiny splash of milk (dairy or non-dairy) to moisten it slightly. The ideal consistency should be thick and sticky but still easy to scoop.
5. Storage Tips: Store leftover banana oat cookies in an airtight container at room temperature for up to 3-4 days. They tend to be best within the first 2-3 days for optimal chewiness. You can also store them in the refrigerator for up to a week, but they might become slightly firmer. To refresh refrigerated cookies, you can warm them briefly in the microwave or oven. These cookies are also freezer-friendly. Freeze them in an airtight container for up to 2-3 months. Thaw at room temperature or in the refrigerator before enjoying.

By following these tips, you’ll be well on your way to consistently baking delicious and perfect 2-Ingredient Banana Oat Cookies every time! Experiment with variations, adjust to your taste preferences, and enjoy the simplicity and wholesome goodness of this amazing recipe.

FAQ Section

Here are some frequently asked questions about 2-Ingredient Banana Oat Cookies to help you bake with confidence:

Q1: Can I use quick-cooking oats instead of rolled oats?

A: Yes, you can use quick-cooking oats in a pinch, but the texture will be slightly different. Quick-cooking oats are more finely processed than rolled oats, so they will result in a softer, less chewy cookie. Rolled oats provide a more satisfying chewiness and texture to the cookies. If using quick-cooking oats, you might want to slightly reduce the baking time by a minute or two, as they tend to bake faster. For the best texture, rolled oats (old-fashioned oats) are highly recommended.

Q2: Can I make these cookies gluten-free?

A: Yes, absolutely! Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, which can lead to cross-contamination. To ensure your cookies are gluten-free, use certified gluten-free rolled oats. Look for oats specifically labeled “gluten-free” on the packaging. As long as you use gluten-free oats, these 2-Ingredient Banana Oat Cookies are naturally gluten-free, making them a great option for those with gluten sensitivities or celiac disease.

Q3: My cookies are spreading too much. What did I do wrong?

A: These cookies are not designed to spread much, so if yours are spreading excessively, it could be due to a few factors:

• Bananas Too Ripe and Wet: Overly ripe or very mushy bananas can add too much moisture to the dough, making it thinner and more prone to spreading. While ripe bananas are essential, avoid using bananas that are excessively mushy or almost liquid.
• Oven Temperature Too Low: If your oven temperature is lower than 350°F (175°C), the cookies might spread more before setting. Ensure your oven is properly preheated to the correct temperature.
• Too Much Moisture in the Air: In humid environments, the dough might absorb more moisture, leading to spread. This is less common, but if you live in a very humid area, you might want to add an extra tablespoon of oats to the dough.

To prevent spreading, ensure you are using ripe but not overly mushy bananas, your oven is at the correct temperature, and you are using the correct ratio of bananas to oats. If you are consistently having issues with spreading, try chilling the cookie dough for 15-20 minutes before scooping and baking.

Q4: How do I make these cookies sweeter?

A: While the natural sweetness from ripe bananas is usually sufficient, you can easily adjust the sweetness to your preference:

• Use Riper Bananas: The riper the bananas, the sweeter they will be. Ensure you are using bananas with plenty of brown spots for maximum natural sweetness.
• Add a Natural Sweetener: You can add a touch of natural sweetener like maple syrup, honey, or agave nectar to the banana oat mixture. Start with 1-2 tablespoons and adjust to taste.
• Add Dried Fruit: Dried fruits like raisins, cranberries, or chopped dates will add extra sweetness and chewiness.
• Sprinkle with Cinnamon Sugar: Before baking, you can sprinkle the tops of the cookies with a mixture of cinnamon and sugar (or coconut sugar for a healthier option) for a touch of extra sweetness and flavor.

Remember that these cookies are intentionally less sweet than traditional cookies, focusing on natural flavors and wholesome ingredients. Adjust sweetness to your liking, but try to maintain the healthy aspect of the recipe by using natural sweeteners in moderation.

Q5: Can I freeze these banana oat cookies?

A: Yes, these banana oat cookies freeze very well! To freeze them:

1. Cool Completely: Ensure the cookies are completely cooled to room temperature after baking.
2. Arrange in a Freezer-Safe Container: Place the cookies in a single layer in a freezer-safe container or freezer bag. You can separate layers with parchment paper to prevent sticking if needed.
3. Freeze: Freeze for up to 2-3 months.

When you are ready to enjoy them, you can thaw them at room temperature for about 30-60 minutes or thaw them in the refrigerator overnight. You can also reheat them briefly in the microwave or oven to warm them up and refresh their texture. Frozen cookies are a great way to have a healthy snack ready whenever you need it.

We hope this FAQ section addresses any questions you might have. Happy baking and enjoy your incredibly simple and delicious 2-Ingredient Banana Oat Cookies!

Print