These super easy 2-Ingredient Banana Oatmeal Cookies are the most delicious healthy breakfast oatmeal cookies to start the day. Plus, these banana oatmeal cookies are also egg-free, dairy-free, vegan, and no added sugar is needed!
Do you have overripe bananas to use? Try these 2-Ingredient Banana Oatmeal Cookies!
It’s a great way to make healthy banana cookies to snack on or for kids in their lunchbox.
A no-fail, no-fuss recipe for busy days and perfect for fixing a sweet craving with no added sugar.
How To Make 2-Ingredient Banana Oatmeal Cookies
I love 2-ingredient recipes – they are the best to bring tasty, homemade baked goods to your table using minimal ingredients.
Let me show you how you can turn a banana into a 2-ingredient cookie recipe in no time.
All you need to make these banana cookies are:
- Ripe Bananas – I recommend using overripe bananas for this recipe, the ones with lots of black spots on the skin. The riper, the sweeter the cookies will be, and since the recipe doesn’t use added sugar, ripe bananas are a must, or the banana cookies will be bland.
- Quick Oats – Don’t use old-fashioned oats! I recommend using quick oats because they have a finer texture than old-fashioned oats but with a similar nutritional profile – high in plant-based proteins and fiber. The cookies will be less dry and much easier to eat by kids using quick oats.
First, peel and mash the bananas until no lumps can be seen. I personally like to use my stand mixer with the paddle attachment to do this. It takes much less time, and the bananas turn into a smooth puree with absolutely no lumps. You can also use a fork or potato masher.
You must create a liquid banana puree to make these 2-ingredient cookies with as few as possible lumps, or the texture can be dry.
Measuring Banana Puree
Now that you mash the banana into a liquid puree, measure the amount in measuring cups. I know it sounds like a lot of steps, but since the recipe has only 2 ingredients, measurement makes a big difference in the texture of the cookies.
Forming The Banana Oatmeal Cookie Batter
Simply stir the quick oats and banana puree until the batter is sticky, still wet, but easy to roll into small balls of one tablespoon size.
Rolling Cookie Dough Balls
Grease your hands with coconut oil and roll about 1 tablespoon of cookie batter between your hands.
Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.
Place each cookie dough ball onto the cookie sheet leaving half thumb space between each cookie.
Use the palm of your hands to flatten the cookies – they won’t expand in the oven, so you must press them down before baking.
Bake the cookies for about 12-18 minutes or until the sides and top is crispy and golden brown.
Cool the cookies down on the cookie rack for 10 minutes, then transfer them to a cooling rack to fully cool down.
Store the cookies in a cookie box in the fridge or cold place for up to 3 days.
You can freeze banana oatmeal cookies too in zip lock bags.
Thaw them on the kitchen benchtop the day before eating.
Of course, if you want to give these banana oatmeal cookies a twist, try some of the add-ons below.
Stir in some of the below ingredients at the same time you add the quick oats:
- 2-3 tablespoons of coconut sugar – this boosts the sweet flavor and crispiness of the cookies.
- 1/2 teaspoon of vanilla extract
- 2-3 tablespoons of chocolate chips
- 2 tablespoons of chopped nuts
- 2-3 tablespoons of grated carrots or grated, drained zucchini.
Frequently Asked Questions
Can I Give These Cookies To Babies?
Yes, babies from 9 months can hold and eat these soft banana cookies as a banana baby-led weaning food. Always make sure your baby is ready to eat solids before offering any solid food at home.
What To Do If My Cookies Are Too Soft?
It can be because you added too much banana puree, or the cookies need more baking. The longer you bake them, the crispier the border will be.
Can I Give My Cookies More Flavor?
These are 2-ingredient cookies with no added flavor or sugar.
Add some flavor by adding almond extract, vanilla extract, or a pinch of coconut sugar to the batter.
If you have already baked the cookies and you want to increase their flavor, add some peanut butter on top or a drizzle of maple syrup.
More Breakfast Recipe Ideas
I love simple breakfast recipes that are nourishing and fun for the kids to eat. Below are some other delicious easy breakfast recipes for you to try:
Have you made these 2-Ingredients Banana cookies? Share a review or comment below to connect with me,
2-Ingredient Banana Oatmeal Cookies
- ⅓ cup Mashed Ripe Banana equivalent to 1 medium Ripe Banana
- ½ cup Quick Oats scooped, swept
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
- Peel, mash the bananas with a fork or potato masher into a liquid puree. If too many lumps, the cookies end up dry, so mash it very well.
- Measure 1/3 cup not less or more to avoid dry cookies. Place te mashed banana in a mixing bowl
- Stir in the quick-cooking oats (not rolled oats!) and stir until they form a sticky thick cookie batter. If too wet, add more quick oats. If too dry, add more mashed banana.
- Scoop one tablespoon of batter, slightly grease your hands with coconut oil, and roll into a ball.
- Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 5-6 cookies. Leave half a thumb of space between each cookie - they won't expand in the oven.
- Bake for 15-18 minutes or until golden brown on sides and top. The longer you bake the cookies, the crispier they are on the edges, but the center should stay soft and moist.
- Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.
- Store up to 3 months in the fridge on an airtight cookie jar or freeze in zip lock bags and thaw at room temperature the day before.