These two-ingredient banana oatmeal cookies are destined to become your favorite quick treat. Naturally sweetened with ripe bananas, these soft oat cookies are a healthier way to satisfy a craving — sugar-free, dairy-free, vegan, and low in calories.
If you often have overly ripe bananas on hand, you’ll find plenty of inspiration here at MattsfitChef. From protein banana bread to sheet-pan baked pancakes, there are many simple recipes to try.
Why bake with bananas more often
Bananas are a baker’s best friend for several reasons:
- They act as a natural sweetener and can reduce or replace added sugar.
- Mashed ripe bananas add moisture and help bind mixtures without eggs, making them ideal for vegan baking.
- Bananas are nutritious, offering vitamin C, vitamin B6, potassium, magnesium and other nutrients.
- They are inexpensive and available year-round, making them a budget-friendly choice.
The easiest oatmeal cookies ever
Calling these oatmeal cookies “easy” is an understatement. They come together in under 10 minutes with only two ingredients: ripe bananas and rolled oats. If you want extra sweetness or texture, add a few chocolate chips on top.
With just bananas and oats, these cookies are vegan, dairy-free, nut-free, oil-free, and sugar-free. Use certified gluten-free oats to make them gluten-free. They’re also light: roughly 82 calories per cookie, depending on size.
Ingredients
The basic recipe uses two pantry staples, but choosing the right ones makes a difference. Read these notes before you start.
- Ripe bananas: Use ripe bananas for the best sweetness and mashability. Unripe bananas won’t mash smoothly and can affect texture. As an alternative, you can use about 1 cup of unsweetened applesauce.
- Rolled oats: Old-fashioned rolled oats give the best texture and flavor. Quick oats will work but can become too soft and yield a mushier cookie. For gluten-sensitive diets, pick certified gluten-free oats.
Optional additions
Although the recipe is minimal, there are many ways to customize it. Here are a few ideas—use one or combine several:
- Chocolate chips
- Pecans or walnuts
- Pumpkin seeds
- Mixed seeds and nuts
- Raisins
- Dried cranberries
Protein powder oat cookies
If you want more protein, replace up to 1/2 cup (about 50 g) of the oats with protein powder. Vanilla-flavored powder works well. To keep a soft texture, choose a vegan protein powder or casein rather than whey, which can dry out baked goods.
How to make simple banana oatmeal cookies
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl, mash the ripe bananas until mostly smooth, then add the rolled oats. Stir with a fork or spatula until a dough forms. Depending on the banana size and ripeness, the dough may need a little extra oats if too wet, or a splash of milk if too dry. Taste and add a tablespoon or two of maple syrup or honey if you prefer a sweeter cookie.
Scoop 8–10 portions onto the lined tray, flatten them into cookie shapes, and optionally press a few chocolate chips on top. Bake for 8–10 minutes, then cool briefly on the baking sheet before transferring to a rack.
Storage information
Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to 3 days. Wrapped well, they retain moisture better. For longer storage, freeze in a sealed container or zip bag for up to 3 months. Reheat from frozen in a warm oven for a couple of minutes before serving.
Serving ideas
These banana oat cookies work as a snack, a light dessert, or an easy breakfast addition. They’re naturally soft and flavorful on their own, and pair well with many foods.
- On their own: Enjoy straight from the jar for a quick, guilt-free treat.
- For parties: Arrange on a platter with fresh fruit for a simple, healthier dessert option.
- Yogurt parfait: Crumble cookies into yogurt with fresh berries for a satisfying breakfast or snack.
- With fruit: Serve alongside sliced fruit for a nutrient-packed combo.
- Dipped in milk: Classic and comforting—dip a cookie in your favorite milk.
- With tea or coffee: A perfect companion for a hot drink.
FAQ – 2 ingredient oatmeal cookies with banana
They are soft and slightly chewy with a natural sweetness from the bananas. If you enjoy banana flavor, you’ll like these.
Ripe bananas usually provide sufficient sweetness. If you want them sweeter, add a tablespoon or two of maple syrup or honey.
They can be gluten-free if you use certified gluten-free rolled oats. Many oats may be processed with gluten-containing grains, so check the label.
One cookie is approximately 82 calories. This is an estimate and will vary by cookie size and specific ingredients used.
More healthy cookie recipes
- Low calorie chocolate chip cookies
- Banana bread cookies
- Blueberry oatmeal cookies
- Oatmeal protein cookies
- Strawberry cheesecake cookies
- Oatmeal chocolate chip bars
- 3 ingredient breakfast cookies
- Oatmeal protein cookie dough bars
2 Ingredient Banana Oatmeal Cookies
Ingredients
- 2 large ripe bananas about 200 grams (7 oz.)
- 180 grams (2 cups) rolled oats
Optional
- chocolate chips (optional)
- maple syrup or honey, to taste
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas, then add the oats. Stir until a dough forms. Adjust with more oats if too wet or a splash of milk if too dry. Sweeten with maple syrup or honey if desired.
- Scoop 8–10 portions onto the lined tray, flatten into cookies, and optionally top with chocolate chips.
- Bake for 8–10 minutes. Let cool briefly before transferring to a rack.
Nutrition
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Calories: 82.7kcal
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Carbohydrates: 14.6 g
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Protein: 2.3 g
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Fat: 1.5 g