Kirbie's Cravings

2 Ingredient Banana Oatmeal Cookies

photo of a stack of 2 Ingredient Banana Oatmeal CookiesThese 2 ingredient banana oatmeal cookies are delicious breakfast cookies. They don’t contain any flour or refined sugar, but they still taste like soft, sweet cookies.

Bananas and quick oats are all you need for the cookies. If you want some variation, you can add chocolate chips, nuts, or dried fruit.
photo of 3 ingredient banana cookies
I came across 2 ingredient banana cookies recently, though they’ve been popular on the internet for a few years. I tested out several variations before producing a version I really like, which I’m sharing with you now.
photo collage showing how to make the batter and bake the cookies
The cookies are firm on the outside and soft inside. They taste of oats and bananas and are great for an on-the-go breakfast. For another flourless cookie, you might like my Healthy Oat Flour CookiesFlourless Peanut Butter Oatmeal Cookies, Healthy Oatmeal Breakfast Bars, and 2-Ingredient Banana Bread Cookies
photo of a stack of two 2 Banana Oatmeal Cookies
Recipe is now updated with video! You can also find all my recipe videos on my youtube channel.

photo of a stack of banana oatmeal cookies

2 Ingredient Banana Oatmeal Cookies

Servings: 8 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Bananas and quick oats are all you need to make these soft, sweet breakfast cookies.
4.96 from 24 votes

Ingredients

  • 1 cup quick oats (see note)
  • 1 large overripe banana  mashed to a liquid-like consistency
  • 1/2 cup chocolate chips or other add-ins of your choice optional

Instructions

  • Preheat oven to 350°F. Line a baking sheet with silicone baking mat.
  • In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins like chocolate chips, mix them into the cookie batter at this time.
  • Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.
  • Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.

Notes

  • Please use quick oats because old fashioned and steel-cut oats need more time to cook.
  • Nutrition estimate does not include add-ins like chocolate chips.

Nutrition

Serving: 1cookie, Calories: 52kcal, Carbohydrates: 11g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 97mg, Fiber: 1g, Sugar: 2g, NET CARBS: 10g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

If you enjoy this recipe, also check out my 4 Ingredient Flourless Banana Muffins, which I created by accident when testing out variations for this recipe.

2 Ingredient Banana Oatmeal Breakfast Cookies

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117 comments on “2 Ingredient Banana Oatmeal Cookies”

  1. this looks healthy and delish to eat as a little snack!

  2. I am on a 1200 cal per day diet, and I make something similar to this very frequently: 1/2 c. old fashioned rolled oats, 1 ripe banana (mashed), and 1 tsp. cinnamon. I can eat a whole batch of the “cookies” and still not go over my calorie allowance! I haven’t tried adding chocolate chips, craisins or the like, but I will try that in the future if I get bored. I bake mine for about 18 mins (less if I use the convection feature), so the old fashioned rolled oats definitely work just fine. I will try adding a bit more oats since you were able to use a whole cup, esp if my banana is a large one.

  3. Delicious and healthy! Although I added some vegan chocolate chips and a small spoon of almond butter on top so not 100% healthy but high protein and tasty. My toddler loves them! Thank you!

  4. The bananas I obtain vary greatly in size. Do you have an approximate measurement of mashed banana to use as a rule of thumb?

    • You should use a large banana – we don’t have the approximate cups, but the recipe is forgiving so just use a big one.

  5. hi! I’m going to make these, they look totally yum!!

  6. I loved this recipe! I had to make a few adjustments with the cooking time as well as the oven temperature but overall it’s a very good recipe. 

  7. Love this recipe. It has become a staple in our household. I have a strict diet to reduce RA inflammation and this cookie is the best!

  8. I made these as directed but cooked for 3 minutes longer and added a chopped apple. Delicious! I’m going to continue to experiment with other fruit, cinnamon, vanilla and so on to keep from getting bored. It’s definitely a keeper!

  9. What can I use if I do not have a silicone baking sheet? Just a cookie sheet?

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