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.
4.88 from 40 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, 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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193 comments on “2 Ingredient Banana Oatmeal Cookies”

  1. Apologies for my keyboard glitches.
    Thanks in abundance for all your creativity!!

  2. Hi can you explain how to use the recipe if I don’t have ‘quick oats’ please. I have a stock of oats so don’t want to buy more. Is it just a matter of cooking longer or does it need liquid?
    Thanks in abundance for all your creativity!!

    • If you have old-fashioned oats (rolled oats) you can try breaking them down in a food processor so they are more like quick oats. Just pulse a few times. Hope that helps!

  3. Delicious with quick oats, banana and a teaspoon of honey, I want to make them every day they are just right. I do not cook them in the oven but firm them up in the MWO for 2 minutes and then air fry them for 6 minutes one side then 4 minutes other side at low temp to brown them. Very quick. Perfect consistency love them thankyou.

  4. I made these tonight for the first time with mini chocolate chips and gluten free rolled oats!!!  They are delicious and my stomach is thanking me for it!!!  Thanks for the recipe!!! 

  5. How thick should the cookies be pressed to?

  6. Can you freeze them?

  7. This is by far the easiest and healthiest cookies recipe. Thanks 🙂

  8. I followed this recipe as described. However, I doubled it. I added chocolate chips to the first batch and chocolate chips and cranberry to the second batch. I think they came out delicious! And a very healthy alternative. (Except chocolate chips, of course ?) the texture is a little different and I’m not sure if my kids will like that and the banana flavor. However, I feel good knowing that these are overall very good cookies for them to eat.
    They did crumble a lot when trying to put them in balls and flatten them on the pan. Once I did go back and add a spoon full oats to see if that would help. But I was able to manage to roll them up together on the pan and bake them and they came out very cookie consistent like. I will be making these again! Very glad I found this. Thanks.

  9. Delicious. I added some natural peanut butter!

  10. Can the cooking time be adjusted for regular old fashioned oats? (That’s all I have right now). I’ve made them with with instant and they finish so fast I didn’t get to put it any in the fridge! I liked adding walnuts and cranberries the best 🙂

    • We don’t know how long they will take with old-fashioned time, but they will take longer to bake. Let us know if you try it!

  11. So yummy. I’m not into overly sweet things so these were perfect. I doubled the recipe and added finely chopped sauteed apples with cinnamon and one egg. I know that makes them not vegan but I thought it would make them stay together better. The next time I make them I’ll add some chopped dates. Thanks for the simple recipe.

  12. They were delicious thank you

  13. I made mine with the quick oatmeal in the individual packets. Takes 2 packets. I had the cranberry almond on hand with added protein. Turned out very yummy! Thanks for the idea!

  14. Thank you for a great recipe.  This evening I only had oat bran on hand but nonetheless your recipe worked. We now have something delicious to go with the freshly churned frozen yoghurt! Your recipe will be even tastier when made with oats. Maybe tomorrow. Thanks again. Ruth Whetsel

  15. Hi cool recipe.do you think it would work if I did the same amount of quick oats and banana as you said in the recipe but add a scoop of protein powder mixed in aswell?thankyou

  16. I made them. Delicious.

  17. Fantastic delicious

  18. Do these have to be stored in the refrigerator? Bananas aren’t so I wasn’t sure. Not eating them all at once.

  19. Delicous Healthy snack….and I made it wiht a bit of nuts instead of chocolate. So, my doggie was able to enjoy them as well 🙂

    • That makes us smile! Thanks for letting us know.

    • Original recipe is delicious! I made another batch using the oatmeal but instead of banana, I used pureed peaches and coconut, a drop of stevia. I know it’s no longer 2 ingredients but I just have to have fun with this cookie. I’m going to try raspberry and chocolate chips with the oatmeal too! Thank you for the inspiration!!

  20. Which cookie do you like better??..these or the ones you made with oats and applesauce? How are they different, if indeed they are?

    Thank you for enlightening us.

    • They’re different – one is banana and the other is applesauce! We love them both – hope you give them a try!

  21. Looks very good 1st time trying this cookie today. I used rolled oats, next time I will use a food processor to break the oats down into smaller pieces next time. My cookies had a mashed banana and 1/2 an apple chopped then sautéed until soft, then added a dash of cinnamon to the mixture. Tastes good.

  22. Can you substitute the Quick Oats for Gluten-Free Oats?

    • Oats are naturally gluten-free. What kind of gluten-free oats are you trying to use? If they are are quick oats then they will work

      • I made a mistake with this recently…I don’t know if everyone’s experience is the same but I recently ate ordinary rolled oat porridge because I didn’t have my gluten free ones with me. It made me very unwell. I looked it up and discovered that there IS a difference. I should have realised because the porridge was much more gloopy than my gluten free version. (Both were Quakers, one pure rolled oats, the other Gluten Free rolled oats). If you have a problem with gluten please do take care. 

    • All single ingredient oats are naturally gluten free.

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

  24. I made them but I got sick with a bad cold unrelated to the recipe. As a result, I could not eat them. But I will try to make them again. Think I should go for it?

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