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.
4.86 from 34 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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165 comments on “2 Ingredient Banana Oatmeal Cookies”

  1. They were delicious thank you

  2. 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!

  3. 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

  4. 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

  5. I made them. Delicious.

  6. Fantastic delicious

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

  8. 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 🙂

  9. 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!

  10. 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.

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

    • Are your gluten-free oats a quick-cooking kind? We haven’t tried it, but as long as they have the same consistency it should work. If they are more like old-fashioned or rolled oats the cookies will be a lot chewier.

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

  13. 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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