Two-Ingredient Banana Oat Cookies for a Super Easy Treat

What kind of recipe is it?

Two-Ingredient Banana Oat Cookies are a delightful and nutritious snack that combines simplicity and health. Made with just ripe bananas and rolled oats, these cookies are naturally sweet and gluten-free, making them an ideal treat for health-conscious individuals and busy families alike.

They require minimal preparation and baking time, making them perfect for novice bakers or anyone looking for a quick, wholesome dessert.

These cookies not only satisfy sweet cravings but also provide energy, making them a great choice for kids and adults on-the-go.

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Ingredients

Ingredient	Quantity	Description
Ripe Bananas	2 medium-sized	Should be soft and speckled for sweetness; mashed well
Rolled Oats	1 cup	Old-fashioned rolled oats preferred for texture; can be gluten-free if needed

These two simple ingredients come together to create delicious and healthy cookies that can be enjoyed any time of the day!

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Cooking Steps

1. Preheat your oven to 180°C (350°F) and position the oven rack in the center.

Line a baking sheet (approximately 30×40 cm or 12×16 inches) with parchment paper to prevent sticking.

2. In a medium-sized mixing bowl, peel and place 2 medium-sized ripe bananas.

Use a fork or a potato masher to mash them until smooth, with no large lumps remaining, giving you a homogenous banana puree.

3. Add 1 cup of rolled oats to the mashed bananas.

Stir the mixture using a spatula or mixing spoon until the oats are fully incorporated and coated with the banana puree, resulting in a thick, sticky dough.

4. Allow the dough to rest for 5 minutes on the countertop.

This will help the oats absorb moisture and bind better, resulting in a firmer cookie dough.

5. While the dough rests, consider using an ice cream scoop or a tablespoon to portion out the cookies.

Each cookie should be about 30–45 ml (2–3 tablespoons) of dough.

6. Scoop the dough from the bowl and drop it onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart to allow for a little spreading.

Flatten them slightly with the back of the scoop or your fingers to guarantee even baking.

7. Place the baking sheet in the preheated oven and bake for 15 to 20 minutes.

The cookies are done when they turn golden brown at the edges, and the tops appear set with a slightly chewy texture.

8. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.

This will help them firm up before transferring them.

9. After 5 minutes of cooling, transfer the cookies to a wire rack to cool completely.

This will allow air circulation around the cookies, keeping them from becoming soggy.

10. Enjoy the cookies warm or at room temperature.

Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.

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Variations

Chocolate Chip Delight: Stir in ½ cup (90 g) of dairy-free chocolate chips for a sweet, indulgent flavor boost, making them vegan-friendly.
Nutty Banana Oat Cookies: Add ¼ cup (60 g) of chopped nuts (such as walnuts or pecans) for added crunch and protein.
Spiced Pumpkin Version: Mix in ½ cup (120 g) of pumpkin puree and 1 teaspoon of pumpkin pie spice for a seasonal twist perfect for autumn.
Coconut Craze: Incorporate ½ cup (40 g) of shredded unsweetened coconut to enhance texture and flavor, aligning with gluten-free dietary needs.

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Tips on plating and presentation

Plating your two-ingredient banana oat cookies can really elevate their appeal.

I like to arrange them on a colorful plate for a pop of color. Adding a dusting of powdered sugar or a drizzle of honey can make them look gourmet.

If you’re feeling creative, garnish with fresh fruit or mint leaves.

It’s all about making your treats visually enticing and inviting!

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What other dishes can I pair it with?

Once you’ve made your beautiful two-ingredient banana oat cookies, think about pairing them with complementary dishes to create a delightful spread.

I love serving them alongside fresh fruit, yogurt, or a nut butter dip. You could also add a side of granola or a light salad to balance the sweetness.

Mixing textures and flavors elevates your treat experience nicely!

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What drinks can I pair it with?

When I’m enjoying my two-ingredient banana oat cookies, I love to pair them with a revitalizing drink to enhance the overall experience.

A cup of almond milk complements the cookies’ sweetness perfectly.

Alternatively, I enjoy a chilled herbal iced tea for a rejuvenating balance.

If I’m in the mood for something bolder, a cup of rich coffee really hits the spot.

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Frequently Asked Questions

How Long Do the Cookies Stay Fresh?

These cookies stay fresh for about three to five days at room temperature. I recommend storing them in an airtight container to keep them from drying out or becoming too soft during that time.

Can I Freeze the Dough for Later Use?

Absolutely, you can freeze the dough for later use! I usually shape the dough into cookies, place them on a baking sheet, freeze until solid, then transfer to a freezer bag for convenience.

Are There Any Allergy Considerations With These Ingredients?

Yes, there are allergy considerations. I’m aware that oats can be problematic for some, and bananas may cause issues for those allergic to latex. Always check ingredient labels and consult with a healthcare professional if unsure.

What Type of Bananas Work Best for This Recipe?

I find overripe bananas work best for this recipe. Their natural sweetness enhances flavor, while the softer texture makes them easier to mash, blending perfectly with the oats for a delicious treat.

Can I Substitute the Oats With Another Ingredient?

Yes, you can substitute oats with quick-cooking oats or even ground almonds for a different texture. I’ve tried both alternatives, and they work well, but the taste will slightly change. Just experiment and see what you like!