2 Ingredient Banana Oatmeal Cookies

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Looking for a quick and easy treat? These 2 ingredient banana oatmeal cookies are perfect! You only need ripe bananas and rolled oats to make them. The cookies take just 18 minutes from start to finish and yield 9 tasty treats.

You can customize these simple cookies by adding chocolate chips or a drizzle of maple syrup. They’re great for breakfast on the go or as a healthy snack. Give them a try – you’ll love how simple and yummy they are!

Exact Ingredients List

Here’s what you need to make these simple banana oatmeal cookies:

• 2 large ripe bananas (about 200 grams or 7 oz)
• 2 cups rolled oats (180 grams)

That’s it! Just two ingredients for the basic recipe.

If you want to add some extras, try these optional add-ins:

• Chocolate chips
• A drizzle of maple syrup or honey for extra sweetness

You can adjust the amounts based on how many cookies you want to make. This recipe yields about 9 cookies.

Remember, riper bananas will make sweeter cookies. If your bananas aren’t very ripe, you might want to add a touch of sweetener.

Feel free to experiment with other mix-ins too. Nuts, dried fruit, or spices like cinnamon can be tasty additions to your cookies.

Instructions

Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper.

Mash two ripe bananas in a large bowl. Add 2 cups of rolled oats and mix well with a fork or spatula.

Adjust the consistency if needed. If it’s too wet, add more oats. If it’s too dry, add a splash of milk.

Taste the dough. If you want it sweeter, add a bit of maple syrup or honey.

Scoop the dough onto the baking sheet. Make about 9 cookies, flattening each one.

For extra flavor, sprinkle some chocolate chips on top.

Bake for 8-10 minutes until golden brown. Let them cool before eating.

These cookies are great for breakfast or a quick snack. You can store them in an airtight container for a few days.

Possible Substitutes List & Recipe Variations

You can easily change up these simple cookies to suit your tastes. Try swapping the rolled oats for quick oats or even gluten-free oats if you need to.

Not a fan of bananas? Use applesauce instead. About 1/2 cup should do the trick for this recipe.

Want to add some flavor? Mix in:

• Cinnamon
• Vanilla extract
• Peanut butter
• Dried fruit like raisins or cranberries

For extra sweetness, drizzle some honey or maple syrup into the mix. A tablespoon or two should be plenty.

Feel free to toss in some nuts for crunch. Chopped walnuts or almonds work great.

To make the cookies more filling, add a scoop of protein powder. Just make sure to balance it out with a bit more mashed banana or applesauce.

For a chocolatey twist, mix in some cocoa powder or fold in chocolate chips before baking.

Remember, these swaps might change the baking time a bit. Keep an eye on your cookies and adjust as needed.

Tips, Tricks & Storing

Use very ripe bananas for the best flavor. The spottier and browner, the better! They’ll be sweeter and easier to mash.

Try adding mix-ins for extra flavor. Chocolate chips, nuts, or dried fruit can make your cookies even tastier.

If your dough is too wet, add more oats. If it’s too dry, add a splash of milk. The perfect consistency should be easy to scoop.

Make your cookies uniform in size. This helps them bake evenly. A cookie scoop or ice cream scoop works great for this.

Store your cookies in an airtight container in the fridge. They’ll stay fresh for up to 3 days.

Want to keep them longer? Freeze them! Put the cookies in a freezer-safe bag. They’ll last up to 3 months.

To reheat frozen cookies, just microwave them for a few seconds. You can also let them thaw at room temperature.

These cookies make a great on-the-go breakfast or snack. Pack them in your lunchbox or gym bag for a quick energy boost.