Soft, naturally sweet, and wonderfully plain, these banana oat cookies are made with nothing more than very ripe bananas and rolled oats. They are vegan, gluten-free when made with certified gluten-free oats, oil-free, nut-free, and free from added sugar, with endless room for your go-to mix-ins.
Introduction
You know those black-spotted bananas on your countertop?
They are ready for a love match. With oats.
Mash the two together, bake, and in a matter of minutes you have a batch of soft, satisfying cookies. It is almost comically plain, but the pairing works: ripe banana provides the moisture, sweetness, and binding power, while oats give the cookies substance and a warm, toasty flavor.
These2 ingredient oatmeal banana cookieshave become a staple in my kitchen because they turn ingredients I nearly always have into a breakfast, snack, or modestly sweet treat. They are also an excellent landing place for bananas on the brink of decrepitude, which is precisely when bananas are at their reliable for this recipe.
Do keep your cookie expectations in the right neighborhood. These are not crisp, buttery bakery cookies in disguise. They are tender and lightly chewy, with gently crisp edges and a flavor somewhere between banana bread and baked oatmeal. That makes them especially good for breakfast, lunchboxes, pre- or post-workout snacks, nourishing desserts, or one of those evenings when cookies for dinner seems like the most sensible plan.
The basic cookies are vegan, oil-free, nut-free, seed-free, and free from added sugar. Use certified gluten-free oats if needed. And while the ingredient list is admirably short, the possibilities are not: spices, dried fruit, chopped nuts or seeds, coconut, chocolate, and citrus zest can take each batch in a different direction.
Why You’ll Love This Recipe
- Only two ingredients:Very ripe bananas and oats do all of the essential work.
- Fast and straightforward:The cookies are ready in about 25 minutes, including baking time.
- Naturally sweet:Their sweetness comes entirely from ripe bananas unless you choose to add a sweet mix-in.
- Allergy-friendly:The basic recipe is vegan (no eggs, no dairy), oil-free, nut-free, and seed-free; it is gluten-free when made with certified gluten-free oats.
- Frugal and practical:It puts overripe bananas and an inexpensive pantry staple to very good use.
- Straightforward to customize:Add spices, dried fruit, chocolate, coconut, nuts, seeds, or zest according to mood and cupboard contents.
- Freezer-friendly:Make a batch now and tuck extras away for busy mornings.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Very ripe bananas:Choose bananas that are heavily spotted, very soft, and straightforward to mash. As bananas ripen, their starches convert to sugars, making them softer and sweeter. Finely mash or purée the banana, then measure it. Frozen ripe bananas work beautifully; thaw them first and include all of the liquid.
- Rolled oats:Old-fashioned rolled oats or quick oats both work. Roughly chopping the oats produces a mix of smaller and larger pieces, helping the banana distribute evenly and improving the finished texture. Use certified gluten-free oats when necessary.
- Fine sea salt (optional):A small pinch sharpens the banana’s sweetness and the oats’ toasty flavor without making the cookies taste salty.
- Optional add-ins:Spices, vanilla, dried fruit, chocolate, coconut, chopped nuts, or seeds can turn the basic recipe into something new. Keep the additions reasonable so the cookies still hold together.
How to Make 2 Ingredient Banana Oat Cookies
Note that the complete instructions are also in the recipe card below.
Step by Step Instructions
- Prepare the pan.Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare the bananas and oats.Finely mash or purée the very ripe bananas until almost liquid, then measure. For the reliable texture, roughly chop the oats in a food processor, blender, with a stick blender, or by hand. You want a mixture of fine and larger oat pieces, not oat flour.
- Mix the dough.Stir the mashed banana, oats, and optional pinch of salt together in a medium bowl until completely blended. Fold in any optional ingredients, such as spices, extracts, or mix-ins.
- Portion and shape.Using a small cookie scoop or rounded tablespoon, drop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. With damp fingertips, flatten each mound to about 1/4-inch thickness. The cookies will not spread much in the oven, so shape them before baking.
- Bake.Bake for 12 to 15 minutes, until the tops feel firm and the edges are light golden brown.
- Cool.Let the cookies cool on the baking sheet for 2 minutes. Use a spatula to transfer them to a wire rack and cool completely.
Taste and Texture
Banana oat cookies are mildly sweet, with equal parts ripe banana flavor and warm, toasted oats. The sweetness is gentle because the recipe contains no added sugar; very ripe bananas are essential for both flavor and texture.
The cookies are soft, tender, and slightly chewy in the centers, with lightly crisp edges. They will not have the crisp-tender texture of cookies made with butter or oil. Think banana bread meets baked oatmeal, in a small, portable cookie.
Storage
Cool the cookies completely before storing them in an airtight container.
- Room temperature:Store at cool room temperature for up to 3 days.
- Refrigerator:Store in fridge for up to 1 week.
- Freezer:Freeze in an airtight container for up to 6 months. Thaw at room temperature or in the refrigerator.
Flavor Variations
- Cinnamon raisin:Add cinnamon and chopped raisins for a classic oatmeal-cookie direction.
- Chocolate chip:Add 1/2 teaspoon vanilla extract and fold about 1/4 cup dark chocolate chips or finely chopped dark chocolate. Use dairy-free chocolate to keep the cookies vegan.
- Cranberry orange:Add 1/4 cup chopped dried cranberries and finely grated orange zest.
- Banana bread:Add 1/2 teaspoon cinnamon, a small amount of nutmeg, 1/2 teaspoon vanilla extract, and chopped walnuts or pecans.
- Coconut:Stir in 1/4 cup finely chopped unsweetened shredded or flaked coconut, toasted or untoasted.
- Seeded:Add 1/4 cup chopped pepitas, sunflower seeds, or sesame seeds for extra texture.
- Thumbprints:Make an indentation in each shaped cookie before baking. While the baked cookies are still warm, fill the centers with a small spoonful of jam or smooth nut or seed butter (e.g., peanut butter, sunflower seed butter, almond butter or pumpkin seed butter).
- Chocolate finish:Drizzle or dip the cooled cookies with melted dark chocolate, then chill until set.
Serving Suggestions
Serve the cookies with coffee or tea, tuck them into lunchboxes, or pair them with fruit and nondairy yogurt for a plain breakfast. They also make a convenient portable snack before or after a workout.
Tips for Success
- Use very ripe, heavily spotted bananas that feel soft and squishy. Underripe bananas are starchier, less sweet, and can give the cookies a rubbery texture.
- Measure the banana after finely mashing or puréeing it.
- If using previously frozen bananas, thaw them and include all of the released liquid in the measurement.
- Keep the banana-to-oat ratio exact. Too much banana can make the centers rubbery or overly moist.
- Roughly chop the oats rather than grinding them into flour. The mixture of small and large pieces produces the reliable texture.
- Make the cookies small—about one rounded tablespoon each—and flatten them to roughly 1/4 inch. Large or thick cookies may remain damp in the center.
- Shape the dough before it goes into the oven; the cookies do not spread like conventional cookies.
- Look for firm tops and lightly browned edges rather than waiting for the entire cookie to become crisp.
- Let the cookies cool completely. Their texture settles and improves as they cool.
Ingredient Substitutions
- Quick oats for old-fashioned rolled oats:Either works. Quick oats produce a slightly more uniform texture, while old-fashioned oats give the cookies more visible chew.
- Certified gluten-free oats:Use oats labeled certified gluten-free when preparing the recipe for someone who needs to avoid gluten.
- Applesauce for banana:I have made this recipe with banana. Readers have reported success with unsweetened applesauce, but applesauce is less sweet and may require more oats and a longer bake. Expect a less sweet, more biscuit-like result rather than an exact match.
- Cooked oatmeal:I have not tested cooked oatmeal in this recipe. Because it already contains added liquid, it will not substitute evenly for dry rolled oats.
- Other flours for oats:I have not tested a direct flour substitution, and flour will absorb moisture differently. For the intended texture, stick with rolled oats.
- A little oil or vegan butter for some banana:Replacing a small portion of the banana with oil or melted vegan butter will make the cookies somewhat crisper and more tender, but it changes the original oil-free formula.
- Nut or seed butter for some banana:A small amount of runny nut or seed butter can add richness and tenderness. The cookies will no longer be nut-free or seed-free, depending on your choice.
Frequently Asked Questions
Do the bananas need to be extremely ripe?Yes. Use heavily spotted, very soft bananas. At this stage, more of the banana’s starch has converted to sugar, which supplies the sweetness, moisture, and texture the cookies need. Firmer bananas can produce drier, less sweet, or rubbery cookies.
Can I use frozen bananas?Yes. Thaw the ripe frozen bananas, mash or purée them, and include all of the liquid released during thawing as part of the measured banana.
Are banana oat cookies supposed to be crispy?No. The centers should be soft, tender, and slightly chewy, with only a little crispness at the edges. These cookies do not have the crisp-tender texture of a cookie made with added fat.
Why are my banana oat cookies rubbery or wet in the center?The most likely causes are underripe bananas, too much banana in relation to the oats, or cookies that are too large or thick. Measure the finely mashed banana carefully, use one rounded tablespoon of dough per cookie, and flatten each portion to about 1/4-inch thickness before baking.
Can I use quick oats instead of old-fashioned oats?Yes. Either quick oats or old-fashioned rolled oats works. I like to roughly chop the oats so the mixture contains both smaller and larger pieces; this helps the banana blend evenly through the dough while preserving some oat texture.
Will the cookies spread while they bake?Not much. Use damp fingertips to flatten and shape each mound of dough to about 1/4-inch thickness before placing the cookies in the oven.
Can I make the banana oat cookies sweeter?Yes. Add 1 to 3 tablespoons of your preferred sweetener, or fold in a sweet mix-in such as chocolate chips or chopped dried fruit. A liquid sweetener may make the dough slightly softer. Examples include coconut sugar, brown sugar, maple syrup, date syrup or agave nectar.
Can I freeze 2 ingredient banana oatmeal cookies?Yes. Cool the cookies completely, place them in an airtight container, and freeze them for up to 6 months. Thaw them at room temperature or in the refrigerator.
Are these 2 ingredient banana oatmeal cookies a nourishing snack?Yes! They are made from whole food ingredients and no added sugars. Each cookie has 1 gram fiber, 1 gram fat (from the oats), 2 grams sugars, 9 grams carbohydrates, 1 gram protein, and 42 calories. Kids and adults both love them.
More Nourishing Vegan & Gluten-Free Cookies To Try
- Zucchini Oat Breakfast Cookies
- Coconut Flour Zucchini Cookies
- Oat Banana Coconut Oil Energy Cookies
- Nourishing Chocolate Banana Oat Cookies
- Overnight Oatmeal Breakfast Cookies
- Vegan Double Chocolate Oat Cookies
- Flourless Oatmeal Raisin Cookies
2 Ingredient Banana Oat Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 cookies
Ingredients
- 1 cup mashed banana (VERY ripe, finely mashed or puréed; see tip below)
- 1 cup rolled oats (certified GF, as needed; old-fashioned or quick-cooking. Optional: roughly chop)
- Optional: pinch of salt
- Optional: Ingredient Add-Ins (see notes for ideas)
Method
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper .
- In a medium mixing bowl, stir together the finely mashed bananas, oats, and optional salt until completely blended. Stir in any additional flavorings or mix-ins.
- Using a small cookie scoop or rounded tablespoon measure, drop rounds of dough onto the prepared baking sheet , spacing them about 2 inches apart. With damp fingertips, flatten each mound to about 1/4-inch thickness.
- Bake for 12 to 15 minutes, until the tops are firm to the touch and the edges are light golden brown.
- Cool the cookies on the baking sheet for 2 minutes. Transfer them with a spatula to a wire rack and cool completely.
Notes
Pro Tips for the Reliable Cookies: Puree the bananas (by hand, or with a blender) The cookies come out reliable if the ripe bananas are very well mashed , or better yet, pureed, or blended. I like to use my handheld stick blender to get out all of the lumps and bumps, but you can use extra elbow grease to mash with a fork by hand (really work the bananas until they are almost liquid). Note: Measure the bananas AFTER finely mashing or pureeing. Chop the Oats Give the oats a rough chop in a food processor , with your stick blender, in a regular blender, or by hand (with a large kitchen knife). The combination of very small pieces and some larger pieces allows for the banana to absorb into the smaller pieces more easily, making for better flavor and texture overall. Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months. Use Very Ripe Bananas: It is very important to use very ripe (lots of black on the peel), especially-soft and squishy bananas for this recipe to work. If using ripe bananas that have been frozen, do not drain off any of the liquid post-thaw–use it as part of the total measurement. Ingredient Add-In Suggestions: Thumbprints (Jams & Butters): After flattening the cookie dough portions, make an indentation int the center of each with the round end of a teaspoon measure (or your thumb). Bake. After baking, but while still warm, fill each indentation with 1/4 to 1/2 teaspoon of jam, preserves, marmalade, smooth nut butter (e.g., peanut butter, almond butter , cashew butter) or smooth seed butter (e.g., sunflower seed butter , pumpkin seed butter ). Spices: Add 1/4 to 3/4 teaspoon of your go-to spice, such as cinnamon, nutmeg (stick with 1/4 teaspoon nutmeg, at most), cardamom, allspice, ginger, pumpkin pie spice, or your own combination of spices (no more than 3/4 teaspoon total). Cinnamon Sugar: Sprinkle with cookies with cinnamon sugar before baking. Dried Fruit: Add up to 1/2 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries , dried blueberries, or dried figs. Chocolate: Add up to 1/2 cup of your go-to dark chocolate chips or chopped dark chocolate chunks, or two to three tablespoons of cacao nibs , tot he cookie dough before baking. Alternatively, drizzle or dip the cooled with melted dark chocolate (set on wax paper or parchment paper ; chill in the fridge to harden the chocolate). Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, almonds, pepitas , or sunflower seeds . Alternatively, sprinkle a few nuts or seeds on top before baking. Extracts or Zests: Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. You could also add a teaspoon of finely grated lime, lemon or orange zest to the banana oat cookies. Coconut: Add up to 1/4 cup finely chopped shredded coconut or flake unsweetened coconut (toasted or un-toasted).
