Two Ingredient Oatmeal Cookies

Oatmeal Banana Cookies

Two required ingredients – oats and bananas – make these cookies healthy and easy. Flourless. Gluten Free. Sugar Free. Whole Foods. So much goodness!

Feel free to add some goodies – I added raisins and cinnamon, just to jazz them up a bit. But, if you stick to the two ingredients, they taste just great.

I saw this on Tip Hero – a video with a women squishing the oats and bananas with her hands, and it looked too fun not to try. And so much healthier than most oatmeal cookie recipes.

I tweaked the recipe just a bit. I took half of the oats and whirled them in a food processor just a bit. That way the cookies have a more refined texture than just the whole rolled oats.

The cookies do not rise at all, so you need to pat them out to the texture you want before putting them in the oven. I like my oatmeal cookies thin and crispy, so I patted them out to be very thin. And, you need to use a little oil on your baking sheet. I recommend using parchment paper or a silicone mat actually.

I have a husband who just had open heart surgery, and he loves sweets. So, I am on the hunt for recipes that are comforting and a little sweet. He loved these, thankfully. I will be making them again and again!

3.0 from 1 reviews
Two Ingredient Oatmeal Cookies
Prep time
Cook time
Total time
You won't believe this until you try them. TWO ingredients!
Recipe type: Snacks
Cuisine: Comfort Food
Serves: 12 - 15 cookies
  • 2 cups rolled oats (regular, not quick cooking)
  • 2 very ripe bananas
  • Optional ingredients: a teaspoon of cinnamon, a dash of nutmeg, ½ cup of diced nuts, ½ cup of raisins or craisins
  1. Preheat oven to 350 degrees.
  2. Put 1 cup of the oats in a food processor and whirl until oats are in small bits.
  3. Mix well the whirled oats, the rest of the whole rolled oats and the bananas. Squishing with your hands highly recommended, but a potato masher works well too.
  4. Stir any any optional ingredients.
  5. At this point, you can add a little water if needed to thin the dough a little, especially if you are making your cookies thin.
  6. Line a baking sheet with aluminum foil, parchment paper or a silicone mat. Spray with a little cooking oil spray.
  7. Scoop the dough onto the prepared sheet in about ¼ cup mounds. Wet your fingers and flatten the cookies out to the desired thickness. (I like mine thin and crispy, so i flattened to about ⅓ of an inch thickness. I also lightly sprayed the fps of the cookies with oil to give them a crispy browned finish, but this is obviously optional.)
  8. Bake at top of oven for 18 to 22 minutes, until cooked through and lightly browned.

Other flour less cookie recipes:

Flourless Pistachio Cookies, Kalyn’s Kitchen
Flourless Chocolate hazelnut Cookies, Cafe Johnsonia
Chia Oatmeal Breakfast Cookies, Ambitious Kitchen
Chocolate Quinoa Cookies, The Blender Girl