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!

Two Ingredient Oatmeal Cookies
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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

Berry Cornmeal Cake

Cornmeal Berry Cake

Dessert or a bread for your meal? You decide! This lightly sweetened cornmeal cake is baked in a cast iron skillet and the result is a light, slightly sweet bread / cake that you could serve with butter with your main course, or dollop with a sweet topping to serve as a dessert. Either way, this cornmeal cake is soft and pillowy on the inside and crispy and lightly browned on the outside. I am not a baker, or even a dessert maker, but this cornmeal cake is completely idiot-proof and just perfect for a light touch to a meal.

I love this combo of the corn and berry flavors, they perfectly complement each other. I used a frozen berry mix with strawberries, blueberries and raspberries. Just delilcious.

We sat on our deck and topped slices of this with whipped cream – the perfect end to our spring meal.

Berry Cornmeal Cake
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Such a versatile recipe - use a sweet topping for a dessert, and slice and spread with butter as a bread for your meal.
Recipe type: Dessert
Serves: 6 to 8 servings
  • ½ cup butter
  • 1½ cups flour
  • ¾ cup fine yellow cornmeal
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • ¾ cup buttermilk
  • 18 ounces fresh or frozen berries (strawberries should be cut into pieces the size of raspberries)
  1. Pre heat oven to 325 degrees.
  2. Oil a 9 by 13 baking pan, or a 12-inch cast iron skillet.
  3. Whisk together the flour, cornmeal, baking powder and salt.
  4. Cream the sugar and butter. Add in eggs one at a time. Add in vanilla and buttermilk.
  5. Spread in the prepared pan. Sprinkle the berries on top and press them down slightly into batter. Sprinkle with a little extra sugar on top for a crunchy texture to the top of the cake.
  6. Bake for about 1 hour, until set in center. Serve warm with whipped cream.


1/2 cup butter
1 1/2 cups flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
3/4 cup buttermilk
18 ounces fresh or frozen berries (strawberries should be cut into pieces the size of raspberries)

Pre heat oven to 325 degrees.
Oil a 9 by 13 baking pan, or a 12-inch cast iron skillet.
Whisk together the flour, cornmeal, baking powder and salt.
Cream the sugar and butter. Add in eggs one at a time. Add in vanilla and buttermilk.
Spread in the prepared pan. Sprinkle the berries on top and press them down slightly into batter. Sprinkle with a little extra sugar on top for a crunchy texture to the top of the cake.
Bake for about 1 hour, until set in center. Serve warm with whipped cream.

Blueberry Cornmeal Cake, Completely Delicious
Vanilla Citrus Cornmeal Cake, Brooklyn Supper
Cranberry Orange Cornmeal Cake, One Perfect Bite
Cherry Cornmeal Upside Down Cake, Eats Well with Others

Mango Cream Pie for Pi Day

Mango Cream Pie

Are you on Team Cake or Team Pie?

At our house, it’s not even a close call: PIE WINS – by a landslide. There are just so many reasons pies are superior to cakes. And so, Pi Day every March 14 at the Kelly house is a thing.

This Saturday is an EPIC Pi Day – because it will be 03-14-15 – the first five letters of Pi –  and the numbers continue at random into infinity – is the number that represents the ratio of the circumference of a circle to the radius of that circle.

People celebrate Pi Day around the U.S. and around the world with pie-eating, pie-throwing, even with pi-recitation competitions, where people recite digits of pi from memory. I  even read a suggestion that to celebrate this Saturday, you should run 3.14 miles. I choose to eat pie instead!

But this Pi Day is a once-in-a-century celebration. At 9:26:53 a.m. on Saturday, this will happen:

3.14.15 9:26:53

That’s right – 10 digits of pi recreated in history.

An historic day deserves a spectacular pie, I say. Hence this Mango Cream Pie. Think Fresh Strawberry Pie, only with mangoes. I just love mangoes, and could eat them every single day. Especially in pie form.

Happy Pi Day all!

–posted by Donna

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Luscious Lentil Spice Cake

Lentil Spice Cake

Yes, that’s lentils. In cake.

There is something about winter that makes me crave spice cake. Even while the cake is baking, I feel comforted – the whole house fills with a warm and comforting smell.

I decided to make a carrot cake and I love the idea of sneaking in more healthy ingredients  – so why not lentils? I love lentils because they are just as packed with nutrients as beans, but are so much easier to use because no soaking, etc., required.

Using lentils in this cake gives the cake a rich, moist texture without tons of oil or butter being used.

So, if you have some leftover lentils after making soup, try this delicious way to use up your leftovers.  And make your house smell good all day!

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Cranberry Swirl Cheesecake

Cranberry Swirl Cheesecake

Cranberries and cream cheese are a match made in heaven.

You can find some gems while flipping through magazines waiting at the beauty salon. Like this cheesecake from Woman’s Day magazine, for instance.

This cheesecake looks so pretty and festive on a plate (you can skip sprinkling on the extra chocolate crumbs if you want a more pristine look), but the reason to make this cheesecake is the light, fluffy texture and the tart swirl on the top made from cranberries and raspberries cooked down and strained.

I don’t even normally like cheesecake, by the by, but this one has won my taste buds over.

It is a cinch to throw together, but will look like you’ve slaved for hours. A win-win in my book!

Happy Holly Days, food friends!

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Almond Joy to the World Coconut Custards

Coconut, almond and chocolate combine in a holiday homage to my culinary progenitor.

Almond Joy Coconut Milk Custards

Almond Joy Coconut Milk Custards

One of my first Donna Kelly family recipe experiences was her famous Joy to the World Balls, the homespun Christmas candy that is an annual highlight in the Kelly calendar. It was during the first Christmas we got to spend together, post-reunion, once I finally had the honor of being introduced to the rest of her (our) fabulous family. Do try making these in their original form, if you’re looking for a unique holiday confection! This year, I decided to try making the flavor combination in a custard form, using coconut milk and honey.  Consider it an homage to the original – well worth trying whether you follow dairy-free or paleo guidelines or not. …

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Cranberry Orange Nut Cookies Cookie Exchange and Cookies for Santa’s Milk Drive

Cranberry Orange Walnut Cookies

All the Christmas flavors in one little cookie.

Let the Christmas cookie season begin!

This cookie packs so many holiday flavors into one little cookie: cranberries, orange and walnuts. They truly are packed with flavor, and so many wonderful textures.

These cookies are dairy free as well, so you can serve them up to even the vegans on your cookie list!

Christmas is the one time of year that I do actual baking, so I need recipes that are easy and no-fail, like these cookies. I promise you will not be disappointed – they are like a burst of sunshine in your mouth!

We are thrilled to be joining the Cookie Exchange put together by Liz Latham at Hoosier Homemade – please visit these food blogs for their fabulous recipes!


And, cookies are just so much more delicious with milk, as any kid can tell you. Did you know that milk is one of the items which food banks never get enough of during the holidays? Please consider donating to Santa’s Milk Drive this holiday season by visiting and donating a gallon of milk.

Santa just might put you on the “nice list” if you do!


Happy Cookie Days, All!

– posted by Donna

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Never-Fail No-Roll Pie Crust

Pie crust – idiot proof edition.

Pie Crust

Never Fail, No Roll, Quick, Easy. The best pie crust recipe. Ever.

This is my favorite pie crust of all time – because it is completely fail proof. I have posted it before, but it is one of those recipes that you really must try to believe, and so I am posting it again. Even kids can help you with this because there is no rolling necessary. Just pat it into the pan and it turns out perfect every single time. Guaranteed.

I have hated making pies my entire life because of one thing: pie crust. Believe me, I have tried all of the “tricks” – which contradict each other, by the way- – – Keep the water ice-cold. Use boiling water. Don’t touch the crust with your hands. No, no – Use your hands to smear the butter into the flour. Whatever you do NEVER use a food processor. NO, no – Whatever you do ALWAYS use a food processor. Use vinegar. Use vodka. Use egg yolks. Use egg whites. Use only butter. Use only lard. Use only shortening. Use only oil. Use a combination. Freeze the fat. Freeze the bowl. Freeze the flour.

No matter what I tried, my crust never turned out. Until I discovered this crust recipe. 

I watched America’s Test Kitchen make a pie crust that looks and feels like play-dough and IS NOT rolled, but you just pat it into the pan. Yes, you read that right. YOU DO NOT HAVE TO ROLL OUT THIS CRUST!  This pie crust works because of the fat plus a little dairy keep the gluten from toughening the crust.

These days, if you come to my house for the holidays, you must eat a piece of pie. The crust will be perfectly soft, perfectly seasoned and flavorful. If you don’t believe me, come on over to my house. Or, try this crust recipe.

Either way, it will change your life. Or at least your pie making.

Happy Pie Day, everyone!

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Cinnamon Apple Cider Slush

A beverage that’s both refreshing and still very much flavored by fall.

Cinnamon Apple Cider Slush

Cinnamon Apple Cider Slush

Fresh apple cider is always an autumn treat to look forward to, but I thought I’d try jazzing it up in a very simple way. This may be the perfect beverage for a Thanksgiving table – still full of classic fall flavor, but a cool, refreshing counterbalance to the hot, hearty and often rich holiday fare.

Getting to test drive a Nutri-Ninja Duo blender thanks to the team who hooked us up at IFBC this year was a total bonus. And yes, I will totally vouch for its design, ease of use and efficiency. This recipe uses 14 ice cubes, and it was rendered into delicious slush in seconds flat, thanks to the blade that spirals up the center of the pitcher.  And for extremely easy cleaning, that blade lifts right out – no having to scrape tediously around it at the bottom. But no matter what blender you have, this might be your next autumnal addiction. …

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Salted Caramel Fudge with Coconut Palm Sugar

A decadent homemade candy for any time of year (Halloween is just the current excuse).

Salted Caramel Fudge

Salted Caramel Fudge, made with coconut palm sugar in the mix

Caramel is my kryptonite. I feel about caramel the way others describe their feelings about chocolate. I like chocolate well enough, don’t get me wrong, especially in brownie, Nutella, fudge, or chocolate chip cookie form, but I don’t love it, don’t crave it, am not overcome with a wistful thousand-year-stare at the thought of it. But caramel, oh caramel, that’s a different story. And in continuing our October family reunion anniversary theme, this particular taste appears to have been inherited from my biological dad, who wrote me in an early getting-to-know-you email, “I have a weakness for caramel.” The proverbial caramel apple didn’t fall far from that tree, did it?

Now, no one has been happier about the advent of salted caramel as a trend, and I’ll remain devoted to the form long after various food culture lists declare it Over (which may have happened already, for all I know). The best thing about salted caramel is that it tends to be offered all on its own, rather than in combination with chocolate, which, to me, completely ruins both components. Alas, many “caramel fudge” recipes I’ve encountered really mean regular chocolate fudge WITH caramel, not a fudgy version of caramel all on its pure, glorious, buttery own.

So I set about to make a caramel confection that would stand all on its own, and if I could reduce the refined sugar in the recipe a bit with the help of Wholesome Sweetener’s coconut palm sugar, all the better. (I also used their organic brown sugar and natural cane sugar.)

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