Healthy 2-ingredient Banana Cookies
You know those black-spotted bananas on your countertop?
They’re ready for a love match. With oats.
Mix these two together and in a matter of minutes, you have cookies. Staggeringly simple, scrumptious cookies. Cookies that are sugar-free, frugal, vegan, and gluten-free. You can eat them for breakfast, dessert, as a snack, to fuel up before a workout, to refuel after a workout, or even for dinner on one of those days when you need cookies for dinner; you will feel virtuous, satisfied and happy no matter the occasion.
If you’re feeling like a fancy-pants, you can add a splash of vanilla, a pinch of salt and some ground cinnamon. But honestly, they are great without embellishment, too.
Important: Use Very Ripe Bananas
When your bananas reach that uber-ripe stage, no need to make cookies immediately (although you certainly can). Simply peel and freeze for future batches. Let the frozen bananas thaw at room temperature, or, if you share my level of impatience, shove into the microwave for 15 to 20 seconds until defrosted and mushy.
Be sure to let the oats and bananas sit for about 5 minutes after combining. The oats become softer, resulting in extra-tender cookies.
Vary the Cookies with Different Mix-Ins and Toppings
If you have some dribs and drabs of ingredients–dried fruits, seeds, nuts, sprinkles, etc.–in the cupboard, feel free to add them to the cookies! You can either stir them in or sprinkle them on top before baking. In the case of the jam, make indentations in the drops of cookie dough before baking; fill with a smidge of jam, then slide into the oven to bake as usual.
The nut or seed butter can be stirred right into the batter; nuts and seeds can be sprinkled or pressed into the dough before baking (no pre-toasting required!).
Now for a showcase of the possibilities!
Cacao nibs + goji berries are yummy options. I am a jumble-it-all-together kind of woman, at least when it comes to cookies.
Cinnamon and pecans. This is my husband’s favorite, hands down. We picked these very pecans last Thanksgiving while staying with his parents.
These are expressly for my peanut butter-loving Dad. I’ll make them with sunflower seed butter for my peanut-allergic sister :). The power and flexibility of home cooking!
Toasted coconut, my favorite. I like to add a smidge of almond extract to the dough, too.
Can you guess my son’s favorite (below)? 🙂
Just a little bit of dried fruit and a scant amount of chocolate chips make these taste super-indulgent.
Have fun experimenting, and happy baking!
More Healthy Vegan & Gluten-Free Cookies To Try:
- Zucchini Oat Breakfast Cookies
- Coconut Flour Zucchini Cookies
- Oat Banana Coconut Oil Energy Cookies
- Healthy Chocolate Banana Oat Cookies
- Overnight Oatmeal Breakfast Cookies
- Vegan Double Chocolate Oat Cookies
- Flourless Oatmeal Raisin Cookies