Print

2-Ingredient Oatmeal Cookies {gluten-free, vegan}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 10 1x

Description

2-ingredient oatmeal cookies made with oats and very ripe bananas. They are vegan, refined sugar-free, and gluten-free. Enjoy plain or vary them in countless ways!


Scale

Ingredients

  • 2 large, very ripe bananas (peel should have black spots), peeled
  • 1 cup (90 g) rolled oats (quick or old-fashioned, not instant; GF if needed)

Optional Flavor Boosters

  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground spices (e.g., cinnamon, cardamom, ginger, pumpkin pie spice)

 


Instructions

  1. Preheat oven to 350F. Line a baking sheet (parchment, foil or silpat) or lightly grease/spray with cooking spray.
  2. in a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas; you should have about 1 cup/250mL). Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in any optional ingredients, if using.
  3. Using a small cookie scoop or rounded tablespoon measure, drop rounded tablespoons onto prepared baking sheet about 1 inch (2.5 cm) apart (they don’t really spread). Sprinkle with any of the suggested toppings, if using.
  4. Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.

Notes

Tip: The cookies are great soon after baking, but exponentially better after sitting for a few hours (they become softer and sweeter).
Storage: Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

Stir-In or Topping Ideas: 1/4 cup semisweet chocolate chips (gluten-free or vegan, as needed), 1/4 cup chopped dried fruit (e.g., raisins, apricots, cranberries, cherries), 2 to 3 tablespoons cacao nibs, 1 to 2 tablespoons nut butter, seed butter or coconut butter, 1/3 cup unsweetened flaked coconut

For thumbprints: Prepare as directed. After scooping dough onto baking sheet, make an indentation in each cookie; fill with 1/2 teaspoon jam, preserves, jelly, apple butter, or nut butter. Bake as directed.

  • Category: Cookies, Energy Bites
  • Method: Baking

Nutrition

  • Serving Size: 1 big cookie
  • Calories: 55
  • Sugar: 3.3 g
  • Sodium: 1 mg
  • Fat: 0.5 g
  • Carbohydrates: 11.7 g
  • Fiber: 1.6 g
  • Protein: 1.4 g
  • Cholesterol: 0 mg

Keywords: 2 ingredients, oatmeal cookies, vegan, banana, oat, refined sugar free, gluten-free, egg-free, dairy-free, oil-free

Do NOT follow this link or you will be banned from the site!