2 Ingredient Banana Millet Cookies (V, GF, Oil-Free)

Learn how to make 2 ingredient banana millet cookies that are vegan, oil-free, gluten-free, & added sugar-free! A great way to use up ripe bananas, they are tender, with crisp edges, and endlessly customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

2 Ingredient Vegan Gluten-Free Millet Cookies

If you are looking for a quick cookie recipe, or a way to use up ripe bananas, these 2 Ingredient Healthy Banana Millet Cookies are just what you are seeking.

I have been having fun experimenting with millet flakes–a great gluten-free equivalent to rolled oats. Millet flakes are rolled millet grains (made in the same way as rolled oats)–and these cookies are a perfect place to showcase them.

Read more about Millet Flakes and where to buy them in THIS POST.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-Free
• Oil-free (e.g., no coconut oil, olive oil, or avocado oil)
• Nut-free (e.g., no peanut butter, almond flour, or added nuts)
• Seed-free
• Added Sugar-Free
• Fast & Easy to Make
• Frugal

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Making these nutritious cookies requires only two ingredients. However, you can customize the cookies in countless ways with flavorings, add-ins, or toppings. You can find suggestions for these additions near the end of the post, as well in the recipe card.

One add-in I strongly recommend is a pinch of salt. The salt will not make the cookies salty. Rather, it enhances the sweet flavor of the bananas and the toasty flavor of the millet flakes.

Here is what you will need:

• Millet flakes
• Finely mashed, very ripe bananas
  • Optional: pinch of salt

Tip: Use Very Ripe Bananas

It is critical that you use very ripe (lots of black on the peel), super-soft and squishy bananas for this recipe to work. As bananas ripen, their starch breaks down (soft squishiness) and becomes sugar (sweetness). Starchy, not so sweet bananas = dreary, dry muffins.

I suggest freezing your ripe bananas. Once my bananas reach the super-squishy ripe stage, I peel and freeze them for my future baking recipes. When you are ready to use the frozen bananas, defrost (on the counter, or use a microwave). Do not drain off any of the liquid from the defrosted bananas (use it all).

How to Make 2 Ingredient Banana Millet Cookies

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Make the Cookie Dough

In a medium mixing bowl, stir together the finely mashed bananas, millet flakes and optional salt until blended.

Stir in any additional flavorings (e.g., spices, vanilla extract) and/ or mix-ins (such as chocolate chips or dried fruit). Stir until completely blended.

Step Three: Portion the Cookie Dough

Using a small cookie scoop or rounded tablespoon, drop rounds of cookie dough on to the prepared baking sheet, spacing about 2 inches apart.

With damp fingertips, flatten each mound of dough to about 1/4 inch thickness.

Step Four: Bake

Bake the cookies in the preheated oven for 12 to 14 minutes until light golden brown and the tops are firm to the touch.

Step Five: Cool the Cookies

Cool the cookies on the baking sheet for 2 minutes. Remove the cookies from the baking sheet with a spatula and cool completely on a cooling rack.

Grab a napkin and pour your favorite beverage, because it’s cookie time 😊.

Taste & Texture of the Millet Flakes Cookies

• The texture of the millet cookies is tender, with slightly crisp edges, though not as crisp-tender as cookies made with added fat (e.g., oil, butter, or margarine).
• The taste of the millet flakes cookies is distinctly banana, with a neutral, faintly nutty flavor from the millet flakes. Adding spices, vanilla or finely grated citrus zest will enhance the cookie flavor. The cookies are not overly sweet since they depend on the sweetness of the bananas.

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.

FAQ

• Do my bananas need to be extremely ripe? And can I use frozen bananas? Yes and yes! It is very important to use very ripe (lots of black on the peel), super-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 after thawing. Use any accumulated liquid as part of the total measurement.
• Can I use something other than millet flakes? These cookies are made to work with millet flakes, which are similar to rolled oats. Whole millet grains or millet flour will not work as substitutes. However, an equal volume of quick-cooking rolled oats or quinoa flakes can be used in place of the millet flakes.
• How can I make the cookies crisper and also more tender?
  • Oil Version: Replace 2 to 4 tablespoons of the mashed banana with oil (e.g., avocado oil, melted coconut oil, olive oil) or melted vegan butter.
  • No-Oil Version: Replace some of the banana with cashew cream, full-fat coconut milk, or runny nut or seed butter (e.g., peanut butter, almond butter or sunflower seed butter)
• How can I make the cookies sweeter? You can add 1 to 3 tablespoons of the sweetener of your choice, such as coconut sugar, maple syrup, brown sugar, or (if you are not following a vegan diet) honey. Adding other ingredients (e.g., chocolate chips, dried fruit or fresh fruit) will also make the millet cookies sweeter (see ideas below).

Add-In Suggestions

The options for add-ins to these easy millet flakes cookies are extensive. Consider one, or a combination of several, of the following options to customize your cookies to your tastes.

• 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 favorite 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 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 favorite dark chocolate chips or chopped dark chocolate chunks, or two to three tablespoons of cacao nibs, to the cookie dough before baking. Alternatively, drizzle or dip the cooled cookies 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 millet flakes cookies.
• Coconut: Add up to 1/4 cup finely chopped shredded unsweetened coconut or flake unsweetened coconut (toasted or un-toasted).

Happy baking!

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