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

overhead shot of 2 ingredient banana millet cookies on a cooling rack

5 from 1 vote

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! They are tender, with crisp edges, and endlessly customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

Prep Time5

Cook Time15

Total Time20

Course: Cookies

Cuisine: American

Keyword: 2 ingredient cookie recipe, 2 ingredient dessert, 2 ingredient recipe, 2 ingredient vegan recipe, banana cookies, cookies for toddlers, gluten-free oil-free vegan banana muffins, millet, millet flakes, oil-free gluten-free vegan banana bread, plant based oil-free baking, vegan banana cookies, wfpb, wfpbno

Servings: cookies

Author: Camilla

Equipment

1 Large Baking Sheet (light in color)
parchment paper

Ingredients

1 cup finely mashed bananas (use very ripe, squishy bananas)
1 cup millet flakes (see notes regarding sources)
Optional: 1/4 teaspoon fine sea salt
Optional: flavorings and/or mix-ins (see notes, below)

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
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.
Using a small cookie scoop or rounded tablespoon measure, drop rounds of cookie dough on to the prepare baking sheet, spacing about 2 inches apart. With damp fingertips, flatten each mound of dough to about 1/4 inch thickness.
Bake in the preheated oven for 12 to 14 minutes until tops are firm to the touch and the edges are browned.
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.

Notes

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.

Use Very Ripe Bananas: 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 post-thaw--use it as part of the total measurement.

Millet Flakes Options: 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. An equal volume of quick-cooking rolled oats or quinoa flakes can be used in place of the millet flakes.

Ingredient Add-In Suggestions:

- 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 with 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, tot he 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).

Nutrition