2-Ingredient Oat Cookies (No Added Sugar)

These 2-Ingredient Oat Cookies are soft, easy cookies perfect for using your leftover ripe bananas. They are great for kids’ lunchboxes, or a tasty no-sugar-added treat.

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I used to make these cookies for my toddlers, when I wasn’t offering them any sugar. Since then, I make this recipe all the time to use my leftover ripe bananas and enjoy a treat that is healthy, no sugar added, and filling. It’s a soft chewy cookie perfect to enjoy something sweet without adding any sugar.

Ingredients and Substitutions

It’s in the name, you only need 2 ingredients for this recipe, but you can incorporate many add-ins for different flavors. Here’s how to pick them.

• Mashed Banana – This is the natural binder and sweetener, giving the cookies their soft, chewy texture. Use very ripe bananas (with black spots) for maximum sweetness and moisture. If you desire a different flavor profile or less banana taste, try blending in a bit of unsweetened applesauce, though the signature banana flavor will be less pronounced.
• Quick Oats – Oats provide structure, fiber, and a hearty texture that balances the moisture of the banana. You can pulse old-fashioned rolled oats a few times in a food processor to mimic quick oats; using unprocessed rolled oats will yield a slightly thicker, more fragile cookie.

Optional Flavor Additions:

• Dairy-Free Dark Chocolate Chips – They bring pockets of chocolatey goodness and a slight crunch. They can be substituted with dried raisins or cranberries for a different texture and flavor burst.
• Cinnamon – For a slightly spicy fall flavor. If you prefer, you can swap with a dash of almond extract.
• Vanilla Extract – For a delicious sweet taste.
• Coconut Sugar – For a caramel-like sweetness without refined sugar. You can adjust or omit this if your bananas are very ripe and naturally sweet.
• Shredded Carrots – If you like the flavors of carrot cakes, 1/3 cup of shredded carrots and some walnuts bring delicious flavors.

How to Make 2-Ingredient Oat Cookies

This recipe is one of the easiest cookie recipes I’ve ever made. Here’s how to whip them up in pictures.

Mash the bananas in a bowl and measure the quantity needed.

Pour the quick oats and stir the texture until well mixed.

Form 12 cookie dough balls on a baking sheet lined with parchment paper.

Flatten the cookies and bake them for 12 minutes at 350 °F (180 °C).

Carine’s Baking Tips

I have a few more tips to help you make the very best cookies.

• Monitor Dough Consistency: If the mixture is too wet after combining, add a little extra quick oats gradually; if it’s too dry, a splash of mashed banana or water can help.
• Gentle Mixing: Stir in any optional ingredients (cinnamon, vanilla, chocolate chips) gently to maintain the soft, chewy consistency without overworking the dough.
• Adjust Thickness for Texture: If you prefer a thicker, chewier cookie, roll the dough out a bit less; for a crisper edge, flatten the cookies a bit more.
• Cooling is Key: Let the cookies cool on a rack for at least 5 minutes after baking; this helps them firm up while retaining their soft, chewy center.
• Experiment with Mix-Ins: For a variety of flavors and textures, try adding in a mix of optional ingredients like chocolate chips, dried fruit, or even a sprinkle of shredded coconut.
• Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be – perfect for a naturally sweet treat without added sugars.

More 2-Ingredient Cookie Recipes

2-Ingredient Cookies

2-Ingredient Peanut Butter Cookies

Almond Flour Banana Cookies

2-Ingredient Banana Oat Cookies

These 2-Ingredient Banana Oat Cookies are soft, chewy, easy cookies perfect for using your leftover ripe bananas. They are great for kids' lunchboxes, or a tasty no-sugar-added treat.

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Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12 Cookies

Calories: 72.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ¾ cup Mashed Banana - ripe, black spots on the skin, mashed (note 1)
• ▢ 1 ½ cup Quick Oats - (note 2)

Optional for flavors

• ▢ 2 tablespoons Dairy-Free Dark Chocolate Chips - or dried raisins/cranberries
• ▢ ½ teaspoon Cinnamon
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 tablespoons Coconut Sugar - for sweetness

Instructions

• Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, mash the ripe bananas – measure the amount needed carefully. If you add too much banana the cookies are too soft.
• Stir in the quick oats and the optional ingredients if used – I like cinnamon, and vanilla extract to keep it simple. Stir until it forms a wet dough that holds together if pressed in a cookie dough scoop. If too wet, add a bit more quick oats.
• Scoop one tablespoon of batter firmly in a cookie dough scoop, and release it on the prepared cookie sheet, leaving them a thumb apart. Flatten the top with the back of a fork, you can also keep them thicker but it takes a bit longer to bake them.
• Bake the cookies for 12 minutes at 350 °F (180 °C) until golden brown on the sides.
• Let them cool down on a cookie rack for 5 minutes, then transfer them to a cooling rack.

Notes

Note 1: Equivalent to 2 medium bananas.

Note 2: Quick oats are essentially rolled oats pulsed into a finer texture. You can make your own in a food processor. Pulse old-fashioned oats 2-3 times to form a grainy oat mixture, not flour! You can also use rolled oats for this recipe, but the cookies are a bit fragile, they don’t firm up as well.

Storage: You can store the cookies in the fridge in an airtight container for 3-4 days or freeze them for up to 3 months in sealed Ziploc bags and thaw them at room temperature the day before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1cookie | Calories: 72.2kcal | Carbohydrates: 9.2g | Protein: 2.5g | Fat: 3.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.5g | Sodium: 23.4mg | Potassium: 95.8mg | Fiber: 1.3g | Sugar: 1.9g | Vitamin A: 6.3IU | Vitamin C: 0.9mg | Calcium: 7.1mg | Iron: 0.5mg | Magnesium: 34.5mg | Phosphorus: 59.1mg | Zinc: 0.4mg