mga ito 2-Sangkap na 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.
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 at Substitutions
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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.
- Minasang Saging – 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.
- Mabilisang 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:
- Mga Dark Chocolate Chips na Walang Gatas – 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.
- kanela – 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.
- Asukal ng niyog – For a caramel-like sweetness without refined sugar. You can adjust or omit this if your bananas are very ripe and naturally sweet.
- Ginutay-gutay na Karot – 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).
Mga Tip sa Pagbe-bake ni Carine
I have a few more tips to help you make the very best cookies.
- Subaybayan ang Pagkakatugma ng Dough: 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.
- Ang Pagpapalamig ay Susi: 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.
- Gumamit ng mga hinog na saging: The riper the bananas, the sweeter and more flavorful your cookies will be – perfect for a naturally sweet treat without added sugars.
Higit pang mga Recipe ng Cookie na may 2 Sangkap
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2-Sangkap na Banana Oat Cookies
mga ito 2-Sangkap na 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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Servings: 12 Cookies
Mga Calorie: 72.2 kcal
Ingredients
- ¾ tasa Minasang Saging - hinog, itim na mga batik sa balat, dinurog (tala 1)
- 1 ½ tasa Mabilisang Oats - (tala 2)
Opsyonal para sa mga lasa
- 2 tablespoons Mga Dark Chocolate Chips na Walang Gatas - or dried raisins/cranberries
- ½ kutsarita kanela
- 1 kutsarita Vanilla Extract
- 2 tablespoons Asukal ng niyog - para sa tamis
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang cookie sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- 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.
- I-bake ang cookies para sa 12 minuto sa 350 °F (180 °C) hanggang sa maging ginintuang kayumanggi ang mga gilid.
- Hayaang lumamig ang mga ito sa isang cookie rack nang 5 minuto, pagkatapos ay ilipat ang mga ito sa isang cooling rack.
Mga Tala
Tandaan 1: Equivalent to 2 medium bananas.
Tandaan 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.
ImbakanMaaari mong iimbak ang mga cookies sa refrigerator sa isang lalagyang hindi papasukan ng hangin sa loob ng 3-4 na araw o i-freeze ang mga ito nang hanggang 3 buwan sa mga selyadong Ziploc bag at lasawin ang mga ito sa temperatura ng kuwarto isang araw bago ito lutuin.
Pagkain
Paglilingkod: 1cookie | Mga Calorie: 72.2kcal | Carbohydrates: 9.2g | Protina: 2.5g | Taba: 3.4g | Saturated fat: 0.6g | Polyunsaturated Fat: 0.9g | Monounsaturated na taba: 1.5g | Sosa: 23.4mg | Potassium: 95.8mg | Hibla: 1.3g | Asukal: 1.9g | Vitamin A: 6.3IU | Bitamina C: 0.9mg | Calcium: 7.1mg | Iron: 0.5mg | magnesiyo: 34.5mg | Posporus: 59.1mg | Zinc: 0.4mg
Love them, so easy to make! I dabbed a little maple syrup on them before putting them in the oven, and added raisins for some sweetness. Perfect for pre/post workouts!
Ang sarap pakinggan niyan!
Simple et délicieux, la recette parfaite pour se faire plaisir rapidement. Merci.
Salamat!
what can I use if I do not eat banana?
You will need another recipe, banana is the main ingredient.
Wow these sound great.
Nice & healthy too.
Appreciate these recipes greatly.
Makes me hungry reading them. Will try banana & oat ones later this arvo.Thankyou!
Tessa
Thank you! Let me know if you try them.
Thankyou this recipes are the best for natural, savory and healthy
Wonderful! So easy and fits in with my dietary restrictions. Finally a cookie I can have! Thank you!
I’m going to make these for my son for he has diabetes so I think these will be good for him and I .
I would check with your GP first, usually bananas are not good for people with diabetes since it raise sugar level quickly.