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banana oatmeal cookies

2-Ingredient Banana Oatmeal Cookies

Soft, chewy cookies made from just ripe bananas and rolled oats. Naturally sweetened, healthy, and ready in under 20 minutes. Perfect for breakfast, snacks, or a guilt-free dessert.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 70 kcal

Ingredients
  

  • 2 medium ripe bananas about 240g / 1 cup mashed
  • 160 g 2 cups rolled oats (not instant)

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Mash the bananas in a bowl until smooth.
  • Add the rolled oats and stir until combined.
  • Optional: Let the mixture rest 5–10 minutes for chewier cookies.
  • Scoop tablespoon‑sized portions onto the baking sheet.
  • Flatten gently with a spoon or fingers.
  • Bake for 12–15 minutes, or until the edges are lightly golden.
  • Cool on the sheet for a few minutes, then transfer to a wire rack.

Notes

  • Use very ripe bananas for maximum sweetness.
  • Avoid instant oats — they make the cookies mushy.
  • Do not overmix.
  • Flatten cookies for even baking.
  • Store airtight for 3 days, or refrigerate up to 1 week.
  • Freeze up to 2 months.
  • Reheat briefly in the microwave or oven.