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    Home Β» Recipes Β» 2-Ingredient Banana Oat Cookies

    2-Ingredient Banana Oat Cookies

    Apr 12, 2022 by The Pesky Vegan | 18 Comments

    56 shares
    Jump to Recipe >
    Banana Oatmeal Cookies Pin

    Welcome to the wonderful world of 2-ingredient recipes. They may not sound like much, but these banana oat cookies are way better than the sum of their (very low number of) parts.

    They're sugar-free. They're gluten-free. They're devoid of egg, dairy, flour, oil, and basically anything that isn't just oats and bananas. It'll take you less than 20 minutes to make them and they can be stored for several days.

    2-Ingredient Oatmeal Banana Cookies on Plate

    I don't think there's any need to dress them up, but you could easily add in a variety of different ingredients if that's what you fancy. Think chocolate, peanut butter, raisins, nuts, or jam. Whatever works for you.

    I like to think of this as a vegan breakfast recipe, so if you fancy more of those then check out this vegan breakfast hash and these mashed potato pancakes.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Sugar-Free Banana Oat Cookies UK Recipe

    Jump to:

    • Sugar-free 🍭
    • Nutrition 🌱
    • Oats 🌿
    • Gluten-free βœ…
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • FAQ ❓
    • Additions πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    Can I really make these without sugar?

    Yup! The mashed banana acts as both a binder and natural sweetener for the mix, meaning you'll have cookies with a nice texture and flavour without the need for any refined sugar.

    Are they healthy?

    There's nothing more than oats and bananas in the basic recipe, with each cookie weighing in at just 65 calories.

    The cookies are also free from oil and butter (and therefore very low in fat) provided you use a non-stick baking sheet or line your sheet with greaseproof paper or a non-stick baking mat.

    Which oats are best?

    You'll want to use rolled oats for this recipe. Sometimes referred to as 'porridge oats' or 'quick oats', these oats have been rolled flat into thin flakes and will cook relatively quickly.

    UK Porridge Oats in Bowl Close-Up

    'Steel-cut' or 'pinhead' oats won't work in the same way as they require more cooking time – these are better off used in traditional porridge or recipes like this ultimate vegan haggis, vegan white pudding, or vegan cranachan.

    Are oats gluten-free?

    Oats are naturally gluten-free, however they may sometimes be processed in an environment where there’s a risk of cross-contamination. To ensure that this recipe is 100% gluten-free, use oats that are certified GF.

    What you'll need

    It really is this simple:

    • Ripe bananas that are easy to mash
    • Rolled oats a.k.a. porridge oats (certified gluten-free if necessary)
    2 Ingredients to Make Oat Banana Cookies Sugar-Free

    How to make vegan banana and oat cookies

    Preheat the oven to 180Β°C (360Β°F).

    Peel the bananas and add to a large bowl. Mash thoroughly with a fork until you have a thick liquid consistency (1).

    Add the oats (2) and mix well to create a batter (3).

    Recipe Instruction Collage - Mashing Bananas and Combining with Oats

    Using a fork or spoon (or your hands), divide the mixture into roughly 8 even balls and space these out on a non-stick baking sheet. If you don't have a non-stick baking sheet, use a sheet lined with greaseproof paper or a non-stick baking mat.

    Use a fork or spoon to flatten the balls into round discs and tidy up the edges. The shape won't change much during cooking, so decide on the size at this stage.

    Overhead Shot of Banana Oat Cookies Before and After Cooking

    Bake in the oven for around 12-15 minutes or until the cookies are set and starting to turn slightly golden. Remove from the oven and allow to cool before eating.

    Recipe FAQ

    How long will they last?

    Once cool, I'd recommend storing these in an airtight container and consuming within a couple of days.

    Can I freeze them?

    I don't usually freeze these, but it's certainly okay to do so. For the best results, freeze in a single layer on a baking sheet before transferring to another container.

    Other additions for oat banana cookies

    2-Ingredient Oatmeal Banana Cookies on Black Plate

    You could also include any of the following when making the batter:

    • Vegan chocolate chips
    • Raisins or sultanas
    • Dried cranberries
    • Peanut butter or another nut butter
    • Ground flaxseed
    • Sunflower seeds
    • Chopped nuts
    • Fruit jam
    • Chopped dates
    • Ground cinnamon or nutmeg
    • Agave syrup

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Leftover Mashed Potato Pancakes
    • Eggy Scrambled Tofu
    • Vegan Haggis Toastie
    • Vegan Haggis Fritters
    • Sweet Potato Pancakes with Chilli and Lime
    • Crispy Baked Falafel
    • Vegan Cranachan

    You can also check out my full list of vegan snack recipes.

    2-Ingredient Oatmeal Banana Cookies on Black Plate

    2-Ingredient Banana Oat Cookies

    The Pesky Vegan
    These easy vegan oat and banana cookies are sugar-free, gluten-free, oil-free, flourless, and way better than the sum of their (very low number of) parts.
    5 from 7 votes
    Rate this Recipe Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast, Snack
    Cuisine Gluten-free, Vegan
    Servings 8 cookies
    Calories 65 kcal

    Ingredients
     

    • 1 cup (90 g) rolled oats (certified gluten-free if necessary, see notes)
    • 2 ripe bananas
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 180Β°C (360Β°F).
    • Peel the bananas and add to a large bowl. Mash thoroughly with a fork until you have a thick liquid consistency.
    • Add the oats and mix well to create a batter.
    • Using a fork or spoon (or your hands), divide the mixture into roughly 8 even balls and space these out on a non-stick baking sheet. If you don't have a non-stick baking sheet, use a sheet lined with greaseproof paper or a non-stick baking mat.
    • Use a fork or spoon to flatten the balls into round discs and tidy up the edges. The shape won't change much during cooking, so decide on the size at this stage.
    • Bake in the oven for around 12-15 minutes or until the cookies are set and starting to turn slightly golden. Remove from the oven and allow to cool before eating.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Oats:Β You'll want to useΒ rolled oats (a.k.a. 'porridge oats' or 'quick oats') rather than 'steel-cut' or 'pinhead' oats. The latter take longer to cook and are much better for recipes like vegan haggis.
    Gluten-free: Oats are naturally gluten-free, however they may sometimes be processed in an environment where there’s a risk of cross-contamination. To ensure that this recipe is 100% gluten-free, use oats that are certified GF.
    UK measurement: For me, one standard US cup of oats was equivalent to approx. 90 grams. This recipe isn't an exact science, so feel free to tweak if you prefer a higher ratio of oats to banana.
    Other additions: You could also try adding ingredients like vegan chocolate chips, raisins, dried cranberries, peanut butter or another nut butter, chopped nuts, chopped dates, fruit jam, ground cinnamon, or nutmeg.
    Storage: Once cool, store in an airtight container and consume within a couple of days.
    If you liked this recipe, you might also enjoy:
    • Vegan Potato Hash
    • Leftover Mashed Potato Pancakes
    • Eggy Scrambled Tofu
    • Vegan Haggis Toastie
    • Vegan Haggis Fritters
    • Sweet Potato Pancakes with Chilli and Lime
    • Vegan Cranachan
    Β 
    * The nutrition info below is for one cookie, based on a total of eight (and not including any other additions).

    Nutrition

    Calories: 65kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 142mgFiber: 2gSugar: 4gVitamin A: 19IUVitamin C: 3mgCalcium: 7mgIron: 1mg
    Nutrition Facts
    2-Ingredient Banana Oat Cookies
    Amount Per Serving
    Calories 65 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.5g3%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1mg0%
    Potassium 142mg4%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 4g4%
    Protein 2g4%
    Vitamin A 19IU0%
    Vitamin C 3mg4%
    Calcium 7mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword flourless vegan cookies, oat banana biscuits, ripe banana recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Jessie

      December 31, 2022 at 10:03 pm

      5 stars
      Okay, I was SUPER skeptical of this... But it works! I managed to get 11 cookies out of it, which is funny because when I'm following a recipe for cookies or muffins, I tend to yield much less than it says I will. But that's fine, because even if I eat the entire batch, we're talking 500 calories. I mean, what in the name of cookie miracles?! Thanks so much for the share! Keeping this one, for SURE.

      Reply
      • The Pesky Vegan

        January 03, 2023 at 9:59 pm

        Yep, they're almost too easy – cheers for the review!

        Reply
    2. Amber.

      October 01, 2022 at 5:08 pm

      5 stars
      Brilliant

      Reply
      • The Pesky Vegan

        October 04, 2022 at 7:58 am

        Glad you enjoyed, cheers!

        Reply
    3. Shellie

      September 28, 2022 at 9:01 pm

      5 stars
      These came out perfect. Thanks!

      Reply
      • The Pesky Vegan

        October 04, 2022 at 7:58 am

        Great to hear it, thanks very much for the review!

        Reply
    4. Sheena

      September 28, 2022 at 2:38 am

      5 stars
      So so yummy and easy… added a few chopped dried figs and sprinkle of cinammon… thank you!

      Reply
      • The Pesky Vegan

        September 28, 2022 at 4:07 pm

        Those sound like great additions, thanks very much for the review!

        Reply
    5. Martha

      September 27, 2022 at 6:56 pm

      5 stars
      Better then 5 star. I have made them every day since I first tried this recipe last week. I don't even bother to store them - left on thee kitchen counter on a plate and they disappear! They are wonderful for a portable breakfast.

      I added just a tiny bit of salt which made them perfect. I also have been having great fun with add-ins - chia seeds, extracts, currants, etc.

      Thanks again

      Reply
      • The Pesky Vegan

        September 28, 2022 at 4:07 pm

        Thanks for the rave review - I don't tend to store them either as they quickly disappear!

        Reply
    6. Vivien Haines

      April 18, 2022 at 5:37 pm

      5 stars
      Brilliant and πŸ˜‹ yummy..thank you so much for this recipe Alistair..so quick to make and bake ..then eat.πŸ˜„.

      Reply
      • The Pesky Vegan

        April 22, 2022 at 1:20 pm

        Glad you enjoyed, thanks for the review!

        Reply
    7. Donna Barski

      April 15, 2022 at 2:18 pm

      5 stars
      With oats and bananas in stock, I baked these cookies right after reading this week's recipe post! These naturally sweet gluten-free cookies are indeed delicious. They are a satisfying healthy quick breakfast food for me, along with a hot cup of black coffee, of course. Thank you for this recipe!

      Reply
      • The Pesky Vegan

        April 18, 2022 at 5:15 pm

        Thanks Donna, glad you enjoyed them with your coffee!

        Reply
        • Donna Bee

          April 19, 2022 at 1:10 pm

          I forgot to mention in my note that I added cinnamon and my favorite Mexican vanilla to the mix of oats and bananas. (Blue Cattle Truck Trading Company!). The vanilla IS the best I've ever used and I'm fussy.

          Thanks again for sharing this so easy to make, tasty and healthy cookie recipe, Alistair

          Donna

          Reply
          • The Pesky Vegan

            April 22, 2022 at 1:20 pm

            Thanks for the handy tips Donna!

            Reply
    8. Honey

      April 12, 2022 at 7:31 pm

      You are amazing! I'm not that fussy on bananas but with oats, what's not to like? Thank you for a guilt free nibble x

      Reply
      • The Pesky Vegan

        April 14, 2022 at 1:59 pm

        Cheers!

        Reply

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