• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
  • Recipes
  • Blog
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Blog
  • Ebook
  • Subscribe
  • Vegan FAQ
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Blog
    • Ebook
    • Subscribe
    • Vegan FAQ
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » 2-Ingredient Banana Oat Cookies

    2-Ingredient Banana Oat Cookies

    Apr 12, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 29 Comments

    347 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 banana porridge, 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 ✅
    • Ingredients 📋
    • Step by step 📷
    • FAQ ❓
    • Additions 🔀
    • Recipe 👨‍🍳

    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 180°C (360°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 👇

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

    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. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • 4-Minute Microwave Porridge
    • 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.

    Full recipe

    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.
    4.91 from 11 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes 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 180°C (360°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.
      📸 Recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Oats: You'll want to use 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
     
    * 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
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « Vegan Breakfast Hash (Gluten-Free)
    Broad Bean Dip with Mint and Lemon »
    347 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Caroline Rudkin

      July 23, 2024 at 11:30 am

      Yummy thankyou
      I also added chopped walnuts (my fav nut)

      Reply
    2. Jacky

      May 10, 2024 at 7:53 am

      Just got them out of the oven and waiting (im)patiently for them to cool down. Doubled up on the ingredients as had more bananas. I split the batter after mixing, added ground cinnamon and ground ginger and some pre-soaked sultanas to have a bit of variation and ended up with 17 cookies.

      Reply
      • The Pesky Vegan

        May 14, 2024 at 9:41 pm

        Cheers Jacky, hope you enjoyed!

        Reply
    3. Kelsee

      September 24, 2023 at 8:11 pm

      5 stars
      This recipe was so surprising! I made thee original recipe the first time and it was terrific but the second time…. I added almond milk, choc chips, PB powder and chopped pecans and OMG! Soooo good! I will use this recipe forever.

      Reply
      • The Pesky Vegan

        September 29, 2023 at 8:41 pm

        Glad to hear you enjoyed it, your additions sound great!

        Reply
    4. Denise

      September 20, 2023 at 7:00 pm

      5 stars
      SO easy! They're going on our blog later in the week. Not had a recipe that hasn't worked from you yet. Delighted to feature your work on our recipe resource. Thanks Alastair, Denise (Double-zero.org)

      Reply
      • The Pesky Vegan

        September 24, 2023 at 2:28 pm

        Cheers Denise, glad you enjoy the recipes and thanks for sharing!

        Reply
    5. Glenys Morgan

      July 11, 2023 at 6:30 pm

      5 stars
      So quick and easy... and healthy! I love them. I added chopped dates and dark chocolate chips. Excellent for my mid afternoon energy drop, with a cup of tea. Gets me back to work until dinner time. I'll be sharing this around to all my friends.

      Reply
      • The Pesky Vegan

        July 12, 2023 at 10:09 am

        Glad you've been enjoying these, thanks for the review!

        Reply
    6. 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
    7. 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
    8. 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
        • jessie

          April 27, 2023 at 4:10 pm

          4 stars
          Thank you for this recipe. However just to let you know rolled oats and quick oats are NOT the same thing as you mention here. Quick oats are significantly more processed compared to rolled oats and can't be used interchangeably in recipes for that reason. 🙂

          Reply
          • The Pesky Vegan

            May 08, 2023 at 8:18 pm

            Hi there, thanks for your comment. To be clear, the two types of oat you mention can absolutely be used interchangeably in this recipe. That may not be the case for every recipe involving oats, but the main distinction I wanted to make is between rolled/porridge/'quick' oats and steel-cut or 'pinhead' oats. These recipes are written for a global audience and so specific definitions can be tricky to nail down. Hope this helps! 🙂

            Reply
    9. 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
    10. 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
    11. Vivien Haines

      April 18, 2022 at 5:37 pm

      5 stars
      Brilliant and 😋 yummy..thank you so much for this recipe Alistair..so quick to make and bake ..then eat.😄.

      Reply
      • The Pesky Vegan

        April 22, 2022 at 1:20 pm

        Glad you enjoyed, thanks for the review!

        Reply
    12. 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
    13. 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

    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    Vegan Recipes Download Sidebar

    Grab your free copy →

    Popular Posts

    • Vegan Haggis
      Ultimate Vegan Haggis
    • Crispy Shredded Tofu Tacos Feature
      Easy Shredded Tofu Tacos (Cajun-Spiced)
    • Grilled Tofu Skewers Recipe Feature
      Irresistible Grilled Tofu Skewers (Vegan Kebabs)
    • Vegan Butter Bean Stew with Peppers and Spinach
      Lemony Butter Bean Stew (Vegan + Gluten-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Support

    • Buy ebook 📗
    • Buy a beer 🍺
    • Annual donation 💚

    More

    • My story 👋
    • Subscribe 📩
    • Contact 📞

    Copyright © 2024 The Pesky Vegan. All rights reserved.