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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 6 votes
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


  • 1 cup (90 g) rolled oats (certified gluten-free if necessary, see notes)
  • 2 ripe bananas


  • 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 >


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.
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* The nutrition info below is for one cookie, based on a total of eight (and not including any other additions).


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