Two Ingredient Cookie Recipe: In Case Of A Cookie Emergency

Two ingredient cookie recipe

I love homemade cookies but sometimes the sheer effort involved in gathering all the ingredients and devoting an hour to baking is more than I want to give. But one evening in the spring, I had a cookie emergency. It’s a thing.

Upon looking in my pantry, I discovered there were no usual ingredients to make the cookies. Emergency upgraded!

Now, if I had been in the city, I may have run out to the grocery store but I was still living in our little log home. The stores were long closed. So, I took to the internet to see what I could bake with minimal ingredients and came across several two ingredient banana and oatmeal cookie recipes.

I always have bananas and oats, so doubtful but desperate, I mixed up bananas, oats, and tossed in the few remaining chocolate chips I had. Fifteen minutes later, I had moist, yummy cookies.

healthy breakfast two ingredient cookie recipe

Since then, I’ve made these cookies many times over, for snacks and school lunches. And I even feed them to my whole family occasionally for an on-the-go breakfast with zero guilt. They are made with oats and fresh bananas after all.

Two Ingredient Cookie Recipe

The recipe is simple: 2 bananas and 1 cup of oats, mashed together in a bowl.

Add a sprinkle of something extra if you’d like.

Drop by the spoonful onto tray (a greased tray, silicon, or parchment paper-they can stick) and cook at 350 degrees for about 15 minutes or less. Makes about 12-16 small but delicious cookies.

two ingredient cookie recipe with banana and oats

You can add a bit of whatever you had around to make this recipe extra yummy, some of the ingredients I’ve used are:

  • dried cranberries or blueberries
  • raisins
  • coconut: flakes or shredded
  • chocolate chips
  • cinnamon and nutmeg
  • vanilla extract
  • tiny pieces of chopped up nuts

The batch in these photos was made using cacao nibs, so they were a little bitter, more so than dark chocolate, but I liked them. Try whatever you enjoy, just don’t use too much or your cookies won’t hold together.

banana and oats cookie recipe

Let the cookies completely cool.

A little tip: Covering the cookies with a reusable Abeego wrap (mine are from Logan & Finley) keeps them soft for several days because the beeswax/jojoba oil/tree resin blend allows them to breathe; make them and put a few aside to wrap up before you walk out the door, on a busy weekday morning.