2 Ingredient Banana Oatmeal Cookies Recipes

2 INGREDIENT BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with silicone baking mat.
• In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins like chocolate chips, mix them into the cookie batter at this time.
• Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.
• Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.

EASY 2-INGREDIENT OATMEAL BANANA COOKIES

Steps:

• Preheat oven to 350 degrees.In a mixing bowl mash bananas.Stir in oats.Spoon 1 tablespoon of mixture onto baking tray lined with parchment paper, and repeat until full.Bake for 20 minutes or until golden brown. Preheat oven to 350 degrees. In a mixing bowl mash bananas. Stir in oats. Spoon 1 tablespoon of mixture onto baking tray lined with parchment paper, and repeat until full. Bake for 20 minutes or until golden brown.
• Preheat oven to 350 degrees. In a mixing bowl mash bananas. Stir in oats. Spoon 1 tablespoon of mixture onto baking tray lined with parchment paper, and repeat until full. Bake for 20 minutes or until golden brown.

2-INGREDIENT BANANA OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
• Peel, mash the bananas with a fork or potato masher into a liquid puree. If too many lumps, the cookies end up dry, so mash it very well.
• Measure 1/3 cup not less or more to avoid dry cookies. Place te mashed banana in a mixing bowl
• Stir in the quick-cooking oats (not rolled oats!) and stir until they form a sticky thick cookie batter. If too wet, add more quick oats. If too dry, add more mashed banana.
• Scoop one tablespoon of batter, slightly grease your hands with coconut oil, and roll into a ball.
• Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 5-6 cookies. Leave half a thumb of space between each cookie - they won't expand in the oven.
• Bake for 15-18 minutes or until golden brown on sides and top. The longer you bake the cookies, the crispier they are on the edges, but the center should stay soft and moist.
• Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.

BANANA-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
• Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

BANANA OATMEAL COOKIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the flour, baking soda, salt, nutmeg and cinnamon.
• Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
• Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.