Soft two-ingredient banana oat cookies

Name: Soft two-ingredient banana oat cookies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 pieces
Cuisine: International
Ingredients: 200 g Ripe fresh banana, peeled weight; 100 g Plain quick rolled oats, 100% oats, unflavoured

AI-generated

Preparation time10 min

Total time45 min

DifficultyEasy

Instructions

0/5 complete

Step 1Preheat the oven to 180 °C conventional heat or 160 °C fan. Line a metal baking tray with baking paper. Rinse and dry the banana skins, peel and weigh 200 g ripe banana; discard rotten or mouldy fruit. Mash thoroughly with a fork until nearly smooth. Use brown-speckled ripe fruit, not green bananas.
Step 2Stir 100 g plain quick rolled oats into the banana until evenly moistened. Leave for 5 minutes so the flakes absorb moisture. The mixture should be thick, sticky and scoopable, without a pool of liquid. Use thin quick oats, not steel-cut oats, oat flour or flavoured instant porridge. Add no liquid.
Step 3Use spoons to place equal mounds on the tray, making two small cookies per serving. Flatten each to about 1 cm thick and smooth the edges with the spoon; leave about 2 cm between them. They barely spread in the oven. For larger quantities, use additional trays and bake in batches at the same thickness, allowing extra time.
💡 Kitchen tip
Flatten before baking: these cookies hardly spread. Keeping the discs about 1 cm thick helps the centres set without drying the edges. Let them firm on the tray before lifting.
Step 4Once the oven is fully hot, bake on the middle shelf for about 20 minutes, checking from 18 minutes. The edges and bottoms should be lightly golden, the tops set, and the centres soft but not wet paste. If still visibly wet, bake another 3–5 minutes and check again; count this extra time. Do not bake until hard or dark brown.
Step 5Leave on the tray for 5 minutes, then lift carefully with a spatula onto a rack and cool for another 5 minutes before serving plain. Allow longer if still too hot to handle. They remain soft and chewy, not crisp butter cookies. For storage, cool completely, seal in a clean container, refrigerate at 4 °C or below and use within 2 days; extra cooling time is additional.

About this recipe

Banana oat cookies are a simple baked snack made from mashed ripe fruit and oat flakes. Their texture is closer to small pieces of baked oatmeal than to crisp butter biscuits. The banana supplies moisture, binding and a gentle sweetness; no added sugar does not mean sugar-free. Weighing the peeled fruit makes the ratio more consistent than counting bananas of different sizes. Thin quick oats absorb the fruit moisture more evenly than coarse steel-cut oats, while oat flour would change the texture. A brief rest helps the mixture thicken before shaping. Flatten the cookies before they enter the oven because they spread very little. Look for lightly golden edges and a set surface rather than trying to bake them dry. They are pleasant as a small snack, served plain, and best enjoyed freshly made. Ordinary oats are not automatically suitable for a gluten-free diet.

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Dietary label limitations

Vegan

Check current packaging for animal-derived additives and shared equipment; curry pastes, sugar and stocks can differ.

Vegetarian

Check cheese, baking powder, stock and prepared sauces for rennet, gelatine and other animal ingredients. Vegetarian does not mean vegan or allergen-free.

Lactose-free

Lactose status depends on the actual ingredients. Check milk, cream, whey and processed foods; individual tolerance is not guaranteed.

These dietary labels are guidance only; accuracy, completeness and individual tolerance are not guaranteed. Before preparing or eating the recipe, check every ingredient, current product labels, possible cross-contact and your personal requirements yourself. Confirm suitability only after your own assessment. Liability notice