Healthy 2-Ingredient Breakfast Cookies! No flour. No oil. No butter. No refined sugars. No fat. No eggs. No dairy. Weight Watchers friendly. Did I miss anything? OH, YES. Super quick and easy to make. These no-guilt, healthy 2-ingredient breakfast cookies took the internet by storm a few years ago. I posted these ones when I was just starting out on Instagram with people all over the place going NUTS making them.
They’re only 48 calories EACH or 1 WW Smart Point!
The reason I’m calling them breakfast cookies is because that’s what they’ve become in my house of locos. Move over cereal. These cookies are like → transportable breakfast cereal *slash* porridge *slash* oatmeal without a bowl (well, depending on where you’re from in the world). I can’t tell you how many times these cookies have saved my hungry bee-hind mid morning rush. The chaos of school runs: running late while spilling hot coffee all over my pants, arguing with kids, unloading and loading (or cramming) the dishwasher, last minute uniform ironing, followed by the emergency evacuation with kids in tow which almost always ends in manic driving. All by 8:30am, leaving no time to eat breakfast in between. I need a drink. I mean, a coffee.
The struggle → is real. Mother’s unite.
The best part about 2-ingredient cookies is that:
√ Kids LOVE them in school lunch boxes and enjoy them as snacks.
√ Husband loves them (that’s the deal sealer)
√ Mother’s NEED them as emergency breakfast-on-the-go
This is such a hard and loooooooong recipe. Are you ready?
In one breath: mash bananas → mix in oats → add in anything else you like → bake. Done. 😏 Are you still with me?
It’s kind of unfair to write out a whole post on these when they’re not really a recipe. HowEVER, a few followers over on the good old Eye Gee (IG…Instagram), have asked for printable versions of the recipe. So. Here we are.
I took step-by-steps to show how easy these are to make.
Once you’ve made the base (2 bananas, 1 3/4 cup quick oats), you can add anything you like. I love chocolate chips (um, no surprises), peanut flour (or any nut butter you have) and I absolutely recommend adding honey. It makes them more moist in the middle, adding an epic soft-chewiness. BUT! You don’t have to. Because who am I to tell you what to do? Exactly.
If you haven’t made these before, it’s important to note that they don’t spread and shape themselves into normal cookie shapes. How they’re placed on the cookie sheet is how they will come out. Flatten them down with the back of a metal spoon (or use your fingertips lightly dipped in a bit of water as the dough is a little sticky), and shape them into round cookies.
Once they’re baked, allow them to cool for a few minutes before eating them. They are hard to resist, but it IS better than the alternate 80 degree burns.
Serve as you would breakfast. I’m totally serious.
Dunk them in milk, coffee, milky tea, or hot chocolate. The world is your breakfast cookie. You’ll be making these weekly. Monthly. Ummmm. Daily.
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Weight Watchers Smart Points: 1 per cookie! (calculated using JUST THE BASE of 2 bananas and 1¾ cups quick oats).
- 2 large, ripe bananas
- 1¾ cups quick oats*
- 4 tablespoons peanut flour or any nut butter
- ¼ cup chocolate Chips (I use semi-sweet,dark or miniature)
- 1-2 teaspoons honey (adjust to your taste preference)
- ¼ cup cacao nibs
- ¼ cup Nutella or any hazelnut spread
- ¼ cup peanut butter chips
- ⅓ cup crushed nuts of choice (pecans, peanuts, almonds, walnuts, etc)
- ⅓ cup dried fruit (think cranberries, raisins, sultanas, chopped dates)
- 1-2 teaspoons pure vanilla extract (adjust to your taste preferences)
- ¼ cup shredded coconut
- **Measurements are based on what I have tried with these cookies in the past. Feel free to add more/less to your preference
- Preheat oven to 175°C | 350°F.
- Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, ¼ cup chocolate chips and 2 teaspoons of honey into these).
- Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies). Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
- Remove and allow to cool on a wire rack.
**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.
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