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 1 3/4 cups quick oats).
- 2 large , ripe bananas
- 1 3/4 cups quick oats*
- 4 tablespoons peanut flour or any nut butter
- 1/4 cup chocolate Chips (I use semi-sweet,dark or miniature)
- 1-2 teaspoons honey (adjust to your taste preference)
- 1/4 cup cacao nibs
- 1/4 cup Nutella or any hazelnut spread
- 1/4 cup peanut butter chips
- 1/3 cup crushed nuts of choice (pecans, peanuts, almonds, walnuts, etc)
- 1/3 cup dried fruit (think cranberries, raisins, sultanas, chopped dates)
- 1-2 teaspoons pure vanilla extract (adjust to your taste preferences)
- 1/4 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, 1/4 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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Lindsay says
Hi Karina!
Thank you for sharing this recipe. I’m going to try it today. I have a question about the peanut flour. Is this something that coconut flour can substitute? I bought coconut flour and about a week ago and have been trying to learn what I can do with it.
Colleen says
Can you use apple sauce?
Crystal says
Should u store these in the fridge because of the bananas?
FoodGeekGraze says
mind blown. love love love 🙂 thank you, karina.
Karina says
Hi Katie. The banana flavour isn’t too strong, but if you don’t like the taste of banana, it may be strong enough for you. I have readers who have used apple sauce as a substitution if that helps!
Katie says
do these have a strong banana flavor? i really do not like bananas but they are in every healthy recipe i could find.
RecipesOnBoard says
This is so delicious recipe Karina. Thanks for sharing.
Karina says
Hi Candy. Maybe try it in 30 second intervals until they’re done! It won’t take long.
candy says
i wanna know how much time should i bake them if i want to do it on microwave?
Karina says
Just the 2 ingredients 🙂
Kati says
Is the calorie count including the chocolate chips or just the 2 initial ingredients?
Karina says
Hi LIM, did you read the recipe? Please refer to step 1 for oven temp and step 3 for baking time 🙂
LIM says
Thank you for the wonderful recipe! I will try this out! um, one curious point there, how hot should the oven be? for how long? Thank you again!
Karina says
Ah that’s awesome Olga! I love your substitutions! YUMMMM!!!
Olga says
I made it! Awesome recipe! And like that I can vary the addition 🙂 in my case I added peanut butter and cinnamon. Thanks for the handy recipe!!!
Sarah | Well and Full says
I can’t believe these have only two ingredients! They look so good! 😀
Karina says
Thank you 🙂
Sudarshan Hebbar says
Beautiful recipe. Looks yumm.. thanks for sharing it
Karina says
Hi Sonja! Peanut flour turns to peanut butter consistency when mixed with a wet ingredient (in this case, the banana turns it into a paste). It’s a low cal or low fat option for those watching their calorie/fat intake. I buy mine from my supermarket, health food stores, or online stores like Vitacost or iHerb. In this recipe, both peanut flour or nut butters work due to the type of recipe it is! I hope this helps!
Sonja says
Hi Karina
Where you have listed ‘Peanut Flour (or any Nut Butter)’….I’m a little confused…is a flour or a butter referred to here as these are obviously 2 different things, one being dry and the other being wet? And would peanut flour be available in supermarkets or would I need to go the a health food store?
Karina says
Hi Suzanne! I believe it’s about 160g – 170g!
Tamara A. says
No way!!! I NEED to try this!!!!
Bethany @ Athletic Avocado says
2 ingredients? These cookies are genius! I’ve always loved bananas and oatmeal together!
Suzanne says
Hi Karina! I have just found your website and am busy bookmarking recipes to try out. Everything looks amazing!
Do you know how many grams of oats you’re using in this recipe, please? As a non-American, I don’t know what a ‘cup’ measurement equates to, and Google doesn’t give consistent answers.
Many thanks! 🙂