Viral Two-Ingredient Cookies

Sometimes the best recipes are the ones that barely feel like recipes. Two very ripe bananas, a cup of oats, a quick mash, and a few minutes in the oven. That is the whole story, which feels suspiciously efficient for food content, but here we are.

These banana oat cookies became popular because they are fast, simple and naturally sweet, with no flour, no added sugar and no complicated prep. They come out soft, lightly chewy and perfect for a quick snack, breakfast bite or something sweet with coffee.

Banana Oat Cookies

Yield: About 14 cookiesPrep time: 5 minutesBake time: About 12 minutes

Ingredients

2 very ripe bananas, about 220g peeled

90g oats

Optional additions:

50g chocolate chips

30g chopped almonds

30g chopped walnuts or pecans

Instructions

Prepare oven and pan: Preheat the oven to 180°C. Line a baking tray with parchment paper.

Mash bananas: Place the bananas in a bowl and mash well with a fork until mostly smooth.

Add oats: Add the oats and mix until fully combined. The mixture should be thick enough to scoop.

Add extras: Fold in chocolate chips, chopped almonds or nuts, if using.

Shape cookies: Scoop small portions onto the prepared tray and flatten slightly. These cookies do not spread much in the oven.

Bake: Bake for about 12 minutes, until the cookies are lightly golden and set.

Cool: Let the cookies cool on the tray for a few minutes before moving them.

Result

Soft, naturally sweet cookies with a simple banana-oat base. They taste best fresh, but can be kept in a closed container for about two days.

Tip

The riper the bananas, the better the cookies. Brown spots are not a flaw here. They are doing the sugar’s job, for once making decay useful.