Today I'm excited to be sharing an easy recipe for healthy banana oatmeal cookies. A longtime favorite with Weight Watchers, these oatmeal banana cookies are made with just 2 simple ingredients.
If you have ripened bananas and oats (either old-fashioned oats or quick oats) you can make these 2-ingredient banana oatmeal cookies.
These healthy cookies are sugar-free, egg-free, fat-free and dairy free. They are perfect for a quick breakfast or healthy snack and a great way to satisfy your sweet tooth in a natural way.
One of my favorite recipes for using up overripe bananas, I've been making these soft and chewy banana oatmeal cookies ever since a friend introduced them to me years ago.
Fresh baked banana oat cookies
How Many Calories and WW Points in these Sugar-Free 2-Ingredient Cookies?
According to my calculations, each cookie has just 42 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
1 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Banana Oat Cookies Step by Step
Step 1: Gather and prep your ingredients.
- Really ripe bananas. (Make sure they have plenty of brown spots.)
- Oats (Either old-fashioned whole oats or quick cooking. NOT instant oats)
Rolled oats and ripe bananas
Step 2: In a medium size bowl, mash bananas until they are a liquid/runny consistency. You can use the back of a fork or a potato masher (affiliate link). Stir in the oats and let the mixture sit for 5 minutes allowing the oats to soften.
Mixing the two ingredients
Step 3: For best results line your cookie sheet with parchment paper or a silicone mat. Drop the banana oat mixture on your prepared baking sheet (affiliate link). I like to use a cookie scoop or small ice cream scoop (affiliate link) for this. Flatten the mounds of unbaked cookies into cookie shaped disks. Bake at 350 degrees for about 15 minutes until done.
2-Ingredient Banana Oat Cookies, Some Plain and Some with Craisins, Chocolate Chips and Nuts
Healthy 2-Ingredient Banana Oat Cookie Video from Mind Over Munch:
Cookie Recipe Notes, Substitutions and Variations
Be sure to use VERY RIPE Bananas since they are the only form of sweetness.
The cookies are good soon after baking, but improve a lot after sitting for a few hours (they become softer and sweeter).
The basic recipe can be modified all kinds of ways.
Optional add-ins: chocolate chips, chopped dried fruit (raisins, apricots, cranberries, cherries), chopped nuts, shredded coconut, powdered peanut butter (affiliate link), vanilla extract, a pinch of salt, or cinnamon are some of my favorite mix-ins. Chocolate Chip Banana Oatmeal Cookies are a particular favorite.
Make thumbprints: Prepare as directed. After scooping dough onto baking sheet (affiliate link), make an indentation in each cookie; fill with ½ teaspoon jam, preserves, jelly, apple butter, or nut butter. Bake as directed.
Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.
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2-Ingredient Banana Oat Cookies
Ingredients
- 2 large very ripe bananas, peeled (peels should have lots of black spots)
- 1 cup oats (old-fashioned or quick)
Optional Flavorings
- pinch salt
- 1 teaspoon vanilla
- ½ teaspoon ground sweet spice (cinnamon, ginger, cardamom, pumpkin pie spice, etc)
Optional Stir-Ins or Toppings
- chocolate chips, chopped dried fruit (raisins, apricots, cranberries, cherries), chopped nuts, shredded coconut, powdered peanut butter (affiliate link), ground flaxseed
Instructions
- Preheat oven to 350F degrees. Spray a baking sheet (affiliate link) with nonstick spray or line (parchment, foil, silpat (affiliate link)).
- In a medium bowl, mash the bananas with a fork until almost no lumps remain (the mixture should be almost liquid if using really ripe bananas; you should have about 1 cup). Stir in the oats until well-blended. Let the mixture stand for 5 minutes. Mix in any optional ingredients, if using.
- Using a small cookie scoop (affiliate link) or rounded tablespoon measure, drop rounded tablespoons onto prepared baking sheet (affiliate link) about 1 inch apart. Press down for flatter cookies (they don’t really spread on their own). Sprinkle with any of the suggested toppings, if desired.Bake in preheated oven for 15 to 18 minutes until golden brown and firm to touch at the center. Transfer to cooling rack (affiliate link) and cool completely.
Recipe Notes
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Healthy Cookie Recipes for Weight Watchers
- Weight Watchers Cranberry Ginger Oatmeal Cookies
- 3-Ingredient Sugar Free Apple Almond Cookies
- Sugar Free Apple Oatmeal Breakfast Cookies
- Healthy Breakfast Cookie Recipes
- Low Fat Gluten Free Pumpkin Quinoa Cookies
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
Originally published February 2021. Update with new content and video February 2023
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Mary Hackett
I used to make this back in the 80's and am so happy to see it again. I remembered it was really simple, but didn't remember the amounts or baking info.
Thanks for featuring this recipe. It is truly simple and delicious. Easy to make often.
Jeanne
Can I use banana that has been frozen?
Martha McKinnon
Hi Jeanne, I haven't tried it but think a defrosted frozen banana should work fine. ~Martha
Susan B
@ Jeanne, did the frozen bananas work?
ML Barsky
Awesomeness! These were just what I needed. Healthy and delicious they satiate me when I’m having a cookie craving. Thank you for the great recipe!
BananaLess
Any suggestions on how to make this without the bananas (I’m allergic) but still keep recipe low sugar/calorie/fat/points? Thanks so much!!
Martha McKinnon
I've only tried mashed bananas. Possibly the same amount of well drained applesauce???
Nicole
Is the serving size one cookie?
Martha McKinnon
Yes
Maxx
Any suggestions about measurements for bananas & optional chocolate chips? How many cups of each?
Martha McKinnon
Hi Maxx,
I always make this recipe as written using 2 large bananas without measuring them and it seems to work fine. As for chocolate chips this is a personal personal choice as they add calories, sugar and WW points to an otherwise pretty healthy recipe. I like the mini chocolate chips and usually add from 1/4 - 1/2 cup. If you prefer more go for it. Hope this helps. ~Martha