Preheat oven to 350F degrees. Spray a baking sheet with nonstick spray or line (parchment, foil, silpat).
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 or rounded tablespoon measure, drop rounded tablespoons onto prepared baking sheet 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 and cool completely.
Recipe Notes
Stir-In or Topping Ideas: chocolate chips, chopped dried fruit (raisins, apricots, cranberries, cherries), chopped nuts, shredded coconut, powdered peanut butter, ground flaxseedMake thumbprints: Prepare as directed. After scooping dough onto baking sheet, make an indentation in each cookie; fill with ½ teaspoon jam, preserves, jelly, apple butter, or nut butter. Bake as directed.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)0*SmartPoints (Purple plan)1*PointsPlus (Old plan)
Nutrition Facts
2-Ingredient Banana Oat Cookies
Amount Per Serving (1 cookie)
Calories 42Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Carbohydrates 9g3%
Fiber 1.2g5%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.