Today I'm excited to be sharing a longtime favorite with Weight Watchers: 2-ingredient banana oat cookies with no added sugar!
They are gluten-free, vegan, versatile and great for breakfasts and snacks. I've been making them for years and can't believe I haven't posted them sooner.
If you've got overripe bananas and oats (old fashioned or quick cooking) on hand, you can make cookies!
Fresh baked banana oat cookies
How Many Calories and WW Points in 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 1: Gather and prep your ingredients.
Rolled oats and ripe bananas
Step 2: Mash your bananas well. Stir in the oats and let sit for 5 minutes allowing the oats to soften.
Mixing the two ingredients
Step 3: Drop the mixture on your prepared baking sheet and bake until done.
2-Ingredient Banana Oat Cookies, Some Plain and Some with Craisins, Chocolate Chips & Nuts
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).
Stir-In or Topping Ideas: chocolate chips, chopped dried fruit (raisins, apricots, cranberries, cherries), chopped nuts, shredded coconut, powdered peanut butter (affiliate link)
Make 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.
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
Instructions
- 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). 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
*PersonalPoints® 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 Light & Healthy Recipes for Weight Watchers You Might Like
- Banana Bread Baked Oatmeal Muffin Cups
- 3-Ingredient Sugar Free Apple Almond Cookies
- Sugar Free Apple Oatmeal Breakfast Cookies
- Healthy Breakfast Cookie Recipes
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!
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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