Quick Banana Oatmeal Cookies*

(Modified from http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/?mc_cid=51ac652d92&mc_eid=ff94c9293f)


  • Important to use very ripe bananas which are sweeter
  • If your bananas were large or the mix seems goopy, add more oats.
  • As a practical matter, your quantity of bananas will be variable, so you’ll end up estimating quantities of bananas and oats based on consistency. 
  • Use any desired add-ins;  Note: if too many, the cookies may not stick together as well.
  • The longer you cook these, the more they hold together, but they taste better when not over-cooked. 


2 very ripe, brown-skinned medium bananas
1 cup rolled oats
1/4 cup chopped walnuts
1/4 cup dried raisins.  (Raisins seem to benefit from cutting, otherwise raisins may be too large)
1 – 2 teaspoons cinnamon if desired


Preheat oven to 350 degrees.
In a bowl, mash bananas, stir in other ingredients.
Line a baking sheet with parchment paper or a Silpat mat so that grease is not necessary.
Roll the dough into small balls with your hand, and press down very flat with your hand.
Bake for about 20 minutes.

Allow to cool before removing with a spatula.
Store leftovers in the refrigerator.

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published this page in Dessert 2016-04-09 11:01:15 -0400