2 Ingredients Cookies




So it seems I’m slowly being converted out of my anti-biscuit baking funk by some contributors and their awesome recipes. My old uni friend Katherine has sent in this fantastic contribution – cookies with just two ingredients + whatever mix-ins you might like. There’s so much to love about this recipe: no butter, no eggs, no refined sugar, minimal mixing, less than 5 minutes prep before they go in the oven, they’re much healthier than their mainstream counterparts, they taste terrific and the oatey substance of them is so homely. But since this is a blog about easy and affordable hospitality, I should mention too that they’re a great option to make for last minute guests who drop in (no rolling mixture, just dollop the mixture on the trays using 2 dessert spoons), a yummy addition to a meal provided for folks in need or freezing in advance for the never-ending stock needed for healthy school lunches. Originally from a terrific blog called The Burlap Bag – all credit is given to its author, Lauren who invented these. Using the quantities listed below, with choc-chips used as my mix-in of choice, these little babies will cost you no more than $6 to make 40+ cookies and less if you get bananas cheaper than $3/kg. Thanks for sharing, Katherine and thanks for inventing, Lauren!

  • 8 bananas, mashed (or blitzed in food processor)
  • 4 cups quick cooking oats (homebrand is fine)
  • My mix in: 1 x 230g bag cadbury choc-chips

Mix ingredients together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, giving the family the opportunity to eat them and then stick what remains in the freezer – whole with the skin on.

Then add in what sounds yummy to you (or nothing!) Lauren suggests these:
– a handful of chocolate chips
– crushed walnut pieces
– cinnamon
– raisins

Lauren’s tip: Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. Dollop onto trays using dessert spoons and flatten before baking with a fork. Bake in a moderate oven for around 15 mins. Enjoy!


About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

7 responses »

  1. Here’s my tip: If you’re going to add choc chips as your mix-in, use a good quality one this time. With so few ingredients, these won’t hide the taste of poor quality chocolate.

  2. What’s the final consistency supposed to be like? I made these today and they turned out still on the soft side, even after extra time in the oven. Are they a soft biscuit or are they supposed to go crunchy? Do you think they’ll keep or does the banana in them require them to be pretty much consumed within a day or so?

    • Hi Deb,
      Yep, they’re meant to be chewy, though flattening each ball quite a bit before baking would make them less so, I think. They keep a good 5 days, though not much more because of the lack of refined sugar and its preserving quality.

  3. I want to try these soon! I make some almond butter cookies that are gluten free because they’re made with no flour and taste great! Check them out at thewhitedish.wordpress.com

  4. I made these today: filling and healthy and yummy. A winner! I added sultanas and some mixed spice.

    I’ve also been making the 3 ingredient savoury muffins (creamed corn, SR flour, grated cheese) from beafunmum.com which makes for a quick and easy afternoon snack or even lunch. I usually add some ham to the mix.


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