Healthy 2 Ingredient Single-Serving Banana Oat Cookie (gluten-free, low-fat, egg-free, dairy-free)

I can't believe 2015 is already here! While I had a blast baking up dozens of ooey, gooey, crunchy, fruity, chewy, chocolatey, creamy and decadent desserts in 2014... I thought I would start the year off with some healthier recipes that might be more in line with New Year's resolutions across the globe and begin 2015 with a lighter start, while still satisfying your sweet tooth. All month I will be sneaking in some of my favorite "skinny" recipes that are lower in sugar, lower in fat, lower in carbs and healthier option recipes compared to the usual batch of cookies, slice of cake, or pan of brownies. Today... my super simple Healthy Single-Serving Banana Oat Cookie for 1!

This is my spin on the "2-ingredient banana oat cookie" I saw around the internet, made of oats and banana. The original 2-ingredient cookie is basically equal parts oats and mashed banana mixed together and baked, for a healthy alternative to a traditional cookie. But, there are a few things to keep in mind, like if you use old fashion rolled oats your cookie is going to taste a lot heavier and more like, well, oats, which is why I like using instant quick oats that a little more broken down and powdery, for more of an oatmeal cookie texture.

Also, the ripeness of your bananas will determine how naturally sweet your cookie is, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means it is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for this recipe!

If you're anything like me, you forget to plan ahead and buy the bananas in advance so they can ripen to the perfect level. Watch my video below for my trick to get you perfectly ripe, super sweet and soft bananas for the recipe, by releasing the natural sugars in the oven at a low temperature. 

And of course I had to try it in a chocolate version for you too! Get the chocolate version recipe here.


When I first tried the original "2-ingredient banana oat cookie" I saw floating around the blog-osphere, to be honest, it was just alright. It mainly tasted like a banana mashed up with some oats... yeah. Soooo, I decided to fancy it up a little an throw in some cinnamon and vanilla for flavor. A touch of sweetener and a pinch of salt to round out the taste and a little leavening to make it more light and fluffy. Now this "cookie" on the right track to be worthy of posting here on the blog. Then I tried it using packets of instant oatmeal in place of the dry ingredients to make it that much easier and it was delicious! You can get creative and go even further to add some raisins, chopped nuts or some chocolate chips.

Once you have mashed all the ingredients together you can microwave the cookie to cook it right on to the plate. This is the quickest way, but will make the cookie a little on the chewier side, sort of like baked oatmeal, so I prefer to bake it in the toaster oven.

You can enjoy your cookie just like that, or add a little something on top. I opted for a little drizzle of maple syrup and a tiny bit of sweetened cream cheeseto finish it off... but that part it totally optional!

Dig in and enjoy... with a lot less guilt! The best part about this recipe is all of the alternatives and adjustments your can substitute for! See notes below ingredient list.

Healthy 3 Ingredient Single-Serving Banana Oat Cookie 

Yield: 1 single-serving cookie

  • 1 (35g-45g) uncooked packet of instant cinnamon flavored oatmeal, about 1/3 cup (I love the "Lower Sugar Cinnamon Spice")*
  • 1/3 cup extra ripe banana, mashed (about 1 banana)**
  • honey, cream cheese, yogurt, maple syrup, or icing for drizzling on top (optional)
Substitutions/Addition Recommendations:
    • *Instead of the oatmeal packet, you can use 1/3 cup instant quick-cooking oats, 1-2 tablespoons sugar, honey or syrup (OR 1-2 teaspoons sugar substitute), 1/4 teaspoon cinnamon, and a pinch of salt
    • **Instead of mashed banana, you can try applesauce, mashed peaches or pumpkin puree
    • For the best tasting outcome, add 1/4 teaspoon of baking soda to add leavening, 1/4 teaspoon vanilla extract for a better flavor and 2 teaspoons of soft butter, margarine or buttery spread
    • Add a tablespoon of raisins, chopped nuts, chocolate chips, etc. if desired

Mix together all ingredients and flatten on to an oven safe plate or baking sheet. Bake in a preheated 350 degree toaster oven for 10-15 minutes until edges are firm and crisp*. Top with desired drizzle and enjoy.

*May microwave directly on plate for 1 1/2-2 1/2 minutes for a chewier cookie