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Home » Recipes » Cookies

2-Ingredient Magic Oatmeal Cookies

By Laura Fuentes Updated Dec 20, 2024

4.93 from 28 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

A 2 Ingredient Cookie Recipe? Yes! These are magic cookies! Perfectly portioned and easy to make.

Be prepared to be delighted with this 2-ingredient cookies, also known as magic oatmeal cookies among my friends.

magic cookie stack on a tea towel

2-Ingredient Cookie Recipe

I couldn’t believe my eyes when my friend Jennifer sent me this Magic Oatmeal Cookie Recipe. I emailed her back and said “you must be missing some ingredients.” Nope, just two! she replied. Lo and behold she was right. I remember the first time I tried the recipe; I was so excited I video-Instagrammed it!

I know they don’t look “pretty” but they are simple and delicious. These breakfast cookies are naturally gluten free -given that you purchased oats labeled not from a wheat processing facility- and they are the perfect vessel to use up your overly ripe bananas.

I have a few ripe bananas on my counter that are about to be used in another batch of these cookies and placed in the freezer. If you are wondering if you can use a frozen banana, the answer is yes!

step by step images: oats and banana in a blender before blending, blended cookie dough with chocolate cips in a glass bowl before mixing

Ingredients

I told you this recipe is made with two ingredients and no more than that! Let me walk you through them and an optional add-in so you can make the best magic oatmeal cookies:

  • Bananas: ripe bananas are sweeter and the best for baking! You can use frozen bananas too.
  • Old fashioned oats: make sure you use rolled oats (non instant) otherwise they won’t “hold” together.
  • Chocolate chips or raisins: optional for extra flavor and nutrition.

How to Make Magic Oatmeal Cookies

These are called magic cookies for a reason (and not just because of the two ingredients) The steps are super simple and each bite is delicious! Check out the simple process:

  1. Prep
    While the oven preheats, line a baking sheet with parchment paper.
  2. Combine
    Blend bananas and oats in the food processor until the mix is smooth but you can still see the oats. If adding chocolate chips, mix them with a spoon.
  3. Bake
    Shape the batter with a cookie spoon and bake for 12 to 15 minutes until the tops are golden.

Do you need to see to believe? Cook with me in this short video where I show you how the magic (cookies) happens:

More healthy cookie recipes

When you make cookies at home, you realized that they can be a healthy treat by using real ingredients! I have many cookie recipes that are guilt-free even if you enjoy them for breakfast, like these pumpkin pie cookies, these pecan oatmeal cookies, or these coconut cookies. You’ll need more than two ingredients, but they are 100% worthy!

2 Ingredient Magic Oatmeal Cookies

magic cookie stack on a tea towel
Servings: 12 cookies
Prep Time: 5 minutes mins
Cook Time: 12 minutes mins
Total Time: 17 minutes mins
A 2 Ingredient Cookie Recipe? Yes! These are magic cookies! Perfectly portioned and easy to make.
4.93 from 28 votes
Print Pin

Ingredients

  • 2 large ripe bananas
  • 1 cup (80 g) old fashioned oats
  • ¼ cup (44 g) chocolate chips or raisins*, optional

Instructions

  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • In the bowl of a food processor, blend bananas and oats until bananas are smooth but you can still see the oats. Add chocolate chips and mix with a spoon.
  • Scoop out batter with a cookie scoop and place it onto parchment paper.
  • Bake for 12 to 15 minutes until tops are golden.

Notes

  • The add-ins are optional. You can also add in dried fruits, nuts, or seeds. If you omit chocolate chips and want to make this recipe with raisins, you should add ¼ – ½ teaspoon of cinnamon.
  • You can freeze pre-shaped cookies for future baking.
  • Nutrition information is calculated without add-ins.

Equipment

Clean Treats
Clean Treats Cookbook

Nutrition

Serving: 1 cookie | Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.3mg

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Comments

    4.93 from 28 votes (15 ratings without comment)

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    Recipe Rating




  1. Elizabeth Kleidosty says

    July 18, 2016 at 12:09 pm

    Is there a specific measurement for the amount of bananas other than just “two large”? I used one and a half large bananas because they seemed a bit TOO large, and they were STILL too large. Either that or I over blended the mixture? I’m not really sure because I don’t use food processors very often. I used a spatula to push the bananas down on occasion so the blades didn’t miss them, but the result was very soupy. I even added more rolled oats to thicken the mixture (no blending this time) and was unsuccessful.

    Reply
    • Laura Fuentes says

      July 18, 2016 at 7:50 pm

      In this case, it should be 1-1 1/4 cups measured. Over pulsing will definitely yield a soupy mixture. I also recommend using old fashion oats vs. quick oats as these absorb more liquid. I hope this helps!

      Reply
  2. Daniel says

    January 24, 2016 at 8:00 pm

    I made this cookies but the got stucked to the parchment paper, when I removed them I lost half of each cookie… Any suggestions?

    Reply
  3. Juegos para android 2014 says

    July 12, 2015 at 1:29 am

    5 stars
    Los juegos de mesa han existido aun antes que los videojuegos y unos no están para reemplazar a otros.

    Reply
  4. star says

    June 16, 2015 at 1:04 am

    5 stars
    Hi Laura, can I freeze them after baking the cookies? and how do I defroze them? thank you.

    Reply
    • Laura Fuentes says

      June 16, 2015 at 9:46 am

      I prefer to freeze these prior to cooking, however, they can be frozen after. To thaw, you just take out at room temperature.

      Reply
  5. gina says

    January 06, 2015 at 6:48 pm

    5 stars
    Wasn’t sure about these but wow! Added a pinch of cinnamon and a splash of vanilla extract. Thank you!

    Reply
    • Laura Fuentes says

      January 07, 2015 at 12:10 pm

      I’m so glad they were a success! I too add a little vanilla and cinnamon sometimes… but the “base” is just 2 ingredients. Now you can add any add-ins you like!

      Reply
  6. Cindy says

    December 18, 2014 at 10:22 am

    5 stars
    This recipe gets all 5 stars for me. I have a 1-yr old who is ridiculously limited in what he can eat. He ate these cookies with absolutely no reaction. It’s a game changer, here.

    The rest of the family likes them, too. And I don’t mind letting them eat cookies for breakfast!

    Reply
    • Laura Fuentes says

      December 18, 2014 at 10:44 am

      Awesome!! I am so glad these worked out for you with limited options. Hey, it’s just bananas and oats… cookies like this for breakfast are OK in my book.

      Reply
  7. Angeline says

    November 18, 2014 at 7:05 pm

    5 stars
    Hi Laura, will this recipe yield crunchy cookies or is it more of the chewy oat “cookie”?

    Reply
    • Laura Fuentes says

      November 19, 2014 at 11:51 am

      they are more like “chewy” oat cookies Angeline. 🙂

      Reply
  8. Tiffany says

    November 10, 2014 at 9:58 pm

    5 stars
    All I can say is YUM!!!

    Reply
  9. Trudy says

    November 10, 2014 at 10:12 am

    5 stars
    Glad to read your suggestion for frozen bananas. I have a bunch in my freezer. How do I use them with this recipe? Defrost and drain? Eager to try!

    Reply
    • Laura Fuentes says

      November 10, 2014 at 4:05 pm

      Exactly Trudy. Defrost and drain. Or, add an extra tablespoon of oats to make up for the liquid 😉

      Reply
  10. Jody says

    November 03, 2014 at 11:06 pm

    4 stars
    Yum just made these while I was cooking dinner – so easy and quick and very moreish! I’ve eaten 2 already, must save room for dinner!

    Reply
  11. Paulina says

    November 03, 2014 at 8:19 pm

    4 stars
    Hola Laura!!! Soy de Chile y tus ideas me han sido de gran ayuda para preparar los almuerzos de mi hijo . Me cuesta un poco entender el idioma pero con la ayuda de un diccionario y de los vídeos de YouTube he logrado preparar tus recetas!!!! Muchas gracias por compartir tus grandes ideas!!!
    Mañana preparo las galletas con mis hijos!!!! Cariños

    Reply
    • Laura Fuentes says

      November 04, 2014 at 11:02 am

      Gracias Paulina! Seguire haciendo videos. Mandame un email cuando quieras con sugerencias para vídeos que quieras ver. 🙂

      Reply
  12. Liz @ Tip Top Shape says

    November 03, 2014 at 9:35 am

    5 stars
    When I saw the recipe I was going to say…isn’t that three ingredients?? Then I saw the last one was optional! I love simple recipes like this with wholesome ingredients!

    Reply
    • Laura Fuentes says

      November 04, 2014 at 11:03 am

      well.. yes. 3 ingredients on days that you need a little chocolate…. but the cookie base is only 2 😉

      Reply
  13. Tracy says

    October 31, 2014 at 1:28 pm

    This is probably a silly question but do you think you could substitute coconut flour for the oats to cut down on the carbs?

    Reply
    • Laura Fuentes says

      November 01, 2014 at 10:48 am

      I have not tried these with coconut flour. I have a grain free recipe similar to these coming out soon.

      Reply
    • Heidi says

      November 03, 2014 at 8:41 am

      5 stars
      I’ve tried a variation where you grind almonds and oats… That would help. I’d just jump in and try the coconut flour. With such a simple recipe you can make a smaller batch easily and experiment! Let us know if you do. 🙂

      Reply
      • Laura Fuentes says

        November 03, 2014 at 9:29 am

        Good luck!

        Reply
  14. Nicole says

    October 30, 2014 at 9:56 am

    5 stars
    When we make banana/oat “cookies” I put the banana and oats in a bowl and let my 2 and 4 yr old mix them up with their hands (they each have their own bowl of banana/oats). Then I let them choose 1/4 C. mix in of their choice (nuts, dried fruit, sprinkle of cinnamon, etc.) and have them mix again. They end up eating most of the “oatmeal” before we can shape it into cookies 🙂 For anyone who doesn’t have a food processor or doesn’t want to make more dirty dishes this method works great. Plus it’s a great way to get kids involved in the kitchen and good work for their little hands!

    Reply
    • Laura Fuentes says

      October 31, 2014 at 8:43 am

      You are first Nicole. Thanks for reminding us that the fork/bowl works great too!

      Reply
    • Nicole says

      November 02, 2014 at 10:02 pm

      I don’t have a food processor so this helped me out! THANK YOU!! The kiddos and I will be making these tomorrow.

      Reply
      • Laura Fuentes says

        November 03, 2014 at 9:30 am

        You can definitely make this in the blender too 😉

        Reply
        • Nicole says

          November 03, 2014 at 1:34 pm

          5 stars
          Oh goodie, I was wondering about that too.

          Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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