Be prepared to be delighted with this 2 Ingredient Cookie Recipe, also known as Magic Cookies among my friends.
I couldn’t believe my eyes when my friend Jennifer sent me this 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 was able to capture the magic in 15 seconds.
Unlike these magic cookies, life seems to have a lot more ingredients. There is the constant juggle and careful measure of how much we can take on while living a “balanced” life. I put balanced in quotes because that is such the total myth. As a full time working parent, most of the time I am flying by the seat of my pants. I am quite sure my husband and kids would agree that not much of our life is scripted.
Ok, with the exception of the 2 minute video below. If do write out what I’m going to say otherwise I tend to go off on a tangent with the camera and sound people and ultimately forget it’s rolling. So… ok, there is an exception… video days.
Back to these cookies. I know they don’t look “pretty” but they are simple and delicious. They 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! Make sure you use old fashion oats (non instant) otherwise they won’t “hold” together.
Enjoy each and every bite!
2 Ingredient Magic Cookies Recipe
- Yield: 12 1x
Scale
Ingredients
- 2 large ripe bananas
- 1 cup (80 g) old fashioned oats
- 1/4 cup (44 g) chocolate chips or raisins*
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 1/4 – 1/2 teaspoon of cinnamon.
You can freeze pre-shaped cookies for future baking.
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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!
★★★★★
You are first Nicole. Thanks for reminding us that the fork/bowl works great too!
I don’t have a food processor so this helped me out! THANK YOU!! The kiddos and I will be making these tomorrow.
You can definitely make this in the blender too 😉
Oh goodie, I was wondering about that too.
This is probably a silly question but do you think you could substitute coconut flour for the oats to cut down on the carbs?
I have not tried these with coconut flour. I have a grain free recipe similar to these coming out soon.
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. 🙂
Good luck!
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!
well.. yes. 3 ingredients on days that you need a little chocolate…. but the cookie base is only 2 😉
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
★★★★
Gracias Paulina! Seguire haciendo videos. Mandame un email cuando quieras con sugerencias para vídeos que quieras ver. 🙂
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!
★★★★
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!
Exactly Trudy. Defrost and drain. Or, add an extra tablespoon of oats to make up for the liquid 😉
All I can say is YUM!!!
Hi Laura, will this recipe yield crunchy cookies or is it more of the chewy oat “cookie”?
they are more like “chewy” oat cookies Angeline. 🙂
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!
★★★★★
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.
Wasn’t sure about these but wow! Added a pinch of cinnamon and a splash of vanilla extract. Thank you!
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!
Hi Laura, can I freeze them after baking the cookies? and how do I defroze them? thank you.
I prefer to freeze these prior to cooking, however, they can be frozen after. To thaw, you just take out at room temperature.
Los juegos de mesa han existido aun antes que los videojuegos y unos no están para reemplazar a otros.
I made this cookies but the got stucked to the parchment paper, when I removed them I lost half of each cookie… Any suggestions?
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.
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!