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2 Ingredient Cookie Recipe Magic Cookies

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Be prepared to be delighted with this 2 Ingredient Cookie Recipe, also known as Magic Cookies among my friends.

magic cookie stack on a tew towel

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.

oats and banana in a blender before blending

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.

Did you know that I’ve been putting off growing a YouTube channel because somehow I was afraid of the camera? The whole camera phobia changed earlier this year when I competed on Food Network. I guess the best way to get over something you fear is to jump right in! Pretty much. So, if you liked the video… perhaps you might consider subscribing to my channel? That way, you’ll be notified of every easy video recipe that comes out! Fresh off the press so to speak.

blended cookie dough with chocolate cips in a glass bowl before mixing

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.

magic cookies on a baking tray before baking

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!

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2 Ingredient Magic Cookies Recipe

magic cookie stack on a tew towel
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★★★★★

4.5 from 4 reviews

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

  • Author: Laura Fuentes
  • Yield: 12

Ingredients

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

Instructions

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Scoop out batter with a cookie scoop and place it onto parchment paper.
  4. Bake for 12 to 15 minutes until tops are golden.

Equipment

Clean Treats Cookbook

Buy Now →

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.

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Cookies

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    Healthy Pecan Oatmeal Cookies
  • Fudgy Flourless Chocolate Cookies

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Elizabeth Kleidosty

    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

      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

    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

    July 12, 2015 at 1:29 am

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

    Reply
  4. star

    June 16, 2015 at 1:04 am

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

    Reply
    • Laura Fuentes

      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

    January 06, 2015 at 6:48 pm

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

    Reply
    • Laura Fuentes

      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

    December 18, 2014 at 10:22 am

    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

      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

    November 18, 2014 at 7:05 pm

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

    Reply
    • Laura Fuentes

      November 19, 2014 at 11:51 am

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

      Reply
  8. Tiffany

    November 10, 2014 at 9:58 pm

    All I can say is YUM!!!

    Reply
  9. Trudy

    November 10, 2014 at 10:12 am

    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

      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

    November 03, 2014 at 11:06 pm

    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

    November 03, 2014 at 8:19 pm

    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

      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

    November 03, 2014 at 9:35 am

    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

      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

    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

      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

      November 03, 2014 at 8:41 am

      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

        November 03, 2014 at 9:29 am

        Good luck!

        Reply
  14. Nicole

    October 30, 2014 at 9:56 am

    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

      October 31, 2014 at 8:43 am

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

      Reply
    • Nicole

      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

        November 03, 2014 at 9:30 am

        You can definitely make this in the blender too 😉

        Reply
        • Nicole

          November 03, 2014 at 1:34 pm

          Oh goodie, I was wondering about that too.

          Reply

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