Two-ingredient cookies (plus mix-ins)

Sometimes the best things in life are the simple things. And these two-ingredient cookies are no exception.

I saw this recipe circulating around Pinterest, and it reminded me of the three-ingredient pancakes I like to make. After collecting enough overripe bananas I finally gave them a try this past week.

They were very easy to make – just mash bananas with oats. And the mix-in possibilities are endless. I made one batch with chocolate chips and a little vanilla extract and another batch with Craisins and chocolate chips. You can also add peanut butter, chopped nuts, coconut flakes, cinnamon, Nutella, etc.

These cookies also meet just about every dietary restriction you can think of. They’re gluten free, dairy free, nut free, vegan, vegetarian, and Paleo(ish).

I love these cookies as a snack or for breakfast. It’s easy to grab them and go. And sure they’re technically called “cookies,” but the only thing in them is bananas and oats. And you can’t feel guilty about eating bananas and oats for breakfast!

Have you made these before? What are your favorite mix-ins?

Two-Ingredient Cookies

Servings: Makes about 12 cookies

Calories: About 36 calories per cookies

Ingredients

• Two large, ripe bananas
• 1 cup quick oats

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Mash bananas with the oats. Add any mix-ins you want.
3. Form mixture into one-inch balls and place on greased baking sheet
4. Bake for 15 minutes

Store in an airtight container for up to 5 days. I actually recommend storing them in the refrigerator because the cookies seem to collect a bit of moisture.