These two-ingredient cookies are the most viral recipe in the healthy world for a reason: they work perfectly. Ripe banana naturally sweetens and acts as a binding agent, while oats provide structure, fiber and satiety. They can be customized with infinite variations.
Mediterranean
Oatmeal and banana cookies without sugar or flour
Cookies with 2 ingredients: oats and ripe banana. No sugar, no flour, no egg. Healthy, vegan and very fast snack.
- Spain
- Dessert
- Light
- Low fat
- Low sugar
- easy
10 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 70 kcal
- Protein 2 g
- Fiber 1.5 g
- Carbohydrates 14 g
- Fat 1 g
- Sodium 5 mg
Story behind the dish
Preparation
Oatmeal and banana cookies without sugar or flour is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 very ripe bananas (with brown spots).
- Have ready: 150 g of rolled oats.
- Have ready: Optional: dark chocolate chips, raisins, cinnamon, grated coconut, vanilla extract.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat the oven to 180°C; line tray with paper
Preheat the oven to 180°C; Line tray with paper. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Mash the bananas with a fork until very smooth puree
Mash the bananas with a fork until very smooth. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix with oats until uniform dough
Mix with the oats until uniform dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Add the optional ones you choose
Add the optional ones you choose. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Spoon into 12 cookies; flatten them slightly
Spoon into 12 cookies; flatten them slightly. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake for 12-15 minutes until the edges are golden brown.
Bake for 12-15 minutes until the edges are golden brown. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Let cool in the tray for 5 min
Let cool in the tray for 5 min. Store for 3 days in an airtight container. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Lightly toast the oats in a dry pan if you want a deeper aroma in pastries or breakfasts.
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