2-Ingredient Vegan Cookies have been the most popular sweet treat in our home since our little one was diagnosed with egg and dairy products allergy. These cookies have something magical as I just couldn’t believe their taste when I first tried them. These are so yummy! Right, just with 2 ingredients! Banana and oatmeal get together and make the magic for you. Enjoy these with Homemade Almond Milk or milk of your choice.
I’m sure you are intrigued with the title. Who isn’t? Knowing that there is a healthy cookie recipe out there like these 2-ingredient vegan cookies is such a great feeling if you are obsessed with cookies. Besides being dairy-free and egg-free, these cookies are also gluten-free and sugar-free. I can hear you asking “What? Cookies with no sugar? How could that be possible?” Nature always gives us what we need and we really don’t need refined sugar at all. At least for this recipe. The sweetnees of banana is definitely enough and whoever tasted these cookies just couldn’t believe I didn’t put any sugar in them. So I’d like to remind you that the bananas you use to make these cookies must be very ripe.
If you have bananas waiting on the counter for a long time, these 2-ingredient vegan cookies are the best thing to use them up. These cookies are made with just 2 ingredients, but any addition to the cookie dough is possible and always welcome. For example, you can add chocolate chips. You need to find dairy-free ones tthough if you still want them to be vegan. Raisins or lemon zest would be other nice additions that come to my mind. What would your choice be? Would you leave them as they are, with 2 ingredients or would you add another thing into them?
Oh and have you seen my Pumpkin Oatmeal Chocolate Chip Cookies, which are vegan too? You might want to try them as well since we are in the season of pumpkin.
Cookies with just 2 ingredients. Vegan, sugar-free nad gluten-free.
10 minPrep Time
12 minCook Time
22 minTotal Time
- 2 large ripe bananas
- 1 and 1/4 cup oats (gluten-free)
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
- Mash bananas with a fork and add in oats. Stir until combined well.
- Using an ice cream scoop, drop cookie batter onto parchment paper. They don’t rise or flatten, so you can put them close.
- Bake for 12 minutes or until the edges get golden.
If your bananas are not ripe and sweet enough, just add 1 or 2 tablespoons grape molasses.