Healthy No Sugar Cookies

These healthy cookies deliver sweet satisfaction without any added sugar or flour. Oats mashed ripe bananas and chunks of dark chocolate come together for a wholesome treat you can feel good about eating. Perfect for breakfast snacking or dessert these naturally sweet cookies are always a hit with kids and adults alike. The recipe is simple mix everything in one bowl scoop onto your tray and enjoy chewy golden cookies in no time.

I first created these cookies when searching for something healthy my niece could enjoy since she loves sweet treats but needed to cut down on processed sugar. Now even the dessert lovers in my family request these at every get together which always surprises me.

Ingredients

• Three ripe bananas: The riper the banana the sweeter and easier it is to mash Look for peels with plenty of brown spots
• One third cup apple sauce: Adds moisture instead of oil while giving extra natural sweetness Use unsweetened for the healthiest option
• Two cups oats: Provides structure fiber and a chewy texture Old fashioned rolled oats give the best result
• One quarter cup almond milk: Helps the mixture bind Choose any plant based milk for flexibility
• One quarter cup raisins or nuts: Brings a bit of crunch and flavor change Select unsweetened and plain to keep these cookies sugar free
• One cup dark chocolate chunks: Choose sugar free options such as Lilys brand for a real treat that stays healthy
• One teaspoon vanilla extract: Rounds out flavors and adds warmth Always choose pure extract for the best result
• One teaspoon cinnamon: For cozy spice and balance with the banana Try to use fresh ground for extra flavor

How To Make Healthy No Sugar No Flour Cookies

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit Put the rack in the middle so the cookies bake through without getting too dark on the bottom

Prepare the Base:

In a large mixing bowl mash your bananas until no big lumps remain You want a smooth puree Add the apple sauce and stir until they form one cohesive wet mixture

Add Flavorings:

Pour in the vanilla extract and cinnamon Mix thoroughly so every bite gets a touch of spice and aroma

Incorporate Dry Ingredients:

Add the oats to your wet mixture Mix until every oat is coated The dough should be thick but still scoopable

Add Mix ins:

Pour in the almond milk to loosen the dough a little Fold in your raisins nuts and chocolate chunks until they are spread throughout

Form the Cookies:

Line a baking sheet with parchment for easy removal Use a spoon or cookie scoop to create twelve to fifteen mounds about two inches apart Flatten each mound a little with your palm since these cookies do not spread while baking

Bake to Perfection:

Slide trays into the oven for fifteen to twenty minutes Check that the edges are golden and the centers have set If your oven has hot spots rotate the pan halfway through

Cool Completely:

Rest cookies on the tray for five minutes after baking This helps them firm up and makes them easier to handle Transfer to a cooling rack until completely cooled before storing

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The dark chocolate chunks are my favorite part of these cookies I tried every sugar free brand and finally found one that melts just right But my best memory is making these with my nephews who insist on pressing extra chocolate pieces on top every single time We laugh and sneak some of the chunks before the tray even goes into the oven

Storage Tips

Freshly baked cookies keep well in a sealed container for two to three days at room temperature. Because they have bananas they might get a little softer but they still taste great. For longer storage refrigerate them for up to a week or freeze individually wrapped cookies for up to three months. I always keep a batch in the freezer for last minute snacks or lunchbox treats.

Creative Variations

Try swapping in different dried fruits spices or extra seeds for fun new flavors. A sprinkle of cardamom makes this a chai spiced version. Dried cherries or slivered almonds add a whole new personality. Unsweetened coconut and pineapple bits create a tropical breakfast cookie that my friends now call a vacation in a bite.

Breakfast Cookie Option

Boost the breakfast power with a couple tablespoons of ground flaxseed and a handful of hemp hearts This raises the fiber and protein keeping you full all morning Pair one with your morning coffee and you have a grab and go meal you can feel great about

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Kid Friendly Baking

Get little hands involved Let kids mash the bananas stir up the mix and shape the cookies There is no raw egg so they can taste the dough without worry and decorating with chocolate chunks becomes half the fun I have made these with toddlers through teens and everyone loves having ownership of their own cookie

Recipe FAQs

→ Can I use instant oats instead of rolled oats?

Yes, instant oats work but will create a softer, less textured cookie compared to using traditional rolled oats.

→ What can I substitute for almond milk?

Any plant-based milk like oat, soy, or regular dairy milk can be used depending on preference.

→ Is it possible to skip the chocolate chunks?

Absolutely, you can omit chocolate chunks or replace them with nuts, dried fruit, or coconut flakes for different flavors.

→ How should I store these cookies?

Store in an airtight container at room temperature for 2-3 days, or refrigerate up to a week to keep them fresh.

→ Can these cookies be frozen?

Yes, you can freeze baked cookies in an airtight container for up to three months. Thaw at room temperature before serving.

→ How do I achieve crispier cookie edges?

Press the cookies quite flat before baking, as they don’t spread much on their own, encouraging crispier edges.