Healthy Cookies With No Sugar

This naturally sweetened cookie recipe has become my go-to solution for guilt-free treats that satisfy sweet cravings without refined sugar or flour. Using only wholesome ingredients, these cookies deliver the comfort of traditional baked goods while keeping things nutritious.

I first created these cookies when trying to find healthier options for my niece who has a sweet tooth but needed to reduce processed sugar. Now everyone in the family requests them, even those who typically prefer traditional desserts.

• 3 ripe bananas: The riper with brown spots, the better for natural sweetness and easier mashing
• 1/3 cup apple sauce: Adds moisture without oil and enhances natural sweetness
• 2 cups oats: Provides hearty texture and fiber. Choose old fashioned for chewier cookies
• 1/4 cup almond milk: Helps bind ingredients together. Any plant milk works well
• 1/4 cup raisins or nuts: Adds texture and nutrition variation. Choose unsweetened for a truly sugar-free option
• 1 cup dark chocolate chunks: Lily's brand uses stevia instead of sugar for guilt-free indulgence
• 1 tsp vanilla extract: Enhances all flavors without adding sweetness
• 1 tsp cinnamon: Adds warmth and complements the banana flavor

How To Make Healthy No Sugar No Flour Cookies

Preheat the Oven:

Set your oven to 350°F and ensure rack is in middle position for even baking. This temperature allows the cookies to bake through without burning the bottoms.

Prepare the Base:

In a large bowl, thoroughly mash the bananas until smooth and no large chunks remain. Add apple sauce and mix until completely incorporated, forming a wet base.

Add Flavorings:

Mix in vanilla extract and cinnamon, ensuring they distribute evenly through the banana mixture. The cinnamon adds complexity that balances the natural sweetness.

Incorporate Dry Ingredients:

Add oats to the wet mixture and stir until every oat is coated. The mixture will be thick but still wet enough to shape.

Add Mix-ins:

Pour in almond milk to slightly thin the batter, making it easier to mix. Fold in your chosen combination of raisins, nuts, and chocolate chunks until evenly distributed throughout.

Form the Cookies:

Line a baking sheet with parchment paper for easy removal. Use a cookie scoop or spoon to portion dough into 12-15 mounds, spacing them about 2 inches apart. Slightly flatten each cookie with your palm as they won't spread much during baking.

Bake to Perfection:

Place cookies in the preheated oven for 15-20 minutes until edges become golden brown and centers feel firm to touch. Rotate pan halfway through baking if your oven has hot spots.

Cool Completely:

Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack. The cookies will firm up as they cool, making them easier to handle.

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The dark chocolate chunks are truly what make these cookies feel like a treat rather than a health food. I discovered Lily's chocolate chips when searching for truly sugar-free options, and they melt wonderfully while providing that rich chocolate experience we all crave in a cookie.

Storage Tips

These cookies stay fresh at room temperature in an airtight container for 2-3 days. The banana content means they'll soften over time, so for longer storage refrigerate for up to a week or freeze individually wrapped cookies for up to 3 months. I like to make double batches and freeze half for emergency snack situations.

Creative Variations

While the base recipe is delicious, try experimenting with different flavor combinations. Add 1/4 teaspoon of cardamom for a chai-spiced version or swap chocolate for dried cherries and slivered almonds. For a tropical twist, mix in unsweetened coconut flakes and chopped dried pineapple. The beauty of this recipe is its flexibility while maintaining its healthful profile.

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Breakfast Cookie Option

These cookies make an excellent grab-and-go breakfast. To boost their nutrition for morning consumption, add 2 tablespoons of ground flaxseed and 1/4 cup of hemp hearts to increase protein and healthy fats. Paired with a cup of coffee or tea, they provide a balanced start to your day without the refined carbs and sugar of traditional breakfast pastries.

Kid Friendly Baking

This recipe is perfect for getting children involved in the kitchen. Kids can help mash bananas, mix ingredients, and form cookies. The absence of raw eggs makes the dough safe to taste, and the natural sweetness appeals to young palates. My nephews love pressing chocolate chunks into the tops of their cookies before baking for extra chocolatey bites.

Frequently Asked Questions

→ Can I use instant oats instead of regular oats?

Yes, you can use instant oats, but they might create a softer and less textured cookie compared to using traditional rolled oats.

→ What can I substitute for the almond milk?

You can use any milk alternative, such as oat milk, soy milk, or regular dairy milk, depending on your preference.

→ Can I make these cookies without chocolate chunks?

Absolutely! You can skip the chocolate chunks or replace them with additional nuts, dried fruit, or coconut flakes for a different flavor profile.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week to maintain freshness.

→ Can these cookies be frozen?

Yes, you can freeze the baked cookies in an airtight container for up to three months. Simply thaw them at room temperature when ready to eat.