Why You’ll Love Healthy Cookies With No Sugar No Flour Recipe

You’ll love this recipe because:

It takes just around 30 minutes from start to finish.
They’re naturally sweetened with ripe bananas and have absolutely no added sugar.
The absence of flour makes them a lighter, gluten‑friendly alternative (especially if you use certified gluten‑free oats).
You can customise them easily with your favourite mix‑ins like nuts, raisins or chocolate chunks.
They’re perfect as a snack or healthier dessert option when you want something sweet without the guilt.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
⅓ cup unsweetened applesauce
2 cups oats
¼ cup almond milk
¼ cup raisins or nuts
1 cup dark chocolate chunks
1 tsp vanilla extract
1 tsp ground cinnamon

Directions

Preheat your oven to 350 °F (≈ 177 °C) and position a rack in the middle.
In a large bowl, mash the bananas until smooth. Add the applesauce and stir until combined.
Mix in the vanilla extract and ground cinnamon until evenly distributed.
Add the oats to the banana‑apple mixture and stir until fully combined.
Pour in the almond milk to moisten the mixture slightly. Then fold in the raisins or nuts and the dark chocolate chunks until evenly distributed.
Line a baking sheet with parchment paper (or lightly grease it). Using a spoon or cookie scoop, portion out the dough into about 12‑15 mounds, spacing them about 2 inches apart. Slightly flatten each cookie with your hand or the back of a spoon (they won’t spread much on their own).
Bake for 15‑20 minutes, or until the edges are lightly golden and the centres feel firm to the touch. Rotate the pan halfway through if your oven has hot spots.
Remove from the oven, let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely (they’ll firm up as they cool).
Once cooled, they’re ready to serve. Enjoy your healthier cookies!

Servings and timing

Yield: Approximately 12‑15 cookies.
Prep time: 10 minutes.
Cook time: 20 minutes.
Total time: 30 minutes.

Variations

Swap the dark chocolate chunks for dried cherries, chopped dried apricots, or unsweetened coconut flakes for a different flavour profile.
Add 2 tbsp ground flaxseed or ¼ cup hemp hearts to boost protein and healthy fats (great for a breakfast cookie option).
For a spiced version: add ¼ tsp cardamom or a pinch of nutmeg for a warm twist.
Use pumpkin seeds, sunflower seeds, or chopped walnuts instead of nuts or raisins for crunch.
For extra chewiness: press the cookies a little flatter before baking since they won’t spread naturally.

Storage/Reheating

At room temperature: Store the cooled cookies in an airtight container for 2‑3 days.
In the refrigerator: They’ll stay fresh for up to a week.
Freezing: Freeze individually wrapped cookies in a sealed bag or container for up to 3 months; thaw at room temperature before enjoying.
Reheating: Warm in a microwave for about 10‑15 seconds or in a low‑temperature oven (about 300 °F / ~150 °C) for a few minutes until slightly warm and softer.

FAQs

What type of oats should I use?

You can use old‑fashioned (rolled) oats for a chewier texture. Instant oats will work, but the cookies may turn out softer and less textured.

Can I use a different milk alternative instead of almond milk?

Yes — feel free to use oat milk, soy milk, regular dairy milk, or any milk alternative you prefer.

Do these cookies spread while baking?

No, they won’t spread much because there’s no flour. That’s why you should flatten them slightly before baking so they bake evenly.

Can I leave out the chocolate chunks?

Absolutely. You can skip them or replace them with extra nuts, dried fruit, or coconut flakes if you prefer.

Are these cookies vegan?

Yes, provided your chocolate chunks contain no dairy and you use plant‑based milk, these cookies are vegan friendly.

Are they gluten‑free?

They can be, if you use certified gluten‑free oats and ensure all other ingredients are free of gluten contamination.

How do I make the cookies crispier?

Pressing the dough flatter helps. Also, baking a little longer (watching closely) can help the edges crisp up more.

Why are my cookies too mushy in the centre?

If the centres are mushy, they may need a little more bake time. Also, letting them cool properly helps them firm up.

Can I make the dough ahead and bake later?

Yes — you can prepare the dough, refrigerate for a few hours, then bake when ready. You may need to add an extra minute or two to the bake time if the dough is chilled.

How many calories are in each cookie?

Approximately 95–100 calories per cookie, depending on the mix‑ins you use.

Conclusion

These no sugar, no flour cookies are a simple, nourishing way to enjoy a sweet treat without the usual guilt. With basic wholesome ingredients like bananas, oats and applesauce, plus the flexibility to customise with your favourite mix‑ins, they’re ideal for snacks, breakfast substitutes or healthier dessert moments. Try making a batch, freezing some for later, and enjoy the balance of taste and wellness in each bite.

Healthy Cookies With No Sugar No Flour

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These healthy cookies are made without any sugar or flour, using wholesome ingredients like oats, bananas, and peanut butter. They’re perfect for a guilt-free snack or breakfast on the go.

Author: Emily
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 cookies
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

2 ripe bananas
1 1/2 cups rolled oats
1/4 cup natural peanut butter
1/4 cup raisins or chocolate chips (optional)
1/2 tsp cinnamon (optional)
1/4 tsp salt (optional)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, mash the ripe bananas until smooth.
Add the peanut butter and mix until well combined.
Stir in the oats, and if using, add cinnamon, salt, and raisins or chocolate chips.
Use a spoon to scoop out the dough and place it on the baking sheet. Flatten each cookie slightly with the back of the spoon.
Bake for 10–12 minutes or until the cookies are set and lightly golden.
Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Use overripe bananas for maximum sweetness.
Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
You can customize with other add-ins like chopped nuts or seeds.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 4g
Sodium: 50mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg