Healthy Cookies With No Sugar

These healthy cookies are one of my favorite ways to enjoy something sweet without relying on any added sugar or flour. Made with ripe bananas, oats, apple sauce, and dark chocolate chunks, they’re naturally sweet and packed with nutrients. I like how they come together in minutes with simple ingredients I usually already have on hand. They bake up golden and chewy, and they make a perfect snack, breakfast-on-the-go, or dessert that doesn’t derail my health goals.

Why You’ll Love This Recipe

I reach for this recipe whenever I want something comforting and indulgent without the crash that comes from traditional baked goods. They’re naturally sweetened by bananas and apple sauce, gluten-free (when I use certified oats), and totally flourless. Plus, I can mix in whatever I’m craving—nuts, raisins, or dark chocolate—and still feel good about what I’m eating. They’re kid-friendly, freezer-friendly, and come together in one bowl with no mixer required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas
1/3 cup apple sauce
2 cups oats (old-fashioned preferred)
1/4 cup almond milk
1/4 cup raisins or chopped nuts (optional)
1 cup dark chocolate chunks (sugar-free, like Lily’s)
1 tsp vanilla extract
1 tsp cinnamon

Directions

1. Preheat the oven:
I set my oven to 350°F and place the rack in the center. That way the cookies bake evenly without burning on the bottom.

2. Prepare the wet base:
In a large bowl, I mash the bananas until they’re nice and smooth. Then I stir in the apple sauce to create a moist, naturally sweet base.

3. Add flavor:
I mix in the vanilla and cinnamon to deepen the flavor. The cinnamon gives it that warm, cookie-like aroma that fills the kitchen while they bake.

4. Add the oats:
I stir in the oats until they’re fully coated with the banana mixture. The dough should be thick but not dry.

5. Fold in mix-ins:
Next, I add the almond milk to loosen the batter just a bit, then fold in the raisins, nuts, and chocolate chunks. I always save a few chocolate chunks to press on top before baking.

6. Shape the cookies:
I line a baking sheet with parchment paper and scoop the dough into 12–15 portions, spacing them apart. I gently flatten each mound with my palm since they won’t spread much in the oven.

7. Bake:
I bake them for 15–20 minutes until the edges are golden and the centers feel firm. If needed, I rotate the pan halfway through for even baking.

8. Cool:
After baking, I let the cookies cool on the sheet for five minutes, then transfer them to a wire rack. They firm up as they cool, making them easier to handle.

Servings and timing

This recipe yields 12–15 cookies.
Prep time: 10 minutes
Bake time: 15–20 minutes
Total time: 25–30 minutes

Variations

Sometimes I mix in shredded coconut or chopped dried fruit for a tropical twist. For extra crunch, I use chopped almonds or walnuts. If I’m out of almond milk, I substitute with oat or coconut milk. I’ve even added chia seeds for extra fiber. The base recipe is so flexible, I can adapt it depending on what I have and what I’m in the mood for.

Storage/Reheating

These cookies stay fresh at room temperature for 2–3 days in an airtight container. If I want to keep them longer, I refrigerate them for up to a week. They also freeze well for up to 3 months. I usually wrap each one individually and thaw at room temperature or warm them briefly in the oven for that fresh-baked texture.

FAQs

Can I make these cookies nut-free?

Yes, I skip the nuts and use oat milk or rice milk instead of almond milk to keep them completely nut-free.

Are these cookies vegan?

Yes, as long as I use a plant-based milk and sugar-free vegan dark chocolate, they are fully vegan.

Do I need to use ripe bananas?

Absolutely. The riper, the better—they add natural sweetness and make the cookies soft and chewy.

Can I add protein powder?

I’ve added a tablespoon or two of unflavored or vanilla plant-based protein before, but I usually reduce the oats slightly to balance the texture.

Why don’t these cookies spread?

Because they don’t contain flour or butter, they don’t spread like traditional cookies. I always press them into shape before baking.

Conclusion

These healthy no-sugar cookies are one of the easiest, most satisfying recipes I make when I want something sweet and nourishing. They come together in minutes, taste amazing, and keep me full without the sugar crash. Whether I’m making them for my family or just stocking my freezer with smart snacks, this recipe never disappoints.

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