Healthy Cookies With No Sugar

These healthy cookies with no sugar have saved my mornings countless times when I want something sweet and wholesome but not overloaded with refined ingredients. They are soft hearty and made entirely with nourishing pantry staples that satisfy a cookie craving guilt-free.

I first made these cookies as a last-minute brunch treat for my kids when I had ripe bananas to use they disappeared in minutes and now everyone asks for extras to pack in lunches

Ingredients

• Ripe bananas: Essential for natural sweetness make sure they have plenty of brown spots for the richest flavor
• Unsweetened applesauce: Adds moisture and a gentle tartness select unsweetened pure applesauce to avoid added sugar
• Oats: Form the hearty base of the cookie choose rolled oats for a chewier texture or quick oats for a softer bite
• Almond milk: Binds everything and keeps the cookies naturally dairy free for creaminess pick plain unsweetened almond milk
• Raisins or nuts: Bring texture and extra nutrition look for plump raisins and raw or lightly roasted nuts for peak flavor
• Dark chocolate chunks: Offer indulgence without refined sugar opt for sugar free or stevia sweetened brands for zero sugar
• Vanilla extract: Enhances the cozy comforting cookie aroma always use pure vanilla extract for the best taste
• Ground cinnamon: Provides warmth and depth freshly ground if possible gives the brightest spice note

Instructions

Prep the Oven:

Set your oven to preheat at 350 degrees Fahrenheit or 177 degrees Celsius so it reaches a steady temperature for baking

Mash and Mix the Base:

In a large mixing bowl mash three ripe bananas until very smooth add unsweetened applesauce and stir together until everything looks well combined and creamy

Flavor the Mixture:

Pour in vanilla extract and ground cinnamon stir until they are evenly distributed throughout the banana applesauce base so the flavor is balanced in every bite

Fold in the Oats:

Slowly add the oats to your bowl mixing thoroughly until every oat is coated and the dough comes together this step builds the cookie structure

Moisten and Add Mix-ins:

Drizzle almond milk over the oat mixture this will help with moisture and create a tender cookie gently stir in raisins or nuts and dark chocolate chunks until they are evenly spread

Prepare the Baking Sheet:

Either line a baking sheet with parchment paper or very lightly grease it to ensure your cookies lift off easily without sticking

Shape the Cookies:

Using a spoon scoop out portions of dough onto your baking sheet leave a little space between each mound flatten each cookie slightly with the back of your spoon or hand to help them bake evenly

Bake:

Slide your tray into the preheated oven bake for fifteen to twenty minutes watch for golden edges and set tops which means they are ready remove promptly so they do not dry out

Cool:

Let the cookies cool on the baking sheet for a few minutes this helps them firm up then transfer to a wire rack so they finish cooling without getting soggy bottoms

Enjoy:

Once cooled these cookies are ready to serve and can be stored in a covered container for a few days perfect any time you want a wholesome treat

I love the way bananas make these cookies sweet chewy and packed with flavor My daughter still talks about the batch we made on a rainy baking day it instantly brightened the mood and made the house smell amazing

Storage Tips

Keep these cookies in an airtight jar at room temperature for up to three days For longer freshness refrigerate and enjoy within a week They also freeze beautifully just let them sit on the counter to thaw before serving for quick snacks

Ingredient Substitutions

If you are out of almond milk try oat milk or regular milk Oats can be swapped with gluten free rolled oats if needed For nut free use only raisins or even dried cranberries and choose sunflower seed butter for an allergy friendly boost

Serving Suggestions

Pack into lunchboxes for a school snack Pair one or two with morning coffee or tea Crumble over a bowl of Greek yogurt and berries for a breakfast treat

Cultural and Historical Context

Cookies that rely on mashed banana and oats have long been a go to for healthier bakers looking to cut out refined sugar It is a trick that home bakers across many countries use to craft satisfying sweets with what is on hand These cookies are perfect for modern health conscious families

Seasonal Adaptations

Try mixing in chopped dried apricots instead of raisins in spring or summer Add extra cinnamon and a dash of ground ginger or nutmeg in fall for warming spice For a wintery twist substitute the dark chocolate with white chocolate chips and a hint of orange zest

Helpful Notes

Oats absorb liquid more as they sit so do not let your dough rest too long before baking Check cookies after fifteen minutes as every oven is different Use damp hands for shaping if the dough feels sticky

Success Stories

I have heard from friends and readers who send these cookies along with their kids on long field trips and come home with empty containers so they are always a hit My own family likes to make double batches and store half in the freezer for sweet cravings These are soft enough for toddlers but hearty enough for grown up coffee breaks

Freezer Meal Conversion

To freeze shape dough into cookies and flash freeze on a tray until firm then store in a zip top bag When craving cookies bake straight from frozen adding one or two minutes to the baking time This works especially well for quick grab and go breakfasts

Bake up a batch of these wholesome cookies to make mornings brighter and snacking easier for your whole family. Enjoy every bite knowing they are made with nothing but goodness.

Recipe Q&A

→ What can I use instead of almond milk?

You can substitute any plant-based milk or regular dairy milk to suit your preference.

→ Are these cookies suitable for vegans?

Yes, if you use dairy-free chocolate and plant-based milk, these cookies remain vegan-friendly.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze these cookies?

Yes, let them cool completely and freeze in a sealed container for up to 2 months. Thaw before serving.

→ Can I omit the chocolate or nuts?

Absolutely, the mix-ins are flexible. Leave them out or substitute with seeds or dried fruit.