These healthy cookies are my go-to when I want something sweet without the guilt. They’re soft, naturally sweetened, and packed with wholesome ingredients—no refined sugar, no flour, and no artificial stuff. Just real, feel-good food that satisfies my cookie cravings in the healthiest way possible.
Why You’ll Love This Recipe
I love how these cookies come together in minutes with just a few simple ingredients. There’s no mixing bowls full of flour or sugar to deal with—just mashed bananas, oats, and whatever mix-ins I’m in the mood for. They’re perfect for breakfast, snacks, or a clean-eating dessert. Plus, they’re naturally gluten-free and vegan-friendly depending on what I add.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas (the more ripe, the sweeter)
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Rolled oats
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Optional add-ins:
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Dark chocolate chips or cacao nibs
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Chopped nuts (like almonds or walnuts)
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Raisins or dried cranberries
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Peanut butter or almond butter
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Cinnamon or vanilla extract
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Directions
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I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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In a bowl, I mash the bananas until smooth.
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I stir in the oats and mix until combined. This is the base dough.
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Then I fold in any extras I want—usually some dark chocolate chips, a spoonful of peanut butter, and a sprinkle of cinnamon.
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I scoop out spoonfuls of dough and place them on the prepared baking sheet, gently flattening them with my fingers.
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I bake the cookies for 12–15 minutes, until they’re set and lightly golden.
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I let them cool on the baking sheet for a few minutes before transferring to a rack.
Servings and Timing
This recipe makes about 10–12 small cookies. It takes around 5 minutes to prep and 12–15 minutes to bake, so they’re ready in under 20 minutes.
Variations
I love playing around with the mix-ins. Chopped dates, shredded coconut, chia seeds, or a spoonful of cocoa powder are great options. If I want extra protein, I mix in a scoop of plant-based protein powder. For fall vibes, I add pumpkin puree and pumpkin spice.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. They also freeze well—I just pop them in a freezer bag and grab one when I need a healthy snack. To reheat, I microwave them for 10–15 seconds to bring back that fresh-from-the-oven softness.
FAQs
Are these cookies really sweet without sugar?
Yes, the ripe bananas add natural sweetness. The riper they are, the sweeter the cookies turn out. If I want more sweetness, I sometimes add a few chopped dates or raisins.
Can I use instant oats instead of rolled oats?
I prefer rolled oats for texture, but instant oats work too. The cookies will just be a bit softer and less chewy.
Are these cookies gluten-free?
Yes, as long as I use certified gluten-free oats, these cookies are naturally gluten-free.
Can I add eggs or baking powder?
Sure, I’ve added an egg before for a slightly more cake-like texture. A pinch of baking powder can help them puff up a bit, but they’re great as-is too.
Can I make these nut-free?
Absolutely. I skip the nut butters and nuts, and just go with plain banana-oat dough or mix in seeds like sunflower or pumpkin instead.
Conclusion
These no sugar, no flour cookies are the easiest way I satisfy my sweet tooth while sticking to healthy habits. They’re quick, endlessly customizable, and made with clean ingredients I feel good about. Whether it’s breakfast on the go, a post-workout snack, or a wholesome dessert, these cookies always come through.
Healthy Cookies – No Sugar! No Flour!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10–12 cookies
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These soft and chewy healthy cookies with no sugar and no flour are naturally sweetened with ripe bananas and made with wholesome oats. They’re quick to make, totally customizable, and perfect for a clean-eating snack, breakfast, or dessert—no guilt, just feel-good goodness!
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- Optional add-ins:
- ¼ cup dark chocolate chips or cacao nibs
- 2 tbsp chopped nuts (almonds, walnuts, etc.)
- 2 tbsp raisins or dried cranberries
- 1 tbsp peanut butter or almond butter
- ½ tsp cinnamon or 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash bananas until smooth.
- Stir in rolled oats to form a sticky dough.
- Fold in desired mix-ins like chocolate chips, nut butter, or dried fruit.
- Scoop heaping spoonfuls of dough onto prepared baking sheet and flatten slightly.
- Bake for 12–15 minutes, until lightly golden and set.
- Let cool on the baking sheet for a few minutes before transferring to a rack.
Notes
- The riper the bananas, the sweeter the cookies.
- Use certified gluten-free oats to make this recipe gluten-free.
- For added protein, stir in a scoop of your favorite plant-based protein powder.
- Cookies can be frozen and reheated for quick snacks.
- Add pumpkin puree and pumpkin spice for a seasonal twist!
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