Introduction: A Guilt-Free Cookie That Actually Tastes Good
Healthy cookies often come with a warning: “They’re good… for healthy cookies.”
These are different.
These No Sugar, No Flour Healthy Cookies are soft, chewy, naturally sweet, and deeply satisfying—without refined sugar, white flour, butter, or oil. They rely entirely on ripe bananas, applesauce, oats, and dark chocolate to create structure, moisture, and sweetness.
They’re perfect if you’re:
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Trying to cut back on refined sugar
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Avoiding white flour
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Looking for a healthier snack for kids
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Needing a grab-and-go breakfast
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Wanting dessert without the crash
And best of all, they’re easy. No mixer. No chilling. No fancy techniques. Just wholesome ingredients and one bowl.
Why These Cookies Work Without Sugar or Flour
Before diving into the recipe, it helps to understand why this works:
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Bananas provide natural sweetness, moisture, and binding power
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Applesauce adds softness and helps hold everything together
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Oats replace flour, providing structure, fiber, and chew
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Almond milk keeps the dough from being too dense
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Dark chocolate adds richness and indulgence without refined sugar
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Cinnamon and vanilla enhance sweetness naturally
This recipe proves that you don’t need sugar and flour to make cookies feel comforting and satisfying.
Ingredients
Base Ingredients
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3 ripe bananas, mashed
(The riper, the better—brown spots mean more natural sweetness) -
⅓ cup unsweetened applesauce
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2 cups rolled oats
(Old-fashioned oats work best; quick oats also work for a softer texture) -
¼ cup unsweetened almond milk
(Any plant or dairy milk works)
Mix-Ins
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¼ cup raisins or chopped nuts
(Walnuts, pecans, or almonds are great choices) -
1 cup dark chocolate chunks
(Lily’s brand is excellent for sugar-free options)
Flavor Enhancers
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
Optional Add-Ins (Highly Recommended)
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Chia seeds or flaxseed (extra fiber)
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Unsweetened shredded coconut
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Peanut butter or almond butter swirl
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Pinch of sea salt to balance sweetness
Equipment Needed
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Large mixing bowl
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Fork or potato masher
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Measuring cups and spoons
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Baking sheet
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Parchment paper or silicone baking mat
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Spoon or cookie scoop
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Step 2: Mash the Bananas
In a large mixing bowl, add the ripe bananas. Mash them thoroughly using a fork or potato masher until mostly smooth. A few small lumps are fine and actually add texture.
Tip: If your bananas aren’t ripe enough, roast them (with peels on) at 350°F for 10–15 minutes until soft and fragrant.
Step 3: Add Applesauce and Vanilla
Stir the applesauce and vanilla extract into the mashed bananas. This mixture should look creamy and slightly glossy.
Applesauce not only adds moisture but also enhances sweetness without needing sugar.
Step 4: Incorporate the Oats and Cinnamon
Add the oats and cinnamon to the bowl. Mix thoroughly until the oats are fully coated and evenly distributed.
At this stage, the mixture will be thick and sticky—this is exactly what you want.
Step 5: Add Almond Milk
Pour in the almond milk and stir gently. The dough should loosen slightly but remain thick enough to hold its shape when scooped.
If it feels too dry, add 1–2 extra tablespoons of milk.
Step 6: Fold in the Mix-Ins
Now gently fold in:
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Raisins or nuts
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Dark chocolate chunks
Distribute evenly so every cookie has a bit of everything.
Shaping and Baking
Step 7: Scoop the Cookies
Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet. These cookies will not spread much, so gently flatten each scoop with the back of a spoon or your fingers.
Shape them into round or slightly oval cookies.
Step 8: Bake
Place the baking sheet in the oven and bake for 18–22 minutes, or until:
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The edges are lightly golden
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The tops are set
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The bottoms are lightly browned
For a slightly crisp exterior, bake closer to 22 minutes.
Step 9: Cool Properly
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
They will firm up as they cool.
Texture and Flavor Profile
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Texture: Soft, chewy, slightly dense, and hearty
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Flavor: Naturally sweet banana, warm cinnamon, rich dark chocolate
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Sweetness Level: Mild to medium (perfect for those avoiding sugar)
These cookies are satisfying without being cloying.
Variations and Customizations
Vegan (Already Vegan!)
This recipe is naturally vegan when using plant-based milk and dairy-free chocolate.
Gluten-Free
Use certified gluten-free oats to make this recipe fully gluten-free.
Nut-Free
Skip nuts and use seeds (sunflower or pumpkin) instead.
Higher Protein Version
Add:
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2 tablespoons hemp seeds
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1 scoop unsweetened plant protein powder (reduce oats slightly)
Breakfast Cookies
Add:
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Extra oats
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Chia seeds
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Less chocolate
Perfect for mornings on the go.
Storage and Meal Prep
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Keeps well for up to 5 days.
Freezer
Freeze cookies in a single layer, then store in freezer bags for up to 3 months.
To reheat: microwave for 15–20 seconds or thaw at room temperature.
Nutritional Benefits
While exact values vary, these cookies are:
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High in fiber
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Naturally sweetened
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Free from refined sugar
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Free from white flour
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Rich in potassium and antioxidants
They’re a smart alternative to traditional cookies.
Common Mistakes to Avoid
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Using underripe bananas (not sweet enough)
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Overbaking (leads to dryness)
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Skipping parchment paper (they can stick)
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Expecting traditional cookie crunch (these are soft and chewy)
Final Thoughts
These Healthy No Sugar, No Flour Cookies are proof that you don’t need refined ingredients to enjoy something comforting and delicious. They’re simple, nourishing, kid-friendly, and endlessly adaptable.