These Healthy Cookies – No Sugar are naturally sweet, soft, and chewy, making them a wonderful option whenever I want a wholesome snack or light dessert. I combine ripe bananas with hearty oats, applesauce, and rich dark chocolate chunks to create cookies that are satisfying without any refined sugar. They come together quickly with simple pantry ingredients and are perfect for sharing with family or enjoying throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 mashed ripe bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/4 cup raisins or nuts
1 cup dark chocolate chunks
1 teaspoon vanilla
1 teaspoon cinnamon
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I add the mashed bananas, applesauce, oats, almond milk, raisins or nuts, dark chocolate chunks, vanilla, and cinnamon to a large mixing bowl.
Then I stir everything together until the mixture is evenly combined.
I scoop spoonfuls of the dough onto the prepared baking sheet, leaving a little space between each cookie.
Next I bake the cookies for 15 to 20 minutes, or until they are lightly golden and set.
I let the cookies cool on the baking sheet for several minutes before serving.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 cookies
Calories: Approximately 95 kcal per cookie
Variations
I like adding chopped walnuts or pecans for extra crunch and healthy fats. Sometimes I replace the raisins with dried cranberries for a slightly tangy flavor. I also enjoy stirring in shredded coconut for extra texture or using chopped dates for additional natural sweetness. When I want even more warmth, I add a pinch of nutmeg or pumpkin pie spice. For a dairy-free option, I simply choose dairy-free dark chocolate chunks.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, I keep them in the refrigerator for up to one week. I also freeze them in a freezer-safe container or bag for up to 3 months. Whenever I want one, I thaw it at room temperature or warm it in the microwave for about 10 to 15 seconds to make the chocolate soft again.
FAQs
Can I make these cookies gluten-free?
I simply use certified gluten-free oats to make these cookies suitable for a gluten-free diet.
Can I use quick oats instead of rolled oats?
I can use quick oats, although the cookies will have a slightly softer texture than when I use rolled oats.
How do I know when the cookies are done?
I look for lightly golden edges and cookies that feel set when gently touched. They continue to firm up as they cool.
Can I skip the chocolate chunks?
I can absolutely leave them out or replace them with extra raisins, chopped nuts, or seeds if I prefer.
Why are my cookies so soft?
These cookies are naturally soft because they contain bananas and no refined sugar or butter. I let them cool completely so they firm up before storing them.
Conclusion
I enjoy making these Healthy Cookies – No Sugar because they are simple, naturally sweet, and filled with wholesome ingredients that satisfy my sweet cravings without refined sugar. They are easy to customize, perfect for meal prep, and delicious enough for snacks, breakfast, or dessert. I always appreciate having a batch ready whenever I want a healthier homemade treat.
📖 Recipe:
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Healthy Cookies – No Sugar
- Total Time: 30 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These naturally sweetened healthy cookies are soft, chewy, and made without refined sugar. Packed with bananas, oats, and dark chocolate, they make a wholesome snack, breakfast, or light dessert.
Ingredients
3 ripe bananas, mashed
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/4 cup raisins or chopped nuts
1 cup dark chocolate chunks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, applesauce, oats, almond milk, raisins or nuts, dark chocolate chunks, vanilla, and cinnamon.
- Stir until the mixture is evenly combined.
- Scoop spoonfuls of the mixture onto the prepared baking sheet, leaving a little space between each cookie.
- Bake for 15–20 minutes, or until the cookies are lightly golden and set.
- Allow the cookies to cool on the baking sheet for several minutes before serving.
Notes
Use certified gluten-free oats to make these cookies gluten free.
Quick oats can be substituted for rolled oats, though the texture will be softer.
Swap raisins for dried cranberries, chopped dates, or seeds for variety.
Add chopped walnuts, pecans, shredded coconut, nutmeg, or pumpkin pie spice for extra flavor and texture.
Use dairy-free dark chocolate chunks for a dairy-free version.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Warm frozen or refrigerated cookies in the microwave for 10–15 seconds before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95 kcal
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 3.5 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
