Naturally sweet, soft-baked, and loaded with rich dark chocolate, these No-Sugar No-Flour Banana Oat Cookies satisfy your sweet tooth completely guilt-free. Made without flour, refined sugar, or butter, they mix together in one bowl for a quick, wholesome breakfast or snack!
Why You’ll Love This Recipe
No Sugar & No Flour: Naturally sweetened with ripe bananas and applesauce with zero wheat or refined sugar.
10-Minute Prep: One-bowl mixture that comes together fast using pantry staples.
Chewy & Hearty: Whole oats provide complex carbohydrates and fiber to keep you energized.
Essential Kitchen Equipment
Large Mixing Bowl & Fork: Perfect for mashing the ripe bananas and combining the dough.
Baking Sheet & Parchment Paper: Prevents sticking and guarantees clean cookie removal.
Cookie Scoop or Spoon: Helps portion uniform cookies onto the pan.
Ingredients
3 large Ripe bananas, well mashed
1/3 cup Unsweetened applesauce
2 cups Rolled oats (or quick oats)
1/4 cup Unsweetened almond milk
1/4 cup Raisins or chopped nuts (walnuts or pecans work great)
1 cup Dark chocolate chunks (such as Lily’s sugar-free)
1 tsp Vanilla extract
1 tsp Ground cinnamon
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mash & Mix Wet: In a large bowl, mash the ripe bananas thoroughly with a fork. Stir in the applesauce, almond milk, vanilla extract, and ground cinnamon until combined.
3. Add Oats & Mix-Ins: Fold in the oats, raisins (or chopped nuts), and dark chocolate chunks until a thick, cohesive cookie dough forms. Let sit for 5 minutes so the oats absorb liquid.
4. Scoop & Shape: Scoop 12 equal portions onto the parchment-lined baking sheet. Flatten each scoop slightly with the back of a spoon into round cookie shapes (they won’t spread much while baking).
5. Bake: Bake for 15 to 18 minutes until the edges are lightly golden and the cookies feel set in the center.
6. Cool & Enjoy: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to set completely.
Chef’s Tips
Use Extra-Spotty Bananas: The riper and spottier your bananas, the naturally sweeter your cookies will taste without adding sugar!
Shape Before Baking: Since there is no flour or butter, these cookies retain whatever shape you press them into before popping them in the oven.
Nutritional Breakdown (Per Cookie / 12 Yield)
Servings: 12 cookies
Calories: ~120 kcal
Protein: 3g
Net Carbs: 18g
Fat: 4g
Frequently Asked Questions (FAQ)
How should I store these flourless cookies?
Store them in an airtight container in the refrigerator for up to 5 days, or freeze individual cookies for up to 3 months for a quick thaw-and-eat snack!