Warm afternoon light spills across the countertop as I pop a tray of Healthy Cookies – No Sugar! No Flour! into the oven. The gentle sizzling gives way to a fragrant steam of nutty oats and ripe banana. In my third round of testing, I dialed in the bake time to achieve golden edges and a tender center with slight bite—details matter when there’s no flour or sugar to hide behind.
Why You’ll Love Healthy Cookies – No Sugar! No Flour!
- Wholesome energy from just bananas and oats—no refined sweeteners
- Crispy around the edges, silky smooth inside
- Ready in under 20 minutes from start to finish
- Oats bring a nutty toasted scent and fiber boost
A Little Background
My first batch stuck to the pan—a gluey surprise since there’s no flour. After switching to parchment and letting the batter rest five minutes, the oats softened just enough to bind without sprawl. This recipe traces back to my college days, experimenting with banana mash instead of sugar, and it’s still my go-to for a quick grab-and-go snack.
Key Ingredients for Healthy Cookies – No Sugar! No Flour!
- Ripe bananas (2 medium): The natural sweetener—use very spotted fruit for maximum depth.
- Old-fashioned rolled oats (1 ½ cups, divided): 1 cup for structure, ½ cup stirred in at the end to avoid sogginess.
- Vanilla extract (1 teaspoon): Enhances aroma; pure extract over imitation for the best flavor lift.
- Ground cinnamon (½ teaspoon): Warm spice note—swap for pumpkin pie spice in autumn.
- Salt (pinch): Balances sweetness; essential if your nut butter isn’t salted.
- Chocolate chips or raisins (¼ cup, optional): A chewy twist—dark chips preferred for richness.
How to Make Healthy Cookies – No Sugar! No Flour!
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment. (Testing note: I swapped trays mid-session to avoid hot spots.)
- In a medium bowl, mash 2 ripe bananas until mostly smooth, leaving tiny flecks for texture.
- Add 1 cup rolled oats, 1 teaspoon vanilla, ½ teaspoon cinnamon, and a pinch of salt. Stir until glossy and combined. Let rest 5 minutes for oats to soften.
- Fold in the remaining ½ cup oats and ¼ cup mix-in of choice. The batter should hold its shape when scooped.
- Use a tablespoon to portion dough onto the sheet, spacing about 1½ inches apart. Gently flatten each mound with your fingers or a fork.
- Bake 12–14 minutes until edges turn golden and tops lose their sheen. (Cooking note: I found minute variations here—check at 12 minutes for a tender center.)
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The centers firm up as they crackle softly.
Pro Tips & Troubleshooting
- If cookies spread too thin, rest the batter 10 minutes longer so oats absorb moisture.
- To prevent sticking, always let the pan cool between batches or use fresh parchment.
- Stir in a pinch of cardamom or a swirl of almond butter for a cozy flavor variation.
- Halve or double the recipe easily—just maintain the 1:¾ banana-to-oat ratio.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 2 days. For longer life, refrigerate up to 1 week or freeze for 3 months with parchment between layers. To reheat, pop frozen cookies into a 300°F oven for 5 minutes. (Storage note: After a day in the fridge, I noticed interiors soften—perfect for spreading with nut butter.) Always follow safe food handling: cool completely before packing, and discard any that show moisture droplets.
Serving Suggestions
Enjoy warm with a smear of almond butter, alongside a steaming cup of chai, or crumble over yogurt for breakfast parfaits. They pair beautifully with sliced apples for a simple fall treat.
Frequently Asked Questions
- Can I use quick oats instead of rolled oats? Quick oats will work in a pinch but yield a softer, denser cookie. Rolled oats give better texture.
- How many calories are in each cookie? Each cookie (based on 12 servings) is roughly 80–90 calories, depending on mix-ins.
- Are these cookies vegan? Yes—no dairy, no eggs. Just bananas, oats, and your chosen add-ins.
- How do I prevent cookies from sticking? Always use fresh parchment or a nonstick baking mat and allow the sheet to cool between batches.
- Can I omit the chocolate chips? Absolutely—swap raisins, dried cranberries, or chopped nuts for a different twist.
- What’s the best way to freeze these cookies? Lay cookies in a single layer on a tray to freeze solid, then stack in a freezer bag with parchment paper.
Final Thoughts
These Healthy Cookies – No Sugar! No Flour! have become a weekday staple in my kitchen. I love them straight from the freezer, thawed on the counter, or warmed for that gentle crackle under your teeth. Give them a try and share your approach—bananas ripen differently in every kitchen, and I can’t wait to hear your tweaks!
More Recipes You’ll Love
- No-Bake Oatmeal Energy Bites – another flourless, grab-and-go snack built on oats
- Homemade Granola Bars – chewy, wholesome bars that echo the nutty oats in these cookies
- Peanut Butter Banana Wraps – pairing banana’s natural sweetness with protein for a light treat
- 10 Healthy Snacks – a roundup of nutrient-dense bites to keep you fueled
Healthy Oatmeal Cookies
Ingredients
Ingredients
- 2 ripe bananas mashed
- 1.5 cups old-fashioned rolled oats divided
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 cup chocolate chips or raisins optional
- 1 pinch salt
Instructions
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas until mostly smooth, leaving a few small chunks.
- Stir in 1 cup of rolled oats, cinnamon, vanilla extract, and salt; mix until combined, then let rest 5 minutes to allow oats to soften.
- Fold in the remaining ½ cup oats and chocolate chips or raisins if using.
- Scoop tablespoonfuls of dough onto the prepared sheet, spacing about 1½ inches apart; gently flatten each mound.
- Bake for 14–15 minutes until edges are golden and centers are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.