These healthy cookies are my favorite guilt-free treat when I want something sweet without the sugar crash. Made with just a few wholesome ingredients, they’re soft, chewy, and naturally sweetened—without any added sugar or flour. They’re perfect for breakfast on the go, a pre-workout snack, or a healthy dessert I don’t have to think twice about.
Why You’ll Love This Recipe
I love these cookies because they’re quick to make, packed with good-for-you ingredients, and naturally sweetened with fruit. They’re also flourless, gluten-free, dairy-free, and super customizable. I can whip up a batch in under 20 minutes and feel good about sharing them with kids or keeping them on hand for snack time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ripe bananas (the riper, the better)
- rolled oats
- natural peanut butter or almond butter
- cinnamon
- vanilla extract
- salt
- optional add-ins: dark chocolate chips, raisins, chopped nuts, shredded coconut, chia seeds
directions
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Preheat the oven: I heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mash the bananas: In a large bowl, I mash the ripe bananas until smooth.
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Add remaining ingredients: I stir in the oats, nut butter, cinnamon, vanilla, and salt until well combined. Then I fold in any optional mix-ins I’m using.
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Scoop and shape: I drop spoonfuls of dough onto the baking sheet and gently flatten each cookie since they won’t spread much while baking.
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Bake: I bake the cookies for 12–15 minutes, or until the edges are slightly golden and the centers are set.
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Cool and enjoy: I let them cool on the pan for a few minutes before transferring to a wire rack. They’re soft and chewy right out of the oven and even better the next day.
Servings and timing
This recipe makes about 12–16 cookies depending on the size. Total time is around 20 minutes: 5–10 minutes to prep and 12–15 minutes to bake.
Variations
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I sometimes swap peanut butter for almond or cashew butter for a different flavor.
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Adding unsweetened shredded coconut gives them a tropical twist.
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I’ve mixed in dried cranberries or pumpkin seeds for texture and color.
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A pinch of nutmeg or cardamom makes them extra cozy during the colder months.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—I layer them between parchment and keep them in a freezer-safe bag for up to 2 months. I thaw them at room temp or microwave for 10 seconds to soften.
FAQs
Can I make these without nut butter?
Yes, I’ve used sunflower seed butter or omitted it completely and added a little extra mashed banana. The texture is softer but still delicious.
Are these cookies really sweet without sugar?
They’re naturally sweet from the ripe bananas. If I want a sweeter version, I add a few raisins or a sprinkle of stevia.
Can I use quick oats instead of rolled oats?
Yes, quick oats work fine and give a slightly softer texture. I prefer rolled oats for more bite.
Are these cookies gluten-free?
As long as I use certified gluten-free oats, they’re completely gluten-free.
Can I add protein powder?
Definitely. I’ve added a scoop of vanilla or chocolate protein powder and just adjusted the oat quantity slightly to keep the texture balanced.
Conclusion
These healthy cookies are one of my go-to recipes when I want a sweet treat that’s clean, easy, and nourishing. They satisfy my cravings without any added sugar or flour and can be customized a dozen different ways. Whether I enjoy them for breakfast, as a snack, or a wholesome dessert, they’re always a hit.
Print
Healthy Cookies – No Sugar! No Flour!
- Prep Time: 5–10 minutes
- Cook Time: 12–15 minutes
- Total Time: 20 minutes
- Yield: 12–16 cookies
- Category: Snacks, Healthy Treats, Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
These Healthy Cookies with no sugar and no flour are soft, chewy, and naturally sweetened with ripe bananas. Made with wholesome ingredients like oats and nut butter, they’re gluten-free, dairy-free, and perfect for breakfast, snacks, or healthy desserts.
Ingredients
- Ripe bananas (the riper, the better)
- Rolled oats
- Natural peanut butter or almond butter
- Cinnamon
- Vanilla extract
- Salt
- Optional Add-ins:
- Dark chocolate chips
- Raisins
- Chopped nuts
- Unsweetened shredded coconut
- Chia seeds
Instructions
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Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mash bananas: In a large bowl, mash ripe bananas until smooth.
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Mix ingredients: Stir in oats, nut butter, cinnamon, vanilla, and salt. Fold in any optional mix-ins.
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Shape cookies: Drop spoonfuls of dough onto the baking sheet and flatten slightly with your hands or a spoon.
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Bake: Bake for 12–15 minutes, or until edges are lightly golden and centers are set.
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Cool & enjoy: Let cookies cool on the pan for a few minutes, then transfer to a wire rack. Enjoy warm or store for later.
Notes
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Swap peanut butter with almond or cashew butter for different flavors.
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For a tropical twist, add shredded coconut or dried pineapple.
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Great base for protein powder—adjust oats to balance the texture.
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Add cozy spices like nutmeg or cardamom in fall/winter.
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