Healthy Cookies – No Sugar! No Flour!

Who says cookies can’t be healthy? These No Sugar, No Flour Cookies are here to prove that indulgence and wellness can coexist in perfect harmony. Packed with wholesome ingredients like ripe bananas, oats, and dark chocolate chunks, these cookies are naturally sweetened, gluten-free, and absolutely delicious. Whether you’re looking for a guilt-free snack or a treat the whole family will love, this recipe has got you covered.

I first made these cookies during one of my “healthier eating phases,” when I was craving something sweet but didn’t want to derail my progress. To my surprise, they turned out so good that even my picky toddler asked for seconds (and thirds). Since then, they’ve become a staple in my kitchen—a go-to recipe for meal prep, school lunches, or impromptu cravings. If you’re looking for more wholesome treats, these Vegan Sweet Potato Brownies are a rich, fudgy alternative made without refined sugar or flour. And for a quick, protein-packed snack, this Cottage Cheese Banana Bread (5-Min Recipe) is a must-try!

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Ingredients List

Here’s what you’ll need to create these wholesome cookies:

• 3 mashed bananas (ripe) 🍌 (the riper, the sweeter—look for brown spots! )
• 1/3 cup apple sauce 🍎 (adds moisture without extra sugar )
• 2 cups oats 🥣 (use gluten-free if needed for dietary restrictions )
• 1/4 cup almond milk 🥛 (or any plant-based milk you prefer )
• 1/4 cup raisins or nuts 🌰 (raisins for sweetness, nuts for crunch—your call! )
• 1 cup good dark chocolate chunks 🍫 (Lily’s brand is my fave—it’s low-carb and sweetened with stevia )
• 1 tsp vanilla extract ✨ (for warmth and depth of flavor )
• 1 tsp cinnamon 🌿 (a hint of spice to complement the chocolate )

Pro Tip: Personalize Your Cookies

Want to switch things up? Here are some fun variations:

• Swap raisins for dried cranberries, chopped dates, or shredded coconut.
• Add a scoop of protein powder for an extra nutritional boost.
• Use peanut butter chips or white chocolate chunks instead of dark chocolate.

Interactive Ingredient Checklist: [ ] Bananas [ ] Apple sauce [ ] Oats [ ] Almond milk [ ] Raisins/nuts [ ] Dark chocolate chunks [ ] Vanilla extract [ ] Cinnamon

No Sugar, No Flour Cookies are a guilt-free treat perfect for those following a low-carb or gluten-free lifestyle. These cookies rely on natural sweeteners like mashed bananas, dates, or sugar-free alternatives, while almond or coconut flour provides structure without traditional wheat flour. They are soft, chewy, and packed with flavor, making them a great snack or dessert. If you’re exploring healthier baking options, you might also enjoy trying grain-free banana bread (check out this recipe) or learning more about natural sugar substitutes (read about sugar alternatives) to customize your treats to your dietary needs.

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Timing

Let’s break down how quick and easy this recipe is:

• Prep Time: 10 minutes
• Bake Time: 15–18 minutes
• Total Time: ~25 minutes

This recipe is perfect for busy mornings, lazy afternoons, or anytime you need a wholesome treat. Plus, cleanup is minimal since it’s all mixed in one bowl!

Time-Saving Hack: Mash the bananas and measure out your ingredients ahead of time to streamline the process.

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Step-by-Step Instructions

Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Kitchen Hack: If you don’t have parchment paper, lightly grease the baking sheet with coconut oil for a non-stick surface.

Mix the Wet Ingredients

In a large mixing bowl, combine the mashed bananas, apple sauce, almond milk, and vanilla extract. Stir until smooth and well combined.

Why Mashed Bananas? Bananas act as a natural sweetener and binder, eliminating the need for sugar or flour while keeping the cookies moist and chewy.

Add the Dry Ingredients

Stir in the oats, cinnamon, raisins (or nuts), and dark chocolate chunks. Mix until everything is evenly distributed. The dough will be thick and sticky—that’s okay!

Serving Suggestion: Use a cookie scoop or tablespoon to portion out the dough for uniform cookies.

Shape & Arrange

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon or your fingers—they won’t spread much during baking.

Pro Tip: If you’re adding nuts, press a few extra pieces into the tops of the cookies for a decorative touch.

Bake & Cool

Bake for 15–18 minutes, or until the edges are golden brown and the cookies are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kitchen Hack: Underbake slightly for softer, chewier cookies. They’ll firm up as they cool.

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Nutritional Information

Per Serving (1 cookie)	Calories	Protein	Carbs	Fat	Fiber
	150	4g	25g	6g	3g

These cookies are nutrient-dense, thanks to the fiber from oats and bananas, healthy fats from nuts and dark chocolate, and antioxidants from cinnamon. Plus, they’re naturally sweetened, making them a great option for kids and adults alike.

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Healthier Alternatives for the Recipe

If you’re looking to customize further, here are some swaps:

• Replace oats with quinoa flakes or almond flour for a lower-carb option.
• Use unsweetened carob chips instead of chocolate for a caffeine-free alternative.
• Substitute banana with pumpkin puree or unsweetened applesauce if you’re not a fan of bananas.

I once made these cookies with tahini instead of almond milk—they turned out rich and nutty, almost like energy bites. Give it a try if you’re feeling adventurous!

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Serving Suggestions

Arrange the cookies on a rustic wooden board or tiered dessert stand for a charming presentation. Pair them with a glass of almond milk, a warm cup of tea, or a cold brew coffee for a cozy treat.

Creative Idea: Package the cookies in clear cellophane bags tied with ribbon for edible gifts. They’re perfect for holidays, potlucks, or just because!

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Common Mistakes to Avoid

1. Using Underripe Bananas: Green bananas won’t provide enough sweetness or moisture. Stick to ripe ones with plenty of brown spots.
2. Overmixing the Dough: Overmixing can make the cookies dense. Stir just until everything is combined.
3. Skipping the Flattening Step: These cookies won’t spread much during baking, so gently flattening them ensures even cooking.

True Story: One time, I forgot to flatten the cookies before baking and ended up with little mounds instead of flat cookies. While they still tasted great, they weren’t as photogenic. Lesson learned: always flatten!

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Storing Tips for the Recipe

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Pro Storage Tip: Place a slice of bread in the container with the cookies—it keeps them soft by absorbing excess moisture.

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Pro Chef’s Tips

For an ultra-smooth texture, blend the wet ingredients (bananas, apple sauce, almond milk, and vanilla) in a food processor before mixing in the dry ingredients. Another trick: toast the oats lightly in a dry skillet before adding them to the dough—it enhances their nutty flavor.

Bonus Tool Recommendation

A small cookie scoop ensures perfectly portioned cookies every time. It’s also great for other baked goods like muffins or meatballs!

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Conclusion

These Healthy No Sugar, No Flour Cookies are proof that you can have your cookie and eat it too—without compromising on flavor or nutrition. With their soft, chewy texture and rich chocolate chunks, they’re sure to satisfy your sweet tooth while fueling your body with wholesome goodness.

Now it’s your turn! Share your creations in the comments below or post photos on social media using #healthynocookies. And don’t forget to subscribe for more delicious recipes delivered straight to your inbox. Happy baking—and happy snacking! 🍪✨

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FAQs

Q: Can I use frozen bananas?
A: Yes! Just thaw them first and drain off any excess liquid before mashing.

Q: What can I substitute for almond milk?
A: Any plant-based milk (like oat, coconut, or soy) works beautifully. You can even use regular dairy milk if preferred.

Q: How do I keep the cookies from crumbling?
A: Make sure your bananas are ripe and mash them well—their natural stickiness helps hold the cookies together.

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