If you’re looking for a tasty treat, these sugar free oatmeal cookies are just what you need! They’re chewy, sweet, and made with simple ingredients, making it easy to whip up a batch whenever a cookie craving strikes.
This recipe solves sugar cravings by offering a quick, simple oats based cookie option without refined sugar or dairy.
Sometimes, finding cookies that fit my diet can be tough. With my diabetes, I have to watch my sugar intake, and my family has gluten allergies. That’s why I love this recipe, it solves those problems while still offering a delicious snack!
This recipe is great because it only takes about 30 minutes from start to finish, and you can easily customize it with your favorite add-ins. The whole rolled oats help give these cookies that wonderful chewy texture, and using ripe bananas means you don’t have to worry about adding any sugar.
If you’re interested in another tasty option, give these easy oatmeal cookies a try! They’re also a hit, and I think you’ll love them too.
Why You Will Love This Recipe
- Chewy Texture : These cookies have a lovely chewy texture thanks to the whole rolled oats. It’s satisfying without being overly dense, making them really enjoyable.
- Natural Sweetness : Sweetened with ripe bananas, they have a natural sweetness that feels wholesome. You won’t miss the sugar at all; it’s subtly sweet instead of being overwhelming.
- Quick and Simple : If you’re short on time, this cookie recipe delivers. With just a few minutes of prep and bake time, you’ve got a snack ready to go.
- Storage Made Easy : These cookies store well in an airtight container, so you can enjoy them over a few days. However, they’re definitely best when fresh out of the oven.
Easy Sugar Free Oat Cookies
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: cookie
- Method: baking
- Cuisine: N/A
- Diet: vegan
Description
Delicious sugar-free oat cookies made with ripe bananas and nut butter, perfect for a vegan diet.
Ingredients
- 240 g ripe bananas, peeled
- 100 g peanut butter or almond butter
- 22.5 g ground flax
- 140 g rolled jumbo oats
- 1.5 g fine salt
- 1.5 g cinnamon
- 2 g baking soda
- 20 g raisins, soaked in boiling water for 5 mins
Instructions
- Scoop & Roll Dough: Start by scooping your dough into tablespoon-sized balls. You will want each one to feel firm yet slightly sticky in your hands. Do not worry if they seem a bit too soft at first; they will firm up while baking. Just remember to roll them gently to avoid any crumbles from forming.
- Arrange on Baking Sheet: Place the dough balls on a greased baking sheet, giving them a bit of space. As they bake, they will spread out a little, creating those lovely cookie shapes. Make sure not to overcrowd them on the sheet; otherwise, they might stick together.
- Bake & Set Timer: Pop those cookies in the oven for about 10 minutes. You will notice them puffing up and just starting to turn golden at the edges. This timing is key, as they need that perfect soft texture. Do not be tempted to leave them in longer, or they could dry out.
- Cool Before Eating: Take the cookies out of the oven and let them cool on a wire rack. You will want to wait a bit until they are firm enough to handle. If you dig in too soon, they might crumble apart, making a mess instead of a tasty treat. Enjoy the sweet aroma wafting through your kitchen!
Notes
- Storage Tips: Keep in an airtight container for a few days, but best enjoyed fresh.
- Expert Tips: If cookies spread too much while baking, chilling the dough for 10 to 15 minutes can help them maintain their shape.
- When the cookies seem crumbly, adding an extra tablespoon of nut butter will help with binding.
- If the cookies turn out dry, make sure the bananas are well mashed and consider a splash of plant milk for moisture.
- For added sweetness, using very ripe bananas is key; they should be soft and lightly speckled for best results.
- If the dough feels too soft to shape, chilling it before forming the cookies can make it easier to work with.
- Reheating Instructions: To reheat, place cookies in the oven at 300 degrees F for about 5 minutes until warmed through.
- Serving Suggestions: Pair with a cup of coffee or tea. Make a breakfast sandwich with yogurt in between two cookies. Serve alongside fresh fruit for a wholesome snack.
- Recipe Variations: Substitute peanut butter with almond butter for those with peanut allergies. Use ground chia seeds instead of ground flax as a binder. Change raisins for unsweetened dried cranberries for a different flavor profile.
- Ingredient Notes: Select perfectly ripe bananas for maximum sweetness. For a crunchier texture, consider adding chopped nuts like walnuts or pecans. Ensure all replacements are suitable for sugar-free options.
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 4g
- Sodium: null
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 14g
- Fiber: null
- Protein: 4g
- Cholesterol: null
Recipe Tips
- If cookies spread too much while baking, chilling the dough for 10-15 minutes can help them maintain their shape.
- When the cookies seem crumbly, adding an extra tablespoon of nut butter will help with binding.
- If the cookies turn out dry, make sure the bananas are well mashed and consider a splash of plant milk for moisture.
- For added sweetness, using very ripe bananas is key; they should be soft and lightly speckled for best results.
- If the dough feels too soft to shape, chilling it before forming the cookies can make it easier to work with.
Serving Suggestions
These sugar free oatmeal cookies pair well with a cup of coffee or tea. You can also enjoy them as a breakfast sandwich with yogurt between two cookies or alongside fresh fruit.
These cookies can also serve as a base for creating desserts or snacks. You might consider using them in a layered parfait or crumbled over oatmeal for added texture.
Serve these cookies with a drizzle of almond or peanut butter for extra flavor. A sprinkle of cinnamon on top might also enhance the overall experience.
Recipe variations
- You can use 240 g of applesauce instead of ripe bananas for a different texture and flavor in these oat cookies.
- Add 1 teaspoon of vanilla extract and a pinch of nutmeg to enhance the flavor profile of your cookies.
- Either use dried cranberries or chopped dried apricots for a fruity twist in this sugar free oatmeal cookie recipe.
- If you want to make a larger batch, double the ingredients, using 480 g of bananas and 200 g of peanut butter for 24 cookies.
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How to Store?
To keep your sugar free oatmeal cookies fresh, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature for up to 3 days. This keeps them chewy.
Refrigeration: Store in an airtight container in the refrigerator for up to 1 week. This preserves their texture.
Freezing: Wrap each cookie in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
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