These Healthy Cookies _ No Sugar No Flour are the perfect low-carb dessert and nutritious snack for busy days, packing natural sweetness and wholesome ingredients with zero refined sugar or gluten. Inspired by clean eating and healthy baking principles, they’re free of artificial ingredients and super simple to whip up in under half an hour.
Why You’ll Love These Healthy Cookies _ No Sugar No Flour
- Naturally sugar-free: sweetened only with bananas, supporting steady energy without a sugar crash according to USDA guidelines.
- Flourless, making it a perfect low-carb dessert that keeps you on track with clean eating and healthy baking goals.
- Rich in protein and fiber—each cookie delivers about 4 g protein and 3 g fiber for a nutritious snack that satisfies.
- Quick 25-minute total time, so you can satisfy sweet cravings in under 30 minutes from start to finish.
- Gluten-free when you choose certified oats, ideal for celiacs or anyone avoiding wheat.
- No artificial ingredients or refined sugars—just whole, unprocessed staples from your clean eating pantry.
- Customizable: swap peanut butter for sunflower seed butter to make it nut-free, or stir in cinnamon for a warming twist.
- Perfect for meal prep, lunchboxes, or on-the-go munching—portion ahead for a grab-and-go treat.
- Data-driven ingredient choice: chia seeds add omega-3s and 2 g fiber per tablespoon, backed by clinical research.
- Kid-approved texture—crispy around the edges, soft inside; a crowd-pleaser for picky eaters and grown-ups alike.
Ingredients
- 2 ripe bananas (mashed for natural sweetness)
- 1 cup natural peanut butter (or almond butter, no sugar added)
- 1½ cups old-fashioned rolled oats (certified gluten-free if needed)
- ¼ cup unsweetened cocoa powder (optional for chocolate lovers)
- 2 tablespoons chia seeds (or flaxseeds for an omega-3 boost)
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup sugar-free dark chocolate chips (optional)
- 2 tablespoons chopped walnuts (optional for extra crunch)
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C), positioning a rack in the center for even heat. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and speed cleanup. - Mash Bananas and Stir in Peanut Butter
In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture. Add peanut butter and vanilla extract, stirring until the mixture is creamy and uniform. - Incorporate Dry Ingredients
Fold in the rolled oats, chia seeds, cocoa powder (if using), baking soda, and sea salt. Mix gently until the oats absorb the wet ingredients—overmixing will make cookies dense rather than tender. - Personalize with Mix-Ins
Sprinkle in sugar-free chocolate chips and chopped walnuts, then use a spatula to distribute evenly. Pro tip: swap in dried cranberries or pumpkin seeds for seasonal flair and extra nutrients. - Shape Cookies
Use a cookie scoop or two spoons to portion dough into 12 uniform mounds on the prepared sheet. Gently flatten each mound to about ¾-inch thickness so they bake evenly without overbrowning. - Chill for Chewy Perfection (Optional)
For thicker, chewier cookies, place the tray in the refrigerator for 10 minutes—this firms up the dough and helps cookies hold their shape in the oven. - Bake Until Golden
Bake for 12–15 minutes, or until cookies are golden at the edges and just set in the middle. A toothpick inserted should come out with a few moist crumbs for a tender bite. - Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes, allowing residual heat to finish baking. Transfer to a wire rack to cool completely—serve warm or pack for later.
Servings & Timing
- Yield: 12 medium cookies (or 24 bite-sized treats)
- Prep Time: 10 minutes for mixing and shaping
- Chill Time: 10 minutes (optional for extra chewiness)
- Bake Time: 15 minutes until golden and set
- Total Time: approx. 35 minutes from start to finish
Variations
- Chocolate-Chip Swirl: Fold in extra sugar-free chips for double the chocolate goodness.
- Pumpkin Spice Twist: Add 1 tsp pumpkin pie spice and swap half the oats for pureed pumpkin.
- Nut-Free Option: Use sunflower seed butter instead of peanut butter for an allergy-friendly treat.
- Citrus Zest Burst: Stir in 1 tsp lemon or orange zest for a bright, tangy flavor.
- Protein Boost: Mix in a scoop of unflavored or vanilla protein powder for post-workout energy.
- Coconut Crunch: Replace walnuts with ¼ cup shredded unsweetened coconut for tropical flair.
Storage & Reheating
- Store cooled cookies in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months—layer parchment between cookies to prevent sticking.
- To thaw, leave at room temperature for 15 minutes or microwave a single cookie for 10 seconds.
- For that just-baked taste, warm in a 300°F oven for 3–5 minutes, flipping halfway for even crispness.
FAQs
Q: Can I substitute bananas with applesauce?
A: Yes, using ½ cup unsweetened applesauce works, though cookies will be softer and slightly less sweet. You can add a teaspoon of sugar-free sweetener if desired to balance flavor.
Q: Are rolled oats gluten-free?
A: Oats themselves are gluten-free grains, but they’re often processed alongside wheat. Always choose certified gluten-free oats to avoid cross-contamination if you’re celiac or sensitive.
Q: Can I skip chilling the dough?
A: Absolutely—you can bake immediately after shaping, though you might notice the cookies spread more. Chilling helps firm up the dough for chewier, thicker results.
Q: How do I make these nut-free?
A: Swap peanut butter for sunflower seed butter and omit walnuts or use pumpkin seeds. Your cookies remain moist and flavorful without any tree nuts.
Q: Are these cookies suitable for diabetics?
A: With no added refined sugars and a low glycemic index, this recipe can help stabilize blood sugar levels. However, always consult your healthcare provider to tailor recipes to your dietary needs.
Q: Can I use instant oats instead of rolled oats?
A: You can, but quick oats absorb moisture more readily, resulting in a softer, cake-like texture. For chewier cookies, stick to old-fashioned rolled oats.
Q: What if my dough is too sticky?
A: Pop the bowl in the fridge for 5–10 minutes to firm up the mixture. You can also sprinkle in an extra tablespoon of oats to absorb excess moisture.
Q: How do I get crispier edges?
A: Flatten your cookie mounds a bit more before baking and extend bake time by 2–3 minutes. Rotate your sheet halfway through to ensure even browning on all edges.
Conclusion
These Healthy Cookies _ No Sugar No Flour bring together the best of sugar-free, flourless, and clean eating worlds in one scrumptious low-carb dessert. I hope you’ve enjoyed this easy, nutritious snack that’s perfect for busy families and anyone craving a sweet treat without the guilt. Try them today, leave a comment below, and don’t forget to snap a pic and tag me on Instagram—happy baking!
Healthy Cookies _ No Sugar No Flour
Ingredients
- 2 ripe bananas mashed for natural sweetness
- 1 cup natural peanut butter or almond butter, no sugar added
- 1 ½ cups rolled oats certified gluten-free if needed
- ¼ cup unsweetened cocoa powder optional for chocolate flavor
- 2 tablespoons chia seeds or flaxseeds for omega-3 boost
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup sugar-free dark chocolate chips optional
- 2 tablespoons chopped walnuts optional for crunch
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a large bowl, mash the ripe bananas until smooth, then stir in the peanut butter and vanilla extract until fully combined.
- Add rolled oats, chia seeds, unsweetened cocoa powder (if using), baking soda, and sea salt. Fold gently until the oats soak up the wet ingredients.
- Stir in sugar-free dark chocolate chips and chopped walnuts for extra texture and flavor. Feel free to swap with pumpkin seeds or dried fruit.
- Use a cookie scoop or spoon to portion into 12 mounds on the prepared sheet, then gently flatten each to about ¾-inch thickness.
- Optional: Chill the tray in the fridge for 10 minutes to firm up dough and ensure thicker, chewier cookies.
- Bake for 12–15 minutes, until edges are golden and centers are just set—avoid overbaking for a soft, tender bite.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!
