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No Sugar Cookies Recipe

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Wholesome, naturally sweetened cookies made with ripe bananas, oats, and nut butter—no refined sugar needed! These chewy, delicious treats are perfect for guilt-free snacking and are loved by kids and adults alike.

Ingredients

Scale
  • 2 large ripe bananas (about 1 cup mashed)
  • 1/3 cup natural almond butter or peanut butter (unsweetened)
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups old-fashioned rolled oats (certified gluten-free if needed)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup optional mix-ins (dark chocolate chips, chopped nuts, dried fruit, or unsweetened coconut)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Mash the bananas in a large mixing bowl using a fork or potato masher until smooth with just a few small lumps remaining. The riper your bananas, the sweeter your cookies will be.
  3. Add wet ingredients to the mashed bananas: stir in the almond butter, maple syrup, and vanilla extract. Mix until everything is well combined and smooth. The mixture should be creamy and pourable.
  4. Add dry ingredients to the bowl: add the rolled oats, cinnamon, baking powder, and salt. Stir everything together until fully incorporated. The batter will be thick and slightly sticky—this is exactly what you want.
  5. Fold in mix-ins if using. Chocolate chips, nuts, or dried fruit should be distributed evenly throughout the dough.
  6. Let the batter rest for 5 minutes. This allows the oats to absorb some moisture, which helps with texture and makes the cookies easier to shape.
  7. Scoop and shape the cookie dough using a cookie scoop or spoon (about 2 tablespoons per cookie). Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon or your fingers, as these cookies don’t spread much during baking.
  8. Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers may look slightly soft, but they’ll firm up as they cool.
  9. Cool the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely. They’ll continue to firm up as they cool.
  10. Enjoy your wholesome, naturally sweetened cookies! Store any leftovers in an airtight container.

Notes

  • Banana ripeness matters: The riper your bananas (more brown spots), the sweeter and more flavorful your cookies will be.
  • Nut butter consistency: If your nut butter is very thick or separated, stir it well before measuring, or slightly warm it for easier mixing.
  • Cookie texture: These cookies are meant to be chewy rather than crispy. If you prefer crispier cookies, bake them for an additional 2-3 minutes.
  • Measurement tip: When measuring maple syrup, lightly oil your measuring cup first—the syrup will slide right out.
  • Gluten-free option: Use certified gluten-free oats to make these completely gluten-free.

Nutrition

Find it online: https://focialy.com/no-sugar-cookies-recipe/