Name: Healthy Cookies – No Sugar, No Flour
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/3 cup unsweetened applesauce; 2 cups rolled oats; 1/4 cup almond milk; 1/4 cup raisins or chopped nuts (like walnuts, almonds, or pecans)

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These Healthy Cookies are one of my go-to snacks when I’m craving something sweet but want to keep things clean and nourishing. Made with just a few wholesome ingredients — and completely free of added sugar or flour — they’re soft, naturally sweet, and surprisingly satisfying. I love how easy they are to throw together using pantry staples, and they make a perfect grab-and-go breakfast or post-workout snack.

Why You’ll Love This Recipe

Here’s why I find myself baking these cookies on repeat:

They’re naturally sweetened with ripe bananas and applesauce — no added sugar needed.
There’s no flour involved, just hearty oats that provide lasting energy.
I can mix them up in one bowl, and they’re in the oven in under 10 minutes.
They’re endlessly customizable — I switch up the mix-ins depending on what I have.
These cookies make a healthy option for kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups rolled oats
1/4 cup almond milk
1/4 cup raisins or chopped nuts (like walnuts, almonds, or pecans)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I mash the bananas until smooth.
I stir in the applesauce and almond milk until combined.
I fold in the oats and raisins or nuts, mixing until the dough holds together.
I use a spoon or cookie scoop to drop small mounds of the mixture onto the baking sheet, flattening them slightly with the back of the spoon.
I bake for 12–15 minutes, or until the cookies are set and lightly golden on the bottom.
I let them cool for a few minutes on the baking sheet before transferring to a wire rack.

Servings and timing

Servings: 12–14 cookies
Preparation time: 10 minutes
Baking time: 12–15 minutes
Total time: 25 minutes
Calories per cookie: ~90–110 (depending on mix-ins)
Key nutrients per serving:
- Fiber: ~3g
- Natural sugars from fruit
- Protein: ~2g

Variations

I sometimes add a dash of cinnamon, vanilla extract, or a pinch of sea salt for extra flavor.
For more texture, I toss in shredded coconut or sunflower seeds.
A handful of dark chocolate chips makes them a little more indulgent while still staying refined-sugar-free.
I use chopped dried fruit like cranberries or dates in place of raisins for a twist.

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. For longer storage, I freeze them in a single layer and then transfer to a bag — they thaw quickly at room temp or warm up nicely in the toaster oven.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve used quick oats and they work well. The texture will be a bit softer and less chewy.

Are these cookies suitable for kids?

Absolutely — they’re naturally sweet, soft, and free of refined sugar or flour, making them a great option for little ones.

Can I make them nut-free?

Yes, I swap the almond milk for oat or soy milk, and skip the nuts or use seeds like pumpkin or sunflower instead.

Do they need to be refrigerated?

Not necessarily. I leave them at room temperature for a few days, but refrigerating extends their freshness and helps them hold their shape better.

Can I turn these into bars instead of cookies?

Definitely. I press the dough into a parchment-lined baking pan and bake for 20–25 minutes, then slice into bars once cooled.

Conclusion

These Healthy Cookies are proof that a treat can be both delicious and good for me. They’re easy to make, naturally sweet, and endlessly adaptable — perfect for when I want something quick and wholesome. Whether I’m making a batch for snacks, breakfast, or dessert, they never stick around for long in my kitchen.