If you’ve been searching for a cookie recipe that’s genuinely healthy — not just “healthier than usual” — you’ve just found your new staple. Healthy No Sugar No Flour Cookies check every box: naturally sweet, nutrient-dense, gluten-free, dairy-free optional, and unbelievably simple. With only whole-food ingredients and no artificial sweeteners, these cookies taste like dessert but work perfectly as breakfast, snacks, or pre-workout energy bites.

These cookies are based on the classic “banana-oat cookie,” but we take them further: richer texture, deeper flavor, optional crunch, improved binding, and more balanced nutrition. The magic lies in using bananas for sweetness and almond butter for chewiness — a combination that produces soft, moist, naturally sweet cookies without needing sugar, flour, butter, or eggs.

For anyone who loves clean eating, meal-prep snacks, or “dessert without guilt,” this recipe will become a permanent part of your kitchen rotation.

Why These Cookies Work Without Sugar or Flour

Most cookies rely on white flour for structure and sugar for sweetness and texture. Here’s how this recipe replaces both—successfully:

1. Bananas = Natural Sweetness + Moisture

Ripe bananas bring:

• natural fruit sugars
• moisture
• binding power

The riper the banana, the sweeter your cookies.

2. Oats = Structure

Old-fashioned rolled oats replace flour completely, giving:

• chewiness
• fiber
• slow-release energy

3. Almond Butter = Richness

Almond butter provides:

• healthy fats
• binding
• softness
• slight nuttiness

It’s what keeps the cookies from crumbling apart.

4. No Sugar Needed

With sweet bananas and optional mix-ins like raisins or dark chocolate, the cookies taste naturally sweet without adding any sugars or sweeteners of any kind.

5. Perfect for Every Diet

These cookies are:

• gluten-free (if using GF oats)
• dairy-free
• vegan
• refined-sugar-free
• flourless
• kid-friendly

Ingredients

Base Cookie Ingredients

• 2 large ripe bananas, mashed
• 1 cup rolled oats
• 3 tbsp almond butter
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt

Optional Mix-Ins (Choose Any)

• 2–3 tbsp dark chocolate chunks (no sugar added if needed)
• 2 tbsp chopped walnuts or almonds
• 2 tbsp raisins or dried cranberries (unsweetened)
• 1 tbsp chia seeds
• 1 tbsp shredded coconut

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mash bananas in a mixing bowl until completely smooth.
3. Stir in almond butter, vanilla, cinnamon, and salt. Mix until well combined.
4. Add oats and fold until mixture thickens and holds shape.
5. Mix in optional add-ins if desired.
6. Scoop cookies onto the baking sheet using a spoon. Flatten slightly with your fingers.
7. Bake for 12–15 minutes until edges are lightly golden.
8. Cool on the pan for 5 minutes before transferring to a wire rack.
9. Store in an airtight container for 4 days or freeze for 2 months.

Healthy No Sugar No Flour Cookies

Soft, chewy cookies made with bananas, oats, and almond butter — no sugar, no flour, naturally sweet, and perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 cookies

Course: Breakfast, Snack

Cuisine: American

Calories: 95

Ingredients

  

Cookie Base

• 2 ripe bananas mashed
• 1 cup rolled oats
• 3 tbsp almond butter
• 1 tsp vanilla extract
• 0.5 tsp cinnamon
• 1 pinch salt

Optional Add-Ins

• 2-3 tbsp dark chocolate chunks no-sugar added optional
• 2 tbsp chopped nuts almonds or walnuts
• 2 tbsp raisins or dried cranberries unsweetened
• 1 tbsp chia seeds optional
• 1 tbsp shredded coconut optional

Equipment

• Mixing bowl
• Baking sheet
• Parchment paper

Method

 

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash bananas until completely smooth.
3. Mix in almond butter, vanilla, cinnamon, and salt.
4. Add rolled oats and stir until a thick dough forms.
5. Fold in optional mix-ins as desired.
6. Scoop dough onto the baking sheet and flatten slightly.
7. Bake for 12–15 minutes until lightly golden.
8. Cool before serving.

Notes

Use very ripe bananas for best sweetness and texture.

Tips for the Best Cookies

Use very ripe bananas

Brown-spotted bananas bring the perfect sweetness and moisture.

Adjust oats as needed

If the batter seems too wet, add 1–2 tbsp more oats.

Customize texture

• For chewier cookies: use less oats
• For firmer cookies: use more oats
• For richer cookies: add extra almond butter

Want no-oil, no-butter?

This recipe already works without any oil — almond butter provides everything needed.

Fun Variations

Apple Pie Cookies

Add ¼ cup finely diced apples + extra cinnamon.

PB Banana Cookies

Swap almond butter for peanut butter.

Trail Mix Breakfast Cookies

Fold in nuts, seeds, raisins, and a few sugar-free chocolate chips.

Mocha Cookies

Add ½ tsp instant coffee and dark chocolate chunks.

Coconut Cashew Cookies

Use cashew butter and add shredded coconut.

Serving Suggestions

• With Greek yogurt for breakfast
• Crumbled over smoothie bowls
• As a pre-gym snack
• Paired with coffee or tea
• Spread with almond or peanut butter

Storage Tips

• Room Temp: 3–4 days in airtight container
• Fridge: up to 7 days
• Freezer: 2 months (thaws in 20 minutes!)

These freeze extremely well — make a double batch for meal prep.