Description
The secret to making healthy cookies that actually taste indulgent lies in understanding what sugar and flour do in traditional recipes, then finding natural alternatives that perform similarly. In my version of these no sugar no flour cookies, I use ripe mashed banana and a touch of pure maple syrup for sweetness. The banana not only adds natural sugar but also provides moisture and helps bind everything together.
Instead of all-purpose flour, I rely on finely ground almond flour and rolled oats. The almond flour gives these healthy cookies a tender, almost buttery texture, while the oats add substance and that satisfying chew. When you pulse the oats in a food processor, they create a flour-like consistency that mimics traditional cookie texture beautifully.
Ingredients
The Story Behind My Perfect No Sugar No Flour Cookie Recipe
After dozens of attempts, I finally cracked the code. My early batches were either too crumbly, too cake-like, or honestly just not tasty enough to fool anyone into thinking they were having a treat. The breakthrough came when I stopped trying to replicate traditional cookies exactly and instead embraced what these wholesome ingredients could do on their own terms.
These healthy no sugar no flour cookies have a gorgeous golden-brown color with chocolate chips that get slightly melty and gooey during baking. They spread just the right amount, creating those desirable crispy edges while maintaining a soft center. When you bite into one, you get that satisfying cookie texture with bursts of chocolate in every bite.
Ingredients for Healthy No Sugar No Flour Cookies
Dry Ingredients:
- 2 cups almond flour (finely ground, blanched works best)
- 1 cup rolled oats (pulse in food processor until fine)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon (optional, but adds warmth)
Wet Ingredients:
- 1 large ripe banana, mashed until smooth
- ⅓ cup pure maple syrup or honey
- ⅓ cup melted coconut oil (or softened butter for non-vegan)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Mix-ins:
- 1 cup dark chocolate chips (choose sugar-free if desired)
- ½ cup chopped walnuts or pecans (optional)
Instructions
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This is crucial for these healthy cookies because they can be slightly more delicate than traditional cookies when hot. The parchment prevents sticking and makes cleanup a breeze.
2: Process the Oats
Add your rolled oats to a food processor and pulse 8-10 times until they reach a flour-like consistency with some small pieces remaining. You want it fine but not powdery. This texture helps these no sugar no flour cookies hold together properly.
3: Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, processed oats, baking soda, salt, and cinnamon if using. Make sure there are no lumps in the almond flour. This dry mixture is the foundation of your healthy cookies.
4: Mix Wet Ingredients
In a separate bowl, mash your banana until it’s completely smooth with no chunks. Add the maple syrup, melted coconut oil, egg, and vanilla extract. Whisk vigorously until everything is well combined and slightly emulsified. The mixture should look smooth and cohesive.
5: Combine Wet and Dry
Pour your wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, fold everything together gently but thoroughly. The batter will be thicker than traditional cookie dough, almost like a thick brownie batter. This is exactly what you want for no sugar no flour cookies.
6: Add Chocolate Chips
Fold in your chocolate chips and any nuts if using. I love how the chocolate chips look peeking out from the golden dough. Reserve a small handful of chips to press into the tops of the cookies before baking—this creates those gorgeous, bakery-style tops.
7: Shape the Cookies
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. These healthy cookies will spread slightly during baking. Gently press a few extra chocolate chips into the top of each cookie for that professional look.
8: Bake to Golden Perfection
Bake for 12-15 minutes, rotating the pans halfway through for even browning. You’ll know your no sugar no flour cookies are done when the edges are golden brown and set, but the centers still look slightly soft. They’ll continue cooking on the hot pan after you remove them from the oven.
9: Cool Properly
This is where patience is required. Let the cookies cool on the baking sheet for 5 full minutes. They need this time to set up properly. Then transfer them to a wire rack to cool completely. These healthy cookies will firm up as they cool while maintaining that perfect chewy center.
Notes
Frequently Asked Questions
Q: Can I make these cookies without eggs? A: Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or use 3 tablespoons of additional mashed banana.
Q: Why are my cookies too crumbly? A: This usually means your banana wasn’t mashed smooth enough or you didn’t process the oats finely enough. Make sure both are very fine for proper binding.
Q: Can I use quick oats instead of rolled oats? A: Yes, but process them less since they’re already smaller. Quick oats will create a slightly softer cookie texture.
Q: Are these cookies really healthy? A: They’re healthier than traditional cookies because they use whole food ingredients, natural sweeteners, and provide protein, fiber, and healthy fats. However, they’re still a treat and should be enjoyed as such.
Q: Can I make these without a food processor? A: You can buy pre-made oat flour instead of processing rolled oats yourself. Just use 1 cup of oat flour in place of the processed oats.
Q: Why do my cookies spread too much? A: Make sure your baking soda is fresh and not expired. Also, ensure your coconut oil isn’t too warm when you add it—it should be melted but not hot.
Q: Can I double this recipe? A: Absolutely! This recipe doubles beautifully. Just make sure you have enough baking sheets or bake in batches.
Q: How do I know when they’re done? A: The edges should be golden brown and set, while the centers look slightly soft and may even appear slightly underbaked. They’ll continue to cook on the hot pan.