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Craving a sweet treat that’s guilt-free? These Healthy Cookies _ No Sugar No Flour pair ripe bananas, creamy nut butter, and a sprinkle of sugar-free chocolate for a soft, chewy snack you can enjoy anytime.
Why You’ll Love This Recipe
- No added sugar or refined flour—just natural sweetness and wholesome ingredients
- Ready in under 30 minutes—perfect for busy afternoons or last-minute guests
- Grain-free and gluten-free for sensitive tummies (and peace of mind!)
- Only 5 core ingredients—easy to find at any supermarket
- Soft, chewy texture that kids and grown-ups both adore
- Naturally nut-packed protein for sustained energy
- Customizable with mix-ins like nuts or seeds for extra crunch
- Freezer-friendly for quick grab-and-go snacks all week
Ingredients
- 3 ripe bananas (about 1¼ cups mashed)
- 1 cup creamy peanut butter or almond butter (no-stir brands work best)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (optional, for warmth)
- Pinch of fine sea salt
- ½ cup sugar-free dark chocolate chips or chopped Cacao nibs
- Optional toppings: crushed walnuts, shredded coconut, chia seeds
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—this helps cookies release easily and cleans up in a snap. - Mash the Bananas
In a large mixing bowl, mash the bananas with a fork until smooth but still slightly chunky; this texture gives the cookies their signature chew. - Combine Wet Ingredients
Stir in the peanut butter, eggs, vanilla, cinnamon, and salt. Use a rubber spatula or wooden spoon to fold until the batter is glossy and uniform—no streaks of peanut butter should remain. - Fold in Chocolate Chips
Gently sprinkle in the sugar-free chocolate chips and any optional toppings. Aim for an even spread so every bite is balanced and indulgent. - Scoop and Shape
Using a 1½-tablespoon cookie scoop or two spoons, drop batter mounds 2 inches apart on the prepared sheets. Lightly press down each mound to form a ¾-inch-thick disc—this ensures even baking and a soft center. - Bake to Perfection
Bake for 12–15 minutes, rotating pans halfway through if you’re using two racks. Cookies are done when edges turn golden and centers look set but still soft (they firm up as they cool). - Cool Completely
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Cooling fully helps lock in chewiness and prevents breakage. - Enjoy or Store
Dive right in for a warm, gooey treat, or follow storage instructions below for later snacking.
Servings & Timing
- Makes: 18–20 cookies
- Prep Time: 10 minutes to mash, mix, and scoop—stay organized by setting out all ingredients first
- Bake Time: 12–15 minutes, rotating halfway for uniform baking
- Total Time: About 25 minutes from start to finish
Variations
- Nut-Free: Swap peanut butter for sunflower seed butter and skip chocolate chips if allergic.
- Coconut Delight: Add ¼ cup unsweetened shredded coconut for a tropical twist.
- Maple Kissed: Drizzle 1 tablespoon pure maple syrup atop each cookie before baking (adds tiny caramel pockets).
- Seed Boost: Stir in 2 tablespoons chia or flax seeds for omega-3 fats and fiber.
- Zesty Lemon: Omit cinnamon and add 1 teaspoon lemon zest plus a tablespoon of poppy seeds.
- Double Chocolate: Increase cocoa flavor by mixing in 2 tablespoons unsweetened cocoa powder.
Storage & Reheating
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a baking sheet (about 1 hour), then transfer to a freezer-safe bag for up to 2 months.
To thaw, let cookies sit at room temperature for 15–20 minutes. For a warm treat, pop in a 300°F oven or toaster oven for 5 minutes.
FAQs
Q: Are these cookies truly sugar-free?
A: Yes—natural banana sweetness and sugar-free chocolate chips replace any added sugar.
Q: Can I make the dough ahead of time?
A: Absolutely! Store scooped, unbaked cookies on a tray (covered) in the fridge for up to 24 hours before baking.
Q: Why are my cookies too flat?
A: Over-ripe bananas or very creamy nut butter can thin the dough—try chilling scooped dough for 10 minutes before baking.
Q: Can I use oil instead of eggs?
A: Eggs help bind and add structure; flax-egg replacements can work but may alter texture slightly.
Q: How many calories per cookie?
A: Each cookie contains roughly 110–130 calories, depending on nut butter brand and chocolate add-ins.
Q: Are they gluten-free and paleo?
A: Yes! No grains, no refined sugars, and compliant with most paleo guidelines.
Q: Can I add protein powder?
A: Stir in 2–3 tablespoons of unflavored or vanilla whey or plant-based protein powder, adjusting wet ingredients if needed.
Q: Will they stick to the parchment?
A: Using good-quality parchment or a silicone baking mat solves most sticking issues—plus a light spray of nonstick oil helps.
Conclusion
These Healthy Cookies _ No Sugar No Flour truly redefine indulgence—soft, chewy, and sweetened only by nature. They’re ideal for busy moms, fitness buffs, or anyone craving a guilt-free dessert. Give them a try, leave a comment below with your favorite twist, and don’t forget to explore more sugar-free treats on the blog!
Healthy Cookies _ No Sugar No Flour
Ingredients
- 3 medium ripe bananas mashed
- 1 cup peanut butter or almond butter, no-stir
- 2 eggs large, room temperature
- 1 tsp vanilla extract pure
- ½ tsp ground cinnamon optional
- sea salt pinch
- ½ cup sugar-free dark chocolate chips
- Optional toppings walnuts, shredded coconut, chia seeds
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, mash ripe bananas until mostly smooth with a few small lumps remaining.
- Stir in peanut butter, eggs, vanilla, cinnamon, and salt until the batter is glossy and well combined.
- Fold in sugar-free chocolate chips and any optional mix-ins for added texture.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough 2 inches apart on prepared sheets, then gently flatten each mound.
- Bake for 12–15 minutes, rotating pans halfway, until edges are golden and centers are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
