Description
Craving a guilt-free treat that’s sweet, chewy, and packed with wholesome ingredients? Healthy Cookies With No Sugar are your perfect solution! Made with ripe bananas, unsweetened applesauce, oats, and dark chocolate chunks, these cookies are naturally sweetened without added sugar.
Ingredients
Healthy No-Sugar Cookies use simple, wholesome ingredients to create a chewy, flavorful treat. Here’s what you need and why each one matters:
- Ripe Bananas (3, mashed): Provide natural sweetness, moisture, and act as a binder, replacing sugar and eggs.
- Unsweetened Applesauce (⅓ cup): Adds moisture and subtle sweetness, enhancing the fruit-based flavor.
- Oats (2 cups): Form the hearty, fiber-rich base, giving the cookies structure and chewiness.
- Almond Milk (¼ cup): Moistens the oats for a softer texture, keeping the cookies tender.
- Raisins or Nuts (¼ cup): Add texture and flavor; raisins bring chewy sweetness, nuts add crunch.
- Dark Chocolate Chunks (1 cup, e.g., Lily’s brand): Provide sugar-free or low-sugar richness (use stevia-sweetened or 70%+ cocoa for health benefits).
- Vanilla Extract (1 teaspoon): Enhances sweetness and adds warm, aromatic depth.
- Ground Cinnamon (1 teaspoon): Brings cozy, spicy flavor that complements the fruit and chocolate.
Substitutions and Variations
- Bananas: Swap for ¾ cup pumpkin puree or mashed sweet potato, but flavor will differ slightly.
- Applesauce: Replace with mashed avocado or extra banana for similar moisture, or use unsweetened pear sauce.
- Oats: Use quick oats for a softer texture or certified gluten-free oats for gluten-free diets. Avoid steel-cut oats, as they’re too tough.
- Almond Milk: Substitute with any milk (dairy, oat, soy, or coconut) or water in a pinch.
- Raisins/Nuts: Swap raisins for dried cranberries, chopped dates, or apricots; use walnuts, almonds, or sunflower seeds for nuts, or omit for a smoother cookie.
- Dark Chocolate: Use sugar-free chocolate chips, cacao nibs, or carob chips for a different flavor. Omit for lower calories.
- Vanilla Extract: Replace with almond extract or skip for a simpler flavor.
- Cinnamon: Swap for pumpkin pie spice, nutmeg, or cardamom for a unique twist.
Pro Tip: Use very ripe bananas (brown and spotty) for maximum sweetness and easy mashing, and choose stevia-sweetened chocolate (like Lily’s) to keep the cookies sugar-free.
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (177°C).
- Line a baking sheet with parchment paper or lightly grease with cooking spray or oil.
- Tip: Parchment prevents sticking and makes cleanup a breeze.
- Mix Wet Ingredients:
- In a large bowl, mash 3 ripe bananas until smooth (a fork or potato masher works well).
- Add ⅓ cup unsweetened applesauce and stir until well combined.
- Mix in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until evenly distributed.
- Tip: Ensure no large banana chunks remain for a consistent texture.
- Add Oats:
- Stir in 2 cups oats, mixing thoroughly to coat the oats with the wet mixture.
- Tip: Use a wooden spoon or spatula to fully incorporate the oats.
- Add Milk and Mix-Ins:
- Pour in ¼ cup almond milk to moisten the mixture, stirring well.
- Fold in ¼ cup raisins or nuts and 1 cup dark chocolate chunks until evenly distributed.
- Tip: Mix gently to avoid breaking the chocolate chunks or nuts.
- Shape Cookies:
- Spoon portions of the mixture (about 2 tablespoons each) onto the prepared baking sheet, spacing 2 inches apart.
- Flatten slightly with the back of a spoon or your hand to form cookie shapes, as they won’t spread much during baking.
- Tip: Aim for uniform sizes (makes about 12-15 cookies) for even baking.
- Bake:
- Bake for 15-20 minutes, until the cookies are firm and lightly golden on the edges.
- Check at 15 minutes to avoid overbaking; cookies should be soft but not doughy.
- Tip: Ovens vary, so watch closely to prevent drying out the cookies.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes to set.
- Transfer to a wire rack to cool completely, or serve warm for a softer texture.
- Enjoy as is or with a glass of milk (makes 12-15 cookies).
- Tip: Cookies firm up as they cool, so don’t worry if they seem soft initially.
Cooking Tips:
- Mash Bananas Well: A smooth mash ensures even sweetness and texture; blend if needed for a finer consistency.
- Don’t Overbake: Cookies should be soft and chewy; they harden slightly as they cool.
- Adjust Moisture: If the mixture is too wet, add 1-2 tablespoons more oats; if too dry, add 1 tablespoon extra almond milk.