Sugar-Free Banana Oat Cookies
These cookies are sweet without a single spoonful of sugar: very ripe bananas and a handful of raisins do all the work. They're not crisp but soft and chewy, with nutty peanut butter and warm cinnamon, closer to little baked oat bars. The dough comes together in one bowl with nothing more than a fork.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 10 min
- Total
- 40 min
- Servings
- 16
- Level
- Easy
- Per serving
- 90 kcal
Ingredients
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What to use instead
Almond butter works instead of peanut butter, and chopped dates or dried apricots can replace the raisins.
Makes: 16 cookies
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Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Heat the oven
Heat the oven to 180°C (350°F) and line a baking sheet with parchment.
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Step 2: Mash the bananas
In a bowl, mash the bananas with a fork into a purée with a few small lumps. Add the peanut butter, cinnamon and salt and stir until evenly combined.
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Step 3: Stir in the oats
Add the oats, walnuts and raisins and mix into a thick, sticky dough with no dry oats left. Leave for 10 minutes so the oats soak up the moisture and the cookies hold their shape.
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Step 4: Shape the cookies
With damp hands or a spoon, drop 16 mounds of about 30 g onto the sheet. Flatten each into a round 1 cm thick and about 6 cm across; they don't spread in the oven, so the shape you make is the shape you get.
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Step 5: Bake
Bake on the middle shelf for 14–16 minutes, until the edges and bottoms are golden brown and the tops feel dry.
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Step 6: Cool
Leave on the sheet for 5 minutes, then move to a wire rack. They're very soft when hot and firm up as they cool, while staying moist inside like banana bread.
Tips & variations
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Tip
The darker the banana skins, the sweeter the cookies: plain yellow bananas without spots will taste flat.
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Swap
Almond butter works instead of peanut butter, and chopped dates or dried apricots can replace the raisins.
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Variation
Swap the raisins for 40 g chopped 70% dark chocolate; the cookies won't be entirely sugar-free, but they'll feel more like a treat.
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Storage
Because of the banana, these are moist, so keep them in a container in the fridge for up to 5 days. They freeze well for up to 2 months.
Nutrition
| 1 serving | Whole dish 16 servings | |
|---|---|---|
| Energy | 90 kcal | 1,440 kcal |
| Protein | 3 g | 40 g |
| Fat | 4 g | 56 g |
| Carbohydrates | 13 g | 208 g |
Approximate values calculated from standard ingredient data.
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