by Olena

Sugar Free Oatmeal Cookies

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Olena Osipov
5 from 37 votes

Sugar Free Oatmeal Cookies are healthy oatmeal cookies with oats, flaxseed, bananas, coconut oil, dried fruit and no flour or sugar. Truly sugarless, gluten free and vegan!

We also love these oatmeal cranberry cookies, oatmeal chocolate chip cookies and pumpkin cookies. All made with our favorite oatmeal!

Sugar Free Oatmeal Cookies

Sugar Free Cookies

I really wanted to make a giant healthy cookie full of good-for-you ingredients. And here it is! When I say sugar free, I mean no added sugar – no maple syrup, honey or coconut sugar. No low glycemic healthier sugars. Just naturally occurring sugars found in bananas and dried fruits, just like sugar free brownies and no bake black bean brownies made with dates only.

These sugar free oatmeal cookies turn out super soft, but not chewy like chocolate chip cookies or snickerdoodles. What makes cookies chewy is the sugar melting when baked. Sugar free cookies can’t be chewy, period.

But these oatmeal cookies are made without flour, naturally sweetened and super delicious! A cookie you can have for breakfast!

Ingredients for Sugar Free Oatmeal Cookies

  • Flax eggs: So, I decided to keep these sugarless cookies vegan. Flax “eggs” add extra healthy fats and make us eat less animal products. If you want to use eggs, use 3 large eggs (and omit flaxseed and water).
  • Bananas: Make sure you use very ripe bananas (think black spots).
  • Coconut oil: What are cookies are without some sort of butter?! I used buttery flavoured coconut oil which I just got from Nutiva. I was curious and it worked so well! Coconut oil would work just fine and I love to make healthy fudge with it. Or vegan butter like Earth Balance.
  • Oats: These cookies are truly gluten free and flourless. I just use rolled oats and oat flour (which is just ground oats). No traditional whole wheat or white flour here.
  • Trail mix: Use what you love. I use peanuts, cashews, raisins and dates. Dried fruit makes cookies sweeter. Just make sure you are not using sweetened dried fruit. I think sunflower seeds, Brazilian nuts, hazelnuts and dried cranberries would all go so well in these cookies.
  • Baking essentials: Vanilla extract, cinnamon, baking soda and salt.

Sugar Free Oatmeal Cookie dough in blue bowl

How to Make Sugar Free Oatmeal Cookies

There is a full recipe card below. 

These healthy cookies are so simple to make!

  • Prep: Get your oven ready by preheating to 350 degrees F. Line a baking sheet with unbleached parchment paper and spray with cooking spray.
  • Make “eggs”: Whisk together the flaxseed and water in a small bowl. Let the mixture sit for 10 minutes.
  • Combine wet ingredients: Mix melted coconut oil, vanilla, cinnamon, baking soda and salt. Add in the flaxseed mixture and whisk well.
  • Add dry ingredients: Add oats and oat flour and mix well. Don’t be surprised that your dough will come out pretty thick.
  • Add trail mix: Throw in nuts and dried fruit and stir.
  • Form cookies: Scoop cookie batter onto baking sheet using a large ice cream scoop. Flatten with the back of the scoop. Don’t worry, these cookies will not spread out more during baking.
  • Bake: Bake for 20 minutes. Then remove from the oven and let the cookies cool for a minute before transferring to a wire rack. Let them cool completely.

Storing and Shipping

Storing: It is best to place these cookies in a cool, dry open container. I don’t recommend storing in an airtight container or the cookies will get soggy.

Freezing: In an airtight container for up to 3 months. Thaw on the counter for a few hours.

Shipping? I would ship cookies only to a short destination where a receiver can pick up parcel immediately. 5 days in transit max. I recommend to place cookies in a ventilated container big enough to fit all cookies but so they don’t tumble in it and break.

More Healthy Cookies Recipes

Sugar Free Cookies

Sugar Free Oatmeal Cookies

Sugar Free Oatmeal Cookies {Easy, No Chill, Healthy Recipe}

Sugar Free Oatmeal Cookies are healthy oatmeal cookies with oats, flaxseed, bananas, coconut oil, dried fruit and no flour or sugar. Truly sugarless, gluten free and vegan!
5 from 37 votes
Print Save Rate
Course: Dessert
Cuisine: North American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 13 cookies
Calories: 280kcal
Author: Olena Osipov

Ingredients

  • 3 tbsp flaxseed ground
  • 9 tbsp water room temperature
  • 2 large over ripen bananas
  • 1/2 cup coconut oil melted
  • 1 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cups rolled oats use certified GF, if necessary
  • 1/2 cup oat flour use certified GF, if necessary
  • 1 cup mixed nuts & seeds chopped, if too large
  • 10 Medjool pitted chopped dates or 1 cup raisins
  • Cooking spray I use Misto

Instructions

  • In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
  • Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
  • In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well.
  • Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
  • Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
  • Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely.

Store: Store in a cool dry place open. Do not wrap or place cookies in a jar. The more air, the better. That way cookies do not get soggy. Remember there is no sugar.

    Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.

      Notes

      • Eggs in place of flaxseed: If you want to use eggs, omit flaxseed and water and use 3 large eggs.
      • Butter? I used buttery flavoured coconut oil. You can also use regular butter or vegan buttery spread like Earth Balance.
      • Make oat flour: By grinding oats in a food processor or high speed blender.
      • Nuts and dried fruit options: I used peanuts and cashews. Sunflower seeds, Brazilian nuts, hazelnuts would be great. Use a mix or any combo of dried cranberries, raisins and dates.
      • Shipping? I would ship cookies only to a short destination when receiver can pick up the parcel immediately. 5 days in transit max. I recommend to place cookies in a ventilated container big enough to fit all cookies but so they don't tumble freely in it.

      Nutrition

      Serving: 1cookie | Calories: 280kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Sodium: 98mg | Potassium: 335mg | Fiber: 5g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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