by Olena

Sugar Free Oatmeal Cookies

Olena Osipov
5 from 42 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 other sugar free desserts like black bean brownies and coconut oil fudge.

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.

These sugar free oatmeal cookies turn out super soft, but not chewy. 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 your bananas are ripe (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. 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 healthy oatmeal 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 vegan trail mix 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 42 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.

      86 comments on “Sugar Free Oatmeal Cookies

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      1. 5 stars
        I have made this twice now using eggs. Once with just raisins and one with almond flakes and almonds. Amazing. Thank you. My first choice as a treat for my toddler.

      2. 5 stars
        Thank you for this nourishing cookies. I didn’t have bananas so I used 1/2 c strained applesauce (put applesauce in a fine sieve, drain for 15 min.). Great for travel food, too, as they’re sturdy.

      3. I am on kidney dialysis not allowed to have bananas because of the potassium what would be an Substitute for bananas

      4. 5 stars
        I’ve just made these cookies and I am amazed how delicious they are.These are a big fat thumbs up.

        My husband couldn’t believe how fantastic they tasted. I am gluten free and this recipe is a keeper. I gave away 6 of them to a neighbour before I had tried them and I’m questioning now why I did that! I will have to make a second batch tomorrow…
        Olena explains everything in a clear concise fashion
        I didn’t have all the nuts so used a combination of cashews, flaked almonds and walnuts and they taste wonderful.
        I did a lot of research beforehand and having read such glowing reviews decided to thankfully choose yours.

        Thank you for the recipes but is it at all possible you could allow me to print off in Metric instead (I’m in the UK) of USA cups please? I know I can change it to read the recipe but to print off it doesn’t have that facility. If not it’s no big deal.

        1. Unfortunately, I am not able to switch the recipe card to have print options in metric. I appreciate your feedback on the recipe and am so happy you liked the cookies!

      5. 5 stars
        SO.VERY.GOOD. The ingredients fit in with my eating style as a grab and go breakfast or as a treat with coffee. I love that I can have them without guilt about what I am putting into my body. The recipe is great as written. I love some of Olena’s other suggestions that I have tried also, including using eggs and raisins and I also love it with all walnuts substituted for the mixed.
        Thanks again for helping me to love health food!

      6. 5 stars
        Hi. Thank you for this recipe. I love it and so does my family. I have a question. Can I use citric acid to preserve it for like a month? If so, how much do I use for this recipe?

        1. Fantastic! Glad you enjoyed the recipe, Maria. I have never used citric acid to preserve anything, so can’t tell. You can freeze cookies and thaw within hours.

      7. 5 stars
        The first thing I ever baked in life and it turned out great ! I am glad you posted this recipe. Thankyou!!

          1. 5 stars
            Is there anyway to make the cookies more crispy. similar to packaged ones. Thankyou again for a great recipe.

      8. 5 stars
        This one was an instant hit with my family. So healthy and tasty and moreover guilt free. Actually I have made it three -four times by now
        Thanks and waiting for many more

      9. 5 stars
        Thanks for the gr8 recipe and detailed walk through.
        I soak my oats & almonds & flax seeds for 12 hours before I start the process… the result tasted good but the texture was softer than needed. Any advice?

          1. 5 stars
            Hahahahahaa, this made me laugh so much!

            Can’t wait to try more recipes off your site. Still living off the split pea soup I found on here when I started my healthier eating. I have it probably 5+ times per week and have not grown tired of it. I’ve lost nearly 70#, my cholesterol levels are superb, and when I eat “junk” I may enjoy it in small amounts but then find myself looking forward to healthier foods. And no, you don’t have to live off pea soup to be healthy, but I love it and I can make it on weekends and bring it to work all week. (Try it even if you think you won’t like it. You will 🙂 )

            Thanks for all the effort you put into this site. I am excited to decide between the no-bake peanut butter pie and the coconut mango ice cream to bring to an Independence Day picnic!

          1. 5 stars
            I was able to make the substitutions without any issues. I also added two tablespoons of peanut butter for flavor and binding. When I have access to coconut oil and oat flour, I look forward to trying out the recipe closely.

            So far, this is my favorite healthy oatmeal cookie recipe. I’m making my fourth batch now.

            Thank you!

      10. 5 stars
        I have made these many times, my husband and son are actually asking for them regularly. They are so full of flavor, soft and chewy at the same time. Relatively guilt free 🙂 And I would make them just for the way my house smells of melted coconut when I have them in the oven.
        Thanks for another great recipe!

      11. 5 stars
        Very good cookies! Thanks for explaining about the texture and how to store them. Very helpful! I can’t stop eating them! The first batch I did, I put in pumpkins seeds with dates. Now cooking another batch with dates, cashews and walnuts.

      12. 5 stars
        Oh my goodness. I’ve tried so many no sugar added cookie recipes and this is the best. I’ve made it about twelve times with different variations. People love these, and not just “I love them for being no-sugar-added cookies.” They love them just as cookies.

        I like to add apples, ginger and cacao nibs. But even without any variations, it’s dang good! Good enough to make me take the time to finally write a review. 🙂

      13. 5 stars
        I was lucky to have all the ingredients. I guess everyone has those at home. Super easy. My chef kid 🙂 (3 yrs old) was skeptic at first about “non-cookie “ ingredients but loved the taste when they were done! Thank you very much!

      14. Hey Olena!

        I would like to add another banana to the cookies to make them sweeter. What else should I adjust in the cookies to make that change?

        1. Hi Annie. Problem is that extra banana might make dough more runny but maybe it will work. I have not tried. Add more dried fruit instead of some nuts and cookies will be sweeter.:)

      15. 5 stars
        Very good! And I don’t have to feel guilty about eating them….very filling. Can be used as a healthy quick pick me up if you get hungry during the day.

      16. Hey I am going to try this . Can someone tell if per serving calories means one cookie? Does one cookie have 280 calories?
        Thanks

      17. 5 stars
        Hi Olena, I’m thrilled with this recipe!!! My husband is devouring these cookies. I used sugar free chocolate chips, walnuts, and raisins for the add ins. I substituted the oat flour for bleached white flour (that’s all I had on hand) and I used butter since I didn’t have coconut oil. I look forward to trying other variations. Thank you for inspiring me to think outside the box and believe that that “delicious” is possible even w/o the sugar!!!!
        Licking my lips,
        Carrie

      18. 5 stars
        Yay. A recipe that doesn’t replace sugar with honey or loads of cream and fat. No expensive sweetner either. This worked out perfectly. I replaced the coconut oil with butter because coconut makes me feel ill. Cut everything quite small, so that did take a bit of time. Also added sugar free choc chips, cause that makes everything better. Overall I’m thrilled with this recipe. Ended up making 20 cookies that cooked for 25 mins.

      19. 5 stars
        This is a keeper! I decided to go sugar-free for the first few months of 2020 as part of my New Year “clean up the diet” resolve.

        I’ve tried lots of mashed banana and GF desserts. Very few beg repeating, lots end up in the bin, and of the “survivors” most I’d be embarrassed to give to a friend. I was pleasantly surprised that these were so yummy I proudly gave some to a friend. I’m working on batch two already!

        I too used a mix of nuts, but I might try a batch with salted peanuts and raisins. Batch one, I only had apricots and dates. I’m going to try the next batch with raisins and after reading Esther used dried cranberry, I might try a tangy dried fruit like dried tart cherry.

        Thank you so much Olena. I’m going to try more of your recipes

      20. 5 stars
        Great recipe! Loved the convenience of everything mixed in one bowl. And I did what you recommended, I added lots more nuts including chopped Brazil nuts, sunflower seeds, unsweetened shaved coconut and dried cranberries! All that practically doubled the recipe.
        I was pretty excited it came out to my liking but then I shared them with friends and several asked for the recipe. That’s good enough for my 5 star rating!

      21. 5 stars
        As always I modified this recipe with my own twist(s)
        I’m quite sure it would be wonderful as it was
        I added Sm amounts of stevia vanilla and Bob’s red Mill egg replacer (had no ground flack on hand)

      22. I’m going to make your sugarless oatmeal cookies this year for Christmas, and have a few questions.
        First, none of the people they are for are vegan, but some are on gluten-free diets, so I will substitute eggs and butter.

        If I substitute butter for coconut oil, do I use the same measure. . . 1/2 cup?
        Your recipe calls for “Cooking spray (I use Misto)”. Is it correct that “Misto” is a sprayer and not a brand of cooking spray? Will any brand of cooking spray be sufficient?
        I’d like to make these ahead of time and freeze them for a week or so. Is there any reason these cookies should not be frozen?

        Thank you. I will report the results

      23. Hi Olena
        Greeting from Singapore
        Thank you for your generosity in sharing your recipes and goodness.
        I enjoyed reading this so much, tho as yet to try them I am sure it will taste great.

        cheers

        1. Aw, you are so welcome! So happy to hear you are enjoying my blog! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great weekend!

      24. 5 stars
        I just pulled the last pan from the oven! These are delicious cookies, though I’m not a fan of bananas (they grow in our yard). Do you recommend a substitute for bananas?
        Following the recipe exactly, I wound up with 18 cookies! That’s a good thing.
        I have a question regarding storage. As we live in a tropical climate, right on the beach and do not use A/C, it is very humid, and leaving a container open would invite moisture. Shall I store them in the refrigerator? I prefer not to eat “cold” cookies, but will adhere to your suggestion.
        Thanks!

      25. I just realized it doesn’t mention what to do with the dates? Do you blend them beforehand with a bit of water in a food processor? Thanks!

          1. Oh ok! I actually did a date paste before adding the rest (I also added macadamia and sugar free 100% cacao chocolate), worked great can’t stop eating these cookies lol thanks for the recipe!

      26. 5 stars
        So good! My picky, oatmeal-raisin cookie loving husband loved them too:-). Thank you for sharing your wonderful recipe!

      27. 5 stars
        Hi Olena, Just like you I’m an expat – a Swede living in the UK. I also have two children, two girls of 5 years and 15 months, and I can identify with so much of what you write about as being a mum! I also share your interest in healthy eating, so your blog is a great inspiration. I just made these cookies and they are great! I wanted to use them as grab-and-go snacks for the girls so made them with finely chopped hazelnuts and pumpkin seeds in place of the nuts you had, so that my youngest wouldn’t choke on them. They came out absolutely delicious – the girls loved them :)! I also can’t believe how light they are, not at all dense like I had imagined. Thanks so much for this brilliant recipe, and for a really entertaining and funny blog! Cecilia x.

        1. Hi Cecilia. I can bet every mom’s life is pretty similar.:) My boys have the same age difference. They are very good friends now. It helps that kids are same sex so they share same interests. In my case it is crazy loud lol.
          My kids love these cookies too. I already forgot about the details feeding babies.:) Great creativity. Well, you are a mom. You know how to work around things. All the best to you. I will try to think of similar healthy cookie recipe on the go. Get tired of muffins.

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