by Olena

Sugar Free Oatmeal Cookies

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Olena Osipov
5 from 40 votes

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Vegan and gluten free Sugar Free Oatmeal Cookies prove that it is possible to avoid sugar and still bake cookies! A healthy treat made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar in sight.

We love putting new twists on old favorites such as oatmeal cranberry cookies, oatmeal chocolate chip cookies and pumpkin cookies. All made with good for you ingredients!

sugar free oatmeal cookies stacked

Sugar Free Cookies

Here is a giant healthy cookie with no added sugar and whole food ingredients! These trail mix cookies contain only 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 flourless oatmeal cookies are made without any wheat flour, naturally sweetened and super delicious. A cookie that serves dual purposes- it can be eaten at both breakfast and snack time!

Why Make No Sugar Oatmeal Cookies?

  • Easy to make: Minimal ingredients and mostly pantry staples, these cookies come together in only 40 minutes.
  • No added sugar: No maple syrup, honey, coconut sugar or low glycemic healthier sugars. 
  • Special diet approved: No eggs, dairy or wheat and when using gluten free oats, these are both vegan and gluten free oatmeal cookies.
  • Eat any time of the day: Made with wholesome ingredients these are perfect for breakfast, snack or even dessert! 
  • Freezer friendly: Make a big batch and store in the freezer when you need a healthy snack on the go! 

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.

sugar free oatmeal cookies on a platter with tea for serving

Ingredients for Sugar Free Oatmeal Cookies

Have spotty black bananas but not ready to use them yet? Store them peeled or unpeeled in the freezer, then later just defrost and use them in your favorite banana recipes!

  • Coconut oil: What are cookies 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 use vegan butter like Earth Balance.
  • Oats: These cookies are truly gluten free and are a flourless oatmeal cookies. I just use rolled oats and oat flour (which is just ground oats). No traditional whole wheat or white flour here.

How to make your own oat flour: While you can buy oat flour at the grocer these days, it can still be hard to find and can often cost more- especially if you need gluten free. A budget friendly way to make your oat flour is to just grind oats to a fine powder in your blender or food processor.

  • Trail mix cookies: Use what you love. I use peanuts, cashews and dates. When I am out of dates I make sugar free oatmeal raisin cookies. Dried fruit makes cookies sweeter. Just make sure you are not using sweetened dried fruit. I think sunflower seeds, Brazilian nuts, hazelnuts and unsweetened dried cranberries would all go so well in these cookies.
  • Baking essentials: Vanilla extract, cinnamon, baking soda and salt.
oats nuts flaxseed bananas no sugar oatmeal cookie ingredients

How to Make Sugar Free Oatmeal Cookies

There is a full recipe card below. 

These healthy trail mix 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 or use a silicone mat and spray with cooking spray.
  • Make “eggs”: Whisk together the flaxseed and water in a small bowl. Let the mixture sit for 10 minutes.

Learn all my flax egg tips and tricks in my step by step tutorial on how to make a flax egg!

  • 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 or a cookie scoop (a large tablespoon works too!). Flatten with the back of the scoop or a large spoon. 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.

Optional Add-In’s and Variations

  • Vegan egg: If you do not have flaxseed, you can substitute 3 eggs or use chia egg.
  • Butter: I used buttery flavoured coconut oil. You can also use regular butter or vegan buttery spread like Earth Balance.

Whatever coconut oil or butter you use, keep in mind that it needs to be melted!

  • Mix-ins: Mini chocolate chips or dark chocolate chips (just remember this will change the sugar amount!), unsweetened dried cranberries, chopped dried apricots, dried cherries, blueberries or even crystalized ginger.
  • Shredded coconut: Unsweetened dried coconut flakes.
  • Nuts and seeds: Pumpkin seeds, chopped walnuts or pecans, pistachios, chia seeds, flax seeds or sunflower kernels. Unsalted is best!
  • Warm spices: Swap cinnamon for pumpkin pie spice, gingerbread spice or apple pie spice or a combination of cinnamon, nutmeg, cloves, ginger or allspice.
  • Lemon or orange zest: Just a 1/4-1/2 teaspoon will add a delicious flavor.
  • Extract: Swap vanilla for pure almond extract for a nutty taste.
  • Applesauce: I have not tested using applesauce for the bananas, but it may work. Start at 1/2 a cup and use up to 1 cup. I would not substitute pumpkin though, as ‘mashed fruit’ is what gives these their sweet natural taste.
  • Peanut butter: Just a small amount (otherwise you will upset the balance of wet to dry ratio of ingredients) you could use a small amount of peanut butter powder.

Tips for Best Results

  • Chop dried fruit: If using ‘larger’ dried fruit, apricots, dates or even prunes chop them into dried raisin sized pieces.
  • Do not substitute flour: Oat flour is lighter than wheat flours, and if you substitute you will be using too much ‘regular’ flour which could lead to dry or crumbly cookies.
  • Mix-in amounts: No matter what mix-ins you use (either recipe as written or add-in variations) be sure to use only 1 cup total! 
  • Flatten the cookies: These cookies need some help to ‘spread’ out. Flatten them slightly to ensure they bake all the way through.
  • Cool for only 1 minute on the pan: After baking, cool for 1 minute on the pan to ensure the cookie holds shape, then move to a baking rack. Leaving them longer on the pan, might ‘bake’ them longer and your cookies might be over baked!

flourless oatmeal cookies on pan


Are oatmeal cookies healthy?

That really depends on your definition of healthy! This recipe for sugar free oatmeal cookies are great for those looking for a no added sugar, gluten free, vegan cookie.

Are these diabetic oatmeal cookies?

While these cookies do not contain any added sugar, they do contain carbs from the oats/oat flour. While oats are considered nutrient dense and are absorbed slower by the body than wheat, it is probably best to check with your nutritionist/doctor if you are following a strict diet.

Are these low carb cookies?

Again, this depends on your ‘carb’ intakes and what you consider low carb. Net carbs of these trail mix cookies with no added sugar is 27 carbs. You may consider that a safe low carb range for a snack!

Why are my sugar free cookies not soft and chewy?

As I mentioned above, sugar free cookies will not be chewy because it is sugar that causes cookies to be soft as it melts while baking. These cookies will be soft, but not chewy. You may like my almond flour sugar cookies if you want soft and chewy!

Are sugar free cookies really sugar free?

I don’t want to mislead you- these cookies do have naturally occurring sugars from the banana and dates. When baked goods are labeled ‘sugar free’ this means they have no added sugar, artificial sweeteners or sugar alcohols. I love that these cookies are made with ‘real ingredients’ without any added sugar!

stack of sugar free oatmeal cookies with tea for serving

How to Serve Sugar Free Cookies?

How to Store Flourless Oatmeal Cookies?

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

trail mix cookies with oats
Sugar Free Oatmeal Cookies

Sugar Free Oatmeal Cookies {Easy and Healthy!}

Vegan and gluten free Sugar Free Oatmeal Cookies prove that it is possible to avoid sugar and still bake cookies! A healthy treat made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar in sight.
5 from 40 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



  • In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
    Sugar Free Oatmeal Cookies
  • Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
    Sugar Free Oatmeal Cookies
  • In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
    Sugar Free Oatmeal Cookies
  • Add flaxseed mixture and whisk really well.
    Sugar Free Oatmeal Cookies
  • Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
    Sugar Free Oatmeal Cookies
  • 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.
    Sugar Free Oatmeal Cookies
  • Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!
    Sugar Free Oatmeal Cookies

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.


      • 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. If using ‘larger’ dried fruit, apricots, dates or even prunes chop them into bite sized pieces.
      • Warm spices: Swap cinnamon for pumpkin pie spice, gingerbread spice or apple pie spice or a combination of cinnamon, nutmeg, cloves, ginger or allspice.
      • Lemon or orange zest: Just a 1/4-1/2 teaspoon will add a delicious flavor.
      • Extract: Swap vanilla for pure almond extract for a nutty taste.
      • 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.
      See recipe post for more tips and FAQs.


      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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      Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

      104 comments on “Sugar Free Oatmeal Cookies

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      1. 5 stars
        I made these cookies with 3 eggs and large flake oats. My cookies looked very different from your pictures but still tasted great. Could you tell me what measure of mashed banana the recipe needs.
        My batter was runnier than yours and I was hesitant to add more oat flour in case I disturbed the chemistry of the cookie. I will try the flax egg version and use quick oats next time I make these. Thanks for a great healthy cookie!

      2. Hi there,

        Please, please let your readers know that they must buy gluten free oats or gluten free oat flour to make these cookies! Organic or not, oats are not gluten free, so you have to buy gluten free oats. They are good, and taste the same. Thank you.

      3. 5 stars
        I love these cookies. I used the 3 eggs substitute version but it ended up being a bit too wet so I added another 1/2 cup flour and they were perfect. I used regular unbleached flour instead of oat flour as I didn’t have enough oats for grinding. Delivered! Love recipes with no added sugars!

        1. You could try, oat bran is a bit more dense, so you might start with 1/2 of what is called for in oat flour and adjust from there.

      4. They taste great, but mine did not bind together super well. Can anyone tell me what I might have done wrong? I thought maybe more flour?

      5. 5 stars
        I make these for my grandchildren and husband – I can not make enough- the way you explain everything is wonderful and the recipes always turn out so well. I am a proficient cook but enjoy your recipes immensely especially as I can convert into metric as I’m in UK. Thank you Olena.

      6. 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.

      7. 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.

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

        1. I am not a certified nutritionist and am not able to make suggestions for health related recipe adaptations. Sorry!

      9. 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!

      10. 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!

      11. 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.

      12. 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.

      13. 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

      14. 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. Thank you for your positive feedback Kimberely. Sounds like you are doing a really good job at eating healthy. That’s awesome!

        1. Hi Veda. This recipe is for oatmeal (no flour) cookies. Baking is a science and it is best to follow recipes as written.

          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!

      15. 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!

      16. 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.

      17. 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. 🙂

      18. 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!

      19. 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.:)

      20. 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.

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

      22. 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,

      23. 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.

      24. 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

      25. 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!

      26. 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)

      27. 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

      28. 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.


        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!

      29. 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.

      30. 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!

      31. 5 stars
        So good! My picky, oatmeal-raisin cookie loving husband loved them too:-). Thank you for sharing your wonderful recipe!

      32. 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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