by Olena

Sugar Free Oatmeal Cookies

by Olena

5 from 26 reviews

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

Sugar Free Oatmeal Cookies

Sugar Free Cookies

When I say sugar free I mean no sugar – no maple syrup, honey or coconut sugar. No low glycemic healthier sugars. Just naturally occurring sugars in bananas and dried fruits.

I really wanted to make a giant cookie full of good for us goodies that I could pack for an active day and really feel like I did good for my body – exercised and nourished my temple right afterwards.

Flax Egg

So, I decided to keep these sugarless cookies vegan. Flax “eggs” add extra healthy fats and make us eat less animal products, eggs, which just can’t be a bad thing ever.

flax egg in a bowl

Coconut Oil

And what cookies are without lots of some sort of butter?! I used buttery flavour coconut oil which I just got from Nutiva. I was curious. Itself the oil tastes buttery but I couldn’t taste it in these best sugar free cookies in the world. I’m serious about the best part – see reviews below.

Coconut oil would work just fine. Or vegan butter like Earth Balance.

jar of coconut oil

Dough

The dough comes out pretty thick. A spatula should stand in it. For flours all I used was rolled oats and oat flour which is just ground oats. So, no traditional whole wheat or white flour. These cookies are truly gluten free and flourless.

Sugar Free Oatmeal Cookie dough in blue bowl

Mix Ins

And now for the trail mix itself – use what you love. I used peanuts, cashews, raisins and dates. Dried fruit makes healthy oatmeal cookies without sugar sweeter. Just make sure you are not using sweetened dried fruit.

I always try to buy organic, unsulphured and unsweetened dried fruit. You get what you hear – dried fruit only. No sugar, preservatives and colours. My mom recently sent us a bag of conventional dried mango…yeah, that didn’t go well. A bite out of curiosity…that was so sweet. So, buy real stuff. I am not sure why my mom still buys that…

I was thinking sunflower seeds, Brazilian nuts (my favourite – the store was out), hazelnuts, dried cranberries – all would go so well in these sugar free oatmeal cookies.

Sugar Free Cookies

And I foresee comments and questions about chewiness. No, these cookies are not chewy but rather soft. What makes cookies chewy is melting sugar during baking. Sugar free cookies can’t be chewy, period. But they are super naturally sweetened and delicious! An oatmeal cookie you can have for breakfast.

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Sugar Free Oatmeal Cookies

sugar free vegan trail mix oatmeal cookies

5 from 26 reviews

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

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 13 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: North American
Scale

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 gluten free if necessary)
  • 1/2 cup oat flour** (use certified gluten free 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

  1. In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
  2. 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, 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.
  3. 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.

Notes

*If you want to use eggs, omit flaxseed and water and use 3 large eggs.

**Make oat flour by grinding oats in a food processor or high speed blender.

***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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

82 comments on “Sugar Free Oatmeal Cookies

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  1. 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.

  2. 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!

  3. 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!

  4. 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.

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

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

  6. 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

  7. 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. 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. 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!

  8. 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!

  9. 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.

  10. 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. 🙂

  11. 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!

  12. 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.:)

  13. 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.

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

  15. 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

  16. 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.

  17. 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

  18. 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!

  19. 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)

  20. 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

  21. 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!

  22. 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!

  23. 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!

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

  25. 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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