Sugar Free Oatmeal Cookies
These Sugar Free Oatmeal Cookies are loaded with oats, flaxseed, nuts, fruits and do not have any added sugar. Vegan and gluten free!
Servings: 13 cookies
Calories: 280kcal
Ingredients
- 3 tablespoons flaxseed ground
- 9 tablespoons warm water
- 2 large over ripen bananas
- 1/2 cup coconut oil melted
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups rolled oats
- 1/2 cup oat flour
- 1 cup mixed nuts & seeds chopped, if too large
- 10 Medjool dates pitted & chopped, or 1 cup raisins
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
- In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
- 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. Enjoy for breakfast, snack or a healthy dessert!
Notes
- 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.
Nutrition
Serving: 1cookie | Calories: 280kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Sodium: 98mg | Fiber: 5g | Sugar: 15g