Banana Oatmeal Cookies with No Added Sugar or Flour
These banana oatmeal cookies are made with rolled oats, ripe bananas, almond milk, and your choice of raisins or nuts. They have a soft, chewy texture with lightly golden edges and make an easy snack to enjoy with tea or coffee.
The photo shows only a partial ingredient list. This version adds ripe bananas to bind the oats and provide sweetness; the exact original recipe cannot be confirmed from the image.
Recipe Information
- Preparation time: 10 minutes
- Resting time: 10 minutes
- Baking time: 18–22 minutes
- Total time: Approximately 40 minutes
- Yield: 12 cookies
- Oven temperature: 350°F (175°C)
Ingredients
- 2 cups old-fashioned rolled oats, approximately 160 g
- 2 medium very ripe bananas, approximately 200–220 g peeled
- ¼ cup unsweetened almond milk, 60 ml
- ¼ cup chopped walnuts or almonds, approximately 30 g, or raisins, approximately 40 g
- 1 teaspoon vanilla extract, optional
- ½ teaspoon ground cinnamon, optional
- A small pinch of salt
Ingredient note: Use unsweetened almond milk and raisins without added sugar to keep the recipe free from added sugar. Bananas and raisins still contain naturally occurring sugars.
Instructions
1. Prepare the Oven and Tray
Preheat your oven to 350°F (175°C). Line a large baking tray with baking paper.
2. Mash the Bananas
Peel the bananas and place them in a large mixing bowl. Mash thoroughly with a fork until mostly smooth.
Very ripe bananas with brown-speckled skins provide the best sweetness and are easier to combine with the oats.
3. Add the Milk and Flavourings
Stir in the almond milk, vanilla, cinnamon, and salt, if using.
4. Mix in the Oats
Add the rolled oats and stir until evenly moistened. Fold in your chosen nuts or raisins.
Let the mixture rest for 10 minutes so the oats can absorb some of the liquid.
The mixture should be moist and scoopable, holding together when pressed. If it seems loose, add 1–2 tablespoons more oats. If it is too dry to shape, add almond milk one teaspoon at a time.
5. Shape the Cookies
Divide the mixture into 12 portions, using approximately 2 tablespoons per cookie.
Place on the lined tray and press into rounds about ½ inch thick. Leave a little space between them.
These cookies spread very little, so shape them as you want them to look before baking.
6. Bake
Bake for 18–22 minutes, until the cookies feel set and the edges and undersides are lightly golden.
They will remain softer in the centre than traditional butter-and-sugar cookies.
7. Cool
Leave the cookies on the tray for 10 minutes, then carefully transfer them to a wire rack.
Allow them to cool before serving so they hold together better.
Tips for the Best Results
- Use very ripe bananas. Less-ripe bananas produce a less sweet cookie.
- Measure the mashed banana. Too much banana can make the cookies overly soft.
- Rest the mixture. This helps the oats absorb moisture before shaping.
- Keep the thickness even. Thick cookies stay softer; thinner cookies develop firmer edges.
- Expect a chewy oat texture. This recipe will not produce the same crisp, caramelized texture as a conventional cookie.
- Use certified gluten-free oats if needed. Ordinary oats may come into contact with wheat during processing.
Easy Variations
Raisin and Cinnamon
Use ¼ cup raisins and the optional cinnamon for a naturally sweet, fruity version.
Walnut and Vanilla
Use ¼ cup chopped walnuts and vanilla extract for extra crunch.
Nut-Free Version
Use raisins instead of nuts and replace almond milk with an unsweetened milk suitable for your needs.
Chocolate Version
Add 2 tablespoons unsweetened cocoa powder and a small splash of extra milk if necessary. This variation has a less sweet, dark cocoa flavour.
Storage and Reheating
Allow the cookies to cool completely before storing.
Refrigerator: Keep in an airtight container for up to 4 days. Because these cookies contain fresh banana and remain moist, refrigeration is preferable.
Freezer: Separate with baking paper and freeze in a sealed container for up to 2 months. Thaw in the refrigerator.
To warm: Heat briefly in the microwave or place in a 300°F (150°C) oven for about 5–8 minutes.
Estimated Nutritional Information
Approximate values per cookie, based on 12 cookies made with walnuts and unsweetened almond milk.
| Nutrient | Per Cookie |
|---|---|
| Calories | 85 kcal |
| Protein | 2.5 g |
| Carbohydrates | 13 g |
| Total Fat | 3 g |
| Saturated Fat | 0.3 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2.5 g |
Values vary with banana size, ingredient brands, and cookie size. Using raisins instead of walnuts increases the natural sugar content and reduces the fat.
Frequently Asked Questions
Are these cookies sugar-free?
They contain no added sugar, but bananas and raisins contain natural sugars. “No added sugar” is the accurate description.
Are these cookies flourless?
Yes. They use whole rolled oats rather than wheat flour or another milled flour.
Can I use quick oats?
Yes. Quick oats absorb moisture faster and give a softer, more uniform texture. Check the mixture after resting and adjust the milk only if needed.
Can I use steel-cut oats?
Steel-cut oats are not a direct substitute. They will remain too firm during this short baking time.
Why are my cookies falling apart?
The mixture may need more mashed banana, a longer rest, or firmer shaping. Press each portion together before baking and let the cookies cool before moving them.
Will they look exactly like the photo?
Not necessarily. The image does not provide the full original recipe. This version produces rustic, chewy banana-oat cookies, and the colour and texture may differ.
