You can give your kids these soft, sweet, Sugar Free Cookies just about any time. Serve them for breakfast, tuck them in your big kids’ lunchboxes, or add one to your busy toddler’s snack plate.
Why You’re Going to Love These Sugar Free Cookies
These cookies have been a staple in our home for years! They’re a feel-good choice for snacking toddlers, and a smart addition to lunchboxes. If you’re the kind of person who likes to enjoy the best of both worlds (those worlds would be “healthy” and “indulgent” and I think we are all that kind of person) then it’s time to get baking!
Our Sugar Free Cookies are delicious, easy, “anytime” cookies that are 100% refined sugar free. They are gently sweet and flavorful, with soft chewy oats and plump raisins. They have a slightly crispy, caramelized taste at the edges, and an interior that’s moist and cinnamony. You and your kids will want to have two or three at once. And you can. If you’re skeptical they won’t have enough flavor without sugar, you’re in for a pleasant surprise.
Ingredients for Sugar Free Cookies:
- coconut oil– can substitute butter or vegetable oil
- bananas– almost all of the sweetness comes from the bananas, so make sure you are using very ripe bananas.
- egg– 1 large egg helps to bind the cookies
- vanilla extract & cinnamon– for flavor
- salt– enhances the flavor of the cookies. I used kosher salt.
- oats– regular rolled oats work best here.
- raisins– adds sweetness. If you don’t like raisins, other dried fruit can be used instead!
How To Make Sugar Free Cookies:
- Preheat oven and grease baking sheets.
- Mash bananas; add melted coconut oil and stir to combine.
- Whisk in egg and vanilla.
- Stir in oats, cinnamon, salt and raisins.
- Scoop onto prepared baking sheets. Flatten slightly with the back of a spoon.
- Bake at 350 degrees for 15-18 minutes.
- Enjoy!
Tips & Suggestions:
You can store these cookies in an airtight container at room temperature for 3 days, or in the refrigerator for 5-7 days. Let them come to room temperature before eating, or warm them up in the toaster oven or microwave before eating.
Leftovers do freeze well, if you can restrain yourself long enough to freeze them!
The banana adds moisture, sweetness, and acts as the main binder in these cookies. If you do not want to use bananas, applesauce or other pureed fruit would work also. 1 cup applesauce is the rough equivalent of 2 mashed bananas.
Of course! They would no longer be refined sugar free, but they would be extra delicious. You can also used other dried fruit (chopped small if necessary), or leave them out entirely.
More low-sugar treats:
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Preheat oven to 350 degrees F. Lightly grease baking sheets and set aside.
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If coconut oil is in a solid state, heat gently until just melted. Mash bananas; add to coconut oil and mix well. Fork-whisk in the egg and vanilla.
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Stir in the oats, cinnamon, salt, and raisins until combined.
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Scoop the dough onto the baking sheets (you should get 12-14 cookies). Flatten cookies slightly with the back of a spoon, if desired. They will not spread when baking. Bake for 15-18 minutes or until slightly golden. Serve warm, or room temperature. Refrigerate or freeze leftovers.
Calories: 199kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
Natalie Monson
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.