No Sugar No Flour Oatmeal Cookies
These are the cookies that prove you don't need sugar or flour to make something genuinely delicious — chewy, golden oatmeal cookies studded with nuts and raisins, naturally sweetened and packed with wholesome oats. Crispy edges, chewy centers, and that warm, toasty oat flavor in every bite.
Just a handful of ingredients, one bowl, and zero guilt — the perfect healthy cookie.
Why You'll Love This
Chewy, golden, and naturally sweet — no sugar, no flour
~5g protein per cookie, ~14g net carbs
One bowl, 5 minutes of prep
Kid-approved and lunchbox-perfect
Amazing Protein Recipes
No Sugar No Flour Oatmeal Cookies
- Prep10 min
- Cook12 min
- Total22 min
- Servings18 cookies
- Calories120 kcal
- oven
- baking tray
- parchment paper
- mixing bowl
- spoon or spatula
- measuring cups
- wire cooling rack
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth. Stir in the peanut butter, almond milk, and vanilla.
- Add the oats, protein powder, cinnamon, baking soda, and salt. Mix until well combined.
- Fold in the raisins and nuts.
- Scoop 2-tablespoon mounds onto the baking sheet, spacing 2 inches apart. Flatten slightly — these don't spread much.
- Bake 11–13 minutes, until golden at the edges and set in the center.
- Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes & Tips
- Ripe bananas are key: The spottier the banana, the sweeter the cookie — no added sugar needed.
- Flatten before baking: These hold their shape, so press each mound to your desired thickness.
- Don't overbake: Pull them when the edges are golden — they firm up as they cool.
- Protein powder matters: A good vanilla protein powder adds sweetness and structure; unflavored works too.
- Nutrition: Per cookie (estimate): 110 calories, 4g fat.
- Fridge: Store airtight up to 5 days — they stay chewy.
- Freezer: Freeze up to 3 months; thaw at room temp or microwave 20 seconds.
- Crispier version: Bake 2–3 minutes longer for crunchier edges.
- Softer version: Underbake by 1–2 minutes for extra-chewy centers.
- The Secret to Chewy, Never-Dry Healthy Cookies
- The secret is the mashed banana plus the rest on the pan. Bananas provide moisture and natural sweetness that sugar usually handles, and letting the cookies rest on the hot pan for 5 minutes finishes the centers gently without drying them out. Most healthy cookies fail because they're overbaked — these are done when they still look slightly soft.
Variations & serving ideas
- Nut-free: Swap peanut butter for sunflower seed butter and skip the nuts.
- Chocolate chip: Replace raisins with sugar-free chocolate chips.
- Different dried fruit: Chopped dates, dried cranberries (no sugar added), or dried cherries.
- Spiced: Add 1/4 tsp nutmeg and a pinch of cloves for a warm spice version.
Nutrition Facts
Per serving · recipe makes 18 cookies
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Total fat | 5 g |
| Saturated fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 80 mg |
| Total carbohydrate | 14 g |
| Fibre | 2 g |
| Sugars | 7 g |
| Protein | 5 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make No Sugar No Flour Oatmeal Cookies?
About 22 minutes in total: 10 minutes of prep and 12 minutes of cooking.
What ingredients do I need for No Sugar No Flour Oatmeal Cookies?
The key ingredients include bananas, old-fashioned rolled oats, cinnamon, unsweetened almond milk, vanilla protein powder and vanilla extract. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 5 days — they stay chewy. Freezer: Freeze up to 3 months; thaw at room temp or microwave 20 seconds.
What oven temperature does this recipe use?
Preheat oven to 350°F (175°C).
Test your knowledge5 quick questions about this recipe
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Comments (2)
5.0 (1 rating): average 5.0 out of 5
Hannah