Sugar Free Cookies

You can give your kids these soft, sweet, sugar-free cookies almost anytime. Serve them up for breakfast, pop them in your big kids’ lunch boxes, or add one to your busy toddler’s snack plate.

Why You’ll Love These Sugar-Free Cookies

These biscuits have been a staple at our house for years! They’re a great choice for toddlers’ treats and a smart addition to lunch boxes. If you’re the type of person who likes to enjoy the best of both worlds (those worlds would be “healthy” and “enjoyable,” and I think we’re all that type of person), then it’s time to bake!

Our Sugar Free Cookies are delicious, easy, everyday cookies that are 100% free of refined sugar. They are gently sweet and tangy, with soft, chewy oats and plump raisins. They have a slightly crunchy, caramelized flavor on the edges and a moist and cinnamon interior. You and your kids will want two or three at a time. And you can. If you’re skeptical that they don’t have enough flavor without sugar, you’re in for a pleasant surprise.

Ingredients for Sugar Free Cookies:

• coconut oil– can replace butter or vegetable oil
• bananas– Almost all of the sweetness comes from the bananas, so make sure you use very ripe bananas.
• egg– 1 large egg will help bind the cookies together
• vanilla extract & Cinammon– for the taste
• Salt– improves the taste of the biscuits. I used kosher salt.
• Oats– regular oatmeal works best here.
• raisins– adds sweetness. If you don’t like raisins, you can use other dried fruits instead!

How to Make Sugar Free Cookies:

1. preheat bake and grease baking sheets.
2. mash bananas; add melted coconut oil and stir.
3. whisk in egg and vanilla.
4. stir in oats, cinnamon, salt and raisins.
5. scoop on prepared baking sheets. Flatten slightly with the back of a spoon.
6. Bake at 350 degrees for 15-18 minutes.
7. Enjoy!

Tips & Suggestions:

How long do sugar-free cookies keep?

You can store these cookies in an airtight container at room temperature for 3 days or in the fridge for 5-7 days. Allow them to come to room temperature before eating, or warm them up in the toaster oven or microwave before eating.
Leftovers freeze well if you can hold back long enough to freeze them!

Can I use another fruit instead of the banana?

The banana adds moisture and sweetness and acts as the main binder in these cookies. If you don’t want to use bananas, you can use applesauce or other pureed fruit. 1 cup of applesauce is the approximate equivalent of 2 mashed bananas.

Can I use chocolate chips instead of raisins?

Of course! They would no longer be refined sugar free, but they would be extra delicious. You can also use other dried fruits (chopped up if necessary) or leave them out entirely.

More low-sugar treats:

• Preheat oven to 350 degrees F. Lightly grease baking sheets and set aside.

• If coconut oil is in a solid state, gently heat until just melted. mash bananas; add to the coconut oil and mix well. Whisk together the egg and vanilla.

• Stir in the oatmeal, cinnamon, salt, and raisins until combined.

• Scoop the batter onto the baking sheets (you should get 12-14 cookies). Flatten cookies lightly with the back of a spoon, if desired. They don’t spread while baking. Bake for 15-18 minutes or until lightly golden. Serve warm or at room temperature. Refrigerate or freeze leftovers.

Calories: 199kcal | Carbohydrates: 26G | Protein: 4G | Fat: 10G | Saturated Fatty Acids: 7G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 1G | Trans fats: 0.003G | Cholesterol: 27mg | Sodium: 179mg | Potassium: 248mg | Fiber: 3G | Sugar: 4G | Vitamin A: 60ie | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

Natalie Monson

I am a Registered Nutritionist, mother of 4, an avid food lover and a strong promoter of healthy habits. Here you’ll find lots of delicious fruit and veg-packed recipes, tips on how to get your kids to eat better and become intuitive eaters, and plenty of resources to feed your family.

Learn more about Natalie