Recipe Image

No-Sugar-Added Oatmeal Cookies

  • 25 m
  • 1 h 15 m
Carolyn Casner
“Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.”


    • 1½ cups quick-cooking oats (see Tip)
    • 1 cup oat flour (see Tip)
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 medium ripe bananas, mashed
    • 2 large eggs
    • ¼ cup melted coconut oil or unsalted butter
    • ¾ cup chopped dates, preferably Medjool, or raisins
    • ½ cup shredded unsweetened coconut
    • 1 teaspoon vanilla extract


  • 1 Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • 2 Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
  • 3 Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
  • Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
  • To make ahead: Store airtight at room temperature for up to 3 days.
  • Equipment: Parchment paper or silicone baking mat
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