Recipe Image

No-Sugar-Added Vegan Oatmeal Cookies

  • 25 m
  • 1 h 15 m
Carolyn Casner
“Soft, chewy and no added sugar! Sweeten these classic oatmeal cookies with ripe bananas and raisins or dates. Plus, a touch of nut butter adds lots of flavor and holds the cookies together while keeping them vegan and gluten-free.”


    • 1 cup quick-cooking oats (see Tip)
    • ¾ cup almond flour or almond meal
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 2 medium ripe bananas, mashed
    • ½ cup almond butter or natural peanut butter
    • 1 teaspoon vanilla extract
    • ¾ cup raisins or chopped dates


  • 1 Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • 2 Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
  • 3 Bake until firm to the touch and light brown on the bottom, about 15 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 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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