Why You’ll Love This Recipe

Naturally sweetened with ingredients like bananas and raisins—no refined sugar needed.
Quick & easy prep (about 10 min) and bake time (~20 min). foodfaithfitness.com+10lazycatkitchen.com+10facebook.com+10
Simple pantry staples, ideal for healthy everyday snacking or easy meal prep.
Customizable with your favorite mix‑ins like nuts, seeds, or sugar‑free chocolate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mashed ripe bananas
Natural peanut butter or almond butter
Ground flaxseed
Rolled oats
Salt
Cinnamon
Baking soda
Raisins (soaked, optional)

directions

Preheat oven to 160 °C fan (or 180 °C conventional). Line a baking tray with parchment. lazycatkitchen.com
Mash bananas in a bowl, then add nut butter and ground flaxseed—mix until uniform.
Stir in oats, salt, cinnamon, and baking soda.
Rest mixture 10–15 min for thickening—either at room temp or chilled. self.com+11lazycatkitchen.com+11allrecipes.com+11
Divide into 12 portions (~40 g each), shape into disks, and top with raisins if desired.
Bake ~20 minutes or until golden brown. Cool completely on wire rack—they’ll firm up as they cool. lazycatkitchen.com

Servings and timing

Makes 12 cookies
Prep time: 10 minutes
Cook time: 20 minutes
Total time: ~30 minutes vogue.com+15lazycatkitchen.com+15sugarfreemom.com+15eatingwell.com+1eatingwell.com+1sugarfreemom.com

Variations

Seed swap: Substitute chia or psyllium husk for flax (use less, as needed). self.com+3lazycatkitchen.com+3facebook.com+3
Flavor boosters: Add sugar-free chocolate chips, chopped nuts, or more raisins inside. eatingwell.com+3allrecipes.com+3foodfaithfitness.com+3
Flavor twist: Stir in vanilla extract, nutmeg, or use almond butter instead of peanut.
Gluten-free option: Ensure oats are certified gluten-free.

storage/reheating

Store in an airtight container at room temperature for up to 3–4 days.
For longer storage, freeze for up to 1 month; thaw at room temperature.
Reheat gently (10–15 sec in microwave) to soften if desired.

FAQs

1. Can I use chia seeds instead of flax?

Yes! Ground chia works similarly—just note it may need slightly more moisture.

2. Do I have to soak the raisins?

Soaking (5 min in hot water) plumps them and keeps the cookies moist, but it’s optional.

3. What if my bananas aren’t ripe/very sweet?

Use very ripe bananas (speckled brown) for best sweetness; if needed, add a sugar substitute like allulose or stevia.

4. Can I omit the flaxseed?

You can, but flax helps bind and add fiber—without it, cookies may be more crumbly.

5. Can I bake mini cookies instead?

Sure—just reduce bake time to ~12–15 min and reduce portion size accordingly.

6. Are these suitable for diabetics?

They’re sugar-free and rely on low‑GI ingredients, but portion control is important—consult your dietitian.

7. Can I make dough ahead?

Yes, refrigerate shaped cookie dough for up to 24 hours, then bake fresh.

8. Can I substitute another nut butter?

Absolutely—cashew or sunflower butter work too; texture will vary slightly.

9. Can I freeze baked cookies?

Yes—freeze cooled cookies in airtight container up to a month; thaw at room temp.

10. How do I know when they’re done?

Edges should look golden-brown. Cool completely before eating—they firm up as they cool.

Conclusion

These healthy no‑sugar cookies are perfect for those seeking simple, nutritious snacks. With just a handful of ingredients and no added sugar, they’re easy to make, customizable, and satisfyingly delicious. Try variations like chocolate chips or seeds to keep it fresh every time. Happy baking!