Trapped inside by a gloomy drizzle, I glanced at the softening bananas on the counter and knew I had two choices: waste them or get creative. I grabbed a mixing bowl, partly out of boredom and partly out of curiosity, and started adding ingredients I had nearby—oats, a splash of almond milk, cinnamon, whatever felt right in the moment.

No sugar, no mixer, no stress. Just a wooden spoon and a little instinct. As they baked, the kitchen filled with the smell of warm bananas and melting dark chocolate. It wasn’t planned, but somehow it worked.

Now, every time I remake these cookies, I think back to that gloomy day turned cozy. They remind me that not every good recipe begins with a plan—sometimes it just starts with a few overripe bananas and a bit of quiet.

Short Description

These healthy no-sugar cookies are naturally sweetened with bananas and applesauce, packed with oats, cinnamon, and melty dark chocolate. They’re soft, chewy, easy to make, and perfect for a wholesome snack or dessert.

Key Ingredients

• 3 ripe bananas, mashed
• 1/3 cup applesauce
• 2 cups oats
• 1/4 cup almond milk
• 1/4 cup raisins or chopped nuts (your choice)
• 1 cup dark chocolate chunks (Lily’s no-sugar chocolate is recommended)
• 1 tsp vanilla extract
• 1 tsp cinnamon

Tools Needed

• Mixing bowl
• Fork or potato masher
• Measuring cups & spoons
• Baking sheet
• Parchment paper
• Spoon or cookie scoop
• Cooling rack

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mash and Mix
In a large bowl, mash the bananas with a fork until smooth. Add the applesauce, almond milk, vanilla, and cinnamon. Stir until well combined.

Step 3: Add the Dry Ingredients
Fold in the oats, followed by the raisins or nuts. Then, gently mix in the dark chocolate chunks. The mixture should be thick but scoopable—like soft cookie dough.

Step 4: Scoop and Shape
Using a spoon or cookie scoop, drop the dough onto the prepared baking sheet. Slightly flatten the tops with the back of your spoon, as these won’t spread much.

Step 5: Bake
Bake for 15–20 minutes, or until the cookies are golden on the edges and set in the center.

Step 6: Cool
Remove from oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. They firm up as they cool, becoming soft and chewy.

Why You’ll Love This Recipe

– Naturally sweetened—no added sugar or sweeteners

– Dairy-free and egg-free

– Quick and easy to make

– Kid-approved

– Full of fiber and antioxidants

– Freezer-friendly

– Uses pantry staples

Mistakes to Avoid & Solutions

Using unripe bananas
Solution: Make sure your bananas are overripe with brown spots. This is key to flavor and natural sweetness.

Overmixing the oats
Solution: Stir until just combined to keep the texture tender, not tough.

Too much almond milk
Solution: Stick to 1/4 cup. Any more and the dough may become too runny. If it happens, add 2 tbsp oats to thicken.

Cookies too dry?
Solution: Your bananas may have been too small. Add 1 extra tablespoon of applesauce to fix this.

Using large chocolate chips or chunks that don’t melt well
Solution: Use a high-quality brand like Lily’s. Smaller chunks melt more evenly and give better bites.

Serving and Pairing Suggestions

– Enjoy with a glass of almond or oat milk for a light breakfast.

– Pair with a warm cup of chai or black coffee.

– Serve as an after-school snack with fresh fruit.

– Pack them in lunchboxes or gym bags.

– Present on a platter with dried fruit and nuts for a wholesome treat tray.

Storage and Reheating Tips

Room Temp: Store in an airtight container for up to 3 days.

Refrigerate: Keep in the fridge up to 7 days. Let them come to room temperature before eating.

Freeze: Freeze in a zip-top bag for up to 2 months. Thaw at room temp or microwave for 10 seconds.

Reheat: Warm in a 300°F oven for 5 minutes to bring back that fresh-baked softness.

FAQs

1. Can I use steel-cut oats instead of rolled oats?
No, rolled oats are best. Steel-cut oats won’t soften properly and will make the cookies too chewy.

2. Can I leave out the chocolate?
Absolutely! Replace it with extra nuts, seeds, or chopped dried fruit.

3. Are these cookies gluten-free?
They can be! Just make sure you use certified gluten-free oats.

4. What can I use instead of almond milk?
Any plant-based milk works—oat, soy, or coconut. Just keep the quantity the same.

5. Can I add protein powder?
Yes. Add 1 scoop of unflavored or vanilla plant protein and reduce the oats by 2 tablespoons to balance texture.

Tips & Tricks

– Use an ice cream scoop for uniform cookie sizes.

– Wet your fingers to flatten the dough without sticking.

– For a crispier edge, bake 2 minutes longer.

– Add a sprinkle of sea salt on top before baking for a flavor boost.

– Let cookies rest on the baking sheet to finish cooking from residual heat.

Recipe Variations

Peanut Butter Power Cookies
Swap almond milk for peanut milk and add 2 tbsp natural peanut butter. Stir in chopped peanuts instead of raisins for a protein-packed version.

Tropical Twist Cookies
Replace cinnamon with nutmeg and fold in chopped dried pineapple and shredded coconut. Use macadamia nuts for a buttery crunch.

Spiced Carrot Cookies
Add 1/3 cup finely grated carrot and a pinch of ginger. Skip the chocolate and add chopped walnuts for a fall-inspired snack.

Double Chocolate Boost
Stir 2 tbsp unsweetened cocoa powder into the dough and add a splash of vanilla extract. Use Lily’s extra dark chocolate chunks for an intense flavor hit.

Final Thoughts

Making these cookies reminded me that indulgence and wellness don’t have to live on opposite sides of the kitchen. Each bite delivered comfort and joy, wrapped in the warmth of banana and cinnamon, all without a grain of refined sugar. They felt honest. Nourishing.

Something you’d want to share with your favorite people—or keep as a quiet treat after a long day. I love how versatile they are and how easily they come together in a single bowl. And best of all, they’re proof that good food doesn’t need to be complicated to be satisfying.

If you’re on a path toward better eating or just craving a sweet treat that aligns with your values, these cookies are a small but mighty win.