Sugar-Free Oatmeal Chocolate Chip Cookies
Indulge in guilt-free sweetness with these Sugar-Free Oatmeal Chocolate Chip Cookies, a wholesome twist on a classic favorite! Made without added sugar, this recipe relies on the natural sweetness of ripe bananas and unsweetened applesauce for a delectable dessert or snack you can feel good about. Packed with heart-healthy rolled oats, nutrient-rich almond flour, and decadent unsweetened dark chocolate chips, these cookies strike the perfect balance between wholesome and indulgent. With just 15 minutes of prep time and no complicated steps, this simple recipe is ideal for anyone looking for a quick, healthy treat. Plus, the optional addition of chopped nuts like walnuts or pecans adds a delightful crunch to every bite. Whether you’re meal-prepping healthy snacks, accommodating a sugar-free diet, or simply craving soft, moist cookies with cozy hints of cinnamon, these oatmeal chocolate chip cookies are the ultimate naturally sweetened delight!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almond flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 large Ripe bananas
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened applesauce
- 0.75 cup Unsweetened dark chocolate chips
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, mix together the rolled oats, almond flour, baking soda, salt, and ground cinnamon. Stir until well combined.
In a separate medium bowl, mash the ripe bananas with a fork until smooth. Add the egg and whisk until fully incorporated.
Stir in the vanilla extract and unsweetened applesauce to the banana mixture.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the unsweetened dark chocolate chips and chopped nuts (if using), mixing until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie with the back of the spoon or your fingers to your preferred thickness, as these cookies will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 45.0 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 509 mg | 39% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
