Sugar Free Crispy Oatmeal Cookies
Indulge guilt-free with these Sugar-Free Crispy Oatmeal Cookies, a wholesome twist on a classic treat! Packed with hearty rolled oats, whole wheat flour, and naturally sweetened with ripe banana and unsweetened applesauce, these cookies deliver a satisfying crunch without the need for added sugar. A delightful blend of cinnamon and vanilla adds warmth, while optional mix-ins like chopped nuts, shredded coconut, or sugar-free chocolate chips let you customize each bite. Quick to prepare in just 15 minutes and baked to golden perfection, these cookies are a wholesome snack or dessert option for anyone seeking a healthier indulgence. Perfect for batch-made treats that stay fresh for days, they’re a go-to recipe for families and health-conscious bakers alike!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 large Ripe banana (mashed)
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter (melted)
- 0.5 cup Chopped nuts (optional)
- 0.25 cup Unsweetened shredded coconut (optional)
- 0.5 cup Raisins or sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir until well mixed.
In a separate bowl, mash the ripe banana until smooth. Add the unsweetened applesauce, egg, vanilla extract, and melted butter, and whisk together until fully combined.
Pour the wet ingredients into the bowl of dry ingredients, and stir gently to combine. Do not overmix.
If desired, fold in optional add-ins such as chopped nuts, shredded coconut, or raisins/chocolate chips.
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Flatten each cookie slightly with the back of the spoon, as they won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the center is set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 27.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1089 mg | 23% | |
*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.
