Sugar-Free Coconut Oatmeal Cookies
Delicious, chewy cookies that are naturally sweetened with banana and applesauce, perfect for a quick snack or lighter dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free, Nut-Free Option
Ingredients
- 1 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond flour (or oat flour for nut-free)
- 1/2 cup mashed banana (about 1 small-medium ripe banana)
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the rolled oats, shredded coconut, almond flour, salt, and baking powder until evenly distributed.
- In a separate bowl, mash the banana with a fork until smooth, then stir in the unsweetened applesauce and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir with a spatula until everything is combined and a sticky dough forms.
- Use a tablespoon or cookie scoop to portion tablespoon-sized mounds onto the prepared baking sheet, leaving space between each.
- Gently flatten each mound with the back of a spoon or your fingers to shape into cookie rounds.
- Bake for 15–20 minutes, watching for the edges to turn a light golden color.
- Remove from the oven and let the cookies cool on the sheet for several minutes, then transfer to a wire rack to finish cooling before serving.
Notes
Use rolled oats for structure. If nut-free, substitute almond flour with oat flour or a gluten-free flour blend.