Plate of sugar-free coconut oat cookies made with wholesome ingredients.

Sugar-Free Coconut Oat Cookies

BySavannah Brooks
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why make this recipe

These Sugar-Free Coconut Oat Cookies are perfect for anyone looking for a healthy snack without added sugar. They are easy to make, delicious, and packed with wholesome ingredients. With the natural sweetness from ripe bananas and the delightful flavor of coconut, these cookies make a guilt-free treat.

how to make Sugar-Free Coconut Oat Cookies

Ingredients:

  • 200 g rolled oats
  • 100 g unsweetened grated coconut
  • 2 ripe bananas
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • A pinch of salt

Directions:

To make the Sugar-Free Coconut Oat Cookies, follow these simple steps:

  1. Preheat your oven to 180°C (350°F).
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the melted coconut oil, vanilla extract, cinnamon, and a pinch of salt to the mashed bananas. Mix well.
  4. Stir in the rolled oats and grated coconut until everything is well combined.
  5. Scoop spoonfuls of the mixture onto a baking tray lined with parchment paper. Flatten each scoop slightly to form cookies.
  6. Bake in the preheated oven for about 15-20 minutes, or until they are golden brown.
  7. Remove from the oven and let them cool on a wire rack.

how to serve Sugar-Free Coconut Oat Cookies

These cookies are delicious on their own, but you can serve them with a cup of tea or coffee. They can also be enjoyed as a quick breakfast alongside yogurt or fresh fruit. Feel free to share them with friends or family!

how to store Sugar-Free Coconut Oat Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them, and they will stay fresh for up to two weeks. You can also freeze them for up to three months; just make sure to wrap them tightly.

tips to make Sugar-Free Coconut Oat Cookies

  • Make sure your bananas are very ripe for the best sweetness and flavor.
  • You can adjust the amount of coconut to your liking; more coconut gives a stronger flavor.
  • If you like your cookies chewier, you can add a little bit of almond milk to the mixture.

variation

You can add nuts, seeds, or dried fruits like raisins or cranberries for added texture and flavor. If you prefer a chocolatey treat, mix in some sugar-free chocolate chips.

FAQs

1. Can I use other types of flour instead of oats?
Using flour will change the consistency. For a gluten-free option, use gluten-free oats.

2. Can I make these cookies vegan?
Yes, this recipe is already vegan as it uses bananas and coconut oil.

3. How many cookies does this recipe make?
This recipe makes about 12-15 cookies, depending on the size you scoop them.

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Sugar-Free Coconut Oat Cookies

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 12-15 cookies
  • Diet: Vegan
Print Recipe

Description

Delicious and healthy sugar-free cookies made with wholesome ingredients like oats and ripe bananas.

Ingredients

  • 200 g rolled oats
  • 100 g unsweetened grated coconut
  • 2 ripe bananas
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • A pinch of salt

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the melted coconut oil, vanilla extract, cinnamon, and a pinch of salt to the mashed bananas. Mix well.
  4. Stir in the rolled oats and grated coconut until everything is well combined.
  5. Scoop spoonfuls of the mixture onto a baking tray lined with parchment paper. Flatten each scoop slightly to form cookies.
  6. Bake in the preheated oven for about 15-20 minutes, or until they are golden brown.
  7. Remove from the oven and let them cool on a wire rack.

Notes

Store in an airtight container at room temperature for up to a week. Can be refrigerated for two weeks or frozen for three months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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