My no sugar no flour cookies are so healthy, you could eat them for breakfast! These banana-bound cookies have no oil, no flour, no butter, and no sugar added. Packed with fruits and vegetables, they’re the perfect no flour no sugar cookie option! You’ll love these healthy vegan cookies, a satisfying alternative to sugary cereals that makes breakfast feel like dessert.
love them! Just made them now! Easy to make.
– Laura
Easy vegan banana oatmeal cookies for breakfast? Um, YES PLEASE.
These whole grain “cookies” are one of my favorite ways to use up a bunch of ripe bananas. Unlike typical cookies, banana bread, and other baked goods, they have no refined flour and no added sugar. With no eggs and no dairy, they fit vegan, egg free, and dairy free diets with ease.
Yes, your kids will know these aren’t classic cookies, but more of a cookie-shaped sweet treat made from fruits, veggies, nuts, and whole grains. Still, they’re a fun, portable way to enjoy wholesome ingredients. Bake a big batch on the weekend so you’re set for the week ahead.
I’m serious, you need these healthy vegan banana cookies in your life. They deliver everything you want in a trail mix cookie, minus the added sugar.
🛒 No Flour No Sugar Cookies Ingredients
Here is what you need to make my vegan banana cookie recipe:
- 1 cup rolled oats, dry (AKA old fashioned oats)
- 1 cup mashed ripe banana (2-3 bananas)
- ½ cup shredded carrot (about one carrot)
- ½ cup grated apple (one small apple; you may include the peel)
- ¼ cup each: chopped walnuts, unsweetened shredded coconut, raisins
- 1 teaspoon cinnamon
- 2 tablespoons cacao nibs (optional)
Get the printable recipe card below for easy reference. To keep this recipe gluten free, use certified gluten free oatmeal.
You can easily customize these cookies to suit your taste. Swap the walnuts for chopped hazelnuts, pecans, or your favorite nuts. Not a fan of raisins? Try dried blueberries, chopped dried cherries, or any dried fruit you have on hand.
🍪 How to Make No Sugar No Flour Cookies
This recipe for banana breakfast cookies comes together quickly, perfect when you want (almost) instant gratification.
Preheat the oven to 350 degrees Fahrenheit (177C). Line a large dark cookie sheet with parchment paper.
Prep your fruits and veggies. Mash the banana with a potato masher or fork, and grate the carrot and apple. You can leave the apple peel on for extra fiber.
If the nuts aren’t already chopped, give them a rough chop. Once everything is ready, add all ingredients to a medium mixing bowl and stir to combine.
Using a ¼-cup measuring cup, scoop the vegan cookie dough onto the baking sheet. You should get eight scoops. With wet hands, gently flatten each into a rounded cookie shape.
Place the baking sheet in the top third of the oven. Bake for 15-20 minutes, or until the cookies are firm enough to hold together. (This depends on the thickness of the cookies.) Your kitchen will smell amazing, thanks to the cinnamon.
Let the cookies cool completely before enjoying. These WFPB cookies hold together best once cooled.
See? Not too difficult. These vegan cookies have become a regular in our house, and there’s a good chance they’ll turn into a healthy family favorite for you too.
Storing No Sugar No Flour Cookies
Store leftover vegan banana oat cookies in a food-safe container in the fridge for up to 3–4 days. To freeze, place cookies between layers of parchment paper to prevent sticking, then thaw in the fridge for 24 hours before eating.
How to Make Healthy Cookies Without Banana
With a little experimenting, you can make vegan cookies without banana that are still refined sugar free. Pureed Medjool dates work beautifully as a natural sweetener, adding a rich, caramel-like flavor.
Another option is applesauce. Homemade unsweetened applesauce tends to be sweeter than store-bought versions, making it a great addition for naturally sweet baked goods.
No Sugar No Flour Oatmeal Cookies (Healthy Vegan Recipe)
My no sugar no flour cookies are so healthy, you could eat them for breakfast! These banana-bound cookies have no oil, no flour, no butter, and no sugar added.
Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 8 cookies
Calories 121 kcal
Please leave a comment below 😊
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Preheat the oven to 350°F (175°C). Line a dark metal baking sheet with parchment paper.
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Mash the bananas with a potato masher or a fork. Grate the apple and carrot. Chop the nuts, if they are not already chopped.
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Combine all ingredients thoroughly in a medium-sized mixing bowl. (How easy is this?)
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Using a ¼-cup measuring cup, drop scoops of dough onto the prepared baking sheet. You will end up with eight scoops. Flatten them slightly into a cookie shape with wet hands. They don’t spread, so no worries if the cookies are close together on the sheet.
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Place the baking sheet about ⅓ of the way from the top of the preheated oven. Bake for 15-20 minutes until the cookies are firm enough to hold together. Let the cookies cool completely before eating to give them more time to firm up.
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). This recipe was adapted from a dietitians’ magazine that’s no longer in print, and it’s one that’s worth holding onto. It’s made with a variety of wholesome, energy-dense ingredients, and you can easily turn it into a more filling breakfast by pairing it with a protein source.
For example, plain (unsweetened) Greek yogurt or a couple of hard-boiled eggs can help keep you satisfied through the morning. If you’re vegan, options like soy yogurt or seasoned scrambled tofu work well too.
You may have seen three-ingredient breakfast cookies around, usually vegan banana oatmeal cookies with a mix-in like chocolate chips or dried cranberries. Those are great, but this version offers a bit more variety in both flavor and nutrition.
One benefit is the range of plant foods included. Along with bananas, you’re getting carrots, apples, and raisins, which naturally add a rainbow color, texture, and a mix of phytonutrients.
These cookies also include sources of fat from whole foods like walnuts and coconut. Fat plays an important role in a balanced diet (some fatty acids are essential!) and including it can help with both flavor and staying power.
They also fit well within a whole food plant-based (WFPB) style of eating, which emphasizes minimally processed plant foods.
Nutrition information is for one serving of the recipe.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Calories: 121kcalCarbohydrates: 21gProtein: 2.4gFat: 4.2gSaturated Fat: 0.4gPotassium: 235.1mgFiber: 3.2gVitamin A: 23.7% DVVitamin C: 6.5% DVCalcium: 2.1% DVIron: 4.1% DV
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😋 What are some other healthy alternatives for kids when it comes to snacks and desserts?
I offer a variety of healthy snacks on this site, and most are great for kids! Here are a few more vegan snack recipes to make next:
👩🍳 More Vegan Recipes Using Banana
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
