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This is my version of the 2-ingredient Banana-Oat Cookie that has been floating around the internet for awhile. I experimented with variations of those, and came up with these.
This is quite possibly the easiest and healthiest cookie you will ever make! It has no added sugar or fat. It is super yummy, too! I always have these ingredients on hand which makes it easy to make a quick healthy treat. You can have cookies warm from the oven in no time!
I found that I prefer to keep the oats whole, which differs from some other recipes that grind the oats into flour.
A handful of mix-ins is nice with this, too. I’m partial to raisins, dates and chocolate chips. Lily’s makes a sugar free chocolate chip if you want to use chocolate chips and keep these 100% sugar free.
I like adding the applesauce, as I make applesauce in the Fall and freeze it for the year. I only have one apple tree, but I’m always looking for creative ways to use it up. You could also leave out the applesauce altogether and just use the bananas (add in an extra 1/2 cup bananas).
These cookies are great to take on the go. I like to bring them on overnight trips too, so I know I’ll have something quick and healthy available when my food choices are limited.
I hope you enjoy these cookies as much as I do! Let me know if you come up with any other variations, as they are easily customizable. Enjoy! 🙂
Here is the equipment I recommend to make these:
I use the middle size cookie scoop like the one in this set. I tried the smaller one, and the larger one, but the middle one was just right! I use the larger one for muffin batter.
I use a non stick liner in my baking sheet like this:
I use these cooling racks:
Other than that, I use a bowl and a wooden spoon and mix by hand. It couldn’t be any easier! Enjoy! 🙂
Banana-Oat-Applesauce Cookies (oil and sugar free)
- 1 cup Mashed Bananas, very ripe (about 3 bananas)
- 2 cups Whole Oats
- 1/2 cup Applesauce
- 1 tsp. Cinnamon
- 1/4-1/2 (total) cup Mix-ins of choice: Chopped Dates, Nuts, Chocolate Chips, Coconut, Dried Fruit, etc.
- 1/4 cup Maple Syrup or Dry Sweetener Optional
- Preheat oven to 350 degrees.
- Mash bananas well in a medium size mixing bowl. I use a bean masher.
- Mix in applesauce.
- Stir in oats and cinnamon. Add more oats if it appears too wet. This photo shows the consistency I like.
- Add in your mix-ins of choice if desired, and optional sweetener.
- Use a medium sized cookie scoop to form rounds onto a baking sheet fitted with a non stick liner.
- Flatten rounds slightly with water dampened hand, to the thickness you like. (Getting your hand wet prevents the dough from sticking to your hand). These will not spread, so they will remain the same size.
- Bake in your preheated oven for about 15 minutes. They should be lightly brown. Cool on tray for a couple of minutes, then transfer to a wire rack to cool completely. They are delicious warm or cold, especially with a tall glass of ice cold Almond Milk! Enjoy! 🙂
28 thoughts on “Banana-Oat-Applesauce Cookies (sugar and oil free)”
Just made these for the second time! Thanks for an extremely easy, vegan friendly recipe with very few ingredients.
I add 1/2 cup of peanut butter, use a full cup of raisins, and skipp the syrup/sweetener. All else is according to the original recipe.
These are a great, healthy way to use up bananas that are past their prime.
p.s. The peanut butter add another great flavor and improves the texture. Since my yield is 48 cookies, the PB only adds about 15 calories per cookie.
JCarol, Thank you for the wonderful feedback! I LOVE the idea of adding nut butter, I’ll have to try that. Thanks for calculating the calories on that, too. 🙂
THANK YOU SO VERY,VERY
MUCH FOR THIS DELIGHTFULLY, DELECTIBLE,
NEXT TIME,I AM GOING TO
INCREASE THE RECIPE!
YUMMY TO THE TUMMY!
You are so welcome Norma! I’m so glad you like the recipe. 🙂 I love these cookies, I have a serious sweet tooth, and these satisfy it every time in a healthy way! <3
How do you store these cookies. Can they be kept out if the refrigerator?
Hi Carla! They will keep 2-3 days covered on the counter. I keep mine in a glass covered dome/cake holder with a paper towel underneath. If I have any left after a couple days, I transfer to my fridge. They also freeze well. 🙂
Thank you for that info. These are great healthy treats for my grandson !
That makes me smile, thanks Carla! 🙂
Amy, I so appreciated finding these cookies. Trying to replace my addiction to Coconut Almond Joy Cookies with chocolate chunks. These are much healthier than 600 calories PER COOKIE! I broke down your recipe without added sweetener and adding 3 squares of my favorite dark chocolate (170 cal added), crushed. Total calories with 2.25 c oatmeal was 1100. I used a scant 1/8 cup to scoop and came up with 20 cookies at only 55 calories each! That’s 9.3 grams of carbs, 1 g. fat and 1.3 g of protein each.
The basic recipe without sweetener or add-ins is 931 calories, 193 g carbs, 12 g fat, 26 g protein.
I hope you enjoy them! 🙂 I think they would be especially yummy with coconut and chocolate chips in the spirit of the Almond Joy cookies you mentioned. They’re highly customizable.
Can you make muffins with this recipe? I was thinking maybe adding egg and baking powder… do you think that’ll work?
Hi Anna, All my recipes are vegan. 🙂 I don’t think an egg replacer would really work with this recipe for muffins. I do have a couple of other recipes for muffins that I think you’ll enjoy!
I make mine with 1 cup of unsweetened apple sauce, 2 eggs, 1 tsp each of baking powder, cinnamon, and vanilla. Delicious!! and Yes, you can make muffins with this recipe.
These are good and dont cause my blood sugars to go up. This is my favorite cookie recipe
I’m so glad to hear that, thank you for your feedback Jolayne! I love this recipe, too. It’s great how such simple ingredients make such a yummy and healthy treat. 🙂
Does anybody have the nutrition information?
I just made these (love them by the way) and added the recipe into My Fitness Pal app. I made 36 cookies with my batch and added 1/2 cup Lilys Dark Chocolate Baking Chips and swerve sweetener instead of honey. I also added 1/4 cup of extra oats because batter was little too wet I thought.
Came out to 36 calories, 8.2g carbs, 0.9g fat, and 0.9g protein per cookie.
Marissa, I’m so glad you like them! The chocolate chips sound so yummy. Thank you so much for the nutritional profile, I really appreciate it. I’ll add that to the recipe. <3
Thanks Marissa, II was wondering about calories. My batter was too wet as well so I added oats Too!
Thank you so much for your recipe!!! They were so healthy and deliciously perfect oatmeal cookies 💖🥰 I’ll remember this recipe forever! ❤️
I’m so glad you enjoyed them Nicole! <3
i am using old fashioned oats…is that going to work ok? not quick oats?
I am delighted to find these!! had 3 bananas in the very ripe mode….and made applesauce with my fresh macouns. WOW.
I ate several right out the oven I decided the old fashioned oats had a better chance of being baked through if I did the baking soda and eggs….ok
and peanut butter, .someone here said they added.
Have a bunch in freezer and afew for munching…like in the morning. I used dried tart cherries…..and some choc chips.
I am prediabetic so I am going to have to cut back ……may as well find some DELICIOUS things to eat.
Delicious I also add some peanut butter, the recipe doesn’t say how many calorie per cookies? Any one would know for weight watchers how many points for one cookie
Thank you for sharing your healthy cookies! So easy to mix together, scoop, bake and enjoy with cold milk of choice! we couldn’t resist adding oatmeal and choc chips with the optional maple syrup (for special occasions) – all great recommendations! and, without the optional ingredients is a great everyday cookie. :o)
would you be so kind to delete the previous… i erred in my optional ingredients and full comment should read more like this:
Thank you for sharing your healthy cookies! So easy to mix together, scoop, bake and enjoy with cold milk of choice! we couldn’t resist adding walnuts and choc chips with the optional maple syrup (for special occasions) – all great recommendations! and, without the optional ingredients is a great everyday cookie. :o)
Love this recipe, we tweaked it by one less banana but added 1/2 cup of almond butter and 1 extra cup of oats. Add in 1 cup each of dried cranberries, chopped almonds and semi sweet chocolate chips. We bake them in a 9×7 pan for 12 minutes ( like a bar cookie) then cool them slightly, cut them into bars like biscotti and bake them for 10 more minutes. Our kids love them for a quick snack.