If you're looking for a cookie recipe that ditches the sugar but keeps all the flavor, you've landed in the right spot. These No Sugar Added Classic Cookies are a delightful treat, perfect for anyone wanting a healthier snack without sacrificing taste. Let's dive into the details!
The magic starts with bananas, which add natural sweetness and moisture to the cookies. Their ripeness is key, so look for ones with plenty of brown spots. Applesauce gives the cookies extra moisture without the need for sugar, while unsweetened almond milk helps bind everything together. Adding vanilla extract enhances the flavor profile subtly.
Coconut oil is your healthy fat here, adding richness and a slight coconut aroma. Whole wheat flour and rolled oats provide a hearty base, making these cookies satisfying and nutritious. The combination of baking soda and baking powder ensures they rise just enough, while a pinch of salt balances out the flavors.
Finally, a sprinkle of ground cinnamon adds warmth, and the mix-ins of chopped walnuts and unsweetened shredded coconut create a delightful texture and nutty taste.
These cookies are perfect on their own, but if you want to make them part of a bigger spread, consider pairing them with a fresh fruit salad or a scoop of Greek yogurt for a balanced, nutritious breakfast or snack. They're also lovely served warm with a cup of herbal tea for a relaxing afternoon treat.
First things first, preheat your oven to 350°F. While it warms up, grab a baking sheet and line it with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
In a large bowl, take your ripe bananas and mash them up with a fork until they're smooth. You want to eliminate any big chunks. Next, stir in the applesauce, almond milk, vanilla extract, and melted coconut oil, mixing until everything is well combined.
In a separate bowl, whisk together the dry ingredients: whole wheat flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon. This helps distribute the leavening agents evenly, so your cookies rise nicely.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in the chopped walnuts and shredded coconut, ensuring they're evenly distributed throughout the dough.
Using a spoon, drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread as they bake. Pop them in the oven for 12-15 minutes, or until they're golden brown around the edges.
Once done, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up properly and prevents sticking.
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