Looking for a healthy, delicious treat that’s easy to make and entirely free of refined sugar? Using a ripe, mashed banana is the perfect solution. It not only provides natural sweetness but also adds a wonderful softness and moisture, creating a delicious cookie with a subtle banana flavor.
This guide will show you how to make a truly healthy, guilt-free batch of your favorite no-bake cookies by simply swapping out the sugar for banana.
Table of Contents
The Recipe: Healthy No-Bake Banana Cookies
This recipe is incredibly simple, delicious, and completely free of refined sugar. The mashed banana adds natural sweetness and moisture, resulting in a soft and chewy cookie.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Chilling Time: 20 minutes
- Total Time: 30 minutes
- Yields: 18 cookies
Ingredients
- ½ cup creamy, natural peanut butter (no added sugar)
- 1 large, very ripe mashed banana
- ¼ cup coconut oil
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups quick-cooking oats
- ¼ cup unsweetened shredded coconut
Instructions
- Prepare the Pan: Line a cookie sheet with waxed paper and set it aside.
- Melt the Wet Ingredients: In a saucepan over medium-low heat, combine the peanut butter, mashed banana, salt, and coconut oil. Stir continuously until everything is melted and completely smooth.
- Add Flavor: Remove the saucepan from the heat and stir in the vanilla and unsweetened cocoa powder. Mix until it’s smooth and has a beautiful, rich color.
- Add Dry Ingredients: Add the quick-cooking oats and shredded coconut. Stir until everything is thoroughly coated in the chocolate mixture.
- Portion and Chill: Using a 1 tablespoon measuring spoon or a cookie scoop, portion out the cookies and place them onto your prepared baking sheet. Place the sheet in the refrigerator or freezer for about 20 minutes, or until the cookies are firm.
Why Banana is the Perfect Sweetener
Using a mashed banana is a fantastic way to add natural sweetness and moisture without any refined sugar. The riper the banana, the sweeter the cookie will be. This swap creates a soft, chewy cookie with a subtle banana flavor that is both delicious and wholesome.
Tips & Variations
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- For Extra Texture: Stir in a handful of chopped walnuts or pecans along with the oats. The crunch pairs wonderfully with the soft cookie.
- Spice it Up: Add a ½ teaspoon of cinnamon or a pinch of nutmeg to the wet ingredients for a warm, spiced flavor that complements the banana.
- Make it a Fudge: For a richer, fudge-like consistency, reduce the amount of oats slightly and add a few extra tablespoons of unsweetened cocoa powder.
Healthy No-Bake Banana Cookies
This recipe is incredibly simple, delicious, and completely free of refined sugar. The mashed banana adds natural sweetness and moisture, resulting in a soft and chewy cookie.
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Ingredients
- ½ cup creamy, natural peanut butter (no added sugar)
- 1 large, very ripe mashed banana
- ¼ cup coconut oil
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups quick-cooking oats
- ¼ cup unsweetened shredded coconut
Instructions
- Prepare the Pan: Line a cookie sheet with waxed paper and set it aside.
- Melt the Wet Ingredients: In a saucepan over medium-low heat, combine the peanut butter, mashed banana, salt, and coconut oil. Stir continuously until everything is melted and completely smooth.
- Add Flavor: Remove the saucepan from the heat and stir in the vanilla and unsweetened cocoa powder. Mix until it’s smooth and has a beautiful, rich color.
- Add Dry Ingredients: Add the quick-cooking oats and shredded coconut. Stir until everything is thoroughly coated in the chocolate mixture.
- Portion and Chill: Using a 1 tablespoon measuring spoon or a cookie scoop, portion out the cookies and place them onto your prepared baking sheet. Place the sheet in the refrigerator or freezer for about 20 minutes, or until the cookies are firm.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
