I grew up with a jar of store-bought cookies that tasted more like sugar than anything else. These sugar-free coconut oatmeal cookies changed that for me — they’re chewy, naturally sweetened by banana and applesauce, and studded with shredded coconut for texture. They’re perfect for breakfast on the go, an afternoon snack with coffee, or a lunchbox treat when you want to skip refined sugar. If you like simple, pantry-friendly baking, this recipe will become a reliable go-to. For a different spin on healthy cookies, see my notes on a related cottage cheese cookies recipe that uses uncommon pantry ingredients for extra protein.
Why you’ll love these cookies
These cookies are small on fuss and big on function. They’re sugar-free without tasting cardboard because ripe banana and unsweetened applesauce provide moisture and natural sweetness. Rolled oats and almond flour give body and chew; shredded coconut adds a tropical kick. Make them when you want a breakfast cookie that holds up in a bag, a kid-friendly snack without added sugar, or a lighter treat that still feels indulgent. They’re also budget-friendly and quick — no chilling required, minimal equipment, and most ingredients are pantry staples.
“A chewy, naturally sweet cookie that even my sugar-loving father reaches for — soft edges, coconut bite, and no guilt.” — a happy test-baker
The cooking process explained
Before you dive in, here’s the simple flow so you know what to expect: mix the dry ingredients, mash and mix the wet ingredients, combine into a sticky dough, portion onto a lined sheet, flatten, and bake until the edges are lightly golden. Total hands-on time is roughly 10 minutes; baking about 15–20 minutes. The dough is forgiving — if it’s too wet, add a spoonful of oats; if too dry, a splash of applesauce or a few drops of water will help.
What you’ll need
- 1 cup rolled oats
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup almond flour (substitute: oat flour or 1/4 cup extra oats for nut-free)
- 1/2 cup mashed banana (about 1 small-medium ripe banana)
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional but recommended)
- 1/2 teaspoon baking powder
Ingredient notes: Use old-fashioned rolled oats for texture — quick oats will make a softer, less chewy cookie. Unsweetened shredded coconut keeps the recipe sugar-free; toasted coconut can be stirred in after baking for extra flavor. If you must avoid tree nuts, swap the almond flour for an equal amount of oat flour or finely ground oats.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the rolled oats, shredded coconut, almond flour, salt, and baking powder until evenly distributed.
- In a separate bowl, mash the banana with a fork until smooth, then stir in the unsweetened applesauce and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir with a spatula until everything is combined and a sticky dough forms.
- Use a tablespoon or cookie scoop to portion tablespoon-sized mounds onto the prepared baking sheet, leaving a little space between each.
- Gently flatten each mound with the back of a spoon or your fingers to shape into cookie rounds.
- Bake for 15–20 minutes, watching for the edges to turn a light golden color.
- Remove from the oven and let the cookies cool on the sheet for several minutes, then transfer to a wire rack to finish cooling before serving.
Best ways to enjoy them
These cookies are versatile: serve warm with a smear of nut butter for breakfast, stack two with Greek yogurt for a quick dessert, or pair with tea or coffee as an afternoon treat. For brunch, plate them beside fresh fruit and cottage cheese — they balance nicely with tangy or creamy sides. Crumble a cooled cookie over yogurt or chia pudding for added texture.
Storage and reheating tips
Cool completely before storing to avoid sogginess. Keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen cookies in a 325°F (160°C) oven for 6–8 minutes or microwave for 20–30 seconds until warm. When reheating, use low heat to avoid drying them out.
Helpful cooking tips
- Use a ripe banana for the best natural sweetness and moisture. Underripe bananas will make the dough bland and dry.
- If the dough seems too wet to shape, chill it briefly for 10 minutes or fold in a tablespoon of oats at a time until it firms up.
- For evenly sized cookies, use a tablespoon scoop and press gently to flatten — this helps them bake uniformly.
- To test doneness, look for lightly golden edges; the centers will firm up as the cookies cool.
- Add-ins like 1/4 cup chopped nuts or a tablespoon of chia seeds can boost nutrition and texture. Also check another variation with dairy-forward cookies in this related cottage cheese cookies recipe for inspiration on adding protein to baked treats.
Creative twists
- Chocolate coconut: stir in 2 tablespoons of unsweetened cocoa powder and 2 tablespoons of dark chocolate chips (optional, not sugar-free).
- Lemon-coconut: add 1 teaspoon lemon zest and a pinch more salt for a bright flavor.
- Seed boost: mix in 1 tablespoon each of pumpkin seeds and sunflower seeds for crunch and nutrients.
- Vegan & nut-free: use oat flour instead of almond flour, and ensure add-ins are nut-free.
- Spice it up: add 1/2 teaspoon cinnamon or a pinch of cardamom for warmth.
Helpful answers
Q: How long does the recipe take from start to finish?
A: Expect about 10 minutes active prep and 15–20 minutes baking time. Cooling adds another 10 minutes, so plan for roughly 35–45 minutes total.
Q: Can I make these ahead and freeze them?
A: Yes — freeze fully cooled cookies in a single layer, then bag them for up to 3 months. Reheat from frozen for best texture.
Q: What if I need a nut-free version?
A: Swap the almond flour for oat flour or finely ground oats. The texture will be slightly different but still tasty.
Q: Are these truly sugar-free?
A: They contain no added sugar. Natural sugars from banana and applesauce remain, so they are sugar-free in the sense of no refined sugar added.
Q: Can I use quick oats or oat flour instead of rolled oats?
A: Quick oats will work but yield a softer, less textured cookie. If you use oat flour in place of almond flour, expect a slightly denser cookie.
Q: Is it safe to leave these at room temperature for kids’ lunches?
A: Yes, for the same-day lunches they’re fine in a lunchbox. For longer periods in warm conditions, pack in an insulated container or refrigerate until departure.
Conclusion
If you want a dependable sugar-free cookie that’s chewy, coconut-forward, and uses simple pantry ingredients, this recipe fits the bill — and it’s easy to customize. For another chewy coconut-focused take on oats and coconut, I like this Chewy Coconut Oatmeal Cookies – Mini Batch Baker.
Print
Sugar-Free Coconut Oatmeal Cookies
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegan
Description
Chewy, naturally sweetened cookies made with banana and applesauce, perfect for a healthy snack or breakfast on-the-go.
Ingredients
- 1 cup rolled oats
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup almond flour (or oat flour for nut-free)
- 1/2 cup mashed banana (about 1 small-medium ripe banana)
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional but recommended)
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the rolled oats, shredded coconut, almond flour, salt, and baking powder until evenly distributed.
- In a separate bowl, mash the banana and stir in the unsweetened applesauce and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until a sticky dough forms.
- Use a tablespoon or cookie scoop to portion mounds onto the prepared baking sheet, leaving space between each.
- Gently flatten each mound to shape into cookie rounds.
- Bake for 15–20 minutes, watching for lightly golden edges.
- Allow cookies to cool on the sheet for several minutes, then transfer to a wire rack to finish cooling before serving.
Notes
Cool completely before storing. Keep in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American