Gluten-free, sugar-free oatmeal cookies

There’s nothing like a warm homemade cookie, fresh out of the oven. But years ago, after learning how sugar affects my body, I basically stopped baking. Leaving cookies to very rare occasions like Christmas.

Which, don’t get me wrong, is a very good thing!

But there are also days where I need to bring cookies to church or family functions, or bless my family with a treat. And for those days I now have a go-to recipe that has no sugar, not even honey or maple syrup.

These gluten-free, sugar-free oatmeal cookies taste great and are super simple to make. They do contain sugar from the banana, but they are free from all refined and added sugars.

Gluten free oatmeal cookies


Oatmeal Banana Cookies {no sugar} {gluten free}
  • 1½ cups rolled oats
  • 1 cup unsweetened coconut flakes
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup of almond meal
  • ½ cup almonds, finely chopped
  • 1 cup raisins (or other dried fruit)
  • 3 ripe bananas, mashed
  • 2 eggs
  • ¼ cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all dry ingredients until well mixed.
  3. In another bowl, mix together the mashed bananas, eggs, oil, and vanilla. Stir into the dry mixture.
  4. Place approximately 2 Tbsp of the mixture on the cookie sheet for each cookie. I used a round cookie cutter to make them, lightly pressing it into the cutter for each one.
  5. Bake for 18-20 minutes, just until they begin to brown.

These cookies are pretty versatile as well. Swap out the raisins for dried cherries or half the raisins and and add a small amount of chocolate chips.

sugar free oatmeal cookies

I love finding simple recipes like this, and all of the ingredients are pantry staples for me. I also love taking recipes that most people deem as “healthy” and making them “unhealthy” again! This recipe is an adaptation of one I found on Pinterest a couple of weeks ago. The original had no saturated fats or eggs.

So I added them back in for good measure.

And no – these aren’t ‘properly soaked’ cookies. I can deal with that since they are void of sugar. These are best when eaten the same day as they were baked. Or at least while warmed back up. I think what I’m going to have to do is  mesh it with my baked oatmeal recipe….


Also – if you need to stay on a strict gluten free diet, make sure to buy gluten free oats!

Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
Donielle believes women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, she has a passion for nourishing/real food nutrition and natural living. Her personal background includes both infertility and miscarriage and she started Natural Fertility and Wellness in 2008 in order to share all of the information she found helpful in her journey to heal from PCOS and overcome infertility.
Donielle Baker
Donielle Baker
Donielle Baker
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  1. Erica says

    Any ideas for subbing the almond meal? We’ve got severe nut allergies to work around, but these sound amazing!

    • donielle says

      @Erica, A gluten free flour would work or you could grind up some sunflower seeds if you can get those from an allergy free plant.

  2. Theresa says

    What should I sub for the coconut and almond meal? we’re not gluten free, and I don’t have those in the house, but these cookies look great!!

    • donielle says

      @Theresa, You can use butter instead of coconut oil, just make sure it’s either softened or melted. For almond meal you could try ground almonds if you have those on hand, or I might even try something like almond or peanut butter.

      • Theresa says

        What about the unsweetened coconut flakes? Could I use extra oats or flour? I don’t have any unsweetened coconut – Thanks!

        • Ally says

          I’d like to hear a coconut flake substitute too – I’d love a cookie I can feel good about giving my toddler (and the rest of us) but my husband despises coconut. The oil is fine, but the flakes will not go over well 😉

          You mention that the almond meal could be replaced with a gluten-free flour – could it also be replaced by a wheat flour? Trying to work with what I have here, and we aren’t gluten-free.

          • donielle says

            @Ally, I would try and just up the oats or flour if needed. These cookies are moist but not runny before cooking, so just go by how the dough feels, should be somewhat sticky.

            Ally – you can use any type of flour in place of the almond meal. :-) Wheat flour will work just fine!

  3. Trish says

    Sounds yummy!! Just wondering where I can find almond meal?? I’ve never heard of it before

    • donielle says

      @Trish, It’s basically finely ground almonds – so you could blend up some almonds as well. (though don’t blend to much or it’ll turn to almond butter!)

    • FairyToes says

      Almond meal is made with the skins on. Almond flour is made from blanched almonds. I make my own by making almond milk, then drying and grinding the pulp. I get raw organic almonds from a grower in CA, make 4 – 8 cups almond milk about 3x a week. That pulp adds up and is way too good to compost.
      It is ridiculously easy to make almond milk. Just soak the almonds overnight or all day, grind in the blender (1 cup almonds to 3 cups water), strain through a nutmilk bag.

  4. Allena says

    These really have no ADDED sugar, as you are getting sugar from the raisins and bananas. I’m going to try them; they look yummy and a good candidate for breakfast bars. Thanks!

    • donielle says

      @mary, Almond meal is basically just ground up almonds. When they are finely ground it’s considered almond flour – both will work with this recipe!

  5. says

    Hey Donielle, I just posted the link to this recipe on my Facebook page and some were asking about the oats, stating that you didn’t note that the oats had to be gluten free. Those of us who live gluten free must use certified gluten-free oats to stay safe, of course. Numerous varieties of “regular” oats have been shown to contain gluten. You might want to add the “certified gluten-free oats” info to your recipe to make sure that everyone knows to use those.

    Thanks so much!

  6. says

    What a blessing it is to have found your blog! My huband and I have been dealing with infertility for 7 years. For some reason, something has been telling me to try a gluten free diet. I’ve been researching and researching this week and just found you…can’t wait to read up!!

  7. Carolina says

    These cookies were amazing! I made two batches and can’t wait to share the new cookies with everyone!

  8. says

    These sound good! Too bad I can’t tolerate bananas :( Even one little bite stops my digestion. So sad. Maybe I’ll have to make them for my family, though. I’m ready for a serious sugar detox. My daughter and I really need it for mental health.

  9. Kat says

    I just made a 1/2 batch of these with subs and they were great!

    I left out the coconut flakes, but did use coconut oil. I also used cashews in place of the almonds. I put cashews in my food processor, and that worked great in place of the almond meal!

    • donielle says

      No – for this recipe I did not soak them beforehand. To do so, you’ll probably want to soak and then dehydrate, otherwise the dough will be way to wet.

  10. Elsa says

    I tried these cookies with pumpkin instead of bananas and dried (fruit juice sweetened) cranberries and raisins. They were so delicious!

    I topped them off with chocolate butter. To make this just melt a half a stick of butter (I like salted) and add two blocks (chopped into small slivers) of unsweetened baking chocolate and your desired amount of liquid stevia. I used around a dropper full. Then add a little vanilla and allow to cool.

  11. Angela T. says

    These cookies are delicious! I must admit though, I used vegan chocolate chips instead of raisins & chopped hazlenuts in place of the almonds. Thanks for this fabulous recipe! Can’t wait to try more of your food :)

  12. Emily says

    I replaced the almond meal with flaxseed meal, as my grocery store did not have almond meal in bulk. I also added semi-sweet chocolate chips and walnuts, and a bit of clove, cinnamon and nutmeg for a spicey variety of this. Love it! Great recipe! I just happen to love adding items into my cookies.