These sugar free oatmeal cookies are about the easiest cookie you can make. With only three ingredients and one mixing bowl, you can have delicious cookies in about 20 minutes! And these sweet treats are sure to satisfy your sweet tooth without spiking your blood sugar.

A Sugar Free Oatmeal Cookies You’ll Love

These cookies are so delicious and simple, you are sure to love them. And here’s why:

• 3 Ingredients – How many cookie recipes do you have that are so simple they only contain three ingredients? These are super quick to throw together!
• Flavor and Texture – I love the subtle banana flavor in these cookies mixed with the chewy oats and gooey chocolate chips when they’re warm.
• Kid Friendly – My kids LOVE to help in the kitchen. Here’s an obvious winner recipe for them to help put together. And they love to eat their new creation along with a glass of milk.
• Quick Cleanup – Because this recipe uses only one mixing bowl, clean up is a breeze.

How to make Sugar Free Oatmeal Cookies

Let’s gather our ingredients together, even though it won’t take long. And don’t forget to preheat the oven as well. (Do you ever forget to do that? I have done that several times myself!)

First, we need two bananas. Whether you like to eat bananas that are ripe enough to be freckled or not, they are absolutely the best for baking. What you want is a banana that is “flecked with brown and has a golden hue” (as Chiquita Banana would explain it).

Using a banana that isn’t yet ripe enough for baking will limit the banana flavor you taste in your recipe. Also, you want to be able to easily mash them in the bowl. Plus, bananas that have started to brown are sweeter. And those are natural sugars, which are important because we are not adding white sugar, brown sugar, or even sugar substitutes to this recipe. (If your banana is too brown, toss is. If it smells differently, then you’ll know it’s too far gone.)

We also need a one-cup measuring cup of quick oats and half a cup of dark chocolate chips. Why dark chocolate? I like to offset the sweetness of the banana with the dark chocolate, personally. But from a diabetes perspective, dark chocolate has a lower glycemic index than other types of chocolates. Basically, that means it is slower to raise blood sugar levels. Can you use a different type of chocolate for this recipe? Yes — that’s totally your call.

1. Mix the Sugar Free Cookie Ingredients

To mix up our cookie batter, we simply throw all the wet ingredients and dry ingredients together in a large bowl. It’s so super simple, isn’t it? Stir it all together with a wooden spoon to incorporate all the ingredients well. In case you’d like to combine the rolled oats and banana first, and then fold in the chocolate chips, you can certainly do that. But they all end up going in together.

2. Prepare to Bake the Oatmeal Cookies

Now that we have our cookie batter ready, it’s time to place the cookies on the baking sheet. You’ll see here I used a 1 1/2 tablespoon cookie scoop. It makes small, fit-in-your-hand size cookies that I think are both delicious and adorable. If you use a different scoop measure, you will need to adjust the baking time accordingly. You can also simply use your hands to roll the batter into a ball.

Now, I don’t flatten the cookie dough ball once I place it on my silpat-lined cookie sheet. (You could also use parchment paper on a prepared baking sheet instead of a silpat.) With this recipe, I honestly prefer not to. Baking them in a ball provides a browned outer “shell” of a cookie, and a more gooey inside. I can’t get past that combination! It’s the perfect cookie texture in my opinion. They can, however, be flattened if you wish. That will provide you a more even bake. Your choice.

Also, these cookies will not rise or spread while they’re baking. So however you put them in the oven is the shape they will maintain.

3. Bake the Sugar Free Oatmeal Cookies

Now it’s time to pop these cookies into the oven to bake. They will bake at 350F in the preheated oven for about 15 minutes, until the edges start to brown.

Once they are done cooking, remove them from the oven and let them rest a few minutes before transferring them to a wire cooling rack.

Viola! In a matter of about 20 minutes, you have delicious oatmeal chocolate chip cookies that will be a lot more blood sugar friendly than other regular oatmeal cookies.

CARBS FOR These Sugar-Free Cookies

Although this recipe is a no sugar added cookie, there are still carbs to consider. Each of the three ingredients provide us with carbs to count.

With the specific brand of ingredients I used for this recipe, the entire total was 172g of carbs. With this recipe making 13 cookies, that’s 13g of carbs per cookie. (Need help counting carbs for your recipes? Check out my blog post with step-by-step instructions!) More detailed nutrition facts can be found below.

Be sure to work this into your diet how you best manage your diabetes. And be sure to count the total carbs (or net carbs when dealing with fiber) in the specific products you use. Different brands vary in ingredients, so be doubly sure of the nutritional information in what you’re eating.

What Makes this Recipe Diabetic Friendly?

The term “diabetic friendly” is considered differently by different people. We all have unique diets and preferences and ways to manage our diabetes. And although many people with type 2 diabetes may limit carbs and sugar intake for more of a low carb lifestyle, some people with type 1 diabetes will tell you they can eat literally whatever they want as long as they dose for it.

For me, after living with type 1 for 30+ years, I consider something to be diabetic friendly if it is either:

• a recipe that combines fiber, fat, and protein to help stabilize blood sugar levels to avoid a blood sugar spike
• a more diabetes friendly alternative to the ingredients you would normally find in a traditional version of that recipe

This recipe is more of option 2 — it’s a healthier version of classic oatmeal cookies. A standard oatmeal chocolate chip cookie or an oatmeal raisin cookie recipe typically includes things like all purpose flour or whole wheat flour, brown sugar, granulated white sugar, and more. There are none of those ingredients in this recipe. We are using the natural sugars from the banana instead, so there is less sugar overall as well. Plus, we are using dark chocolate chips to be mindful of how other chocolates tend to spike blood sugar levels quicker.

If you are interested in how to make this recipe more of option 1, read on.

What to Serve with These no added Sugar cookies

In case you are interested in figuring out how to make this recipe more of option 1, we just need to add in some fiber and protein. Then we have a better balance of the fat-fiber-protein trifecta needed to help stabilize blood sugars. Try some of these ideas:

• yogurt and granola
• cheese stick and some raspberries
• glass of milk and some chopped walnuts

You know … technically, there are bananas and wholegrain oats in this recipe, which sounds a lot like breakfast to me. So maybe these are breakfast cookies with a side of eggs or a smoothie!

VARIATIONS ON These Healthy Cookies

I have a few extra ideas for these cookies next time around, and if you try them please let me know!

• Add in some chopped nuts. You may need a bit more banana in order to do this, but the nuts will help add some extra protein, which is always helpful for blood sugar balance.
• Try adding some peanut butter. Wasn’t this Elvis’ favorite? Peanut butter and banana? I do love that flavor duo, but add in chocolate chips that this recipe already includes, and it’s a home run.
• I’m sure you could add things like chia seeds, but I’m not a fan, so I don’t even know how to tell you to do that. You won’t find those in my kitchen, but if you love them go for it!
• I also wonder what 1 teaspoon vanilla extract would do to the taste as well. Or almond maybe? Give it a try!

MAKE AHEAD INSTRUCTIONS + Storage Tips

Like most cookies, you can certainly make these ahead and save them for later if you like. Just let them cool completely on the cooling rack after baking before you package them up. You can store them in an airtight container at room temperature for several days.

And now for your free recipe:

NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe.

DID YOU MAKE THIS Sugar-Free Oatmeal Cookies RECIPE?

If you’ve made this cookie recipe, would you please let me know? I would love to hear from you!

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