These gorgeous flourless sugar-free oatmeal cookies are easy, healthy and incredibly tempting. Their natural sweetness and general deliciousness come from the banana, peanut butter and chocolate chips making them a great snack that is also gentle on blood sugars.
You only need 6 ingredients for these flourless sugar-free oatmeal cookies. And in under 20 minutes, you can enjoy a nutritious, healthy sweet treat. They are perfect as an after school snack or even great with a mid-morning cuppa.
What’s so great about these flourless sugar-free oatmeal cookies
Firstly you can’t argue with a cookie recipe that only takes 20 minutes to make and bake!
However, what’s even better is that these really are a healthier snack option. Oat cookies make super satisfying as they are nutrient-rich and full of fibre So not only do they taste delicious but they are an easy way to get more good stuff into your diet.
Finally though what I really love about these oatmeal cookies is that they are made of simple whole ingredients. The winning flavour combination of banana, chocolate and peanut butter, works to naturally sweeten the cookies without the need to add any additional refined sugars. These ingredients also provide a healthy source of fats which work alongside the fibrous oats to slow the release of glucose which we have found helps to make these sweet treats kinder on blood sugar levels.
Oats vs Oatmeal
Basically, they are the same thing but we all use different words to describe them. Here are some other terms you may be familiar with:
- Porridge oats
- Rolled oats
- Jumbo oats
- Instant oats (the most highly processed version of oats)
Oat groats are the whole grain, they are kernels of oats that have had minimal processing. However, we are probably more used to seeing the oat flakes which are essentially the result of the groats being milled and rolled.
Are oatmeal cookies OK for diabetics?
Oats have a low glycemic index which can be a really good choice for blood sugar management. Being a low GI whole grain means that your body will be slower in turning the carbohydrate to glucose resulting in a more delayed and potentially smaller rise in blood sugar levels. Another reason as to why we are big fans of them!
But I know what works for us may not be the same for you and I understand that everyone has a unique experience with oats and blood sugar levels. In this particular recipe, however, the oats are combined with sources of fats which should also work to slow the release of glucose.
What you need to make these flourless sugar-free oatmeal cookies
- A gluten-free whole grain
- Oats are such a magnificent superfood; they are wholegrain, a great carbohydrate source, and full of fibre, essential vitamins, minerals and antioxidants.
- Ground almonds/ almond flour
- A great source of potassium and vitamin B6
- Low to medium GI fruit
- Peanut Butter
- Try to avoid peanut butter with added palm oil.
- I like to use the brands which are just peanuts crushed into a paste such as Pip and Nut or Meridian
- Top tip Aldi also does a palm oil-free version which is half the price!
- I use a refined sugar-free syrup in this recipe to reduce the overall carb-count.
- My current favourite is the NKD Living Fibre syrup or Sukrin Gold Syrup (affiliate link) as both have a great consistency
- You could also use maple syrup, honey or agave. Use whatever you prefer the taste of.
- Dark chocolate chips
- Try and use a chocolate that has a cocoa content of 70% or above as this really makes the difference with the overall carb count
- The higher the cocoa content the lower the sugar
How to make sugar-free oatmeal cookies
Preheat the oven to 180 C fan / 200 C and in a large bowl mash the bananas. Then add the syrup, peanut butter and chocolate chips. Mix with a spatula/spoon until everything is combined.
Next, add the ground almonds and oats. Mix again until everything is well combined and you have a dough-like mixture. But don’t worry if it’s not completely sticking together it will when you make the biscuits.
Roll a spoonful of mixture into a ball (mine weighed 40g each) and place it on a baking tray lined with parchment paper. Do this another 13 times.
Now flatten the balls with the palm of your hand to make a thick round cookie shape and place them in the oven to bake for 10- 12 minutes
Leave the biscuits to cool on a rack if you can!
How to store your oatmeal cookies
Once completely cooled, store them in an airtight container or a biscuit tin. They will keep happily for a week like this.
But if you want them to last even longer then you can also store them in an airtight container that is kept in the fridge.
If you are a Chocolate and Banana fan then why not try these other winning recipes:
Oats are a real superfood in my eyes, full of vitamins, minerals and fibre. They are fantastic as a slow-release carb snack that potentially can reduce blood sugar spikes. The dark chocolate gives these oat bars an extra delicious layer of loveliness and again can be a healthier option for managing blood sugars.
The overall carb count for each individual biscuit is based on the ingredients we would count (oats, banana, chocolate):
Banana = 120g – 24.4g of carbs
Oats = 120g – 84.8g of carbs
Dark Chocolate = 60g – 18.3g of carbs
Now add all the carbs together – 24.4+84.8+18.3 = 127.5
Finally divide this by the serving size, 14 – 127.5/14 = 9.1g of carb per biscuit
Also, don’t forget to count the syrup if you are not using a sugar-free alternative
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