Made with bananas, peanut butter, soy milk and oatmeal, these refined sugar-free cookies are sweetened with a bit of maple syrup, making them perfect for health conscious families looking to reduce their refined sugar intake.
Admittedly, these sugar-free chocolate peanut butter cookies aren't quite as tasty as Mrs. Fields', but they'll satisfy your chocolate cravings, are low in fat, and are healthy enough to eat for breakfast, tucked into a lunchbox for lunch, or as an after-school snack. They taste great, but they aren't super sweet, so they might be a bit different than what you're used to, if you're used to eating lots of regular sugar.
Vegetarian, vegan, low-fat, refined sugar-free and high-fiber.
See also: The ultimate vegan cookie collection
- 2 bananas
- 1/3 cup peanut butter (at room temperature is best)
- 2 tbsp soy milk
- 1/4 cup maple syrup
- 1/3 cup flour
- 1/4 cup cocoa
- 2 1/4 cup oatmeal
First, pre-heat the oven to 350 degrees.
In a medium bowl, mash bananas until completely smooth. Stir in the peanut butter, soy milk and maple syrup until well combined. If your peanut butter is super hard, you can stick it in the microwave for just a few seconds to soften it up a bit, as needed.
Next, add the flour and the cocoa, and stir to combine well. Finally, add the oatmeal and mix until well combined.
Drop the cookie batter by generous tablespoonfuls onto a cookie sheet, and lightly flatten to shape. Without any baking soda or baking powder, these cookies don't really "rise" at all, so whatever shape you put them in the oven in is the roughly the same shape they'll be when they come out!
Bake your cookies for 14-16 minutes, or until done.
More sugar-free cookie recipes to try: