Sugar-Free Banana and Stevia Sweetened Cookies That Are Perfectly Sweet and Guilt-Free

Who says cookies can’t be a guilt-free treat? These sugar-free banana and stevia-sweetened cookies are proof that you can satisfy your sweet tooth without loading up on refined sugar. They’re soft, naturally sweet, and perfect for anyone looking for a healthier snack option.

I love how ripe bananas do most of the heavy lifting in this recipe, adding natural sweetness and a touch of moisture. A sprinkle of stevia brings just the right balance without overpowering the flavors. Whether you’re watching your sugar intake or just want a wholesome cookie, these are a total win.

Sugar-Free Banana And Stevia Sweetened Cookies

As someone who’s spent years nurturing banana trees and experimenting with banana-based recipes, I’m thrilled to share one of my favorite creations—Sugar-Free Banana and Stevia Sweetened Cookies. These cookies blend the incredible natural sweetness of ripe bananas with the subtly sweet magic of stevia, creating the perfect guilt-free indulgence. Let’s dive into the step-by-step process for whipping these up!

Ingredients

• 2 medium ripe bananas (mashed until smooth)
• 2 tablespoons stevia (adjust to taste)
• 1 ¾ cups rolled oats (blended into a fine flour or used whole)
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon baking powder
• 2 tablespoons coconut oil (melted)
• ¼ cup chopped dark chocolate (sugar-free) or chopped nuts (optional)

Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

1. Mash the Bananas

Peel your ripe bananas and transfer them to a medium-sized mixing bowl. Using a fork, mash them until they are smooth with only a few small lumps. The natural sweetness from well-ripened bananas is the star here, so go for bananas with plenty of brown spots!

1. Add Wet Ingredients

Stir in the melted coconut oil, vanilla extract, and stevia. Mix well to ensure all the flavors combine evenly with the mashed bananas.

1. Incorporate the Dry Ingredients

In a separate bowl, whisk the oat flour, cinnamon, salt, and baking powder. Gradually fold the dry mixture into the banana mixture. If you prefer a slightly chunky texture, use whole rolled oats instead of blending into flour.

1. Optional Mix-ins

For an extra treat, fold in sugar-free dark chocolate chunks or nuts. I find chopped walnuts pair beautifully with the bananas, adding a lovely crunch.

1. Shape and Bake

Scoop about 1 ½ tablespoons of the dough onto the prepared baking sheet for each cookie. Gently flatten the dough mounds as these cookies won’t spread much during baking.

1. Bake to Perfection

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Keep a close eye as the natural sugars in bananas can brown quickly.

1. Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm or store them in an airtight container for up to 3 days.

Ingredients

When it comes to bananas, I love working with them in every stage of ripeness, but for this recipe, perfectly overripe bananas are the star. They bring natural sweetness and a lovely, moist texture to these cookies. Here’s everything you’ll need to whip up my sugar-free banana and stevia sweetened cookies:

• 2 large overripe bananas, mashed: Make sure they’re spotty and soft, as this ensures they’re sweet and easy to mash.
• 2 tablespoons powdered stevia: A gentle, plant-based sweetness to complement the bananas. Adjust to taste if using a different brand.
• 1 ½ cups rolled oats: They act as the base of the cookie dough, adding texture and heartiness.
• 1 teaspoon ground cinnamon: Brings warmth and balance to the cookies.
• 1 teaspoon pure vanilla extract: Adds depth and enhances the natural banana flavor.
• Pinch of salt: Balances the sweetness and brightens the overall flavor.
• Optional mix-ins: Choose up to ½ cup of sugar-free dark chocolate chips, chopped nuts, or unsweetened dried fruits for added flavor and texture.

Tools And Equipment

As someone who grows bananas and experiments with recipes regularly, I’ve found that having the right tools can make all the difference when baking with ripe bananas. Here are the tools I used to create these sugar-free banana and stevia cookies:

• Mixing Bowls: You’ll need one large bowl for mashing the bananas and combining the wet ingredients and another medium bowl for mixing the dry ingredients. Go for bowls with plenty of room to keep everything tidy.
• Fork or Potato Masher: A sturdy fork or potato masher is essential to turn those overripe bananas into a smooth and creamy base for the dough. The softer the bananas, the easier this step becomes.
• Measuring Cups and Spoons: Precise measurements matter, especially with stevia. Make sure you have standard measuring tools on hand for the oats, stevia, and seasonings.
• Baking Sheet: Use a non-stick baking sheet or line your sheet with parchment paper for hassle-free cookie removal. I prefer parchment paper since it makes cleanup so much easier.
• Silicone Spatula: A good spatula helps you scrape every bit of banana goodness from your bowls and ensures nothing goes to waste.
• Cookie Scoop or Tablespoon: For even-size cookies, a small cookie scoop or tablespoon works wonderfully when portioning out the dough.
• Wire Rack: Cooling these cookies on a wire rack maintains their soft and chewy texture while avoiding sogginess underneath.

Directions

As a lifelong banana enthusiast, it’s a joy to share this simple recipe that highlights the natural sweetness of overripe bananas. Grab your ripest bananas, and let’s turn them into delicious sugar-free cookies step by step!

Prep

1. Preheat your oven to 350°F. Bananas bake beautifully at this temperature, resulting in tender cookies.
2. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
3. Peel your two overripe bananas. Mash them in a medium mixing bowl using a fork or potato masher until smooth but with a few small chunks for texture.

Mix

1. Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, a pinch of salt, and 2 tablespoons of powdered stevia to the mashed bananas. Stir until combined.
2. Stir in 1 ½ cups of rolled oats, using a silicone spatula or spoon, until the mixture is fully incorporated. The oats will soak up the banana’s moisture, binding the dough.
3. If you’re adding optional mix-ins like sugar-free dark chocolate chips or chopped nuts, gently fold them into the dough now. I usually add about ¼ cup for just the right balance of texture and flavor.

Shape The Cookies

1. Use a cookie scoop or a tablespoon to evenly portion the dough onto your prepared baking sheet. Aim for about two tablespoons of dough per cookie.
2. Flatten each scoop lightly with the back of the spoon or your fingertips for even baking. These cookies won’t spread much, so shape them how you’d like them to look.

Bake

1. Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. Keep a close eye toward the end—when the cookies are lightly golden on the edges and firm to the touch, they’re ready!
2. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Cooling enhances their soft, chewy texture while capturing all the banana goodness.

Make-Ahead Instructions

As someone who loves working with bananas, I know how valuable it is to plan ahead, especially with recipes featuring ripe bananas. These sugar-free banana and stevia cookies are perfect for make-ahead preparation, ensuring you always have a wholesome snack ready when cravings strike.

If you plan to make the cookies in advance, follow these steps to keep them fresh:

1. Bake and Cool Thoroughly

After removing the cookies from the oven, let them cool completely on a wire rack. Cooling ensures they hold their shape and maintain their soft, chewy texture.

1. Store in an Airtight Container

Once the cookies are cool, transfer them to an airtight container. To prevent sticking, I recommend layering parchment paper between the cookies. You can keep them at room temperature for up to 3 days.

1. Freeze for Longer Storage

These cookies freeze beautifully! Arrange them in a single layer on a baking sheet and freeze for an hour. Once they’re firm, transfer them to a freezer-safe bag or container. Label with the date; they’ll stay fresh for up to 3 months. When you’re ready to enjoy, thaw them at room temperature for about 15 minutes.

1. Pre-Make the Dough

If you’d prefer fresh-out-of-the-oven cookies later, you can prep the dough in advance. After mixing the ingredients and shaping the cookies, arrange them on a parchment-lined baking sheet, then freeze uncovered for about an hour. Once the dough hardens, place the unbaked cookies into a freezer-safe bag or container. When you’re ready to bake, pop them straight into a preheated oven—just add 1 to 2 extra minutes to the baking time.

Tips For Success

As someone who has spent years growing and experimenting with bananas in all their delightful forms, I’ve learned a few tricks to ensure your Sugar-Free Banana and Stevia Sweetened Cookies turn out perfectly every time. Here are my tried-and-true tips to help you bake up a batch that’s as delicious as it is healthy.

1. Choose the Right Bananas

The star of this recipe is the banana, so it’s essential to pick the right ones. Use bananas that are deeply speckled with brown spots or almost black. These are perfectly overripe and packed with natural sweetness and moisture, which will keep your cookies soft and flavorful. Avoid under-ripe bananas since they’re too starchy and won’t provide enough sweetness.

2. Measure Accurately

When baking, precise measurements matter. Use measuring cups and spoons to ensure the ratios are just right—especially for the powdered stevia and oats. Too much stevia can overpower the cookies, while too many oats may make them dry. For consistency, I lightly pack the oats in the measuring cup and level it off with the flat edge of a knife.

3. Mash the Bananas Thoroughly

Properly mashed bananas create the best base for these cookies. Use a fork or potato masher to achieve a smooth consistency without lumps. This ensures the bananas mix evenly into the dough, delivering even moisture and sweetness in every bite.

4. Don’t Skip the Salt

Adding that tiny pinch of salt might seem unnecessary, but it’s a must! It balances the sweetness from the bananas and stevia, bringing out the warm flavors of the cinnamon and vanilla. It’s a simple trick that makes a big difference.

5. Customize Thoughtfully

Adding mix-ins like sugar-free dark chocolate chips, chopped nuts, or unsweetened shredded coconut can elevate your cookies, but keep the quantities in check. Stick to about ½ cup of mix-ins overall to ensure the cookies hold their shape and bake evenly.

6. Shape Uniform Cookies

For beautiful, evenly baked cookies, use a cookie scoop or tablespoon to portion the dough. Flatten the cookies slightly with the back of a spoon or your fingers, as these cookies won’t spread much during baking due to their low-fat content.

7. Timing is Everything

Bake the cookies until the edges are golden and the center is set—around 12–15 minutes at 350°F. Keep an eye on them, as overbaking can make them dry. My trick: check at the 12-minute mark and adjust as needed based on your oven.

8. Cooling and Storing

Let the cookies cool completely on a wire rack before storing them. This step prevents condensation, which could make the cookies soggy. If you’re stacking them, use parchment paper between layers and store them in an airtight container to maintain their freshness.

Conclusion

These sugar-free banana and stevia cookies are proof that healthier treats can still be delicious and satisfying. With their natural sweetness and simple ingredients, they’re a joy to bake and share. Whether you’re making them for yourself or loved ones, they’re sure to bring a smile to anyone’s face.

I love how versatile and easy this recipe is, making it perfect for any occasion. Plus, knowing they’re free of refined sugar makes indulging feel guilt-free. So grab those overripe bananas and get baking—you won’t regret it!