Can I make chocolate chip cookies without sugar?

Absolutely. These banana oat chocolate chip cookies prove it’s not only possible but easy. Ripe bananas act as a natural sweetener while also binding the dough. You get sweetness, moisture, and structure—all in one ingredient. Add-ins like dates, raisins, or unsweetened chocolate chips give additional flavor without needing white sugar. Once you get used to naturally sweetened bakes, traditional cookies may even start to taste too sweet.

What to replace sugar with in chocolate chip cookies?

In recipes like this, mashed bananas are your best bet. They're rich in natural sugars and fiber, making them ideal for soft, chewy cookies. Unsweetened applesauce is another option—it keeps the texture moist and tender. For variety, chopped dates, pureed prunes, or even a touch of maple extract (not syrup) can work too. Many of my diabetic desserts use similar swaps with great success.

Can I make chocolate chip cookies without granulated sugar?

Yes—and not just by removing sugar, but by rethinking how you sweeten. Granulated sugar spikes blood sugar fast. Ingredients like bananas, raisins, or applesauce are more stable and bring nutrients to the table. That’s why I created this recipe—it’s part of my mission to offer naturally sweetened desserts that don’t compromise on taste or health.

Do you need sugar in chocolate chip cookies?

Traditional recipes rely on sugar for structure and sweetness. But these banana oat chocolate chip cookies challenge that norm. The oats give structure, bananas and dates bring sweetness, and chocolate chips add richness. The result? A cookie that’s wholesome, flavorful, and friendly for anyone cutting back on sugar.

Banana Oat Chocolate Chip Cookies

Ingredients

Scale

2 ripe bananas

1½ cups rolled oats

½ tsp ground cinnamon

¼ cup unsweetened applesauce

¼ cup chopped dates or raisins

¼ cup chopped walnuts (optional)

⅓ cup no-sugar-added dark chocolate chips (optional)

½ tsp vanilla extract Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment.

2. Mash the bananas in a mixing bowl until smooth.

3. Add oats, cinnamon, applesauce, chopped dates or raisins, walnuts, chocolate chips, vanilla, and salt. Mix until well combined.

4. Scoop 1 tablespoon of the dough per cookie onto the tray. Flatten each slightly.

5. Bake for 15–18 minutes, until the edges are golden and firm.

6. Cool for 5 minutes on the tray before serving or storing.

Notes

Use ripe, speckled bananas for best sweetness. Store cookies in an airtight container for up to 4 days or freeze for longer freshness. Feel free to skip or change mix-ins like raisins or nuts based on your preference.

Author: Marissa Lane
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Naturally Sweetened Desserts
Method: Baking
Cuisine: American
Diet: Diabetic

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 6g
Sodium: 15mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg