posted by 
Some cookies are packed with sugar—these? They’re naturally sweet, perfectly chewy, and ridiculously easy to make. No refined sugar, no flour, no fuss—just ripe bananas, dates, oats, and a touch of cocoa for a rich chocolate flavor.
As a nutritionist mom, I love a wholesome treat that still feels indulgent. These soft chocolate oatmeal cookies check all the boxes: they’re naturally sweetened, loaded with fiber, and made in just one bowl. Whether you’re craving a post-dinner snack or something to grab with your morning coffee, these cookies deliver.
Bonus? They come together in under 20 minutes—and your kitchen will smell amazing. Because let’s be honest, sweets and desserts aren’t just for celebrations. They’re for Tuesdays when you need a win, afternoons that drag, and those nights when you just want something good without the sugar crash.
Here’s What You’ll Need
Wet Ingredients:
- Rpe bananas
- Soft dates
- Coconut oil
- Cinnamon powder
- Baking powder
- Salt
Dry Ingredients:
- Cocoa powder
- Rolled oats
- Cacao nibs
Equipment:
- Blender
- Baking tray
- Parchment paper
How To Make Them
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking. If you plan to serve these warm, get ready for that rich chocolate aroma filling your kitchen.
- Blend – In a blender, combine super-ripe bananas and soft dates. These are key to achieving the perfect natural sweetness and soft texture. Add the rest of the ingredients, except for half the oats, and blend until smooth.
- Stir in the remaining oats for a chewy texture. If you prefer a heartier bite, steel-cut oats work too, but rolled oats give the best consistency.
- Portion the dough – Using a spoon or cookie scoop, drop evenly sized mounds of dough onto the prepared baking tray, spacing them about two inches apart. If you want to adjust the sweetness, reduce the amount of dates slightly.
- Add the finishing touch – Sprinkle cacao nibs over the top for a rich chocolate crunch.
- Bake to perfection – Place the tray on the middle rack and bake for 10 minutes.
- Rotate and continue baking – Turn the tray to ensure even baking, then bake for another 5 minutes, or until the edges are set.
- Let them rest – Remove from the oven and let the cookies sit on the hot baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up while staying soft and chewy.
Nutrition Highlights
- Fiber from oats and dates – Helps keep you full and supports digestion.
- Natural sweetness from bananas – No refined sugar needed.
- Healthy fats from coconut oil – Adds moisture and richness while keeping the cookies soft.
Food Safe Storage
Store leftovers properly – Keep any extra cookies in an airtight container in the fridge for up to 4 days.
Tried this recipe? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!
Get the Recipe:
No Sugar Added Chocolate Oatmeal Cookies (Soft & Chewy!)
Ingredients
- 3 banana, large, ripe
- 1 cup dates, pitted, soft
- 1/4 cup coconut oil, organic, cold-pressed
- 1/2 tsp cinnamon powder
- 1/4 tsp baking powder
- salt, pinch
- 1 tbsp cocoa powder, unsweetened
- 2 cup rolled oats, (rolled oats vs. quick oats: what's the difference?)
- 1 tbsp cacao nibs, unsweetened
Equipment
- blender
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Line the baking tray with parchment paper
- Blend together all the ingredients (save half the oats and stir into the blended mixture)
- Spoon out on the parchment-lined baking tray. The cookies should be about two inches apart
- Sprinkle with cacao nibs
- Bake in the oven on the middle/high shelf for 10 mins. Rotate the tray and bake for an additional 5 mins
- Let them sit on the hot baking sheet for five minutes before serving
Notes
- Use super-ripe bananas and soft dates to give you the perfect sweetness and consistency
- Steel-cut cuts also work well in this recipe. I prefer rolled oats.
- You can reduce the sweetness by decreasing the amount of dates used
- Serve warm
- Store leftovers in an airtight container in the fridge for up to 4 days
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
These are an EXCELLENT use of brown bananas! (I’m not a big fan of banana bread or muffins.) I did not have cacao nibs, so substituted walnuts and a handful of dark chocolate chips. I also had to cook a few extra minutes. But I’m so pleased at how they turned out, and that the original version has zero refined sugar!
Hello Courtney! I am so delighted to hear you enjoyed this recipe. It’s perfect for lunch boxes and we can’t get enough!! Thanks and have a great day! Warmly, Shahzadi 🙂
These cookies are fantastic! They include things I normally have in my kitchen. My whole family enjoyed them. They were easy and delicious! I will definitely make them again!
Hi Keri, I am delighted to hear your feedback! Thanks so much for sharing. Easy and delicious – all the way! Warmly, Shahzadi
Love these cookies! Didn’t have dates so I used 16 prunes instead. Added 1/4 cup raisins & chocolate chips at the end. Delicious! Found this recipe bc I had ripe bananas to use. Will be buying bananas to have for these cookies now and definitely will be making them again. Than you for a wonderful recipe – a keeper for me.
Oh I’m so happy to hear that!! Your combos sounds heavenly! Amazing!!! thank you 🙂
Aww, thanks Sara. That is lovely to hear. Easy and healthy all the way xx
Aww, thanks Sara. That is lovely to hear. Easy and healthy all the way xx
I will soon try it with my grandson.
I will soon try it with my grandson.