No Sugar Added Cookies

We found this bland, dry and not a very nice texture. The main flavor was oats, wholemeal flour and the bicarb of soda, even though they smelt like banana. I followed the recipe exactly.

I added raisins. It tastes more like a scone than a cookie. The texture is light and fluffy.

Just ok. My 4 year old daughter ate them but my 2 year old spit them out. I did everything exactly as stated with the exception of adding raisins.

Very easy and moist, but not nearly sweet enough to satisfy. I cheated and added 1 tblsp of molasses, 1 tblsp of maple syrup and 1 tblsp of brown sugar- which helped a lot. I also subbed half of the butter for canola oil. It still needs something like coconut or mini chocolate chips.

Pleasantly surprised with how good they taste! Would recommend making sure your butter/margarine is softened (room temperature).

If you are not expecting them to actually taste like cookies they are not bad for a healthier alternative. I used 3/4 cup of Whole wheat flour and half cup white flour. Next time I may reduce some of the earth balance margarine for applesauce and maybe use a flax egg to make it vegan. I added a handful of raisins.

It’s horrible we threw up get a loaf of good cookie at least put just sugar in a microwave and it will still taste better

Made these yesterday & they are better today. For a person who is sugar free, these are a nice treat. For my sugaraholic 18 year old son, they were; “Bland and Gross!” I added a 1/2 cup of “no sugar added” applesauce & mixed that with the oats for about 45 minutes to give them more moisture & I had three black Bananas & used all three. I also added two packets of Splenda, per other reviews. I didn’t use any nuts due to allergies. These remind me of a protein bar. I thought they were tasty & mine came out moist! I baked them for nine minutes, on parchment paper, at 350 in my Convection Oven. It runs hot. My two DIL’s both liked them. I think if you wanted more sweetness, you could add dried fruit. I’m thinking of grating carrots, extra fine, & adding that next time! Pumpkin Spice or Apple Pie Spice would be great in these. Chopped Apples would be a great addition too. Five stars for a great base! The extra banana made the batter thinner, but these cookies still don’t spread out. For a sugar free cookie, really good! Thanks for the recipe!

Good recipe for a quick baked goods fix. Great flavor and taste.

I did make them as a dessert when my son and daughter-in-law came to dinner one night. She prefers that type of dessert and loved them. The rest of us enjoyed them also but I’d suggest having a second dessert at the ready, as I did, for those who count on something a bit sweeter. I gave it a five because it has excellent taste for a sugarless cookie

I have been making this cookie for years and love it. The only change I make is often leaving out the oatmeal and especially the walnuts, although they make the cookies especially rich. It is a favorite with coffee. My brother loves them and he’s a sugarholic. I think he and our mother can somehow taste how good they are for them. Oh, and I often use whole wheat flour.

These are some of the BEST cookies I’ve ever had! I also used half butter half applesauce (6 TBS butter 6 TBS applesauce) and I used a Tablespoon of soy flour and they have the most delicious, moist texture! I leave the walnuts out but I’m sure they’d be wonderful. I’ve made these lots of times and I’ll continue to do so. SO GOOD!!

I made these exactly as the instructions said. They are very good.

I added a bit of Stevia and it helped cover how bland it was. These are delicious and I love the texture. The only thing I didn’t like was that the dough had to sit for an hour, therefor not making them an easy bake.

These are the best sugar free cookies I have made. My bananas were black ripe so I’m sure that helped. I did add 1/4 cup of chocolate chips, 1/4 cup of coconut and left out the nutmeg. I will make these again and will add only 1/4 cup of sugar to see how much better they are.

Like other reviewers, I made some adjustments: -I used 1 cup white whole wheat flour, 1/4 almond meal, 1/4 cup flaxseed meal. -Instead of butter I used 1/2 cup of coconut oil (I like the coconut aroma it gives to baked goods) -I added 1/2 cup of dark chocolate chips. -Made me 28 cookies by rounded tablespoons. And i did NOT chill the batter I’ve never been able to make cookies without sugar and these are awesome. I’ll be making them again, and again! 🙂

I made the cookies according to the recipe. I was actually surpised how much better they tasted than the batter. They do not really taste like a sweet cookie, more like a banana biscuit, but with the cake texture. I`ll make them again for my diabetic husband, so much healthier than artifical sweetners!

I changed the recipe as follows: Did not chill the dough, baked when finished. Used only 1/2 C butter, used 1/2 C whole wheat flour + 1 cup all-purpose flour, used only 1/2 C rolled oats, added chocolate chips and 2 level teaspoons of sugar. Added a dash of milk. They do come out like scones and don’t spread much, which is fine, but despite some sugar and chocolate, they are still not tasty/sweet at all. They also came out too dry, so cutting back on the butter was not a good idea. I will finish eating these (they’re okay) but keep looking for the perfect low fat, low sugar recipe.

These cookies were easy to make but I have to say the taste would be improved by adding sugar. I wasn’t a big fan but my boyfriend (who is very sensitive to sugar) loved them. I substituted margarine for butter so think we lost a little of the taste there. Next time I’ll try adding another banana and maybe a little agarve.

These tasted like very dry banana bread. I will not make them again.

It does not matter these cookies do not expand, or they are brown in color (that is normal for bananas!). These cookies ROCK! I made them four times in one week and they were just as awesome each time. I did end up decreasing the amount of butter but at least 25 percent and it did not compromise the recipe.