OMG guys, I can’t even begin to tell you how excited I am about these cookies!
I swear, they are one of the best oatmeal cookies I’ve ever eaten.
Yet, they are completely, entirely sugar free.
YEP, you read that one right!
The only form of sugar that went into these babies is that which is naturally present in the bananas and pumpkin puree.
There’s no stevia, no honey, no maple syrup, no molasses, not even date paste.
Yet, they taste unbelievably sweet, and incredibly “pumpkiny”.
Yeah yeah, pumkiny.
You know, that special taste that all things “pumpkin” are supposed to have? Well, they definitely possess it!
I could not be more thrilled with them, seriously. I am borderline EC-STA-TIC!
I would almost dare say they are perfect…
If anything, I would MAYBE add raisins, but when I made them, I was still on my sugar free challenge and I had decided that even dried fruits were off limits during that time.
So in they DIDN’T go! But, for the record, if I were to do them again, I would probably add a handful, just because they go so perfectly well with oatmeal and pumpkin…
To be honest, I was highly skeptical when I made them and almost put the project off until I could at least add a little bit of molasses and well, raisins!
I figured there was no way I could actually get a cookie to be sweet enough without adding any sugar whatsoever.
BOY WAS I WRONG!
If you like oatmeal cookies and all things “pumpkin”, then I urge you to give these guys a try. Trust me, you won’t regret it!
They are just soooo moist, so tender, so sweet, so spicy, so tasty… SO DREAMY!
Oh, right, I almost forgot… and so very HEALTHY too!
Cookies this good and this healthy, you could very well have for breakfast, snack or even dessert.
Heck, you could probably even get up in the middle of the night to snack on one or two!
I can’t say the thought has never crossed my mind… 
INGREDIENTS
- 1 cup spelt flour
- 2 cups Old Fashioned Rolled Oats
- 3 scoops (105g) plain whey protein powder (I use Ergoencics' New Zealand Whey ISO)
- ¼ cup unsweetened shredded coconut
- ½ cup chopped pecans
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp Himalayan salt
- 2 tbsp cinnamon
- 1 tsp allspice
- ½ tsp freshly ground nutmeg
- ½ tsp ground clove
- 1 cup pure pumpkin puree
- 1½ very ripe bananas, mashed
- ¾ cup egg whites
- 1 tsp pure vanilla extract
- 2 tsp fresh ginger, grated
INSTRUCTIONS
- Preheat the oven to 375F
- In a large bowl, mix all the dry ingredients together with a whisk, until very well combined.
- In a medium bowl, mash the banana until frothy. Add the rest of the wet ingredients and combine with a whisk until well incorporated.
- Mix wet to dry and fold delicately just to combine.
- Drop by tablespoonful, 12 at a time, onto a baking sheet lined with parchment paper.
- Bake for about 10 minutes or until the cookies start to turn golden brown
- Cool completely on a cooling rack, then transfer to refrigerator, where the cookies will keep for up to a week in an airtight container.
You had me all worked up and then I got to the ingredient list. Bummer! Spelt flour? And protein powder isn’t in the budget right now.
Maybe I can tweak the recipe a little though, because they do sound amazing. I love “pumpkiny” and I love healthy. The coconut sounds like a great addition. I would add raisins too because I love their chewiness, and maybe (definitely) some kind of nuts.
Thanks for sharing on Facebook!!
What’s wrong with spelt flour? Why bummer? You could very well replace it with pastry whole wheat flour, if you don’t want to use spelt. As for the protein powder, well, I suppose it can easily be omitted… maybe add a tad more flour, as in a quarter of a cup? Nuts are already present in the recipe! I chose pecans because they are kind of sweet, but walnuts would work beautifully, or pumpkin seeds even. And raisins would be grand in these. Let me know how yours turn out if you give them a try!
I am not a coconut person – what could I replace the coconut with or do you think you can completely omit it! sounds good otherwise
I think you can simply omit it, Sara. Won’t make much of a difference…
Lovin’ the sound of these! I am all about pumpkin, all year round, but can’t wait to kick it up a notch this time of year
They look delicious! I don’t eat any wheat products (including spelt), could I replace the spelt with oat flour? Also, how much does 3 scoops of your protein powder come out to cup-wise? I’m going to try making these tonight! Thank you!
I suppose you could use any kind of flour, really… I haven’t tried it but don’t see why it wouldn’t work, especially oat! As for the protein powder, it’s not really an exact science… scoops vary from brand to brand, but are generally around 30g each, and just shy of a quarter of a cup.
Hope this helps, and please, let me know how the cookies turn out for you. I really hope you like ‘em as much as I did!
Well after reading all this I might make them even with the banana and just hope I don’t get sick.
But looking at the ingredient list, I don’t understand how they can be sweet enough for me. I’ll try a few as written and have molasses on hand. 
I’ll get bananas the next time I’m at the store and let them get super super ripe, which means they’ll be ready closer to pumpkin time in my head. Yay!
You know what, Erin? I think you could very well replace the banana with unsweetened applesauce and date paste. I would do ¾ cup of each. And you will be surprised at how sweet they really are! I don’t think that you will find a need for your molasses. But hey… keep it on hand, if it makes you feel better!
We’ll see.
I have to make a list of all the pumpkin stuff I want to make this year and figure how much I can actually make (I think I have the only cans of canned pumpkin in Europe, only because my parents brought me a dozen!). But I’ll definitely use your suggestions! Thanks for the response.
Right! I forgot that pumpkin puree was such a rare treat in Germany. Poor you. Oh, how devastated I would be. You might want to hold off… I have a Zucchini, Pumpkin Chocolate Muffins recipe coming up. OH MY GOD! They’re ah-ma-zing-lee good!
Made these today, I didn’t have coconut or protein powder so I omitted those. I added chocolate chips and was glad I did (I like things sweet). My preschooler approved!
AWESOME!!! So very happy to hear! Thanks a bunch for sharing, Ashleigh!
Oh, and I thought 10 minutes was too long in my oven, but 8 minutes of bake time was perfect
.
These are AMAZING. ‘Nuff said.
Thanks Samantha!
Did you actually try them?
Hello,
I made these this afternoon! They are amazing! Just one question, you mention these are about 100 calories for a 41 gram serving. How many cookies would 41 grams be based on the recipe making 2 dozen. Thanks for the recipe!
Kirsten
Glad you liked the cookies, Kirsten! Thanks for letting me know, I really appreciate the feedback!
As for the nutritional facts that I posted with the recipe, they are actually per cookie.
Just made these tonight and tweaked them a bit for my family’s liking: Omitted the protein powder since I didn’t have any, used ww pastry flour. Added 2 Tbsp of brown sugar and 2 Tbsp coconut oil. Used 2 whole eggs and walnuts instead of pecans. And on half I put raisins in for the kiddos and the other half used dark chocolate chips for the hubby and I. They were amazing!! The only thing I would change for the future is to use less cinnamon. For us 2 Tbsps was a bit much. Thank you so much for the recipe
Thank you so very much for taking the time to leave such great feedback Guinevere! I truly appreciate that. Sorry to hear you found the cinnamon to be a bit much though. I have to admit that I LOVE my cinnamon, especially in pumpkin spice type of things. Glad to know you enjoyed the recipe nonetheless, and thanks again for your great review. You’re awesome!
My son is allergic to wey protein do you have a substitute?
Hey Kristen! Although I can’t tell *for sure* ‘cuz I haven’t tried it with this particular recipe, my experience so far with whey protein is that you can add it or leave it without affecting a recipe all that much, so I say you could just simply omit it. Looks like Guinevere did just that (see above comment) and her cookies turned out fine.
Do i really need the fresh ginger? would it be bad it i omitted it? or is there a substitute?
You can certainly omit it, or use dry ground ginger if you wanted to…
Hi Sonia,
I was looking for just this kind of cookie. sugar free gets me all excited now! One qestion though- do you buy the pumpkin puree or is ok if I get a small pumpkin and just pureed it at home?
Not only would it be ok, Dolly! It would be IDEAL! I wish I had the patience to do that myself!
Let me know how the cookies work for you! 
Hi Sonia,
Thanks for the reply and this amazing recipe. I loved it, I mean we all at home loved it!! I think its the spices , the cinnamon, cloves & nutmeg that kinda makes me wanna eat it more. I dry-roated whole spices and freshly ground them,so they were very flavourful.
I have been trying all your recipes one by one the last couple of weeks and I have loved them all so far! For us less creative ones, stumbling up on a blog like this on the internet is like stumbling up in some hidden treasure!
I ma so grateful that I found your blog!!
Thank you !!
Will keep trying more recipes and will keep you posted!
Oh my, thank you so much for your awesome feedback Dolly, you have no idea how much I appreciate that! I am the one who’s grateful you found my blog. So glad to hear you and yours loved the cookies and that you’ve also had success with some of my other recipes! That is true music to my ears and I thank you from the bottom of my heart for your heartwarming comment. You are a true rock star, my friend!
ok…now i might have to go out and get the spelt flour for these…YUM!