Any people out there that like banana and/or banana bread? Well… come closer and grab one of these delicious sugar-free Banana Hazelnut Oats Cookies. If you like it not overly sweet for a change these cookies might be right for you. They are made without adding any sugar or sugar replacements. Healthy little fellas ;))
»My struggle with sugar is real« right now ;) I want to eat less of it, but getting it out of my bake, reducing it or replacing it is sometimes a bit tricky. There are many ways to do it, but I am not really happy with most of them. Stevia, for example, is something I used once and probably never again – I don’t like the taste of it. Artificial sweetener tastes ok but is sometimes difficult to work with since you only need a tiny amount to get the sweetness, but you loose structure in a bake if you take out all the sugar at the same time. There are products you can use the same way and in the same amount, equally sweet as sugar and good to work with… but still made with loads of chemicals. Not really something I want to eat often.
To eave out sugar completely is not working in (probably) the majority of recipes. You are not only losing the sweetness sugar brings, but also the structure of a bake is changed since a lot of mass/volume is missing. Other ingredients react differently… it can fail miserably :P If you have a recipe that already uses ingredients that are sweet it’s a bit easier. Bakes with banana or apple sauce for example. They keep everything together and give sweetness. Technically those bakes are not sugar-free because there is sugar/fructose in the fruits, but you can say sugar-free in the meaning no sugar added ;)
When baking these cookies you have to make sure the bananas are really ripe. Overripe, actually. Fruit flies should be waiting around the corner to get to those bananas – that ripe! The darker the bananas, the sweeter they are and the more sweetness they will give to the cookies (or any other bake of that matter. If you use half-ripe bananas these cookies will be less sweet – still ok, but not everybody likes that I guess. If you are more interested in the combination of banana, hazelnuts, and oats than the reduction of sugar, you can ensure a nice sweet cookie by adding some sugar in case our bananas are not sweet enough. Just sayin’… ;P
INGREDIENTS / ZUTATEN
(about 18 cookies)
2 large (really ripe) bananas, mashed
3 medium eggs
pinch of salt
7 oz. (200g) rolled oats
1 tsp. baking powder
1 tsp. vanilla extract
1.7 oz. (50g) hazelnuts, chopped
(ca. 18 Cookies)
2 große (sehr reife) Bananen, zerdrückt
3 Eier (M)
Prise Salz
200g Haferflocken, zart
1 TL Backpulver
1 TL Vanille Extrakt
50g Haselnüsse, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet and line with baking parchment. Set aside. Chop the hazelnuts and set aside.
2. Add the bananas to a large bowl and mash with a fork. Divide the eggs, add the egg yolks to the bowl with the banana and the egg whites to a separate bowl. Whisk with a pinch of salt until stiff peaks form. Set aside.
3. Add the oats, baking powder, vanilla extract and the chopped hazelnuts to the bowl with the bananas and egg yolks and mix until well combined. Gradually add the stiff egg white and fold in carefully – you want to keep as much volume as possible. Use a cookie scoop or spoons to place small amounts of dough on the baking sheet. Flatten a bit and bake for about 18-10 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Haselnüsse hacken und zur Seite stellen.
2. Die Bananen in einer großen Schüssel mit einer Gabel zerdrücken. Die Eier trennen und das Eigelb zur den Bananen dazugeben – das Eiweiß in eine separate Schüssel geben und mit der Prise Salz steifschlagen. Zur Seite stellen.
3. Die Haferflocken, das Backpulver, Vanille Extrakt und die gehackten Haselnüsse zur Schüssel mit den Bananen dazugeben und alles verrühren. Den Eischnee vorsichtig unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Löffel kleine Teigportionen mit etwas Abstand zueinander auf das Blech setzen und leicht flachdrücken – für etwa 18-20 Minuten backen. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Banana Hazelnut Oats Cookies (sugar-free/gluten-free)
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 55m
- Yield: 18
- Category: Cookies
- Cuisine: German
Description
Delicious and not too sweet cookies for those who want to eat less sugar. Sugar-free and gluten-free Banana Hazelnut Oats Cookies.
Ingredients
Instructions
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Hi Mr Marc!
Thank you for your impressive photos and recipes. I like them the way they are but sometimes I use them as a base to create my own baking project…
By the way, I was curious to about this added-sugar and gluten free cookies but also wanted to know if there’s a possibility to substitute the eggs (or a part of them) in the recipe with something else, like yogurt or flax eggs…
Thank you very much
Hope your type 2 d. is getting under control…
Hi Niloufar,
I think flax eggs could work here. Not a 100% sure since 3 eggs is a lot to replace, but you could try. I normally get good results with flax eggs in other bakes.
Cheers,
Marc