Pure Fruit Cookies

Zero added sugar and no flour in sight. These cookies get all their sweetness from mashed bananas and dried fruit, with rolled oats providing the structure. They’re more wholesome energy bite than traditional cookie, and they taste like it in the best possible way.

The mashed bananas act as both binder and sweetener. Three ripe bananas give you enough natural sugar and moisture to hold the oats, dried fruit, and nuts together without any refined sugar or honey. The riper the bananas, the sweeter and more flavorful the cookies.

Two types of oats go in: regular rolled oats for texture and body, plus a half cup of creamy style for a smoother bite that helps bind everything. The 1 ½ cups of mixed dried fruit (raisins, apricots, dates, or any combination) bring concentrated sweetness and chewy pockets throughout.

Flatten them slightly before baking. These don’t spread on their own like butter-based cookies, so what you put on the sheet is basically what you get out of the oven.

Chef Tips

• Use very ripe bananas with brown spots for maximum sweetness. Green bananas won’t provide enough sugar
• Chop the dried fruit into small, uniform pieces so every cookie gets an even mix
• Watch the bottoms carefully. These go from golden to burnt quickly with no sugar to caramelize slowly
• Store in the refrigerator. Without preservatives or much fat, they spoil faster than regular cookies

Variations

• Add 2 tablespoons of peanut butter to the wet mixture for extra protein and richness
• Stir in a teaspoon of cinnamon and a pinch of nutmeg for a warmer, spiced version
• Use shredded coconut in place of half the nuts for a tropical twist