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No added sugar chocolate oatmeal cookies


  • 3 banana large, ripe
  • 1 cup dates pitted, soft
  • 1/4 cup coconut oil organic, cold-pressed
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon baking powder
  • Salt pinch
  • 1 tablespoon cocoa powder unsweetened
  • 2 cups rolled oats
  • 1 tablespoon cacao nibs unsweetened


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the baking tray with parchment paper.
  3. Blend together all the ingredients (save half the oats and stir into the blended mixture).
  4. Spoon out on the parchment-lined baking tray. The cookies should be about two inches apart.
  5. Sprinkle with cacao nibs.
  6. Bake in the oven on the middle/high shelf for ten minutes. Rotate the tray and bake for an additional five minutes.
  7. Let them sit on the hot baking sheet for five minutes before serving.


  1. Use super-ripe bananas and soft dates to give you the perfect sweetness and consistency.
  2. Steel-cut cuts also work well in this recipe. I prefer rolled oats.
  3. You can reduce the sweetness by decreasing the amount of dates used.
  4. Serve warm.
  5. Store leftovers in an airtight container in the fridge for up to four days.