Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies
These Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies are rich, chewy, and guilt-free! Packed with wholesome oats and natural sweetness, they're perfect anytime treats.
Servings: 12 servings
Ingredients
- 1 cup rolled oats not instant; provides the perfect chewy texture
- 8 tablespoons golden monkfruit sweetener see notes for alternatives
- 4 tablespoons cocoa powder unsweetened for rich chocolate flavor
- a pinch salt balances sweetness and enhances flavor
- 1 1/2 teaspoons vanilla extract adds warmth and depth
- 1/4 cup olive oil use extra virgin for a subtle fruity note
- 2 egg whites egg whites helps bind ingredients and add lightness
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the rolled oats, cocoa powder, golden monkfruit sweetener, and a pinch of salt. Stir until evenly distributed.
- In a separate bowl or directly in the dry ingredients bowl, whisk the egg whites, olive oil, and vanilla extract together until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick and sticky.
- Using a spoon or cookie scoop, drop spoonfuls onto the prepared baking sheet, spacing them about an inch apart.
- Bake for 15-18 minutes, until the edges are set but centers are slightly soft. Avoid overbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Whisk or fork
- Baking Sheet
- Spoon or Cookie Scoop
- Oven
Notes
- Use certified gluten-free rolled oats to keep cookies gluten-free.
- Substitute olive oil with avocado or melted coconut oil for different flavor profiles.
- Store cookies in an airtight container at room temperature up to 5 days, refrigerate for 2 weeks, or freeze for 3 months.