Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies
Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies are easy and delicious, and these are perfect to make with Golden Monkfruit Sweetener! Even with some oatmeal these are fairly low in net carbs, and if you use gluten-free oats the cookies are gluten-free.
PIN the Chocolate Oatmeal Cluster Cookies to try them later!
Years ago I spotted a cookie (no longer online) that reminded me of something my mother used to make, and I thought it would be fun to come up with a sugar-free version. After a few attempts I had two similar but slightly different versions of the cookies. I’m sharing an updated recipe here for the fudgy version of Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies, and if you prefer a more cakey cookie (that’s a bit sweeter and also not completely sugar free) I’ll give you the printer-friendly link for that version below as well.
Photos here are the fudgy version of the cookies, but both versions look similar.
What ingredients do you need for this recipe?
- Gluten-Free Rolled Oats (affiliate link) (not instant)
- Golden Monkfruit Sweetener (affiliate link)
- cocoa powder
- salt
- vanilla
- Olive Oil (affiliate link)
- egg whites
Is this a low-carb cookie recipe?
These cookies do have oatmeal, so they’re not completely free from carbs, but they net carbs are pretty low, and they’re tasty for a sugar-free treat. If you’re not watching your sugar intake, these cookies could be made with sugar and the cookies would be gluten-free if you used gluten-free oatmeal.
Want more sugar-free chocolate recipes?
Check my round-up of The BEST Low-Carb Chocolate Desserts for more sugar-free recipes with chocolate.
How to Make Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies:
- First combine rolled oats, Golden Monkfruit Sweetener or sweetener of your choice, cocoa powder, and pinch of salt in a medium-sized bowl.
- Start with 1/2 cup sweetener, then taste to see if you want a bit more sweetener.
- In a separate bowl combine olive oil, vanilla, and egg.
- Combine wet and dry ingredients with a fork, stirring until all the cocoa powder has blended with the oil and egg, then chill cookies several hours.
- To bake, preheat the oven to 350F/180C.
- Line a baking sheet with parchment paper and make small balls of batter (about 2 teaspoons.)
- I smashed the cookies down with a fork a little before I baked them, which is probably necessary because they don’t spread out much.
- Bake 12 minutes, or until cookies are firm but not hard. They will harden a bit more when they cool.
More Tasty Ideas for Sugar-Free and Low-Sugar Cookies:
Check out Delicious Sugar-Free (or Low-Sugar) Cookies for more cookie ideas.
Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies
Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies are a tasty sugar-free cookie to bake any time you need a chocolate treat.
Ingredients
- 1 cup rolled oats (not instant)
- 8 T Golden Monkfruit Sweetener (see notes)
- 4 T cocoa powder
- pinch salt
- 1 1/2 tsp. vanillaÂ
- 1/4 cup olive oil
- 2 egg whites
Instructions
- Combine rolled oats, 1/2 cup Golden Monkfruit Sweetener (or sweetener of your choice), cocoa powder, and salt in a medium bowl.
- Taste by licking your finger and tasting the chocolate/sweetener mixture to see if you want more sweetener and if so add about 2 T more sweetener.
- In separate bowl, whisk together vanilla, olive oil, and egg white.
- Pour wet ingredients into dry ingredients and mix together with a fork until the cocoa powder is dissolved and ingredients are well combined.
- Chill cookie batter several hours.
- To bake, preheat oven to 350F/180C. Line baking sheet with parchment paper.
- Put small balls of batter (about 2 tsp.) on the parchment paper, spaced apart slightly.
- Press down with fork to make cookies about 1/2 inch thick.
- Bake 12 minutes, or until cookies are firm but not hard. They will harden a bit more when they cool.
Notes
I first made this with a blend of granulated Stevia and Monkfruit sweeteners, but now I'd use Golden Monkfruit Sweetener (affiliate link). Use the sweetener of your choice. Start with 1/2 cup sweetener and then taste to see if you want more sweetener; some people preferred a sweeter cookie.
If you prefer the more cakey and higher sugar version of these cookies, you can see that recipe here.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 5.1gSaturated Fat: 0.7gTrans Fat: 0gUnsaturated Fat: 6.8gCholesterol: 0mgSodium: 21mgCarbohydrates: 6.6gFiber: 1gSugar: 1.2gProtein: 1.8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Two things that caught my eye about these cookies were the use of olive oil, and the fact that the cookies didn’t have flour. Both those things make this a great cookie choice for the original South Beach Diet, but these cookies are phase two or three for South Beach, due to the oatmeal. (The cakey version that uses agave is probably phase three.) Cookies with oatmeal are not super low in carbs, but if you check the nutritional information you’ll see these are relative low in net carbs.
Find More Recipes Like This One:
Use Dessert Recipes to see more sugar-free or low-sugar desserts. Use the Diet Type Index to find recipes suitable for a specific eating plan.
Historical Notes for this Recipe:
This recipe was posted in 2008. It was last updated with more information in 2021.
56 Comments on “Sugar-Free Flourless Chocolate Oatmeal Cluster Cookies”
oops I got all the dates wrong so glad there are recent ones.
I don’t know if the comments are closed since the last one was 10 years ago but I recently found this recipe. I have made a few batches exactly as the recipe is presented and they were great. I’m not one of those folks who changes up a recipe in all kinds of ways from that presented but I was looking to reduce the ww points further, I substituted apple sauce for the oil. The substitution works nicely. For those looking to reduce fat even further, use applesauce. But kudos to Kalyn because while I may be able to tweak I can never create a recipe from scratch so finding this was a lifesaver for a little sweetness in my rather austere low glycemic diet. Thank you.
So glad you are enjoying the recipe!
Hi, I was just wondering if someone with type 2 diabetes can have this cookie recipeÂ
I am not qualified to give medical advice, so I can’t answer that question. But I’m in the process of calculating nutritional information for my recipes so I just calculated the carbs and these cookies have 6.8 carbs per cookie (due to the oatmeal). I am guessing that’s a bit high in carbs. Here is a round-up of lower-carb cookies, maybe one of those will work better for you.
Needs a whole lot more sweetener. Very dry
Sorry you didn’t enjoy it. Did you follow the recipe exactly as written? What sweetener did you use?
Well, I tried the first recipe, following it to the letter and the cookies are not sweet at all. They are very chocolaty, but not sweet. I think I will try sprinkling them with the granulated stevia to see if that helps, but I won’t make them again.
Sorry to hear you didn’t like them. Did you use the Stevia in the Raw Granulated Sweetener I linked to? I think everyone has their own taste when it comes to sweetness.
Thank you! Thank you! Thank you! I have been off added sugar….as much as I can be living overseas…..for 6 weeks…..and have been looking for a cookie recipe that I can make that isn't dry, tasteless and that both my husband and I like. I have found it in this cookie! I did change things a bit……used butter instead of oil, used 1/3 cup stevia, 1 1/2 Tbs brown sugar, 5 shakes of cinnamon, about 1/4 cup chocolate chips. I will continue to play with the recipe but so far this is the best one! "Expat in China"
So glad you're enjoying it. And I'm glad you don't mind experimenting; I love it when people do that to adjust recipes to their own taste.
Thanks for your speedy reply, Kalyn. I Binged my question and got varying answers. I think I'll try it with 1 whole egg and see what happens. If they don't work right, it's not the end of the world…I'll just go back to your original recipe. Merry Christmas!
Yummy! I'm going to try the fudgy one since I don't have the agave nectar on hand. One question though. If I didn't want to use egg whites, should I replace that with 1 whole egg….or 2 whole eggs? Thanks for a great site. You really help me with my low-carb efforts!
Elizabeth, so glad the site is helpful for you. I haven't tested the fudgy version with whole eggs, so I'm not sure what to recommend. (I'm not a good baker, so don't know much about baking substitutions.) I would guess 2 egg whites = 1 egg, but whether it would act the same way in a recipe I have no idea.
wow these look so delicious and easy
Thanks, hope you enjoy!
If you don't want to use some of the ingredients I've mentioned here (Splenda, Agave) either make substitutions or just don't make the cookies. But "foodie police" comments aren't really welcome here. I believe everyone gets to make their own food choices.
Thanks for the kind thoughts about the blog! These are definitely Phase 2 or 3 for South Beach, and if you're actively trying to lose weight on phase 2 I would limit to one or two cookies per day.
Hi Kalyn. I'm recently new to South Beach. The regular bloggers rave about your recipes and they are not over-stating your wonderful, helpful talents!
That being said, I wondered what you would consider a south beach serving of these please? They look so good, cannot wait to make them.
Thank you for all your hard work, wonderful recipes and kind heart to take the time to share and blog. 🙂
Thanks Kalyn. Calorie count is a wonderful website!!!
Under "Frequently Asked Questions" there is a link to the site I recommend if you need to calculate nutritional information.
Does anyone have any idea of how many calories and carbs these cookies have???
I just found this recipe as I am eliminating sugar and flour from my daily consumption. YUM YUM is all I have to say. I made both versions and they are each very delicious. I am going to try the PB in lieu of oil when I whip up another batch. Thank you!!!!
Really great article with very interesting information. You might want to follow up to this topic!?! 2012
Lindsey, I love your variations! Glad you enjoyed them.
Just baked the cakey version of these (swapping some PB for a tbs of the oil, and also adding a 1/4cup of unsweetened coconut) and they were amazing! In another life I would've had more than one, but these were so dense and filling, one was enough 🙂 thanks for the recipe!
Julie I did say in the beginning of the post that these recipes would be gluten-free *if* you used gluten-free oatmeal.
ran accross you blog and just can't wait to try some of the recipies, was reading this one and although it reads gluten free to make it complety gluten free and safe for those of us with celiac disease we need oats that are labeled gluten free (bob's red mill has them) the oats on the grocery store (like quaker) has been processed with the same mills as wheat ans as such those with the medical DX cannot eat these and be safe, but the recipie looks great and I will be using GF oats
This is made with unsweetened cocoa powder, sold near the baking supplies. (Not the powder you use to make hot chocolate!)
These look fantastic! I just picked up some GF oats yesterday so I'll be trying this out for sure. One (probably stupid!) question: would I use sweetened or unsweetened cocoa powder? Thanks!
MeLISSa, so glad they are working out for you. Thanks for the tips about subbing sugar and other ingredients too for others who might like to try that.
i think ive made 4 batches of these cookies in the last 2 weeks. i liked them because they are gluten free and i have a massive amount of oats. i am not using fake sugars, so i used half the amount of sugar in the raw instead. i finally figured out i therefore needed to cut the cocoa powder down to 2 TBS. i also make these using half the sugar, and 2 TBS of cinnamon instead of cocoa and i add a quarter cup of raisins for oatmeal raisin cookies. DELICIOUS! i have to stop myself from eating the whole batch myself in like an hour. i think i will try making a gingerbread variation next.
April I might take out at least 1 T of the oil, but that's only a guess since I haven't tried it and I don't know which recipe you're talking about.
Wow, this recipe looks great! I have a quick question though, if I wanted to add a 2 tablespoons of peanut butter to the recipe, would I take out some oil or leave it in??
Wonderful! I made these 2 days ago, and was glad to see them highlighted in the blog again today. They are easy, tasty, and not-so-sweet that I must have 10 at once. Thank you!
Great, I hope she likes them.
YUM! I just made these and wow! so rich and delicious. Thank you! I'm sending this recipe to my mom who is diabetic. I'm sure she's going to love it.
Anne, organic canola is a great choice for this too.
Loved the SF, flourless chocolate and oatmeal cluster cookies BUT not with the olive oil. I used organic canola oil for much better results. Of course, taste is so subjective, so I'm sure there are those who love it with the olive oil.
Anne
Hi,
Due to a temporary pregnancy-diabetes thing I've been on insuline and severe 1300 cal.-sugarfree-low-fat-low-carb diet. Your cookies are the first ray of light in 7 weeks. (being pregnant and being hungry makes one mad, I swear). although the diabetes due to hormonal imbalance vanishes within 24 hours after delivery (max 3 weeks from now !) I intend to take some of the sugarfree-wisdom I've come to learn with me, and your recipes are just perfect!
Instead of Splenda I use something that is developed in the country where I live (Belgium) which is called tagatose http://en.wikipedia.org/wiki/Tagatose, which to my opinion has a better aftertaste… I also cut the amount in half (I wasn't sure about how sweet splenda is in comparison to tagatose, and I think I might downsize on the tagatose again next time…
thanks and keep up the good work ! I'm a fan!
Karen
Cookie Monster, now I think I should try your version, maybe using agave instead of honey. Glad you liked them!
Hey Kalyn!
I'm actually a 16 year old guy who decided to try out this recipe. I don't cook much (this was probably the furthest I've wandered from PB&J land). Somehow I came across this entry, and decided to try out this low glycemic snack.
I made some substitutions (Peanut butter for oil, as another poster suggested :D) and they turned out great! I love how eggs and oatmeal are used (egg=fluffy+protein oatmeal=flavor+crunch!)
I used a small amount (1 T) of honey instead of splenda (not that I'm against it lol) because I think I lost my sweet tooth to the tooth fairy. That, with the oatmeal, cocoa, and eggs makes the perfect pre-workout snack. I down a couple of these before jogging and its great!
Thanks for this great recipe! (I'm definitely going to check out the others soon)
Adriana is responding to an earlier comment from someone who took offense at my use of Splenda in this recipe. I hesitated about publishing the original comment, since I’m not sure why someone would think they can come to my blog and tell me what I can and cannot cook, but I did publish it. Then when that person came back to make another comment, which I considered to be argumentative and rude, I decided to delete the first comment and not publish the second one.
I rarely reject or delete comments on Kalyn’s Kitchen, but when a commenter comes back with argumentative comments or claims I said things that I didn’t say (with a “how dare you say . . .” approach), I choose not to have those types of comments on my blog. This is a post about Christmas cookies, and I don’t wish to turn it into a debate about the pros and cons of Splenda or sugar.
And for the sake of preventing any further attempts at arguing, I’m not a diabetic, so any lectures about that topic aren’t really called for either.
Kalyn, I agree with you about Splenda. There are so many websites out there claiming that Splenda is more or less chlorine, which is absolutely untrue. Not to delve deep into the science, but sucralose (Splenda) is created when three chlorine atoms substitute three hydrogen-oxygen atoms on a sugar molecule. The chemical result is chloride, not chlorine, and chloride naturally appears in the foods we eat and in the water we drink. The great thing about sucralose is that it starts out as sugar chemically speaking, but the body doesn’t recognize it as sugar and therefore doesn’t metabolize it. You essentially ‘pass’ the sucralose unchanged. And almost every major study on sucralose has confirmed that sucralose is perfectly safe for human consumption. For people who are diabetic or sensitive to sugar, Splenda is a godsend. Also, it seems silly to speculate about sucralose when every study has shown and every person in the world knows that real sugar is VERY unhealthy and has no nutritional value whatsoever. You don’t have to eat Splenda, but don’t trick yourself into believing that sugar is a better alternative. 🙂
Camemberu, glad you liked look of the cookies.
Anonymous, nice to hear all these South Beach testimonials. For me, it was also the only diet I could ever stick with.
Karina, thanks for that info. I was pretty sure that was the case, but I never want to say “gluten-free” unless I’m completely sure.
What a simple chocolaty cookie. I love recipes like this. And for your gluten-free readers- if you use certified gluten-free oats- this is a GF/CF recipe. Happy Holidays, Kalyn! xox
opus2, it’s so funny that you mention acne. I never had bad acne, just an occasional pimple here and there, but since going South Beach, I hardly EVER break out. Also, I have lost 32 pounds in three and a half months on this diet, which is so exciting. No diet has ever worked so well, so fast.
Wow this is fantastic. Definitely going to try these! They look so delicious, it’s hard to believe they’re low-carb! Great blog, btw!
OHH, this is a good option for someone who can’t have sugar. Hope he likes them.
Maria, I’m sure you’re amazed! Merry Christmas to you and Josh!
Vikki, I like the sound of the “Cow Patty” cookies.
Allison, healthy or unhealthy is a matter of opinion when it comes to sugar. I know some people can’t use Splenda, but there are also people who truly can’t use sugar (due to diabetes or other health issues) or people like me, who notice huge food cravings and mood swings when they eat sugar. For some of us, Splenda truly is more “healthy.” Obviously you don’t agree, but I believe everyone is entitled to his/her own opinion. And the cakey version only has 1/3 cup Splenda in 15 cookies. That isn’t much Splenda. If you come up with a sugar-free version of this cookie that doesn’t use Splenda, I’d love to try it.
If you replaced the oil with peanut butter these would be what we called “Cow Patty” cookies growing up. I made them with all my classes as a pre-k/Kindergarten teacher because we could make them right in the class room with no oven needed.
I’ll have to give the peanut butterless version a try! Sound so good.
Vikki
I love that you are baking this holiday season!! The cookies look wonderful! Have a great Christmas!!
Thanks for sharing these. I have a new sister-in-law who is diabetic, along with a father who is. He hates surgar free stuff, but I’m betting he’ll like these!
Lydia, hope you like them. Let me know which ones you try. Or maybe you can improve the recipe even more, since I’m so NOT a baker.
Ricki, let us know what you come up with, and happy holidays to you too!
Opus2, That comment just made my night! So glad to hear about your success with South Beach and thanks for taking time to let me know you’re enjoying the recipes.
I can’t wait to give these a try! I’m ready for a good SB dessert. Thanks so much for all the hardwork you put into your recipes and your blog. I’ve been using the recipes from your blog since early Nov (I’m on the SB diet) and it really has made a HUGE difference in my ability to stick with the diet. I love all your recipes – delicious AND easy to follow. The weight loss has been great BUT I’ve also noticed that cutting out the suger and processed food has made a HUGE difference to my skin!!!! I’ve suffered from acne ever since the teenage years – trying every type of medication with only limited results (even Accutane – 2x). Within a few weeks, my acne started clearing up and my skin actually FEELS better! I am thrilled! My 3 year old son even loves your roasted garbonzo bean recipe 🙂 I know that as I continue with SB Phase 2 and into Phase 3, your recipes will be an important part of my life. Sorry to go on and on, but I’ve been meaning to comment for awhile now 🙂 THANK YOU!!!!!! And Happy 60th Birthday!!!!
Wow, those look good! I’m already working out a sugar-free, egg-free version in my head. . . can’t wait to try it in real life ;).
Hope you have a wonderful holiday, Kalyn!
Wow — any cookie that’s sugar free and does not require the extrication of the Kitchenaid mixer is a winner! Will test these this weekend when our diabetic kids are here for the holiday.