Kalyn's Kitchen

Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies

Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies are easy and delicious, and these can be made with the sweetener of your choice! And if you use gluten-free oats, these cookies are gluten-free. 

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Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies finished cookies on plate

Years ago I spotted Choco Cinnamon Oatmeal Cookies on Mochocholata-Rita which 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 and Flourless Chocolate and 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. These cookies do have oatmeal, so they’re not super low in carbs, but they are tasty for a sugar-free holiday 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.

Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies process shot collage

How to Make Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies:

  1. First combine rolled oats, sweetener of your choice (I prefer Lakanto Golden Monkfruit Sweetener for cookies), cocoa powder, and pinch of salt in a medium-sized bowl.
  2. Start with 1/2 cup sweetener, then taste to see if you want a bit more sweetener.
  3. In a separate bowl combine olive oil, vanilla, and egg.
  4. 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.
  5. To bake, preheat the oven to 350F/180C.
  6. Line a baking sheet with parchment paper and make small balls of batter (probably about 2 teaspoons.)
  7. I smashed the cookies down with a fork a little before I baked them, which is probably necessary because they don’t spread out very much.
  8. 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 15 Delicious Sugar-Free (or Low-Sugar) Cookies to Bake for the Holidays for more cookie ideas. (Many of these recipes are being updated for Christmas 2018, stay tuned!)

Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies found on KalynsKitchen.com

Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies

Yield 12 cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies are a tasty sugar-free cookie to bake any time you need a chocolate treat.


  • 1 cup rolled oats (not instant)
  • 8 - 10 T Golden Monkfruit Sweetener (see notes)
  • 4 T cocoa powder
  • pinch salt
  • 1 1/2 tsp. vanilla (I used Mexican vanilla)
  • 1/4 cup olive oil
  • 2 egg whites


  1. Combine rolled oats, 1/2 cup Golden Monkfruit Sweetener (or sweetener of your choice), cocoa powder, and salt in a medium bowl.
  2. 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.
  3. In separate bowl, whisk together vanilla, olive oil, and egg white.
  4. Pour wet ingredients into dry ingredients and mix together with a fork until the cocoa powder is dissolved and ingredients are well combined.
  5. Chill cookie batter several hours.
  6. To bake, preheat oven to 350F/180C. Line baking sheet with parchment paper.
  7. Put small balls of batter (about 2 tsp.) on the parchment paper, spaced apart slightly.
  8. Press down with fork to make cookies about 1/2 inch thick.
  9. Bake 12 minutes, or until cookies are firm but not hard. They will harden a bit more when they cool.


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 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. This recipe inspired by Choco Cinnamon Oatmeal Cookies at Mochachocolata-Rita.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 81Total Fat: 5.1gSaturated Fat: 0.7gTrans Fat: 0gUnsaturated Fat: 6.8gCholesterol: 0mgSodium: 21mgCarbohydrates: 6.8gFiber: 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Two things that caught my eye about these cookies back when I was a South Beach Diet fan 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 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 too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Dessert Recipes to see more sugar-free or low-sugar desserts. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan.

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    56 Comments on “Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies”

  1. oops I got all the dates wrong so glad there are recent ones.

  2. 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.

  3. Hi, I was just wondering if someone with type 2 diabetes can have this cookie recipe 

    • 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.

  4. 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?

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. wow these look so delicious and easy