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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. Use Dessert Recipes to see more sugar-free or low-sugar desserts.

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

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 found on KalynsKitchen.com

First combine rolled oats, Stevia-in-the-Raw Granulated Sweetener, Monkfruit Sweetener (I prefer Lakanto Golden Monkfruit Sweetener for cookies), cocoa powder, and pinch of salt in a medium-sized bowl. 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 (probably 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 very 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 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

Sugar-Free and Flourless Chocolate and 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)
  • 1/2 cup  Stevia-in-the-Raw Granulated Sweetener (or another sweetener of your choice)
  • 2 T Lakanto Golden Monkfruit Sweetener, or a little more (optional, taste to see if you want more sweetener. I like this best with a blend of sweeteners and some people preferred a sweeter cookie, or use more Stevia or another sweetener if you don’t want to buy Monkfruit.)
  • 4 T cocoa powder
  • pinch salt
  • 1 1/2 tsp. vanilla (I used Mexican vanilla)
  • 1/4 cup olive oil
  • 2 egg whites

Directions:

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

Notes:

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.

All images and text ©

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 the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information.

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

  1. Needs a whole lot more sweetener. Very dry

  2. 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.

  3. 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"

  4. 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!

  5. 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.

  6. wow these look so delicious and easy