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”
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.