Sugar Free Chocolate Oatmeal Cookies Recipe

I have a new creation: these Sugar Free Oatmeal Cookies blend nutrient-rich gluten free rolled oats and unsweetened cocoa powder with a sugar substitute and dark chocolate chips for exceptional flavor. I mixed in melted butter and eggs to give the recipe a twist that intrigues anyone who loves treats.

I recently discovered this unique twist on chocolate chip cookies and I just had to share it with you. Imagine cookies that are both sugar free and flour free, yet packed with bold chocolate flavor and a delightfully satisfying texture.

I mixed together 2 cups gluten free rolled oats with 1/2 cup unsweetened cocoa powder, and even tossed in 1/3 cup sugar free dark chocolate chips for that extra kick. Instead of using regular sugar, I opted for a 1/2 cup sugar substitute like erythritol, which kept things sweet without the guilt.

I blended in melted unsalted butter, 2 large eggs, and a splash of vanilla extract to bind it all together, along with a pinch each of baking soda and salt. This recipe is perfect if you’re looking for sugar free desserts that still feel indulgent.

Trust me, once you try this sugar free cookie recipe, you’ll never miss traditional cookies again!

Why I Like this Recipe

I like this recipe because it’s super healthy without sacrificing flavor. I mean, who wouldn’t love cookies that are both gluten free and sugar free? Plus, the ingredients are simple and mostly stuff I already have in my kitchen.

I also dig how quick and easy it is to make. I can throw all the ingredients together without too much fuss and get delicious cookies in no time. It’s perfect for when I’m craving something sweet but dont wanna feel guilty about it.

Another reason I love these cookies is that they turn out awesome for any occasion. Whether it’s a holiday, a birthday, or just a regular day snack, these cookies always hit the spot.

Love this! Flour free sugar free cookies made with chocolate are seriously a game changer. I made these cookies at home and they come out delicious every time. Theyre perfect for holiday baking, birthdays, snacks, gatherings, and desserts. I really like that I can enjoy a treat thats both guilt free and super tasty even on my busiest days.

Ingredients

• Rolled oats supply fiber and protein, making for a hearty texture in every bite.
• Unsweetened cocoa delivers deep chocolate flavor along with antioxidants and minimal carbs.
• Sugar substitute sweetens without extra calories or sugar spikes, perfect for low carb diets.
• Butter or coconut oil adds moisture and richness, plus provides healthy fats if you choose oil.
• Eggs bind ingredients while adding protein and improving the cookie’s chewy texture.
• Dark chocolate chips bring a punch of decadent flavor, low sugar, and a slight crunch too.

Ingredient Quantities

• 2 cups gluten free rolled oats
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar substitute (like erythritol or any sugar free sweetener you prefer)
• 1/3 cup unsalted butter, melted (or coconut oil if thats what you have)
• 2 large eggs at room temp
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup sugar free dark chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the gluten free rolled oats, unsweetened cocoa powder, sugar substitute, baking soda, and salt.

3. In another bowl, whisk the 2 eggs, vanilla extract, and melted unsalted butter (or coconut oil) until well combined.

4. Pour the egg mixture into the dry ingredients and stir until fully mixed, making sure there are no dry patches.

5. Fold in the sugar free dark chocolate chips evenly into the cookie dough.

6. Scoop out tablespoon sized balls of dough and place them on your baking sheet leaving enough space (about 2 inches apart) for spreading.

7. Slightly press each cookie down with the back of a spoon to flatten them a bit.

8. Bake for about 10-12 minutes or until the edges start to look firm and set.

9. Remove the cookies from the oven and let them cool on the sheet for at least 5 minutes before transferring to a cooling rack.

10. Enjoy these delicious sugar free oatmeal cookies once they are cool or store them in an airtight container for later snacking.

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet and parchment paper
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. Measuring cups and spoons
5. Whisk
6. Spoon or spatula for mixing and flattening cookies
7. Tablespoon scoop for cookie dough
8. Cooling rack to let cookies cool properly

FAQ

Sugar Free Chocolate Oatmeal Cookies Recipe Substitutions and Variations

• Gluten free rolled oats: You could use regular rolled oats if you arent too strict on the gluten free part
• Unsweetened cocoa powder: You might try raw cacao powder for a different deep chocolaty vibe
• Sugar substitute: Monk fruit or stevia can be used instead of erythritol to satisfy your sweet tooth
• Unsalted butter: Melted coconut oil works great if you dont have butter around
• Eggs: For a vegan twist, mix 1 tablespoon flaxseed meal with 3 tablespoons water to replace each egg

Pro Tips

1. Make sure your eggs and melted butter (or coconut oil) are at room temperature before you mix em in so everything blends nice and smooth instead of ending up with clumps.

2. When you’re stirrin in the chocolate chips, try not to over mix the dough. You want the chips evenly distributed but over stirring can break em down and ruin the texture.

3. If your dough feels too sticky or soft, pop it in the fridge for like 15 minutes to firm up before scoopin out the cookie balls. This helps them keep their shape better in the oven.

4. Keep a close eye on the cookies as they bake. Even a minute too long and they’ll be overly dry so take ’em out as soon as the edges set and they still look a little soft in the middle.