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Got a craving for something sweet but want to skip all the extra sugar? These no-sugar-added oat and chocolate cookies totally hit the spot. You get big, bold chocolate taste from both dark cocoa and chocolate bits—no guilt here.
I stumbled on this last winter and haven’t looked back. It’s a regular thing in our house now—even my friends who aren’t avoiding sugar keep asking me to make more.
Tasty Ingredients
- Unsweetened cocoa powder 20g: brings deep chocolatey flavor without needing any sugar.
- Water 50g: helps mix everything together nicely and you don’t need to add any extra fat.
- Baking powder 1 tsp: gives a gentle lift so the cookies don’t end up dense.
- Salt 3 pinches: brightens up all the chocolate flavors.
- Chocolate chips 80g: go for intense dark chocolate for less sugar and more taste.
- Blended oat flakes 90g: give you a nice crunchy bite and that good-for-you oat flavor.
- Almond meal 90g: keeps the cookies soft inside and brings plant protein.
- Whole grain spelt flour 50g: easier to digest than wheat flour and makes those cookies sturdy.
- Coconut oil 80g: swaps in for butter, gives that satisfying mouthfeel, and adds just a hint of coconut if you want it.
Simple Step-by-Step
- Finishing Touches:
- Let your cookies cool on the tray for about five minutes, then move them to a rack so they don't get soggy. Want to go wild? Try dunking one side in melted chocolate, then drizzle some runny peanut butter over the top.
- Cutting and Baking:
- Once chilled, grab a round cutter (7 cm's perfect) and stamp out your cookies. Keep using up the dough scraps. Bake at 150°C for exactly 20 minutes—a timer helps keep them just right.
- Shaping Cookies:
- Spread the dough out on parchment paper to about a centimeter thick. Chill in the fridge for ten minutes so cutting them out is a breeze later.
- Mixing Time:
- Pour the cooled coconut oil into a mixing bowl. Stir in your flour, almond meal, oats, chocolate chips, salt, baking powder, and cocoa in any order, then splash in the water. Mix everything up hard until you get a sticky, even dough.
- Melting the Base:
- Gently melt coconut oil in a double boiler over low heat until it goes clear and runny. Don’t let it get too hot—you want to keep the goodness in.
Best Way to Store
Once they’ve cooled down all the way, toss your cookies in an airtight box to keep them crisp for up to a whole week at room temp. Want to save them longer? Stack them up between baking paper in a freezer-safe box and freeze for up to three months—super handy.
Fun Mix-Ins
This one’s super flexible. Switch out spelt flour for whole wheat or rice flour (then you’re gluten-free). Swap almond meal with hazelnut meal for a nuttier kick. Toss in dried cranberries or bits of candied orange if you love fruit. Even a hint of cinnamon or a shake of vanilla powder can totally change up the vibe.
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Pairings Worth Trying
These cookies are awesome with any hot drink, like black or green tea, especially if you skip the sugar. Take your snack up a notch: crumble a cookie over homemade apple sauce or on top of plain Greek yogurt. They’re also amazing dunked into a light chocolate mousse or eaten with fresh berries for a whole new taste combo.
Frequently Asked Questions
- → Can I swap coconut oil for something else?
Sure, you can use butter or plant-based margarine in the same amount.
- → What if I don’t have oats?
You can replace them with rice, buckwheat, or even quinoa flakes for different tastes and textures.
- → How do I store these cookies?
Pop them in an airtight container at room temp. They’ll stay fresh for up to a week.
- → How can I make them even tastier?
Throw in chopped nuts, cranberries, or a pinch of cinnamon to amp up the flavor.
- → What’s a peanut butter alternative?
Try almond or hazelnut butter for a change in flavor.