No Sugar Chocolate Oatmeal Cookies
These no sugar chocolate oatmeal cookies combine natural sweetness from bananas and dates with hearty rolled oats and rich cocoa for a healthy, soft, and chewy treat that's vegan and gluten-free.
Equipment
- Oven
- Baking tray
- Parchment paper
- Blender or food processor
- Mixing bowl
- Spoon
- Wire rack
Ingredients
- 3 large ripe bananas
- 1 cup pitted, soft dates
- 1/4 cup organic, cold-pressed coconut oil
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon baking powder
- Pinch salt
- 1 tablespoon unsweetened cocoa powder
- 2 cups rolled oats
- 1 tablespoon unsweetened cacao nibs
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a blender or food processor, combine the bananas, dates, coconut oil, cinnamon, baking powder, salt, and cocoa powder. Blend until smooth.
- Transfer the mixture to a large mixing bowl and stir in half of the rolled oats. Add the remaining oats until fully incorporated.
- Scoop approximately 2-tablespoon portions of the dough onto the lined baking tray, spacing them about two inches apart.
- Gently flatten each cookie with the back of a spoon for a uniform shape.
- Sprinkle cacao nibs on top of each cookie for an extra crunch and chocolatey boost.
- Bake on the middle rack for 10 minutes, then rotate the tray and bake for an additional 5 minutes. Check for a soft, chewy consistency.
- Allow the cookies to cool on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.