Rich dark chocolate and fresh raspberries are the stars of these deliciously soft and chewy Flourless Dark Chocolate Raspberry Oatmeal cookies. Made without anyflour, granulated sugar, butter or oil, they’re a treat you can feel great about!
Amazing Flavor, Flour Free
These Flourless Dark Chocolate Raspberry Oatmeal Cookies are cookie champions. Tart raspberries join an all-star ingredient line up of dark chocolate, oats, almond butter, honey and flaxseed. They’re soft, chewy and so full of amazing flavor and textures. You won’t believe they’re made without any flour, granulated sugar, butter or oil!
Summer Fruit Baked Into a Cookie
My parents have 6 peach trees that produce tons of peaches each summer, but they also grow raspberries and blackberries. Lucky us! They do all the hard work of growing, pruning and harvesting these fruits and we just reapthe fresh rewards.
Last time my parents visited us, they brought the most beautiful juicy tart raspberries for us to enjoy. We snacked and snacked and snacked. And then when everyone turned their backs, I stirred some into these chewyoatmeal cookies.
Super easy to make with simple ingredients you might already have on hand and they store great for days, if they last that long!
The Healthier Side of Decadent
Oh the combo of fresh raspberries and dark chocolate…insert hearts, hearts and more hearts! LOVE! There’s just something about the sweet fruity tartness of freshraspberries combined with the richbitternessof dark chocolate. Who says thisdecadent combo can’t be enjoyed in a slightly healthier way?
Nobody complained once they tasted these amazing dairy free cookies for themselves. I intended them to be breakfast cookies, but honestly, we eat them all the time. Theydefinitely make for a great start to the day though!
They’re heartyand chewy with plenty of sweetness from those berries and a little honey while the almond butter and melty dark chocolate balance it all out.Warning: it’s really hard to eat just one!
A Note About Gluten-Free Baking
If you want the cookies to be gluten free, be sure to use gluten-free oats. Oats are naturally gluten-free. But processing in a plant that also processes wheat, rye or barley products can contaminate the oats. Be sure to check the label!
What Do I Need to Make Flourless Dark Chocolate Raspberry Oatmeal Cookies
- Almond butter
- Honey
- Pure vanilla extract
- Old-fashioned oats
- Ground flaxseed
- Baking soda
- Salt
- Dark chocolate chips
- Fresh raspberries
- Large mixing bowl
- Cookie sheet
- Parchment paper
Quick Tip: Substitutions
- Almond Butter: Feel free to substitute the almond butter for peanut butter or any other nut butter. It will impact the flavor (peanut butter has a stronger flavor than almond butter), but will still be delicious!
- Honey: Use pure maple syrup as a1 for 1substitute for honey. Other ingredients would probably need to be adjust since maple syrup has more liquid than honey.
- Fresh raspberries: Frozen raspberries will work well, too. Do not allow to defrost or they will get mushy. Mix them in while frozen.
How to Make Flourless Dark Chocolate Raspberry Oatmeal Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, stir together the almond butter, honey and vanilla until smooth.
- Add the oats, flaxseed, baking soda, and salt and stir until a thick mixture forms.
- Gently stir in the chocolate chips and raspberries until well distributed throughout and the dough moistens a little from the raspberries.
- Form 2 tablespoons of dough into a ball and place a few inches apart on the prepared baking sheets. Slightly flatten each cookie with the palm of your hand. If the dough is too sticky, spray your hands with non-stick cooking spray or use a cookie scoop.
- Bake for 12-14 minutes or until golden brown. Let cool for 10 minutes on baking sheets before transferring to a wire rack to cool completely.
How to Store Dark Chocolate Raspberry Oatmeal Cookies
Store cookies in an airtight container on the counter for up to 5 days.
More Oatmeal Cookies You’re Sure to Love
Chunky, chewy, crispy and gooey, these Irresistible Oatmeal Cookie Recipes are as versatile as they are yummy. You’re sure to find something you love! Try one of these favorites and more!
- Oatmeal Cranberry White ChocolateMacadamia ChipCookies: Everything a great holiday cookie should be! They’re loaded with dried cranberries, crunchy nuts and sweet white chocolate chips.
- Coconut Pecan Chocolate Chip Oatmeal Cookies: Coconut, pecans, oatmeal and chocolate chips add tons of texture and flavor to these super chewy cookies.
- Classic Oatmeal Chocolate Chip Cookies: A classic with a hint of cinnamon that will become a family favorite you’ll want to bake every time you’re craving cookies!
If you make these Flourless Dark Chocolate Raspberry Oatmeal Cookies, be sure to snap a picture and share it with me or tag me on Instagram@thebakermamaso I can see.😍I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Flourless Dark Chocolate Raspberry Oatmeal Cookies
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
- Author: Maegan – The BakerMama
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 24
- Category: Dessert
Description
Rich dark chocolate and fresh raspberries are the stars of these deliciously chewy oatmeal cookies that are made without any flour, granulated sugar, real butter or oil. Healthier cookies that you’ll love!
Ingredients
- 1 cup almond butter
- 1/2 cup pure honey
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned oats
- 1/2 cup ground flaxseed
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, stir together the almond butter, honey and vanilla until smooth. Add the oats, flaxseed, baking soda, and salt and stir until a thick mixture forms. Gently stir in the chocolate chips and raspberries until well distributed throughout and the dough moistens a little from the raspberries.
- Form 2 tablespoons of dough into a ball and place a few inches apart on the prepared baking sheets. Slightly flatten each cookie with the palm of your hand. If the dough is too sticky, spray your hands with non-stick cooking spray or use a cookie scoop.
- Bake for 12-14 minutes or until golden brown. Let cool for 10 minutes on baking sheets before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 4 days or in the refrigerator for up to a week.
Posted in: Cookies, Desserts, Recipes
About The BakerMama
Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More
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