Rich dark chocolate and fresh raspberries are the stars of these deliciously soft and chewy Flourless Dark Chocolate Raspberry Oatmeal cookies. Made without any flour, 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 reap the 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 chewy oatmeal 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 fresh raspberries combined with the rich bitterness of dark chocolate. Who says this decadent 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. They definitely make for a great start to the day though!
They’re hearty and 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 a 1 for 1 substitute 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 Chocolate Macadamia Chip Cookies: 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 @thebakermama so 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
- 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.
I used frozen raspberries and only coarsely ground flax seeds as that was all I had, and they came out fabulous. Or more like, phenomenal. A new favourite recipe for sure.
A variation that turned our extremely tasty as well: white instead of dark chocolate and almond extract in place of the vanilla.
Hi, Evil Genius! Well, isn’t that name appropriate?! Your substitutions sound absolutely delicious. Thank you for sharing!
3 cups of oatmeal, as in the meal created by cooking oats with 2x as much water, or 3 cups of dry uncooked oats?
Thanks!
Hi Elizabeth! I’m so glad you checked. It’s 3 cups old-fashioned oats as in the dry oats before you cook them into oatmeal. I just updated the recipe to clarify. I hope you get to try them soon. Enjoy!
Can you freeze these cookies?
Hi Puja! Yes, they freeze great! Just let them cool completely and then place them in a freezer-safe container or baggie to store in the freezer for up to 2 months. Enjoy!
Do I use dry oats or cooked oatmeal?
Hi, Rachel! I use dry oats for baking. Thanks! Enjoy!
What are the nutritional numbers?
Hi Nat! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
I was at first reluctant to spray my hands with cooking spray, but I needed to do something and that was perfect. It’s the second try for me and they were perfect. I didn’t use fancy honey from the farm market. I went with store bought in the little plastic bear jar and it worked much better making a smooth batter. I used mini chocolate chips because they seem to spread out better and I quartered fresh cherries. The result was better than I could have imagined. Thank you.
I was also wondering about substituting honey with maple syrup. Did they turn out okay and was also wondering if anyone has used nutritional yeast instead of the Brewers?