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Home » Recipes » Breakfast/Brunch » Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

Published on June 27, 2016 | Updated on April 29, 2020 by The BakerMama

Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

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Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies are healthier cookies that you’ll love! 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.

Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

So not only do 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. Yummy yum!

Last time my parent’s visited us, they brought the most beautiful juicy tart raspberries for us to enjoy…

Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

We snacked and snacked on them and then when everyone turned their backs, I stirred some into these irresistible oatmeal cookies…

Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

Nobody complained once they tasted the amazingness for themselves. Those juicy tart raspberries joined an all-star cookie ingredient line-up of dark chocolate, oatmeal, almond butter, honey and flaxseed. That’s it, no flour, no granulated sugar, no eggs, no real butter, no oil. 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!

Flourless Dark Chocolate Raspberry Almond Butter 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!

Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

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?

Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

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!

Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

If you want the cookies to be gluten free, be sure to use gluten free oats. And feel free to substitute the almond butter with peanut butter or another nut butter, if desired or necessary. Frozen raspberries will work well too, but I prefer fresh.

Happy baking and cookie enjoying!

xoxo,

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Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

★★★★★ 5 from 1 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 24
  • Category: Dessert
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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 oatmeal
  • 1/2 cup ground flaxseed
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, stir together the almond butter, honey and vanilla until smooth. Add the oatmeal, 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.
  3. 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.
  4. 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.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 24

  1. Lilly says

    June 28, 2016 at 8:38 am

    Hi!
    I was wondering.. is it ok to use coconut oil instead of almond butter? 🙂
    Thanks!

    Reply
    • Maegan says

      June 29, 2016 at 11:32 am

      Hi Lilly! I haven’t tried it, but I think it would work great and compliment the other flavors nicely. Let me know if you try it and how they turn out. Enjoy!

      Reply
  2. Karly says

    June 28, 2016 at 8:47 am

    OMG, these have my mouth crying for cookies. Okay, maybe that’s just drool. But still, these look absolutely INCREDIBLE!

    Reply
  3. Julie says

    July 4, 2016 at 12:07 am

    Could this also be used as lactation cookies if I added brewers yeast?

    Reply
    • Maegan says

      July 5, 2016 at 8:33 pm

      Hi Julie! That’s a great idea! When I’m nursing, I add brewer’s yeast to anything I can. I think it would work great in these cookies. Here are two other recipes I have with brewer’s yeast in them: http://9d7.b0c.myftpupload.com/recipes/no-bake-lactation-bites/ and http://9d7.b0c.myftpupload.com/recipes/mamas-milk-makin-cookies/ Enjoy! 🙂

      Reply
  4. Lilly says

    July 6, 2016 at 4:57 am

    Awsome, just awsome! I love that they are full of flavor…. so so delicious and at the same time healthy and really good for you! :)))
    Thanks and have a nice day! (:

    Reply
  5. Weekend Favorites: 7.22.16 | Ambitious Kitchen says

    July 22, 2016 at 5:16 am

    […] These wonderful flourless dark chocolate raspberry oatmeal cookies. […]

    Reply
    • Bakergirl2 says

      April 16, 2019 at 3:29 pm

      I made these and they turned out green. They taste good but idk why they ended up green

      Reply
      • Maegan says

        April 19, 2019 at 3:23 pm

        Hi! Oh my goodness. That’s so strange. Did you happen to use sunflower butter? Apparently, sunflower butter reacts with the baking soda causing baked goods to turn green. Glad to hear they tasted good though! 😉

  6. Rowena says

    July 25, 2016 at 10:32 am

    I tried to make these. I followed the recipe exactly & the dough was a crumbly granola that, even with the addition of water, did not hold together as cookies. Decided to make them into bars instead but they would not hold together as bars when cut either. There is no way the recipe makes cookies that look like the photos; the mixture lacks something to bind it together.

    Reply
    • Maegan says

      July 25, 2016 at 4:54 pm

      Hi Rowena! So sorry to hear they didn’t turn out like they are supposed to. Did you stir the raspberries well into the dough? The moisture from the raspberries throughout the dough is key to making it moist enough to bind together. Or it might be something with the almond butter being too dry. Do you recall the almond butter you used being dried out?

      Reply
  7. 20 Quick Breakfast Cookie Recipes » Pint-sized Treasures says

    August 16, 2016 at 3:29 am

    […] Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies from thebakermama.com uses almond butter. I repeat. This recipe uses almond butter. Nuff said. […]

    Reply
  8. Amy says

    February 26, 2017 at 4:18 pm

    This happened to me too. After reading the comments and realizing my almond butter had been dry at the bottom of the jar, I added some melted coconut oil and kept mixing! They’re still a bit crumbly, but it helped make them more cookie like and less granola-y. Next time I’ll try it with fresh almond butter!

    Reply
  9. Carissa says

    June 18, 2017 at 3:04 pm

    Best cookies EVER!!! ???? ????

    Reply
  10. Deb says

    February 2, 2019 at 8:42 am

    Could I use real maple syrup instead of honey

    Reply
    • Maegan says

      February 2, 2019 at 9:01 am

      Hi Deb! Yes, maple syrup is a great substitute for the honey. Enjoy!

      Reply
  11. Joanna says

    February 6, 2019 at 10:01 am

    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?

    Reply
  12. bob plunkett says

    July 4, 2020 at 9:54 am

    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.

    ★★★★★

    Reply
  13. Nat says

    April 15, 2021 at 10:03 pm

    What are the nutritional numbers?

    Reply
    • The BakerMama says

      April 16, 2021 at 1:19 pm

      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!

      Reply
  14. Rachel says

    April 21, 2021 at 11:12 am

    Do I use dry oats or cooked oatmeal?

    Reply
    • The BakerMama says

      April 23, 2021 at 9:29 am

      Hi, Rachel! I use dry oats for baking. Thanks! Enjoy!

      Reply
  15. Puja Dheer says

    May 4, 2022 at 8:24 pm

    Can you freeze these cookies?

    Reply
    • The BakerMama says

      May 6, 2022 at 5:24 pm

      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!

      Reply

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