Healthy Flourless Chocolate Cowboy Cookies
These oatmeal cookies are perfect for any chocolate lover! They’re supremely rich (similar to 72% dark chocolate) and have a fudgy brownie-like texture. With chocolate cookie dough and chocolate chips, they’re what chocoholics dream of! Leftover cookies will keep for at least four days if stored in an airtight container on the counter or at least one week if stored in an airtight container in the refrigerator—if they last that long!
  1. Whisk together the oats, cocoa powder, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg white, milk, and vanilla. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips, coconut, and pecans. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and cocoa powder correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much cocoa powder will make your cookies taste bitter. Too much of either ingredient will also dry out the cookies and make them cakey instead of chewy.

Instant oats (these!) are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats (like these).

Any milk may be substituted for the nonfat milk.

This is the shredded unsweetened coconut that I used. If you can’t find unsweetened, then sweetened shredded coconut will also work.

I use these diced pecans as a shortcut! If chopping your own, make sure to cut the pecans to be the same size as the miniature chocolate chips to ensure they’re evenly distributed and the cookies bake evenly.

I’m not a big fan of coconut or nuts in my cookies, which is why the amounts are fairly small. You’re welcome to add more, if you prefer!

As written, these cookies taste fairly rich, similar to 72% dark chocolate. If you aren’t a fan of dark chocolate, then substitute ¼ cup (30g) of whole wheat flour, white whole wheat flour, whole wheat pastry flour, all-purpose flour, or your preferred gluten-free flour blend (like this one!) and reduce the cocoa powder ½ cup (40g). Remember to measure the flour using this method or a kitchen scale. (← That’s the one I own and love!)

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at