Healthy Flourless & Eggless Double Chocolate Oatmeal Cookies
Yields: 15 cookies
As a huge chocoholic, these are some of my all-time favorite cookies! They’re deliciously rich (similar to 72% dark chocolate!) and really soft and chewy… Basically with the same taste and texture as extra fudgy brownies! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container (if they last that long!), and they freeze really well too!
  1. Whisk together the oats, cocoa powder, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, stir together the coconut oil, banana, and vanilla. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 20 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 using a spoon and spatula, 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 9-11 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 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).

I do not recommend using Dutched or special dark cocoa powder because they have a different acidity level. Regular unsweetened cocoa powder (like this) has a much better flavor in this recipe!

For best results, use the ripest, darkest, most spotty banana you can find! The ones that are purely brown or black (or at least with more brown color than yellow!) are ideal. They have a stronger and sweeter natural flavor than pure yellow bananas. Also, measure the bananas by cups or grams. Not all “small” bananas are the same size!

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, oat flour, or your preferred gluten-free flour blend (like this one!) and reduce the cocoa powder ½ cup (40g).

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

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