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Save this healthy flourless chocolate cowboy cookies recipe! Perfectly soft and chewy, even a bit fudgy, these healthy oatmeal cookies taste so rich and chocolaty — like brownies! Filled with chocolate chips, oats, nuts, and coconut, these cowboy cookies are easy to make. These chocolate cookies are also a simple healthy dessert that's clean eating, low calorie, and gluten free. Everyone will love this easy healthy recipe for yummy chocolate oatmeal cookies! They're the BEST!

Healthy Flourless Chocolate Cowboy Cookies

© Amy's Healthy Baking
These oatmeal cookies are perfect for any chocolate lover! They’re supremely rich (similar to 72% dark chocolate) with a really soft and chewy texture, almost like fudgy brownies. With chocolate cookie dough and chocolate chips, they’re a chocoholic's dream! 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!
5 from 2 votes
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Ingredients 

Instructions

  • Whisk together the oats, cocoa powder, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg white, milk, and vanilla. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in the coconut, pecans, and 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
  • Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • Drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick 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

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: 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!) Too much of either ingredient will dry out the cookies and make them cakey or bready instead of chewy. Too much cocoa powder will also make your cookies taste bitter. 
 
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: 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 (I like this one from Bob's Red Mill) 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!)
 
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies don’t spread. They’ll look the same before and after baking (just no longer raw!).
 
Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
 
OATS NOTES + ALTERNATIVES: Instant oats are also known as “quick cooking” or “one-minute” oats. They’re smaller and thinner than old-fashioned rolled oats and come in large canisters or bags, just like old-fashioned rolled oats. They are not the ones in the small flavored packets of oatmeal.
 
In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
 
COCOA POWDER NOTE: I don’t recommend substituting Dutched or special dark cocoa powder. These have a different acidity level, which can change the taste and texture of your cookies. These cookies already taste very rich and dark chocolaty without using either of these!
 
EGG WHITE ALTERNATIVE: If you prefer to use whole eggs, then use 1 large egg AND reduce the milk by ½ tablespoon to compensate for the added volume from the yolk.
 
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.
 
I generally don't recommend substituting sugar-free maple syrup. It's often water-based, which makes your oatmeal cookies turn out more cakey or bready.
 
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
 
MIX-INS NOTE: 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! Alternatively, if you're not a fan of coconut and/or nuts either, you're welcome to substitute more mini chocolate chips for either (or both!).
 
COCONUT NOTE + ALTERNATIVE: This is the shredded unsweetened coconut that I used. If you can’t find unsweetened, then sweetened shredded coconut will also work.
 
PECAN NOTES + ALTERNATIVES: For the best results, cut the pecans to be the same size as the miniature chocolate chips to ensure they’re evenly distributed and the cookies bake evenly. Other nuts (ie walnuts, hazelnuts, pistachios, etc) may be substituted for the pecans.
 
GLUTEN-FREE VERSION: For a gluten-free version, use certified gluten-free instant oats. (Alternatively, use certified gluten-free old-fashioned rolled oats to make your own DIY instant oats using the method outlined above.)
 
DAIRY-FREE VERSION: Use the coconut oil option, or substitute stick-style vegan butter (I like this one and this one) for the unsalted butter. Substitute your favorite dairy-free milk for the nonfat milk. Use dairy-free chocolate chips (I like these).
 
HOW TO STORE: Store leftover cookies in an airtight container. If left on the counter, they should last three or four days. If refrigerated, they should last at least five days, if not closer to a week (or more!). Once baked and fully cooled, these oatmeal cookies also freeze really well!
 
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.
 
{gluten-free, clean eating, low fat, dairy-free option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.