Sugar Free Double Chocolate Oatmeal Cookies

These Sugar Free Double Chocolate Oatmeal Cookies are sure to become a new favorite treat.

Made with hearty old-fashioned oats combined with Dutch process cocoa powder and sugar free chocolate chips, these cookies deliver a deep chocolate flavor with a soft and chewy texture.

Why you will like this recipe.

This is an easy recipe that turns out delicious! Making these cookies is easy enough for everyday baking yet, decadent enough to satisfy even the biggest chocolate lover.

Here is what else you will like about this recipe.

• Loaded with chocolate flavor. Dutch process cocoa powder and chocolate chips (that's double chocolate!) create a rich, fudgy taste in every bite.
• Soft and chewy texture. The oats add heartiness while helping the cookies stay moist and chewy.
• Easy pantry ingredients. Everything needed can be found in most kitchens or grocery stores.
• Customizing these cookies is as easy as adding nuts, a different kind of chocolate chip, or sprinkling a bit of sea salt on top to make them your own.

Have you tried my recipe for Sugar Free Chocolate Chocolate Chip Muffins?

Those muffin recipe is a simple and decadent recipe that is perfect for breakfast, brunch, or snacking on. Both this recipe for oatmeal cookies and that recipe for muffins are baked treats that are made with two kinds of chocolate and no added sugar!

Dutch process cocoa powder is used to give these cookies that decadent flavor and appearance. You can find Dutch Process Cocoa Powder here.

How to Make Sugar Free Double Chocolate Oatmeal Cookies

• Prep Time 20 minutes .
• Bake Time 11 minutes .
• Servings 18 .
• How to serve : For the best texture and flavor, allow the cookies to cool/set for about 10 minutes after baking. This gives them time to set while keeping the centers soft and chewy.
• Notes: You will need mixing bowl, whisk, rubber spatula, medium sized cookie scoop, and baking sheets.

1. Prepare. Preheat your oven to 350°F. Also line your baking sheets with parchment paper
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, cocoa powder and salt. Once combined, you can whisk is the oats and then set this bowl aside.
3. Cream. In a large mixing bowl, beat together the softened butter with the sugar alternatives (both white and brown alternatives) on medium speed until the mixture looks lighter in color and creamy (about two to three minutes). Then beat in the egg.
4. Combine. Scrape down the sides of the bowl and then set the mixer speed on slow/low. Gradually add the dry ingredients from the second step to the bowl, mixing until just combined.
5. Chocolate Chips. Use a rubber spatula or similar item to fold in the chocolate baking chips.
6. Scoop. Use a cookie scoop to scoop out the dough into individual cookies. Roll the dough between your hands and then place them about two inches apart from one another on your baking sheets.
7. Bake. Bake the cookies for 9-11 minutes or until the edges appear to be set. The centers will look soft but no longer wet and shiny. A few cracks in the cookies are okay. Immediately sprinkle the flaky salt over the cookies after taking them out of the oven.
8. Set. Allow the cookies to cool on the baking sheets for five minutes to set before transferring them to a cooling rack to finish cooling.

Tips for making the best Double Chocolate Oatmeal Cookies

Use 'Rolled' or 'Old Fashioned Oats' in this recipe. Avoid using quick oats, which can make the cookies softer and less textured, or steel-cut oats, which are too firm for this recipe.

More helpful tips for you.

1. Dutch-process cocoa powder is ideal for these Sugar Free Double Chocolate Oatmeal Cookies because it provides a richer chocolate flavor, darker color, and smoother taste than natural cocoa powder. If you use regular unsweetened cocoa powder the cookies will most likely be lighter in color, more bitter in flavor and less rich.
2. These cookies are done baking when the edges are set and the centers look slightly soft. Because of the darker cocoa powder and chocolate chips, it can be harder to judge doneness by color alone, so it is important that you also look for texture cues instead. The cookies should still look slightly soft in the center when removed from the oven. They will continue to set as they cool. A cookie that looks just a little soft in the center will usually cool into the perfect chewy chocolate oatmeal cookie.
3. For thicker cookies, chill the dough. If your kitchen is warm or the dough feels soft, refrigerate it for 20–30 minutes before scooping and baking.

FAQ

• Can I use quick oats instead of old-fashioned oats?
  Yes, but the texture will be different. Quick oats absorb moisture more quickly and create a softer, less chewy cookie. Old-fashioned oats are recommended for the best texture.
• What is the best sugar alternative for these cookies?
  I use sugar alternatives that measure 1:1 with sugar and that can also be baked with. Monk fruit blends, allulose blends, and erythritol-based baking sweeteners are popular choices.
• Can I use natural cocoa powder instead of Dutch-process cocoa?
  Yes. The cookies will still taste delicious, but they may be lighter in color and have a slightly more intense, bitter chocolate flavor than when made with Dutch-process cocoa.
• Why are my cookies dry?
  Dry cookies are usually caused by measuring too much flour, overbaking, or using a sugar substitute that absorbs more moisture than traditional sugar. Be sure to measure ingredients carefully and remove the cookies when the centers are still slightly soft.
• Why did my cookies spread too much?
  This can happen if the butter was too soft, the dough was too warm, or the baking sheet was hot when the dough was added. Chilling the dough briefly before baking can help.

Variations.

• My favorite variation on this recipe is to make it into a Peanut Butter Double Chocolate Oatmeal Cookie.
  Add a quarter cup of no added sugar creamy peanut butter (not organic) to the butter mixture before mixing in the egg. The peanut butter adds richness and pairs perfectly with the chocolate.
• Add a crunchy element by stirring in a ½ cup chopped walnuts or pecans.
• For a triple-chocolate (do we dare??) substitute in some white chocolate baking chips for the regular ones.

How to store chocolate oatmeal cookies.

Once the cookies have fully cooled, they should be stored in an airtight container. When properly stored, chocolate oatmeal cookies should keep for up to five days at room temperature, refrigerated for up to a week, or frozen for up to a few months. I would place a sheet of parchment or wax paper between layers when storing and even a small piece of bread in the storage container with the cookies. he bread helps retain moisture and can keep the cookies chewy for several days without affecting their flavor.

You may also be interested in these no added sugar recipes made with oats.

• Sugar Free Oatmeal Fudge Bars
• Sugar Free Oatmeal Chocolate Chip Muffins
• No Added Sugar Banana Oatmeal Chocolate Chip Muffins
• Sugar Free Peanut Butter and Oatmeal Cookies
• Sugar Free Iced Oatmeal Cookies
• Sugar Free No Bake Chocolate Peanut Butter Oatmeal Bars