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Sugar is something that never makes it’s way into our house. Fruits sure, but junk foods. NO.
My husband is allergic to sugar and sugar causes my anxiety to worsen, so we do without.
Every once in a while though we want some kind of dessert. Since my husband can’t eat sugar I’ve had to get creative with our desserts.
That’s when these sugarless chocolate chip oatmeal cookies were born!
I came up with this recipe several years ago when we discovered cacao nibs.
Cacao nibs are dried and fermented beans from the Theobroma Tree or Cocoa Tree.
Cacao has been used for centuries for it’s medicinal qualities.
Whoever said chocolate isn’t good for you, I’m happy to say was wrong!
Cacao is a superfood that is high in antioxidants. In fact 20 times that of blueberries. It also contains essential fatty acids and vitamins such as Magnesium, Calcium, Thiamin among others, and you guess it they naturally don’t contain sugar!
Cacao comes in several forms:
- Powder form which can be used in batters, smoothies and drinks.
- Nibs which are used in baking, toppings for oatmeal or just to snack on right out of the bag or add to trail mix.
- Butter which is used in baking.
The powder and butter taste like chocolate which you would expect, but the nibs have a very nutty taste to them.
This form of chocolate is great for us because it’s not sweetened and it offers essential nutrients while tasting great.
Sugarless chocolate chip oatmeal cookies
These cookies are made with simple, clean ingredients.
We love snacking on Ghiradelli’s 92% Cacao Intense Dark chocolates so we’ve added them to these cookies to get that gooey chocolate taste.
We use organic butter, organic all purpose flour, vanilla, 1 cage free egg, cinnamon and organic oats.
Start by softening the butter. You don’t want it to be a liquid but you want it soft enough to use to mix. If you do melt the butter to a liquid, don’t worry it can still be used. The cookies come out fluffier when you slightly soften it rather than liquefying it.
Place the cacao butter in a small pot and melt on low. This can be a liquid.
It won’t take long for the cacao butter to melt so watch that you don’t burn it.
Put both butters in a bowl with the egg and mix with a rubber spatula.
Add the rest of the ingredients except the oats and mix well.
Then add the oats and mix. Depending on how wet the mixture is, I’ll sometimes add more oats. 1/2 cup is usually right on though.
Spoon the mixture into cookie shapes on a cookie sheet and flatten them slightly. We like our cookies thin but you can make them thick if you’d like.
Bake at 350° for 10 minutes and enjoy!
We enjoy these cookies with melted peanut-butter and almond milk.
- 2 Tbsp Butter or Ghee Softened
- 3 Tbsp Cacao Butter Melted
- 1 Egg
- 1 Tsp Vanilla
- 1/2 Tsp Cinnamon
- 1/2 Tsp Cacao Nibs
- 1 Square 92% Dark Chocolate Roughly chopped
- 1/4 Cup All Purpose flour
- 1/2 Cup Oats
- Soften the butter and melt the cacao butter
- Add butters in a bowl with the egg and mix with a rubber spatula
- Add the vanilla, cinnamon, cacao nibs, dark chocolate pieces and flour in with the butter/egg mix, mix until smooth
- Lastly add the oats
- Shape the batter on a cookie sheet and bake at 350°F for 10 Minutes
- Enjoy with warm with peanut butter!
The cookies are best enjoyed warm. Reheat them in the microwave for 25 seconds. If you'd like, add nuts of your choice.
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