Chocolate Double Oat Cookies

Cookies lined up in a cooling rack

These soft cookies use up forgotten dried fruit, are refined sugar-free, gluten-free, dairy-free, and yolk-free and taste amazing! 
Ideal for brunch, snacks, and a quick afternoon pick-up.

Why I love this recipe

Stacked cookies on a cooking rack
Chocolate Double Oat Cookies stacked to look like an Inukshuk

There are many reasons to love these cookies! 

First, the sugar comes from dried fruit. This is a great way to use those forgotten hard-as-concrete dates or apricots.

Second, these cookies are crammed with healthy fibre from oats and oat bran.

Third, if you love rich, loaded, soft cookies, these should be on your delicious list.

And last but not least, if you enjoy learning something new, stack them like the photo above and discover the Inukshuk (i-NOOK-shook).

How to make Chocolate Double Oat Cookies

Cookie on a saucer with a china cup
Perfect with a cup of tea!

Equipment needed

  • Chopping board
  • Chef’s 8″ knife
  • Large mixing bowl
  • Medium mixing bowl
  • Blender
  • Scraper
  • Measuring cups
  • Measuring spoons
  • Wood stirring spoon
  • Baking cookie tray
  • Parchment paper
  • Oven mitts
  • Cooling rack
chopped figs and apricots
Chopped apricots and figs

Ingredients needed

  • 1/2 cup large pitted dates (roughly 8-10)
  • 1 cup organic apricots (roughy 16)
  • 8 large figs
  • 1/2 cup orange juice 
  • 1/2 cup egg white
  • 1 ripe banana
  • 4 Tablespoons almond butter
  • 3 Tablespoons coconut oil
  • 1 cup quick oats
  • 1 cup almond flour
  • 2 Tablespoons cocoa powder
  • 1 Tablespoon Pumpkin Pie Spice  (here’s a link to the recipe)
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
Cookies on a china plate


Gather all of your hard-as-concrete dried fruit, apricots, dates or figs, from the deep back of your fridge.
Soak the hardest in orange or apple juice for at least 30 minutes. This makes it easy to blend the fruit later.

Roughly chop all remaining softer dried fruit.

TIP: if you can not easily chop the fruit, please soak them all and reduce the risk of an injury.

Dates on a wood board
Pitted dates

While dried fruit is soaking

Peel and mash one ripe banana using a fork on a small plate.
Compost the skin and add the fruit to a large mixing bowl.
Add vanilla essence, coconut oil, almond butter, and egg whites.
Stir until all ingredients are well mixed.

In a medium mixing bowl add all dry ingredients:

  • almond flour
  • quick oats
  • cocoa powder
  • Pumpkin Pie Spice
  • salt
  • baking powder
  • baking soda
Fruit paste

Making the fruit paste

Add all dried fruit and orange juice to blender.
Blend until fruit becomes a paste.
Scrap out the paste and add to the bowl of wet ingredients.
Stir all ingredients until well mixed.

Close up of fruit paste
Close up of the fruit paste

What your mixture should look like

mixture showing stiffness
Mixture will be stiff

Combining dry ingredients with wet ingredients

Add half of the DRY ingredients to the wet ingredients.
Stir until well mixed. 

Add remaining DRY ingredients and stir until well combined.
The mixture will be soft but stiff.

Cover the bowl and refrigerate for at least 30 minutes.
Refrigerating allows the oats, oat bran and almond flour to absorb flavours and the baking powder and baking soda to activate.

cookie on a china with a silver spoon


Line a cookie tray with parchment paper before adding heaped teaspoon amounts of cookie mixture.

Dip a fork in a glass of water and press the cookie mixture down. Alternatively, press down with damp fingertips.

Bake at 275 degrees F (130 degrees C) for 12-15 minutes
Cool on a rack before serving.
Store in an airtight container.

If you prefer to buy your Pumpkin Pie Spice, or need to know what Oat Bran is . . .

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Cookies lined up in a cooling rack

Chocolate Double Oat Cookies

These soft sugar-free gluten-free cookies are delicious. Made with dried fruit, banana, orange juice, almond flour, oats and egg white they have a touch of Pumpkin Pie Spice to make them interesting.
Prep Time 30 mins
Cook Time 15 mins
Time in the fridge 30 mins
Total Time 1 hr 15 mins
Course Brunch, Cookies, Snack
Cuisine American
Servings 30 people
Calories 97 kcal


  • Large mixing bowl
  • Medium mixing bowl
  • Measuring spoons
  • Measuring cups
  • Scraper
  • Wooden spoon
  • Small plate
  • Fork
  • Baking tray
  • Baking paper
  • Oven mitts
  • Cooling rack


  • 1/2 c dates 8-10 large dates
  • 1 c apricots 16-18 apricots
  • 8 large figs
  • 1/2 cup orange juice
  • 1 banana ripe
  • 1 cup almond flour
  • 1 cup quick oats
  • 1 cup oat bran
  • 1/2 cup egg white
  • 4 tbsp almond butter
  • 3 tbsp coconut oil
  • 2 tbsp cocoa powder
  • 1 tbsp Pumpkin Pie Spice
  • 1 tsp vanilla essence
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda


  • Chop all soft dried fruit and mash the banana.
  • Leave any hard dried fruit to soak in orange juice for 30 mins.
  • Pour all dried fruit, orange juice, banana, vanilla essence into a blender. Blend until smooth. Scrape out and add to a large mixing bowl. Stir in egg white.
  • In a medium mixing bowl add all dry ingredients, oats, almond flour, salt, cocoa, pumpkin pie spice, baking powder, baking soda. Stir until ingredients are evenly mixed.
  • Add half of the dry ingredients and stir until combined before adding the remainder. Stir until well mixed. Cover and refrigerate for 30 minutes.
  • Line a cookie tray with parchment paper. Drop scooped teaspoons of mixture on the paper. Dip a fork in water and flatten each cookie.
  • Bake at 275°F (135°C) for 12-15 minutes. Cool before serving.
  • Store in an airtight container up to one week.


Chocolate Double Oat Cookies are a great way to use dried fruit that has gone hard. 
Pumpkin Pie Spice adds flavour while adding cocoa is enough of a chocolate taste to satisfy any cravings.
Keyword Baked, gluten-free, high-fibre

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