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Cookies lined up in a cooling rack
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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.
Course Brunch, Cookies, Snack
Cuisine American
Keyword Baked, gluten-free, high-fibre
Prep Time 30 minutes
Cook Time 15 minutes
Time in the fridge 30 minutes
Total Time 1 hour 15 minutes
Servings 30 people
Calories 97kcal

Equipment

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 97kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 65mg | Potassium: 160mg | Fiber: 3g | Sugar: 6g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg