Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies (cakey version)

Cakey Version of Sugar Free and Flourless Chocolate and Oatmeal Cluster Cookies
(Makes about 15 cookies.)

1 1/4 cup rolled oats (not instant)
1/3 cup Stevia-in-the-Raw Granulated Sweetener (or another sweetener of your choice)
3 T Golden Monkfruit Sweetener (or more Stevia Granulated Sweetener or another sweetener of your choice)
1/4 cup cocoa powder
pinch salt
2 eggs
1/4 cup olive oil
3 T Agave Nectar

Combine rolled oats, Stevia-in-the-Raw Granulated Sweetener, Golden Monkfruit Sweetener cocoa powder and salt in a medium bowl. In separate bowl, whisk together olive oil, and eggs and Agave Nectar. Pour wet ingredients into dry ingredients and mix together with a fork until the cocoa powder is dissolved and ingredients are well combined. Chill cookie batter several hours. (The chilling is especially important for this version.)

To bake, preheat oven to 350F/180C. Line baking sheet with parchment paper, then put small balls of batter (about 2 tsp.) spaced apart slightly. Press down with fork to make cookies about 1/2 inch thick. Bake 12 minutes, or until cookies are firm but not hard. They will harden a bit more when they cool.



This printable recipe from KalynsKitchen.com.