Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies

Ingredients

• 1 cup rolled oats, not instant
• 1/2 cup Stevia-in-the-Raw Granulated Sweetener
• 2 T Lakanto Golden Monkfruit Sweetener, or a little more
• 4 T cocoa powder
• Pinch salt
• 1 1/2 tsp. vanilla
• 1/4 cup olive oil
• 2 egg whites

Directions

1. In a medium bowl, stir together the rolled oats, Stevia-in-the-Raw Granulated Sweetener, cocoa powder, and salt. Dab a little of the chocolate mixture on your finger and taste it; if you want it sweeter, mix in the Lakanto Golden Monkfruit Sweetener, or add more granulated Stevia.
2. In another bowl, whisk the vanilla, olive oil, and egg white until combined.
3. Add the liquid mixture to the oat mixture, then use a fork to work everything together until the cocoa is fully incorporated and the batter looks evenly mixed.
4. Refrigerate the cookie batter for several hours.
5. When you are ready to bake, heat the oven to 350F/180C. Cover a baking sheet with parchment paper.
6. Scoop small mounds of batter, about 2 tsp. each, onto the parchment, leaving a little space between them.
7. Use a fork to flatten each mound until the cookies are about 1/2 inch thick.
8. Bake for 12 minutes, just until the cookies feel set without becoming hard. They will firm up a little more as they cool.