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Healthy Oats Chocolate Cookies
No Sugar | No Oil | Gluten-Free | Eggless | Toddler-Friendly

Wholesome and delicious, these Healthy Oats Chocolate Cookies are made with oats, dates, and banana—no sugar, no oil, no gluten! Soft, chocolaty, and kid-approved, they’re perfect for guilt-free snacking or toddler treats. Easy, eggless, and naturally sweetened!

HealthyCookies #OatsCookies #ChocolateCookies


Healthy Oats Chocolate Cookies
No Sugar | No Oil | Gluten-Free | Eggless | Toddler-Friendly

🧾 Ingredients:

Ingredient:-

Rolled oats (or oat flour)100 g 1 cup

almond flour 50 g (1/2 cup)

Cocoa powder 2.5 g 1 tsp

Baking powder 2 g ½ tsp

Salt–a pinch

Dates (soft, seedless)120 g 15 large dates

Ripe banana 100 g 1 medium banana

milk ~30 ml 2 tbsp 

Optional:  dark chocolate chips 30 g


🥣 Instructions:

Blend dates and banana into a smooth paste.

In a bowl, combine dry ingredients: oat flour (from ground oats), almond flour, cocoa, baking powder, salt.

Add the date-banana mixture and mix well. Add  milk to bind.

Optional: Mix in dark chocolate chips.

Shape into small balls 20 g each , flatten, and place on a lined tray.

Bake at 170°C (340°F) for 15-18 minutes until firm at the edges.

Cool completely before storing.


📝 Storage:

Keeps for 7 days in an airtight jar at room temp, or 2 weeks refrigerated.

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How to make almond flour at home?

✅Making almond flour at home is simple and needs only one ingredient: almonds! Here's how you can make it two ways:


✅ Method 1: With Blanched Almonds (Fine Almond Flour)

This gives a lighter color and finer texture, ideal for cookies, cakes, and pastries.

🌰 Ingredients:

Whole almonds – 1 cup (150 g)

🥣 Steps:

Boil water and add almonds for 1 minute.

Drain and peel off the almond skins (they’ll slip off easily).

Dry them completely (use a towel, then air-dry or lightly roast for a few minutes without browning).

Once fully dry, grind in a mixer/grinder in pulses (not continuously) to avoid making almond butter.

Sieve for fine texture (optional).


✅ Method 2: With Raw Almonds (With Skin)

This gives a coarser, darker flour—great for rustic cookies, energy bites, and gluten-free rotis.

🥣 Steps:

Skip the blanching.

Use whole almonds with skin, grind in short pulses.

Sieve if needed.


⚠️ Tips:

Don’t over-blend — it will release oil and turn into almond butter.

Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer shelf life.




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