Are you seeing a trend here? I’ve been hung up on cookies lately. Having something sweet on hand really reduces temptation to stray and I love these!
This is Dana Carpender’s Oatmeal Cookie recipe with a few substitutions for what I had on hand and some tweaks suit my own preferences. I don’t need a cup of nuts in my cookies, and don’t much like Pecans anyway. And chocolate chips?!? Hello! Of COURSE we need chocolate chips!
Dana’s original recipe appears in 1001 Low Carb Recipes among other books. Well worth the purchase price, man! Support you Low Carb cookbook authors, please.
These are crumbly right out of the oven, especially if (like me) you prefer almond flour to coarser ground almond meal. However, if you freeze them, it improves the texture, they hold together much better and can be eaten straight from the freezer! Great in coffee that way.
Nutritionals derived from the ingredients I used. If you sub another sweetener for some of the bulk Splenda or get a lower carb protein powder than I happen to have on hand, you may be able to cut the carb counts further.
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