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.
LC Oatmeal Chocolate Chip Cookies!
- Preheat oven to 350.
- With an electric mixer, beat together the coconut oil (like shortening until warmed into oil), butter and Splenda until well combined, creamy and fluffy.
- Beat in the molasses and egg, combining well, followed by the almond flour, protein powder, salt and baking soda, scraping down the sides of the bowl a few times and making sure everything is well combined.
- Stir in spices, oat bran, and almond slivers.
- Fold in the chocolate chips.
- Spray a cookie sheet with non-stick spray and drop dough by tbsp, leaving plenty of room for spreading.
- Bake for 10 minutes or until golden.
- Cool, and store cookies in the freezer.
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.