LC Oatmeal Chocolate Chip Cookies!

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.

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LC Oatmeal Chocolate Chip Cookies!

Servings: 48
Calories: 124 kcal
Author: Dana Carpender & Dixie
For good sized cookies, it's about 3.2 net carbs. A reasonable indulgence!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. With an electric mixer, beat together the coconut oil (like shortening until warmed into oil), butter and Splenda until well combined, creamy and fluffy.
  3. 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.
  4. Stir in spices, oat bran, and almond slivers.
  5. Fold in the chocolate chips.
  6. Spray a cookie sheet with non-stick spray and drop dough by tbsp, leaving plenty of room for spreading.
  7. Bake for 10 minutes or until golden.
  8. Cool, and store cookies in the freezer.

Recipe Notes

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.

Nutrition Facts
LC Oatmeal Chocolate Chip Cookies!
Amount Per Serving (1 cookie)
Calories 124 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Total Carbohydrates 3.2g 1%
Protein 3.08g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert in Five

2017-10-17T18:28:35+00:00 Feb 14, 2012 / 6:33 pm |Sweets|5 Comments

5 Comments

  1. Dixie February 15, 2012 at 10:51 pm - Reply

    Note – You may want to individually wrap the cookies before freezing them. Yes, I know that’s a pain. But when I wrapped them in two cookie bundles, they stuck together. Tasted great, but stuck together. I’m also thinking with some LC Vanilla ice cream in between the two, these would make excellent ice cream sandwiches!

  2. Cheryl Doll July 8, 2015 at 7:51 am - Reply

    Hi, New to your site and lovin’ it. However, due to auto-immune issues and related gluten sensitivities, I ALSO am unable to tolerate whey, and therefore any other “real” dairy product (i.e., cheese, cream, milk make me extremely sick). As you probably know, gluten is the protein in wheat/rye/barley, and whey is the protein in milk products, and people who are sensitive to one are quite often sensitive to both, making life heck to try to get some variety in our food selections. So, do you have a legal substitute for the whey? Such as soy powder, for example. Even if its not a totally legal sub, getting *something* that’s at least close would still be very helpful and would make it FAR easier to keep on track with at least SOME of the recipes.

    • Dix July 8, 2015 at 11:27 am - Reply

      So sorry to hear that, Cheryl! Auto-immune challegnes stink! And I’m guessing egg protein powder may not work for you. What about Pea protein powder? Or Plant Protein Powder without soy or dairy? And if you are okay with soy, that is an option as well. I have never worked with some of these but in these recipes, we’re looking for texture and some binding properties more than anything. Good luck finding stuff that works for you!!!

  3. Cheryl Doll July 8, 2015 at 1:53 pm - Reply

    Hi Dix; thanks for the super-quick reply!! Actually, I am ok with eggs, but peas are a mystery as sometimes they make me very gassy (which can lead to pressure on the diaphragm and can cause uneven breathing with all the holding one’s breath to belch, throwing off the timing of my heart. Then, part of this cycle is that the gas presses on the heart, which then can cause an irregular heartbeat and suddenly I find myself doing an Atrial Fibrillation episode – but sometimes I’m fine with the peas. My heart doctor confirmed all of this. Obviously, knowing that something as simple as ingestion of such diverse foods as broccoli, legumes, or gluten can set this off, I have to be SO careful what the heck I put in my mouth. Admittedly, this is weirdness personified; lololol. Your Plant Protein Powder suggestion sounds great; in fact, ALL of your suggestions sound great and I will be giving them some in-depth scrutiny. Certainly one or more of them will work out and then I can try more than just a few of your yummy-sounding recipes! Now I can delve into this food plan with some excitement and perhaps even a twinkle in my eye. AND, I will be SO happy to pick them up by going through your links to Amazon! SO MANY THANKS FOR YOUR HELP!!

    • Dix July 8, 2015 at 5:56 pm - Reply

      I’m so glad my thoughts were helpfu, Cheryl. I know it’s extra hard with the unique challenges, so if we can help make it just a little easier, that’s awesome!

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