Diabetic Oatmeal Chocolate Chip Cookie recipe
Low Carb version of the traditional Oatmeal Chocolate Chip Cookie recipe.
Print
Pin
Servings: 24 cookies
Calories:
Share on Facebook
Ingredients
- 3/4 cup Almond Flour
- 3/4 cup All-Purpose flour
- 1 tsp Baking Powder
- 1 1/2 cup rolled oats
- 1/3 cup Splenda
- 1/4 cup Sugar-Twin Brown - or brown sugar replacement
- 3/4 cup butter (room temperature)
- 1 tsp molasses
- 1 egg (room temperature)
- 1/2 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream the butter.
- Add the egg, vanilla extract, molasses and sweeteners and mix thoroughly.
- In a separate bowl, sift together the almond flour, baking powder and all-purpose flour.
- Add the dry ingredients and oatmeal flakes, a couple of spoonfuls at a time, mixing in between additions.
- Stir in the chocolate chips using a spoon.
- Drop by scoops onto baking stone about 1.5 - 2 inches apart.
- Lightly press down the cookie.
- Bake for approximately 10 to 12 minutes, until lightly browned.
- Once baked, let cool on a wire cooling rack.
