Diabetic Oatmeal Chocolate Chip Cookie recipe
Low Carb version of the traditional Oatmeal Chocolate Chip Cookie recipe.
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Servings: 24 cookies
Calories: 129kcal
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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 Granulated Sweetener
- 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.
Nutrition
Calories: 129kcal | Carbohydrates: 12g | Fiber: 3g | Net Carbs: 9gr | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 78mg | Potassium: 43mg | Sugar: 3g | Calcium: 28mg | Iron: 1mg