I’m making oatmeal cookies this week, because I really want them. I haven’t had an oatmeal cookie in a long time. I’m talking at least a few years. I love them. With or without raisins makes no difference. Why should I go without because I am lowering my sugar and carb intake? Time to get creative. I don’t think these cookies will make it into the low carb category, but I’m going to try. Oatmeal, although a healthy carb, is still a carb. These are oatmeal cookies after all, so I can’t completely remove that. I can remove all of the excess sugar. I’m starting with a recipe from Savory Savor for their Best Gluten Free Oatmeal Cookies. I chose this recipe because I liked their riff on the America’s Test Kitchen recipe. I think we can make this work. Here are the original stats:
Here’s what I changed:
- I deleted the brown and white sugar and replaced them with their respective sugar substitutes.
- I deleted the raisins to lower the calories and sugar content.
- I reduced the oatmeal by half to reduce the carb content.
- I added in hemp hearts to replace the half of oatmeal removed.
- I increase the almond flour and added coconut flour to replace the all purpose flour.
Here’s are the final stats:
Here is the final recipe:
Lower Carb Oatmeal Cookies
- 4.5 Ounces Gluten Free Old Fashioned Rolled Oats
- 4.5 Ounces Hemp Hearts
- 1/4 Cup Warm Water
- 5.5 Ounces Almond Flour
- 1/2 Ounce Coconut Flour
- ½ Fine Salt
- ½ Baking Powder
- ¼ teaspoon Xanthan Gum
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- 7 Ounces Brown Sugar Substitute
- 3 ½ Ounces Granulated Sugar Substitute
- 8 Tablespoons 1 Stick Unsalted Butter, melted and cooled.
- 1 Large Egg, plus 1 large egg yolk
- 2 Tablespoons Canola or Vegetable Oil
- 1 teaspoon Vanilla Extract
- Adjust the oven rack to middle position and preheat oven to 375º
- Spread the oats evenly on rimmed baking sheet and bake until lightly browned, about 10 minutes stirring after the first 5 minutes. Place sheet pan of oats on a wire rack to cool for 5-10 minutes.
- Transfer the cooled oats (4.5 ounces or 1 ½ Cups) to bowl and stir in the warm water.
- Cover bowl with plastic wrap and let sit until water is absorbed, about 10 minutes.
- Whisk almond flour, coconut flour, salt, baking powder, xanthan gum, cinnamon, and nutmeg together in medium bowl; set aside.
- Whisk both sugars, melted butter, egg and yolk, oil, and vanilla together in large bowl until well combined and smooth.
- Stir in flour mixture, oat-water mixture, and hemp hearts using a rubber spatula until well mixed and a soft dough forms.
- Cover bowl with plastic and let dough rest for 30 minutes. This allows the dough to hydrate.
- Preheat oven to 325°. Line a large baking sheet with parchment paper. You should have enough dough for 2 sheets of cookies.
- Using a 2 tablespoon cookie scoop, place the dough 2 inches apart on prepared sheet.
- Once the cookie sheet is full, form each into a ball shape, if needed.
- Using damp hands, press dough to ½ inch thickness.
- Bake cookies, 1 sheet at a time, 22 to 25 minutes, rotating the after sheet after the first 12 minutes.
- The cookies are done when the edges are set and beginning to brown while the centers are still soft and puffy.
- Remove the cookies from the oven and let them cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
- After cookies have cooled, place them in an airtight container and store at room temperature to keep them fresh.