Lower Carb Oatmeal Cookies

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

24 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
  •  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
  1. Adjust the oven rack to middle position and preheat oven to 375º
  2. 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.
  3. Transfer the cooled oats (4.5 ounces or 1 ½ Cups) to bowl and stir in the warm water.
  4. Cover bowl with plastic wrap and let sit until water is absorbed, about 10 minutes.
  5. Whisk almond flour, coconut flour, salt, baking powder, xanthan gum, cinnamon, and nutmeg together in medium bowl; set aside.
  6. Whisk both sugars, melted butter, egg and yolk, oil, and vanilla together in large bowl until well combined and smooth.
  7. Stir in flour mixture, oat-water mixture, and hemp hearts using a rubber spatula until well mixed and a soft dough forms.
  8. Cover bowl with plastic and let dough rest for 30 minutes. This allows the dough to hydrate.
  9. Preheat oven to 325°. Line a large baking sheet with parchment paper. You should have enough dough for 2 sheets of cookies.
  10. Using a 2 tablespoon cookie scoop, place the dough 2 inches apart on prepared sheet.
  11. Once the cookie sheet is full, form each into a ball shape, if needed.
  12. Using damp hands, press dough to ½ inch thickness.
  13. Bake cookies, 1 sheet at a time, 22 to 25 minutes, rotating the after sheet after the first 12 minutes.
  14. The cookies are done when the edges are set and beginning to brown while the centers are still soft and puffy.
  15. 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.
  16. After cookies have cooled, place them in an airtight container and store at room temperature to keep them fresh.

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