A standard chocolate chip cookie never goes astray but every now and again I get a hankering for a different flavour. I used to love oaty choc chip cookies so here we go, a keto version of an old favourite.
By MELBA
These delicious cookies are great because they have a lovely crunch to them, and the oat flavour really comes through. The secret ingredient is oat fibre, not to be mistaken for oat bran. Oat bran still carries a lot of carbohydrates, but oat fibre is literally as it says, “fibre”, so you don’t get the insulin impact that you do from oat bran.
I put in a few rolled oats at then end to give them that authentic oat look. These are completely optional, and you can leave them out if you are being ultra-strict with your carb intake, but really, a tablespoon spread over 25 cookies equates to almost no carbs per cookie from those oats. And the reason I add them at the end is, so they sit more on the surface and don’t get broken up by the mixing process.
I will say that these cookies do have a very slight cooling effect that comes from the sugar substitute, but I find this is a worthwhile trade-off for the fantastic tasting cookies that don’t break the carb bank. The other great thing about this recipe?….it makes heaps of cookies. I love that you mix this up and get 25 good sized cookies out of the dough. A great family lunchbox filler in my book. Make some today and enjoy!
INGREDIENTS
| 15g | Small Sugar Free Chocolate Chips or Sugar Free Chocolate chopped into small chips |
| 80g | Powdered Sugar Substitute of choice, I use Natvia |
| 120g | Brown Sugar Substitute, I use Lakanto Golden (or 120g of a Sugar Substitute plus ½ tsp Molasses) |
| ½ tsp | Himalayan Pink Salt |
| 1 | Egg |
| 75g | Almond Flour |
| 55g | Oat Fibre |
| 1 tsp | Pure Vanilla Extract |
| 60g | Almond Butter |
| ½ tsp | Baking Soda |
| ½ tsp | Baking Powder |
| 110g | Butter, softened |
| ½ tsp | Xanthan Gum |
| 1Tb | Rolled Oats |
METHOD
- Preheat oven to 175ºC.
- In a large bowl, place powdered sugar substitute, brown sugar substitute or sugar substitute if using instead, salt, almond flour, oat fibre, baking soda, and baking powder. Mix with a whisk to combine and remove any lumps.
- In another bowl, place the egg, vanilla extract, softened butter, almond butter and molasses if using. Mix to combine.
- Pour the wet ingredients into the drying ingredients and now mix to form a soft cookie dough.
- Add the rolled oats and mix gently.
- Form the cookie dough into 25 balls, place on to a baking paper lined cookie sheet. Depending on your cookie sheet size, you may need to do 2-3 batches. Lightly flatten each ball, leaving a little space between the cookies as they will spread slightly as they bake. Place 3-4 chocolate chips onto each cookie.
- Bake for 10-15 minutes or until just turning golden.
- Let the cookies set up on the cookie sheet for a few minutes before removing to a cooling rack as they will come out soft and crisp up as they cool.
- Enjoy with your favourite beverage!
