Description

Tender, chewy cookies made with leftover oatmeal and blood sugar friendly ingredients. A delicious way to use up extra oatmeal while keeping your glucose stable.

Ingredients

2 Tbsp (28g) unsalted butter, softened
½ cup (100g) 1 to 1 sugar alternative
¼ cup (64g) almond butter
1 large egg, room temperature
1 tsp (5g) vanilla
½ tsp (3g) baking soda
¼ tsp (1.5g) kosher salt
2¼ cups (220g) almond flour
3 Tbsp (28g) coconut flour
¾ cup (180g) cooked oatmeal, cold
½ cup (85g) mix-in of choice like dark chocolate chips, raisins or other dried fruit

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Instructions

Cream together softened butter, sweetener, and almond butter until light and smooth.
Add egg and vanilla, beat until fully incorporated.
Add cold cooked oatmeal. It may be congealed—use the back of a spatula or a hand mixer to break it up and combine evenly.
In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt.
Add dry ingredients to wet ingredients and mix until just combined.
Fold in chocolate chips.
Rest dough 10 minutes to allow coconut flour to hydrate.
Preheat oven to 325°F.
Scoop 1.5 Tbsp balls of dough onto parchment-lined baking sheet.
Flatten each ball to approximately 1.5 inches wide and ½ inch thick.
Bake 10-12 minutes until slightly golden but not browned. Overbaking will cause them to dry out.
Cool completely on pan before removing. Cookies will firm up as they cool.

Notes

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Dairy-free: Swap butter for coconut oil or dairy-free butter.

Not strict keto: These are blood sugar friendly but the oatmeal means they're not keto. Great for low-glycemic, not for strict carb counting.

Nutrition

Serving Size: 1 cookie
Calories: 166
Sugar: 0.9 g
Sodium: 93.2 mg
Fat: 6.4 g
Carbohydrates: 17.5 g
Fiber: 2.3 g
Protein: 4.7 g
Cholesterol: 15.4 mg