My Amazing “I can’t believe it’s low carb” Oatmeal Cookie Recipe


My husband was diagnosed with diabetes last summer, and we have been on a journey of discovery in the kitchen.  Learning to cook low carb has been a fun challenge, and he has lost over 50# since we started.

He has never been big on sweets, so that part has been easier than it would be for me. Still, he occasionally does want a cookie, and his favorites are oatmeal craisin.  I have been playing with a few recipes I found online and have finally got it to what I consider the perfect cookie.

Here it is.  Don’t say I never gave ya anything.

WHAT I USED:

1/2 cups whole wheat flour

1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon ground cinnamon

1 cup butter, softened

1 cup SPLENDA® Sugar Blend

2 large eggs

1 tablespoon molasses

1 1/2 teaspoons vanilla extract

3 cups steel cut oats, uncooked

1 cup craisins

1 cup chopped walnuts

 HOW I DID IT

Preheat oven to 350 degrees F.
Stir together flours, soda, and spices in a separate bowl for later.

Beat butter and SPLENDA® Sugar Blend at medium speed in the Bosch Universal (using whisk attachment) until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.

Change to cookie paddles, as this gets very thick and will bend your wire whips.

Stir in oats and craisins.

Drop dough by rounded tablespoons onto lightly greased baking sheets.  

Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.  The consistency of these cookies is very dense, so I like to kind of smoosh them flat after putting them on the cookie sheet, otherwise they cook in the rounded shape, and get too done on the outside and not enough on the inside.  Smooshing seems to do the trick 😉

I make a double recipe of this, unless we are having a crowd over, then I triple it.  While the first batch is baking, I drop dough as above onto a parchment lined cookie sheet (as many as will fit on that sheet, barely touching) and place in the freezer for later.  When they are frozen, I collect them all into a large ziplock baggie and keep on hand for a rainy day.  These last about forever for just the two of us, but they are nice to have on hand when the grands come over and help us eat them.


These make GREAT breakfast cookies, they are so filling and satisfying.  In the future, I may add sugar free chocolate chips to the mix, just for grins and giggles.

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3 comments on “My Amazing “I can’t believe it’s low carb” Oatmeal Cookie Recipe

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