Tasty Low Carb Oatmeal Chocolate Chip Cookie Recipe
Ingredients
For this delicious low carb oatmeal chocolate chip cookie recipe, you will need the following ingredients: 3/4 cup almond flour, 1/2 cup coconut flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup coconut oil, 1/2 cup monkfruit sweetener, 1/2 teaspoon vanilla extract, 1/2 cup rolled oats, and 1/2 cup sugar-free chocolate chips.
Instructions
To begin, preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, add the almond flour, coconut flour, baking soda, and salt, and whisk together. In a separate bowl, add the coconut oil, monkfruit sweetener, and vanilla extract, and whisk together until combined. Next, add the wet ingredients to the dry ingredients, and stir until combined. Then, add the rolled oats and chocolate chips and stir again until everything is well combined.
Using an ice cream scoop, scoop the cookie dough onto the parchment paper. You should be able to get about 12-14 cookies with this recipe. Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Allow the cookies to cool for about 10 minutes before eating.
Nutrition
These cookies are a great source of healthy fats and proteins. Each cookie contains about 130 calories, 8g of fat, 6g of carbs, 3g of fiber, and 3g of protein. The almond flour and coconut flour provide healthy fats and proteins while the oats and chocolate chips provide a delicious flavor. As a result, these cookies are a great snack to have throughout the day.
Serving Suggestions
These low carb oatmeal chocolate chip cookies are perfect for an afternoon snack or dessert. They can be enjoyed with a glass of cold almond milk or a cup of hot tea for a cozy evening. They also make a great on-the-go snack for those busy days. For an extra indulgent treat, try topping your cookie with a scoop of low carb ice cream.
Tips and Tricks
For best results, use a good quality almond flour and coconut flour. Both of these flours can be found in most health food stores and online. If you don’t have monkfruit sweetener, you can substitute with any other low carb sweetener such as erythritol or stevia. For a crunchier cookie, bake for an extra minute or two. Lastly, if you don’t have chocolate chips, you can substitute with any other low carb baking chips such as butterscotch or peanut butter chips.
Storage
This low carb oatmeal chocolate chip cookie recipe is best enjoyed fresh out of the oven. However, if you have any leftovers, store them in an airtight container at room temperature for up to 5 days. You can also freeze the cookie dough for up to 3 months. When you’re ready to bake, simply thaw the cookie dough and bake as directed.
Conclusion
This low carb oatmeal chocolate chip cookie recipe is an easy and delicious treat that everyone can enjoy. It’s a great way to satisfy your sweet tooth without all the added sugar and carbs. Enjoy!
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