Remember oatmeal cookies growing up, before sugar was bad and flour was fattening? The creamed butter and sugar was a combination I simply could not get enough of. After becoming a Trim Healthy Mama, I missed oatmeal cookies (among other foods).
All of the recipes I could find for healthy oatmeal cookies had add-ins like chocolate chips, cranberries, even caramel. While I’m sure those are perfectly delicious, they simply aren’t the same as fresh home baked oatmeal cookies like grandma used to make. (My grandma didn’t bake for me, but I’m imagining if she had 😛 ).
Although I initially started with a low fat recipe (THM E) for these cookies, they weren’t right. For an oatmeal cookie like I remember, you need both carbs and fats. (If raisins are in your dream oatmeal cookies, feel free to add some). Thus, after some experimenting, this recipe was born. It is a THM XO If you eat more than one … which I do and think you probably will too 🙂 .
1 stick (1/2 c) unsalted butter, softened
*1/4 c “brown sugar” from Gwen’s Nest (see note)
1 tsp blackstrap molasses
1/2 tsp vanilla
1 tbsp unsweetened original almond milk
1/8 tsp cinnamon
1/2 tsp baking soda
1/4 c oat fiber
1/8 c coconut flour
1 1/2 c old fashioned oats
Preheat oven to 350
Cream together the butter and “brown sugar”. Add the molasses, egg, vanilla and almond milk. Stir until combined. Mix in the baking soda, oat fiber and coconut flour, then the oats. The mixture will be thick and crumbly.
Press the dough into balls (I pressed mine into a cookie scoop) and place on a parchment lined cookie sheet. Flatten if desired. They will not flatten on their own, or spread very much. Bake for about 10 minutes or until lightly browned. Enjoy!
Yield about 1 1/2 dozen cookies
*NOTE* I use a “brown sugar” that is a mixture of xylitol and blackstrap molasses. The link for the recipe provides other options if you do not wish to use xylitol. Your results might vary.