Neeces Delicious Low Carb High Fiber Oatmeal Cookies Food

SUGAR-FREE KETO OATMEAL COOKIES RECIPE (1 NET CARB!)

Sugar-Free Keto Oatmeal Cookies Recipe (1 Net Carb!) image

These low carb, sugar-free keto oatmeal cookies are SOFT and CHEWY, just like the real thing! You'd never guess there's just 1g net carb in each of these almond flour oatmeal cookies.

Provided by Maya Krampf

Categories Dessert

Time 27m

Number Of Ingredients 11

Ingredients

3/4 cup Unsalted butter ((or coconut oil for dairy-free; softened))
3/4 cup Besti Brown Monk Fruit Allulose Blend
2 large Eggs ((at room temperature))
1 tsp Vanilla extract
1 1/2 cups Wholesome Yum Blanched Almond Flour
1/2 cup Oat fiber
1 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Sea salt
1/2 tsp Xanthan gum ((optional, for chewier cookies))
1/2 cup Hemp hearts

Steps:

Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone mat.

Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 3.6 g, Fat 11.5 g, SaturatedFat 3.9 g, TransFat 0.2 g, Cholesterol 30.8 mg, Sodium 107 mg, Fiber 4 g, Sugar 0.3 g, ServingSize 1 serving

HIGH FIBER OATMEAL COOKIES

High Fiber Oatmeal Cookies image

Make and share this High Fiber Oatmeal Cookies recipe from Food.com.

Provided by cteberry

Categories Drop Cookies

Time 15m

Yield 15 cookies, 15 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup almond butter
2 tablespoons canola oil
3/4 cup brown sugar
1/3 cup skim milk (or soy milk)
1 teaspoon vanilla extract
1/2 cup Fiber One cereal, ground in a food processor to a flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1 cup oatmeal
1/2 cup chocolate chips (optional)

Steps:

Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.
Mix first five ingredients until very smooth. Add remaining ingredients, and stir to combine
Spoon on to a cookie sheet, then put in oven for about 10 minutes.
Remove sheet from oven, let cool on a wire rack.

Nutrition Facts : Calories 135.9, Fat 5.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 63.6, Carbohydrate 20.4, Fiber 2.2, Sugar 11, Protein 2.7

LOW-FAT, HIGH FIBER OATMEAL RAISIN COOKIES

Low-Fat, High Fiber Oatmeal Raisin Cookies image

I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs.

Provided by XelaG

Categories Dessert

Time 23m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter, softened
1/4 cup canola oil or 1/4 cup vegetable oil
1 cup brown sugar (firmly packed)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup whole wheat flour
3 cups quick oats
1 cup raisins

Steps:

Preheat oven to 375.
Beat together butter, oil, and sugars until creamy.
Add eggs and vanilla; beat well.
Add baking soda, cinnamon, salt, and flour; beat well.
Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
Drop by rounded tablespoonfuls onto ungreased baking sheet.
Bake for 8 minutes.
Cool for 1 - 2 minutes on baking sheet, then move to wire rack.

Nutrition Facts : Calories 84.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.3, Sodium 63.9, Carbohydrate 14.3, Fiber 0.9, Sugar 8.4, Protein 1.4

HIGH FIBER OATMEAL COOKIES

High Fiber Oatmeal Cookies image

These taste great especially the second day. I prefer to make cookies with high-fiber and this one fits the bill. I got the recipe off the internet.

Provided by Lighthouse Rita

Categories Drop Cookies

Time 10m

Yield 36 serving(s)

Number Of Ingredients 14

Ingredients

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1/2 cup butter, softened
1 1/2 cups quick-cooking oats
2 large eggs (lightly beaten)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup raisins
1 cup dates (chopped)
1 cup pecans (chopped)

Steps:

In a separate bowl, stir softened butter with brown sugar until well mixed.
Stir sifted dry ingredients into butter-sugar mixture.
Stir in dry oats and beaten eggs.
Add vanilla and almond extracts; mix thoroughly.
Stir in raisins, chopped dates and chopped pecans; mix well until batter is firm.
Drop small dollops (about 1 heaping teaspoon) 2 inches apart onto a greased cookie sheet.
Bake for 18 minutes in 350 degree oven until golden brown.
Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. (I liked them better the second day.).