SUGAR FREE OATMEAL COOKIES
Vegan and gluten free Sugar Free Oatmeal Cookies prove that it is possible to avoid sugar and still bake cookies! A healthy treat made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar in sight.
Provided by Olena Osipov
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
- Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
- In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
- Add flaxseed mixture and whisk really well.
- Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
- Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
- Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!
Nutrition Facts : ServingSize 1 cookie, Calories 280 kcal, Sugar 15 g, Sodium 98 mg, Fat 16 g, SaturatedFat 8 g, Carbohydrate 32 g, Fiber 5 g, Protein 5 g
HEALTHY OATMEAL COOKIES
Delicious Healthy Oatmeal Cookies which are sugar-free! This recipe uses maple syrup as a natural sweetener. These oatmeal cookies are perfect for school lunchboxes and as a healthy snack. Recipe with step-by-step photos.
Provided by Thanh | Eat, Little Bird
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C (350°F) (without fan).
- Line a baking tray with baking paper.
- Place all of the ingredients into a food processor.
- Blitz until everything is well-combined.
- Pinch off a tablespoon of the mixture and roll it into a ball. Alternatively, use a small ice-cream scoop with 15 ml (1 tablespoons) capacity (which I recommend as the mixture is very sticky).
- Place the balls of dough onto the lined baking tray.
- Place the extra flour onto a small plate and dip a fork into the flour.
- Gently flatten the balls of dough with the floured fork.
- Sprinkle with extra dessicated coconut.
- Bake the cookies for about 20 minutes, or until they are lovely and golden.
- Cool the cookies on a wire rack.
SKINNY OATMEAL CHOCOLATE CHIP COOKIES
These healthier oatmeal chocolate chip cookies have NO sugar, NO white flour, and only 2 tablespoons of butter in the whole batch!
Provided by Karen
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
- Pull out 2 medium bowls, one for dry ingredients, one for wet.
- In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
- Whisk in the vanilla, then the egg. Whisk in the honey.
- Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
- Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
- Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
- Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
- Place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
- Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
- Let cool on the pan for a few minutes before removing to a cooling rack.
- Drink with lots of milk!
Nutrition Facts : ServingSize 1 cookie, Calories 158 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 181 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 2 g
SUGAR-FREE KETO OATMEAL COOKIES RECIPE (1 NET CARB!)
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
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
NO SUGAR ADDED OATMEAL AND RAISIN COOKIES
Steps:
- Preheat your oven to 350. Prep a pan for nonstick- I use parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and ground cinnamon. Set this bowl aside.
- Now in a mixing bowl, cream together the granular sugar alternative and the butter. Then add the vanilla and the eggs, gently stirring them into the mixing bowl
- For the next step, we will add the dry ingredients from the first bowl (flour etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing gently between additions. Then continue mixing the cookie dough until the ingredients are mixed together.
- Next, stir in the oatmeal and raisins by hand. Bake these cookies for 10-12 minutes or until the edges begin to brown
Nutrition Facts : Calories 77 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUGAR-FREE OATMEAL COOKIES
Fast easy oatmeal cookies for the dieter or diabetic in the family. You can add raisins or craisins. This recipe came from a friend and then I changed it to add the splenda instead of sugar. For the oatmeal, I personally used the 3-minute type. I like the cookies because I love cookies and since I am now diabetic I can't have any so of course I think these are great!
Provided by jerrynmikey
Categories Drop Cookies
Time 27m
Yield 48-60 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat together: shortning, sugars, egg, water, and vanilla until creamy.
- Combine in a separate bowl, flour, salt and soda and cinnamon.
- Add to creamy mixture, then fold in the raisins and oats, mix well.
- Drop by rounded teaspoons onto ungreased cookie sheet.
- Makes 5 dozen small or you can make them larger.
- Bake 12-15 minutes.
3 INGREDIENT SUGAR-FREE NO-BAKE OATMEAL COOKIES
I love no-bake oatmeal cookies. This is a super fast alternative that is sugar-free and diabetic friendly.
Provided by Jillena Smets
Categories Other Desserts
Time 5m
Number Of Ingredients 3
Steps:
- 1. Place frosting and peanut butter in microwave safe bowl and heat for one minute at 50% power. I used a 1200 watt microwave.
- 2. Stir in quick cooking oats until mixed well.
- 3. Spoon out balls on to parchment paper and allow to set up. You can refrigerate if you like.
OATMEAL COOKIES, SUGAR-FREE, FLOUR-FREE
Make and share this Oatmeal Cookies, Sugar-Free, Flour-Free recipe from Food.com.
Provided by Karen Escobar
Categories Drop Cookies
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients, drop by the tablespoonful onto cookie sheet, bake at 350 degrees for 15-20 minutes.
NO SUGAR OATMEAL COOKIES
When you have a sweet tooth and want to stay on track. Sugar is not an added ingredient. No flour or lactose either.
Provided by Gene Payne
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
- Bake in the preheated oven until the edges are golden, 15 to 20 minutes.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 11.2 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.7 mg, Sugar 4.3 g
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- Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
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- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
- Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
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- Using a sharp knife, chop 1/2 cup / 50g sliced almonds and the coconut flakes to resemble the size of oats. Option to use a food processor and pulse if you prefer.
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- For the basic variant, simply mix the puree with the oatmeal. For the peanut butter version, first, mix the banana puree with the peanut butter and a little cinnamon if desired, then add the oatmeal. For the dried fruit variation, cover the fruit with boiling water, let it soak for a few minutes and chop it into small pieces. Stir into the banana puree with the oatmeal.
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- Preheat oven to 350 degrees F and place rack into the middle position. Line a sheet pan with parchment. Chop sliced almonds in a food processor or by hand to resemble the size of oats. Measure the dry ingredients together and whisk to remove any lumps.
- Cream softened butter, Sukrin Gold, and vanilla extract together until light and fluffy - about 1 1/2 minutes. Scrape down the bowl.
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