Chewy Oatmeal Cookies
Source of Recipe
Dana Carpender
Recipe Introduction
Unlike the crispy oatmeal cookies in 500 Low-Carb
Recipes, these oatmeal cookies are chewy! You'll need some granular
polyol sweetener to make these. I've used erythritol, and that's what I
recommend -- it has both the lowest absorption rate and the least
gastric effect of all of the polyols. If you can't get it locally -- I
got it here in Bloomington, IN at Sahara Mart -- you can get erythritol
and other polyols online. I know Carb Smart carries them --
http://www.carbsmart.com.
About that coconut oil: Any grocery store that carries Asian foods
should have it; look with the Indian stuff. If you can't find it there,
try a health food store -- mine carries coconut oil, though they shelve
it with the cosmetics, of all things. Important note: Your coconut oil
must be solid when you use it for these cookies! It is solid at room
temperature, but if you leave it on the stove, or your kitchen is quite
hot, it may liquify. If it does, you'll have to refrigerate it till
it's solid before you make cookies!
List of Ingredients
1/3 cup raisins
1/3 cup boiling water
1/2 cup coconut oil
1 egg
1/2 cup polyol
1 cup splenda
1 tablespoon blackstrap molasses
1 cup vanilla whey protein powder
1 1/4 cups almond meal
1 cup rolled oats
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup chopped pecans
Recipe
Preheat oven to 275.
Put the raisins in a bowl, and pour the boiling water over them. Let
them sit while you...
Use your electric mixer to beat the coconut oil, egg, polyol sweetener,
Splenda, and blackstrap together until smooth and well-blended.
Okay, the raisins have been sitting in the hot water for five minutes --
dump the raisins and water, both, into your blender or food processor,
and run until you have a coarse puree. Add this to the batter, and mix
in well.
In another bowl, combine the vanilla whey, almond meal, rolled oats,
baking soda, salt, and cinnamon. Stir together, until ingredients are
evenly distributed. Now, beat this mixture into the wet ingredients,
adding about 1/3 of the dry ingredients at a time. When all the dry
ingredients are incorporated, mix in the chopped pecans.
I scooped this with a cookie scoop -- like an ice cream scoop, only
smaller; it holds 2 tablespoons of dough. So if you want to get about
the same number of cookies I did (and about the same size) scoop the
dough 2 tablespoonsful at a time. Put on cookie sheets you've sprayed
with non-stick cooking spray, and keep in mind they'll spread -- I fit
about 10 cookies per sheet.
Bake for 18 minutes, or until just getting golden around the edges.
Don't overbake, or they won't be chewy! Cool on wire racks.
35 cookies, each with 100 Calories; 6g Fat ; 8g Protein; 5g
Carbohydrate; 1g Dietary Fiber; 4 grams usable carb.
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