View Full Version : Oatmeal Cookies

Welcome to the Active Low-Carber Forums

Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Mon, Oct-27-03, 21:04
Oatmeal Cookies
1cup coconut oil
1cup butter,at room temperature
1 1/2 cups splenda
1 teaspoon molasses
2 eggs
1cup ground almonds
1 cup vanilla-flavored whey protein powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup rolled oats
1 cup chopped pecans
1. Preheat the oven to 350 degrees
2. With an electric mixer, beat together the coconut oil, butter, and splenda until well combined, creamy, and fluffy.
3. Beat in the molasses and eggs, combining well, followed by the ground almonds, protein powder, salt, and baking soda, scraping down the sides of the bowl a few times and making sure the ingredients are well combined.
4. Beat in the cinnamon, rolled oats, and pecans.
5. Spray a cookie sheet with nonstick cooking spray, and drop dough onto it by the scant tablespoonful, leaving plenty of room for spreading. Bake for 9-10 minutes, or until golden. Transfer the cookies carefully to wire rack to cool.

Yield: about 5 dozen outrageously good cookies, each with 3 grams of carbohydrates, a trace of fiber, and 4 grams of protein.

Fri, Dec-19-03, 11:44
This recipe is from Dana Carpender's 500 LC recipes. I don't think we're supposed to post copyrighted recipes, especially without giving credit to the author.

That said, when I made theses cookies the coconut oil melted and ran off the cookie sheets creating quite a mess in the oven, not to mention smoke in the kitchen. The cookies were still really good :yum: but I'm not going to make them again becasue of the mess.

Did I do something wrong?

Mon, Dec-22-03, 11:45

I had the exact same experience this weekend. After cleaning the oven, I put the batter into a muffin top baking pan and they did just fine. The cookies are real thin and break apart easily but taste delicious.

Tue, Dec-30-03, 13:42
I didn't have the run-off problem.
I used parchment paper on most of the pans, except one - a silicone mat (similar to silpat).
Used cookie scoop to make them and ended up with 72, rather than 60.
Ran them through my MasterCook Program (same one she says she uses) and it came out to the identical number of carbs per cookie, although I had a dozen more!

At 3 carbs per cookie, and no fibre to subtract, they are an indulgence, more than a regular event, obviously - they'll keep company in the freezer with others, I guess.

They sure felt "oily" when I transferred them to a container to put away, though. They tasted fine when they were warm out of the oven.

Tue, Dec-30-03, 14:54
Two cups of fat/oil? Wow, if you don't want runoff, i'd use less fat/oil.