Low Sugar Almond Flour Oatmeal Cookies

These healthy almond flour and oatmeal cookies are chewy with almond butter and whole oatmeal and baked to perfection. They have less sugar, more fiber, and are dairy-free than regular gluten-free oatmeal cookies. You can use raisins or chocolate!

I’ve tried many versions of “healthy” oatmeal cookies over the years, especially while writing my book, “The Health Plan” – but none came close to my childhood favorite until I tried Liz Moody's version.True to its name – The Best Healthy Chocolate Chip Cookies – Recipes from Her Book Healthier together Proved to be a total winner.

I think the secret to her recipe is using almond butter in the batter to bulk up the cookies and keep them gooey and tender even without flour. Thanks to the almond flour and whole oatmeal, they're naturally gluten-free and light and airy without feeling too sanctimonious. Healthy fats can help them stay satisfied.

I like to make the dough for these almond flour and oatmeal cookies ahead of time and freeze the balls for a few months, or scoop the dough out of the freezer after a meal to make a fresh cookie or two.

I adapted Liz's original recipe by scaling it up to a full batch (a dozen cookies), using less sugar, and adding cinnamon and raisins for a more classic gluten-free oatmeal cookie.

What makes this oatmeal cookie recipe healthy?

As I always say, making something “healthy” really comes down to your personal physiology. More importantly, weigh which rules are actually worth your time, money, and effort.

My personal definition of healthy hedonism, I my recipesmost definitely with a side of French fries with my meals, and it always tends to end with a healthy oatmeal cookie.

From a more objective data perspective, both of these things are completely doable due to what we know about blood sugar science (I discuss this in more depth in my new book) carnivore! ).

When we enjoy almond flour oatmeal cookies after a meal rather than as a snack on an empty stomach, the fat, fiber, and protein in our dinner prevents the sugar and simple carbs in the cookies from hitting our bloodstream like a bomb.

These cookies also contain fiber, fat, and protein in the form of almond flour, almond butter, whole nuts, and coconut oil. They use whole rolled oats rather than quick-cooking oats, which break down into simple sugars more quickly. (Production Steel Cut Oatmeal Cookies Even better! )

Finally, they are lower in sugar – about half the average Gluten-Free Oatmeal Cookies Recipe.

Making Almond Flour and Oatmeal Cookies – Step by Step

Using Almond Flour in Oatmeal Cookies

Almond flour is a great low-carb alternative to other gluten-free flours.While I don't use it specifically for baking, I like to increase the fiber content of my baked goods by swapping in about half the fiber gluten free flour mix Use almond flour or semolina.

Almond flour works particularly well in oatmeal cookies, adding a light and nutty flavor to the oats' natural texture. You don’t need any additional flour in this dairy-free oatmeal cookie recipe! The almonds do all the work.

Eat less sugar – what type is best?

Contrary to popular belief, most “natural” sugar options are no better for your hormonal health than table sugar (worse if you're agave!). Coconut sugar tends to be slightly “healthier” because it's lower in fructose, but I find it doesn't work well with all baked goods. It has a more granular texture and doesn't add the sticky quality you might have in brown sugar, maple syrup, or honey.

For cookies, especially ones with cinnamon spice, I like to use regular or light brown sugar, adding only a small amount. If you find that your brown sugar is rock hard, the best thing to do is grate it over a bowl! It's quick and painless.

Raisins and Chocolate in Healthy Oatmeal Cookies

Dried fruit is a sleeping ingredient and you have to be careful when you want to make low sugar oatmeal cookies. But I can’t help but embrace the classics. I used less raisins than in the regular almond flour and oatmeal recipe here.

The raisins will become plumper and stretch further if you rehydrate them with hot water and drain them thoroughly.

Sometimes, a low-sugar option is simply using high-quality (70% cocoa) dark chocolate! If you like it as a mix, go for it. Chocolate also pairs beautifully with chopped walnuts or pecans.

Are these low sugar oatmeal cookies low FODMAP?

Oats are naturally low in FODMAPs, here’s why Low FODMAP Oatmeal is one of my favorite Low FODMAP Breakfast.

However, both raisins and almond flour are medium FODMAP foods, which means you need to watch the amounts. But if you insist on one cookie, this almond flour and oatmeal cookie recipe will be for you!

If you want more, chocolate is a safer pairing. But at these amounts, you'd be fine with just one cookie.

Other healthy gluten-free cookie recipes:

Read on for these soft baked delicious dairy-free low sugar oatmeal cookies!

With health and hedonism,

phoebe

Low Sugar Almond Flour Oatmeal Cookies

These healthy almond flour and oatmeal cookies are chewy with almond butter and whole oatmeal and baked to perfection. They have less sugar and more fiber than regular gluten-free oatmeal cookies and can be made with raisins or chocolate – you can even add some chopped walnuts or pecans for even more fiber!They are loosely adapted from the work of my friend Liz Moody Healthier together The Best Healthy Chocolate Chip Cookies Recipe. Since the cookies are dairy-free, a safe low-FODMAP serving size is 1 cookie. Raisins are a moderate FODMAP food, so if you want to eat more, chocolate is a safer choice. But at these quantities, you could eat a cookie to mix any of them. Almond Flour Oatmeal Cookies taste best on the first day, so feel free to pre-roll the dough into balls and bake to order! They cook very quickly in the oven.

course dessert

gourmet food American

diet Gluten-free, low-lactose, vegetarian

Keywords Cookies, low FODMAP, oatmeal

Preparation time 7 Every minute Every minute

cooking time 8 Every minute Every minute

portion size 12 cookie

raw material

• 3/4 cup almond butter
• 2 big egg
• 1/4 cup coconut oil Solid at room temperature
• 2 teaspoon Vanilla extract
• 1/2 cup Light brown sugar or coconut sugar
• ½ cup Almond powder
• 1 teaspoon baking soda
• ½ teaspoon Cinnamon
• ½ teaspoon sea ​​salt
• 3/4 cup whole oatmeal
• 2 spoon raisin soak in hot water and drain; or ¼ cup chopped dark chocolate (see note)
• 1/4 cup chopped walnuts almonds or pecans

instruct

• Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper.

• In a large bowl, whisk together almond butter, eggs, coconut oil, and vanilla until smooth. Add sugar and mix until well combined.

• Add almond flour, baking soda, cinnamon (if using), and sea salt until combined.

• Add oats, raisins or chocolate and chopped nuts (if using).

• Transfer the bowl to the refrigerator for at least 10 minutes, or cover overnight. (Note: If baking the cookies later, once cooled, the dough can be divided into balls and stored in the refrigerator for up to a week).

• When ready to bake, use a medium cookie scoop or rounded tablespoon to scoop batter onto pan, spacing cookies 2 inches apart. There should be 6 cookies on each sheet.

• Place the cookies in the middle of the oven (top rack, if you must choose) and bake for about 8 minutes, until the edges are golden brown and the top is just set – it still looks a little gooey and raw.

• Let the cookies cool on the pan for at least 10 minutes. Serve warm, or cool to room temperature and store in an airtight container for later use.

If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!