Healthy Chocolate Chip Oatmeal Cookies

 

 

I always like to bake something a bit special at the weekend, a bit of a treat. Lately I have been experimenting with gluten free and sugar free goodies.  This is because I am a type 2 Diabetic as well as having IBS, so eating causes me a bit of a double whammy.

Today I  created a healthy chocolate chip oatmeal cookie that is not only gluten free but contains no sugar whatsoever. There is also no dairy or nuts in them! 

 

Not all of my experiments turn out, but today this one did and I was so pleased. Cindy and Dan happened by not too long after I had taken them out of the oven and they both enjoyed one while they were here and Cindy took half a dozen home with her.

I thought perhaps Dad might enjoy them as well. He is also a type 2 Diabetic and Cindy is borderline.  So we all need to watch our carbs and our sugars.

 

That's hard when you have a bit of a sweet tooth, and we all do.  So its nice to know that it is possible to create something that is not only delicious, but also diabetic friendly and gluten free.

I still wouldn't go overboard eating them. Just saying!  Too much of anything is never a good thing!

 

WHAT YOU NEED TO MAKE HEALTHY CHOCOLATE CHIP OATMEAL COOKIES 

Definitely not ordinary every day ingredients, but if you are keeping a gluten free and sugar free kitchen, these will fit right in! 

• 1/2 cup (125g) butter, at room temperature
• 1/2 cup (100g) granulated swerve (can use regular sugar)
• 2/3 cup )133g) brown sugar swerve (can use regular brown sugar)
• 1 large free range egg
• 2 tsp vanilla
• 1 cup (150g) gluten free all purpose flour (use one that measures 1:1)
• 1 1/2 cups (140g) quick oats
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt (I do not use this)
• 1/2 tsp ground cinnamon
• 1 cup (185g) sugar free chocolate chips
• a few extra chocolate chips to pop on top (optional) 

 

They are not calorie free for sure, but at least there is no gluten and no refined sugar.  I have used swerve sugar substitute which comes in granulated, brown and icing sugar varieties.  It is made from completely natural plant ingredients.

The gluten free flour I used was Bob's Red Mill. I have some here that is milled locally at the Valley Flax Mill (just around the corner from me), but I want to use up my Bob's first.  You can use any gluten free flour that measures one for one.

My sister figured out the net carbs per cookie and they came out at about 8.8 carbs per cookie, which is not bad.  Not keto but low carb for sure.

Lily makes great sugar free chocolate chips, but you can usually find a good sugar free chocolate chip at the grocery store.  Any sugar free will work for these.

 

 

HOW TO MAKE HEALTHY CHOCOLATE CHIP OATMEAL COOKIES

Nothing could be simpler.  They go together like any cookie. You may find the dough to be a bit crumbly but I use my hands to shape the balls and they smoosh together nicely! 

  

Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking paper. 

Cream the butter and both sugars together for about a minute and then beat in the egg and the vanilla.

Whisk together all the dry ingredients except for the chocolate chips. Fold these into the wet ingredients to combine well. Stir in the chocolate chips.

Shape the dough into 2 TBS sized balls and place on the baking sheet leaving at least 2 inches space in between. Press down lightly with the palm of your hand.

Pop a few extra chocolate chips on top of each. (optional)Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheets halfway through the bake time.

 

Leave to cool on the baking sheets for 5 minutes before scooping them off onto a wire rack to cool completely.  They might crumble if you try to scoop them off too soon.

These cookies are crisp, yet chewy and filled with an abundance of chocolate chips.  You can cut back on the chocolate chips if you want to, but I was quite happy with the amount that I used.

 

Over all I was quite pleased with how these turned out.  High fiber because of the oats, no gluten,  no sugar at all and very low carb.  

What more could an overweight Diabetic with IBS ask for? Not a lot I reckon!

AFTERNOTE - Although these were incredibly delicious on the first day, they don't keep very well. Although still edible,  and still tasty, by the second day they had become rather hard. I am not sure if this is due to the sweetener used or the gluten free flour. Back to the drawing board.  

Healthy Chocolate Chip Oatmeal Cookies

Yield: 24

Author: Marie Rayner

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

These delicious cookies are not only gluten free, but also sugar free, nut free and dairy free. Made in one bowl and stuffed with plenty of sugar free chocolate chips.

Ingredients

• 1/2 cup (125g) butter, at room temperature
• 1/2 cup (100g) granulated swerve (can use regular sugar)
• 2/3 cup )133g) brown sugar swerve (can use regular brown sugar)
• 1 large free range egg
• 2 tsp vanilla
• 1 cup (150g) gluten free all purpose flour (use one that measures 1:1)
• 1 1/2 cups (140g) quick oats
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt (I do not use this)
• 1/2 tsp ground cinnamon
• 1 cup (185g) sugar free chocolate chips
• a few extra chocolate chips to pop on top (optional)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking paper.
2. Cream the butter and both sugars together for about a minute and then beat in the egg and the vanilla.
3. Whisk together all the dry ingredients except for the chocolate chips. Fold these into the wet ingredients to combine well. Stir in the chocolate chips.
4. Shape the dough into 2 TBS sized balls and place on the baking sheet leaving at least 2 inches space in between. Press down lightly with the palm of your hand.
5. Pop a few extra chocolate chips on top of each. (optional)
6. Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheets halfway through the bake time.
7. Leave to cool on the baking sheets for 5 minutes before scooping them off onto a wire rack to cool completely.

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