Let’s face facts. Low carb desserts are never going to taste like what they are replacing. That’s just a fact. But sometimes you get something that tastes wonderful all by itself. It’s not the gooyiest most perfect cookie you’ve ever had, but it is very very good just as it is. It’s the sort of thing that would fit in on a table of cookies and not be left uneaten at the end.
So make these if you want low carb, and even if you don’t. They are healthier and you body will appreciate it.
- 1/3 cup plus 1/4 cup oat flour OR just process rolled oats in a blender until you get a fine flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/3 c chocolate chips
- 1/4 cup granulated sugar substitute of your choice
- 3 tbsp full-fat cream cheese
- 1/2 tsp pure vanilla extract
- 1 tbsp vegetable or melted coconut oil
- Combine the first 5 ingredients in a deep bowl.
- In a cup, stir together the remaining 3 ingredients, gently heating if the cream cheese is too firm to stir.
- Pour wet into dry, then stir together and do not add extra liquid. It will look a bit dry, but keep stirring and scraping off the spoon as you stir. After a few minutes, it will moisten into a cookie dough batter.
- Form a big ball, then roll into cookie dough balls. Place balls on a plate and freeze at least 30 minutes (or up to a month).
- When ready to bake, preheat oven to 325 F and grease a cookie tray. Place balls on the tray and bake 8 minutes—they will look quite underdone when they first come out, so do not even touch them for at least 10 minutes, during which time they will firm up.
SERVES: 1 dozen
NOTES: I did this recipe as given. I grind my own oatmeal up for the flour. I used bittersweet chocolate which is my favorite but reduces the sugar a lot in the chips.
SOURCE: Chocolate Covered Kate