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Aunt Rocky’s Oat Fiber Chocolate Chip Cookies

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Description

This cookie has a really good flavor, and comes out like a soft baked cookie right out of the oven.(I actually think the dough tasted exactly like regular high carb cookie dough.) With less than 1 net carb and only 45 calories per cookie, it’s completely guilt free. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free, nut-free, see notes for dairy-free instructions.

Ingredients

  • ½ cups Lifesource Oat Fiber (See Notes)
  • ¼ teaspoons Gluten Free Baking Soda
  • ¼ cups Granulated Erythritol, Such As Swerve
  • ⅛ teaspoons Salt
  • 4 ounces, weight Butter, Melted
  • 1 Tablespoon (25g) Sukrin Gold, Granulated (or Other Brown Sugar Substitute - See Notes)
  • 2 drops Liquid Sucralose (or Equivalent)
  • 2  Large Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cups LC Foods Dark Chocolate Chips (sugar And Dairy Free)

Preparation

Preheat oven to 375ºF. Line a large (or 2 small) cookie sheet with Silpat liners or parchment paper, set aside.

Whisk dry ingredients except for chocolate chips in mixing bowl.

Melt butter in large measuring cup or medium bowl in microwave. Add remaining wet ingredients and whisk to mix well. Add wet ingredients to dry ingredients and mix well again, using a rubber spatula or large mixing spoon. Fold in chocolate chips.

Scoop by 1-tablespoon-sized cookie scoop onto baking sheets. Tap the tops down to flatten a bit. Cookies will spread, so leave some space between.

Bake 9–11 minutes. Let cool on cookie sheet for about 5 minutes, then transfer to wire rack to finish cooling.

Leaving cookies out on cooling rack overnight will allow them to become crisp. Store in covered container on counter or in pantry.

Note:
1. Use any sugar-free pancake syrup, coffee flavoring syrup or brown sugar substitute (or honey for Paleo) in place of the Sukrin Gold.
2. Coconut oil can be used in place of butter for dairy free version. And I have made these with Earth Balance butter substitute for a family member who cannot tolerate coconut. The batter was a little runny, so I added 1T. of flax meal to thicken it up (or put in extra oat fiber). They were good, and still allergen free (other than the eggs); bake 15 minutes using Earth Balance.

Tip: Oat Fiber is very thirsty stuff, and 100% fiber (no carbs). It’s ground into an extremely fine powder and can be used as a thickener, or added to baked goods for a more flour-like outcome. I buy Lifesource Foods Oat Fiber 500 to assure a gluten-free oat fiber. (Oats can become cross-contaminated with gluten if processed on shared equipment or shared farm equipment.) There are other brands available that are less expensive, so if gluten cross-contamination is not an issue for you, look for the cheapest brand.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Serving size: 1 cookie. Calories 45, Total Fat 5 gm Saturated Fat 3 g, Sodium 56 mg, Potassium 23 mg, Total Carbohydrate 3 g, Dietary Fiber 2.5 g, Net Carbs 0.5 g, Sugars 0 g Protein 1 g. Macros: 91% fat, 5% protein, 4% carbs.

© December 31, 2016 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook, or follow me on Pinterest at: https://www.pinterest.com/auntrocky2/

Inspiration recipe: Various versions of oat fiber cookies have been posted in Facebook groups with no attribution. This is my version.

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