4 eggs
1/2c coconut oil, melted 1/2 tsp vanilla 1/8 tsp butterscotch flavoring oil
1/2c granulated splenda 1/2c brown sugar sub (I used Sugar Twin brand) 1/4c polydextrose 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon
3/4c "oats"* 3/4c unsweetened shredded coconut 3/4c pecan meal
Whip eggs with whisking attachment
Mix together coconut oil, vanilla, and butterscotch oil; add to eggs with mixer still running; mix thoroughly; exchange whisk for paddle.
In another bowl, thoroughly blend the next group of ingredients; add to mixing bowl with mixer running on low.
When these are incorporated, add last 3 ingredients and continue to mix until blended.
Place by rounded teaspoonfuls on greased baking sheet and bake at 350 about 20 minutes, or until bottoms are medium brown; remove to cooling rack.
This made 42 walnut-sized rich cookies.
*for my "oats" I usually would use 1 part steel-cut oats to 2 parts oat bran. But I'm out of oat bran at the moment, so used just the oats this time, which makes them a bit carbier.
Posts
Sounds like a winner! How did they hold up the next day? My top issue with LC cookies is texture - they don't stay crisp after the first day.
ReplyDeleteActually these are chewy, as opposed to crisp...and, if it's even possible, they were even better the next day! And even today, I had 2 for breakfast, they're still great! :)
ReplyDeleteSo, where can I find cheap steel cut oats and oat bran? The ones I have found are 20 dollars a piece...thats not very cheap.
ReplyDeleteI buy them from the natural food co-ops when I'm in a town where they have them. I pay less than $1/lb for the steel cut oats and a little over $1/lb for the bran. I can't imagine 20 bucks for either of them - yikes!
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