Oatmeal Chocolate Chip Cookies 481 Edit
Ingredients
- 1 ½ cups almond flour
- 2 tsps gelatin
- 1 tsp baking powder
- ½ tsp sea salt
- 1 ½ stick of butter unsalted butter (room temperature)- 12 TBS
- ½ cup Brown Swerve
- 1/4 cup Swerve Granular
- 1 teaspoon vanilla
- 1 egg (room temperature)
- ¼ cup almond milk or skim milk
- ½ - 1 cup dark chocolate or bittersweet chips or chips of choice
- 1 ½ cups rolled oats
Instructions
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Mix almond flour, gelatin, baking powder, and salt together in a medium bowl and set aside.
- On medium speed, beat butter, Brown Swerve, Granular Swerve and vanilla until creamy. Add egg and beat until combined. Gradually beat in flour mixture until combined. Stir milk into cookie dough until evenly mixed. Fold in chocolate chips and rolled oats.
- Using a tablespoon or small cookie scoop to measure, scoop dough onto cookie sheet. Bake for 11-13 minutes – and it’s okay if the cookie looks uncooked in the middle.
- Remove from oven, and don’t touch them – let them cool completely on the cookie sheet and the cookie will remain soft and gooey inside yet crunchy on the outside.
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Nutrition Facts Serving Size 1 Servings 32 |
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| Calories 120 |
| Total Fat 9g |
| Total Saturated Fat 4g |
| Cholesterol 15mg |
| Sodium 40mg |
| Total Carbs 14g |
| Dietary Fiber 3g |
| Sugars 0g |
| Added Sugar 0g |
| Swerve 4g |
| Protein 3g |
| Net Carbs: 6g |