Flourless Bittersweet Walnut Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 145.8
- Total Fat: 8.9 g
- Cholesterol: 29.1 mg
- Sodium: 6.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.3 g
- Protein: 2.4 g
View full nutritional breakdown of Flourless Bittersweet Walnut Oatmeal Cookies calories by ingredient
Introduction
For the low carb diet chocolate lovers! For the low carb diet chocolate lovers!Number of Servings: 12
Ingredients
-
1/3 Cup Unsalted Butter
1.5 Cups Quaker Oats
2 Tablespoons Splenda Brown Sugar Blend
1/4 Cup Splenda Sugar Blend
1 Teaspoon Vanilla Extract
1 Large Egg
45 Grams Ghirardelli 60% cacao Chocolate Chips
1/4 Cup chopped walnuts
Directions
Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps. Then mix in walnuts and chocolate until it looks well mixed.
In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
Chill the dough 60 minutes.
Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for about 15 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.
Serving Size: Makes 12 Cookies
Number of Servings: 12
Recipe submitted by SparkPeople user STEFNANI.
In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
Chill the dough 60 minutes.
Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for about 15 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.
Serving Size: Makes 12 Cookies
Number of Servings: 12
Recipe submitted by SparkPeople user STEFNANI.