Gluten free, dairy free, vegan, diabetic friendly stevia sweetened oatmeal chocolate chip cookies
Nutritional Info
- Servings Per Recipe: 43
- Amount Per Serving
- Calories: 48.2
- Total Fat: 3.5 g
- Cholesterol: 0.4 mg
- Sodium: 22.0 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.4 g
- Protein: 0.8 g
View full nutritional breakdown of Gluten free, dairy free, vegan, diabetic friendly stevia sweetened oatmeal chocolate chip cookies calories by ingredient
Introduction
I made these cookies for our church coffee hour to cover all of the special diets. I made these cookies for our church coffee hour to cover all of the special diets.Number of Servings: 43
Ingredients
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2 tbsp *Flax Seed Meal (ground flax) + 6 TBS water sitting for 15 minutes (flax eggs)
Dry Ingredients - mix together
2.5 cup Oat Meal (Quaker Oats - Old Fashioned - dry)
Grind 1 cup into flour and mix with other cup (reserve 1/2 cup as a mix in at end)
.5 tsp Baking Powder
.5 tsp Baking Soda
.25 tsp Pink Himalayan Sea Salt
Wet ingredients - mix together
6 tbsp Coconut Oil, Better Body Foods Naturally Refined Organic Coconut Oil (melted)
8 tbsp Pyure organic stevia blend sweetner Baking blend
1 tsp Molasses
Flax eggs (see first instruction)
1 tsp Vanilla Extract
Mix ins
125 gram(s) Lily's Dark Chocolate (3/4 cup stevia sweetened chocolate ships)
1/2 cup reserved oats
Directions
Set oven to 350 degrees
First mix flax eggs and set aside
Second grind 1 cup oatmeal into flour and mix with regular, enough to make 2 cups with salt, baking powder and baking soda set aside.
Mix Wet ingredient together and wisk until it looks like carmel
Mix dry into wet until combined and then fold in mix ins.
Using a 1 tbs scoop portion out dough and form and flatten. Best to use parchment paper on your baking sheets - they do not spread.
Let cook before transferring, they are delicate cookies.
Serving Size: This batch made 42 small cookies
Number of Servings: 43
Recipe submitted by SparkPeople user THEATERMAMA.
First mix flax eggs and set aside
Second grind 1 cup oatmeal into flour and mix with regular, enough to make 2 cups with salt, baking powder and baking soda set aside.
Mix Wet ingredient together and wisk until it looks like carmel
Mix dry into wet until combined and then fold in mix ins.
Using a 1 tbs scoop portion out dough and form and flatten. Best to use parchment paper on your baking sheets - they do not spread.
Let cook before transferring, they are delicate cookies.
Serving Size: This batch made 42 small cookies
Number of Servings: 43
Recipe submitted by SparkPeople user THEATERMAMA.
