I am on a cookie making roll! I was craving some oatmeal chocolate chip cookies last night and put this together quick and easy. Very happy with this recipe! It has a great soft oatmeal cookie texture which I am really happy about. Holds together nicely, especially when you allow it to cool completely (although several were eaten before they cooled). I am not missing the sugary carby Oatmeal Chocolate Chip cookies! I feel so super blessed that I can have my yummy cookies and it will not effect my Trim Healthy Mama lifestyle!
Oatmeal Chocolate Chip Cookies also happen to be my husband’s all time favorite cookie. How happy he was when he put the first cookie in his mouth! He is not 100% following Trim Healthy Mama but when he is home he eats what I cook so being able to give him these cookies with out all the sugar is so awesome!!
There is just enough carbs from the oats to spread through out the cookies. You could probably even do 1/2 a cup and be ok. I figured it to about a carb a cookie.
It’s really only require 3 unusual ingredients… maple flavor, almond meal (or flour but read the note), and a good plan approved sweetener (I use THM Sweet Blend which I LOVE LOVE LOVE). If using straight stevia you might want to start with 1/2 a tsp & taste, then go for a sprinkle after that until you get it just right!!
**NOTE 1- I will have an option for using less almond meal/flour by using oat fiber… does NOT take away from the taste!! Oat fiber is awesome! It is good for either E or S or FP even! Here is a link to what I order… http://www6.netrition.com/lifesource_oat_fiber_page.html
Start with the butter and flavoring… mix together.
Add the sweetener.
Gather the dry ingredients. Don’t pack the almond meal in. Just loosely pour the almond meal into a measuring cup. I have an option below for less almond flour.
Add to the mixer. Add the eggs, and then the nuts, oats, & chocolate. Mix well.
Scoop a big tablespoon scoop onto a cookie sheet. I used a metal cookie sheet. I did not use parchment or a mat. I think this helped with them being more of a cookie texture than a cakey texture. I live in a more humid climate too… South Texas. Not too sure how that affects baking but mine were not too thin not too thick.
Had to show a picture of my helper… love that I can give my kiddos wonderful cookies that won’t affect their behavior! Here is Ally!
Bake and allow to cool!
The more they cool the more firm and less crumbly they are. This has a real cookie texture! They are still soft but not crumbly. They hold together well! These are an S, and there is not enough oats in them to even be a crossover, unless you eat the whole batch (which I would not recommend, haha)!
** NOTE 2- I used almond meal because I get it cheaper than regular almond flour at Trader Joe’s. You can use almond flour but because it is finer you need to NOT pack it in. In fact, I would even take out a tablespoon or so or it could dry out the cookies. 🙂 Also, I use an 85% dark chocolate bar chopped. You can use Lily’s Stevia Sweetened Chocolate Chips here is a link… Lily’s Chocolate – All Natural Dark Chocolate Premium Baking Chips – 9 oz.
Or if you are not a purist, you can use the sugar free chocolate chips.
Not-So-Oatmeal Chocolate Chip Cookies
- Cook Time: 10
- Total Time: 10 minutes
- Yield: 32 1x
Description
A great Trim Healthy Cookie with an awesome taste without all the processed flour and sugar! Check out the option for less almond meal below!
Ingredients
- 3 cups of almond meal not packed *read note (if you use almond flour do not pack it in, pour loosely into measuring cup and take out a tablespoon.)
- 3 eggs
- 1 cup of unsalted butter (two sticks)
- 1/3 cup & 3 tablespoons THM Sweet Blend (you can use Truvia like 1/2 to 2/3 cup. NOTE: If using straight stevia you might want to start with 1/2 a tsp & taste, then go for a sprinkle after that until you get it just right!! )
- 1/3 cup of old fashioned oatmeal
- 1 tsp salt
- 1 tsp maple flavor
- 1 tsp baking soda
- 2 tsp vanilla
- 1 cup of pecan
- 1 4oz bar of 85% dark chocolate (or you can use Lily’s Stevia Sweetened Chocolate or even sugar free if you are not a purist or are ok with the ingredients, although the sugar free are NOT THM approved)
- Option: Oat Fiber/Almond Meal-
- 1 cup of almond meal
- 1 cup of oat fiber
- 1 cup of butter (2 sticks of butter)
- 1/3 cup & 2 tbsp. THM Sweet Blend (or your favorite sweetener. NOTE: If using straight stevia you might want to start with 1/2 a tsp & taste, then go for a sprinkle after that until you get it just right!! )
- 1/3 cup of old fashioned oatmeal
- 1 tsp salt
- 1 tsp maple flavor
- 2 tsp vanilla
- 1 tsp baking soda
- 3 eggs
- 1 4oz bar of 85% dark chocolate (or you can use Lily’s Stevia Sweetened Chocolate or even sugar free if you are not a purist or are ok with the ingredients, although the sugar free are NOT THM approved)
- 1 cup pecans (optional)
Instructions
- Mix butter and flavors together.
- Add sweetener and mix till combined.
- Mix in the almond meal, salt, baking soda.
- Add in the eggs, oats, nuts and chocolate.
- Mix till all combined.
- Preheat oven to 375 degrees.
- Bake for 10 minutes.
- Allow to cool completely (if you can).
- The longer these cookies cool the more firm they get.
- Option: Oat Fiber/Almond Meal
- Mix butter and flavors together.
- Add sweetener and mix till combined.
- Mix in the almond meal, oat fiber,salt, baking soda.
- Add in the eggs, oats, nuts and chocolate.
- Mix till all combined.
- Preheat oven to 375 degrees.
- Bake for 10 minutes.
- This are more of a puffy cookie but oh so yummy!
- Enjoy!
Notes
- NOTE: If using straight stevia you might want to start with 1/2 a tsp & taste, then go for a sprinkle after that until you get it just right!!
Turned out yummy! But fluffier and not flat
Ok… what did you bake it on? Was it a mat or just a plain metal cookie sheet? I am wondering because I have seen cookies turn out differently for me when using different baking methods. I used just a metal pan. Other times when I have use a mat or parchment paper they have a softer fluffier texture. Just wondering if I am correct or if it’s something else that changes the texture… so strange! haha Thanks for your comment!
I was wondering if I could use coconut flour instead of almond? I’m dying for cookies!!!! By the way these cookies would be an “S” dessert right?
Yes, this is an S dessert! I am going to try and come up with a NON-Almond flour recipe for the cookies. I know a lot of people have nut allergies!! 🙂
Not to be pushy 🙂 but how are you coming with the non-nut cookies? Can’t wait as I am one with a nut allergy. Thanks Sarah. You have the BEST recipes.
Heehee! Totally understand! Can you have coconut flour? I have a couple cookies that use only coconut flour!! 🙂
Hey, Sarah, did you ever come up with a non – nut flour version?
I made these today and they are great! Thanks for the recipe. My first batch was fluffy and round so for the second batch I used a fork to flatten them (like you would with peanut butter cookies) and they came out flat and a bit crispy around the edges (which we like!) I baked both on a plain metal sheet. My kids will be happy to eat these up!
Yay so glad they worked for you! Mine came out different both times… the first was more flat the second time I made them more puffy. I wonder if the weather had anything to do with it. So weird! haha
Can we sub the maple flavor with anything or just omit it and have it still taste the same?
Yes, you can sub it or omit it or add cinnamon or nutmeg. Whatever works!! 🙂
Just delicious! I kept nibbling at the batter, too. 🙂
I did sub 1/2c oat fiber for 1c of the Almond meal, (so I can only imagine how much tastier the full original recipe is). I also preferred the cookies that baked for 14-15 minutes, than the ones that I took out at 10 minutes (though they were lighter & prettier).
I had to use chopped walnuts instead of pecans, as they were all I had. Still tasty, though.
Oh, and only had salted butter.
I will make these again! probably the full recipe version, and your new lighter option. 🙂
Thank you so much!
Yay yay!! :))
Aleah, did you not use almond flour at all – just 1/1 2 c oat fiber?
Why isn’t there any vanilla in the optional Oat Fiber version? And do these have the same texture as the all Almond meal ones? Thx!
Oops thank you for telling me! Vanilla is supposed to be in there! They don’t have the same texture as the almond flour ones. They are a different texture, more dense.
I have the THM pure stevia which is stronger-do you know how much to use instead of the THM Blend? thank you
excited to try these:)
Hmmm… I haven’t tried it with straight stevia but I would say try a couple of teaspoons at first… 🙂
I definitely would not start with more than a tsp of Stevia. It goes from sweet to bitter fast. In fact I would probably start with half a tsp and taste then add a quarter teaspoon at a time from there.
Thank you! I will note that. I don’t use straight stevia so I am not 100% on this! Thanks for the info!!! 😀
Thank you so much for curing my need, NO OBSESSION for a cookie on THM! I love these and can’t wait to make more. I would love to find a way to make the texture a little mealy. Maybe next time I will try the oat fiber. Thank you thank you thank you!!!! XOXOXO
Thank you so much for your comment!! I think the oat fiber ones are a little less mealy. My husband loved the oat fiber ones as well. 🙂
How many are in thm serving?
They are about 1 carb a cookie so I would do 3. Maybe 4. 🙂
What is oat fibre? Is it different than oat bran? What is the difference? I am new to the THM and am trying to find some of these ingredience and it can be difficult. I live in Canada. Also can you sub xylitol instead of your stevia blends? (the stevia I have is bitter!) What would the portions be? Thanks so much!
also do you know if you can use xylitol in the skinny chocolate? what would the portions be?
Oat Fiber is different than the bran and oat flour. It is basically all fiber. 🙂 It works well with both E or S meals if you follow THM. 🙂 I believe you can find it at the THM store now or online. Yes, you can sub xylitol for the stevia. You will need more for sure. I would do a cup and a half or more if needed. 🙂 And yes, you can use Xylitol for skinny chocolate!! That’s what I used when I first started THM. 🙂 I would try 1/2 a cup but grind it so it won’t be too gritty. I cannot remember the exact measurements, though. 🙂
It looks like there are two variations to the recipe. Is this true? I’m confused.
There are two. One is straight almond flour. The other is half almond flour and half oat fiber. The second is a little less heavy. 🙂
How big were your cookies? I can’t image getting 32. Also, did you grease your cookie sheet?
Mine were medium sized. Not too big not too small! 🙂 No I didn’t grease the sheet but it was a non stick cookie sheet though. I think there is enough oil from the butter and almond flour to keep these from sticking. 🙂
Mine came out super dry :/ I did the oat fiber option. Only 2 cups – 1 each of almond meal and oat fiber – correct? And 2 sticks of butter and 2 eggs?
The flavor was good – but mine were crumbly! 🙂
I believe you are right! Thank you for telling me! I made them again today and I think I meant to keep the eggs the same, 3 instead of 2. I added that! Thank you for the feed back!! 🙂
How many of these can one snarf in a sitting and still remain on plan…..they are sooooooo good!!!
I think I figured out like 3 or 4. 🙂 They are like around a carb a cookie, I believe! But they are an S! 🙂
I made these and they were nearly delicious, but I thought they were much, much too salty. I’ve passed on the recipe and recommended to cut the salt in half. I usually enjoy salty desserts, but I thought I would pass this along just in case someone was interested. I have made some THM style desserts that had to go straight in the trash and the ingredients are expensive!
Did you by chance use already salted butter? If using already salted butter I would not add salt. And definitely, start with like half a teaspoon if using anything other than a stevia based sweetener. I think the salt brings out the sweetness in stevia sweetened desserts. So sorry it was too salty but so glad you enjoy them!! Thank you for commenting and letting me know! I love feedback!! 🙂
Thank you for your comment about salty – I had the same issue and yes I had used salted butter =(
Coconut flour does not work! Lol Too dry and the consistency is just wrong with coconut flour. I tested it for everyone! Lol 😉 don’t. Do. It.
LOL thank you for working that out for us!!! 🙂 haha!!! 😀
Hi, I really want to make these cookies but just a a wee question – the old fashioned oatmeal, is it pinhead oatmeal or old fashioned rolled oats? I live in Scotland so some of our ingredients are different over here! Love this site as it has really helped me with THM ideas so thank you for all your work 🙂
Old Fashioned!! 🙂 And thank you so much!!
In the original version you have: 3 cups of almond meal not packed
In Oat Fiber/Almond Meal Option:
1 cup of almond meal
1 cup of oat fiber
confused about the 1 cup difference ?
Yes, I see where this would be confusing but oat fiber really absorbs so it doesn’t need the extra almond flour. Hope this helps. 🙂
Kudos on these cookies Mses Sarah! I just made another batch for my extended family…they just gobble these up like they had sugar in them. I am super excited because so many in my family are diabetic and maybe recipes like these will help them get on the right track now. I will pray for God to strengthen your arms so that you can keep sharing these great recipes and helping us all spread the word about the blessing of Trim Healthy Mama!
This blessed me so much! Thank you!!!
Just made these with the oat fiber option and they are very dry. Used three eggs, maybe it needs one more egg or egg whites? I used a tablespoon to put them on the cookie sheet and they didn’t spread! Stayed in a little ball… I’m definitely gonna try the all almond meal option next time. They’re ok with some hot Shrinker, but def need more liquid.
Yes, the oat fiber ones are a little “drier”. I basically scoop and shake my oat fiber… I might need to add that into the notes or even take out like a couple of tablespoons! 🙂 Thanks for your feedback! 🙂
I just made these the second way you posted, and they are really good. I only had 2 problems. 1. They tasted salty. 2. The second batch I made, seems the butter ran out. It was weird how there were little pools of melted butter around each cookie. Will definitely make these again. Thanks for coming up with this recipe.
Thank you for telling me! Did you use pre-salted butter? That might be the problem… I’ve had others say it was salty. I might have to cut the salt back a little or note that. And yes, with almond flour it does not absorb that butter quite like flour so you will get some of the butter running out. 🙂
Hi! This looks super yummy and I want to try them, but…we can’t use almond flour because of my son’s allergies. I saw that someone tried coconut flour and it didn’t work… would we just need more wet ingredients? Or less flour? I would LOVE more recipes with coconut flour. I sympathize with other commenters who mention having to throw out a lot of expensive ingredients. SO frustrating. I would play with this recipe, but I am afraid of wasting more money.
hmmm, I haven’t tried this recipe with coconut flour but I am putting up another recipe tonight that is a coconut flour chocolate cookie recipe! Really good and has no nuts or the option to put them in if you want! 🙂
Is having the pecans in these crucial to THM? I like food & I like nuts, just not mixed together. If it’s crucial, could I just eat 1 nut with each cookie separate?
Nope you can use whatever nuts your want or none at all! 🙂
These are delicious! Mine also turned out fluffy (oat fiber version, metal pan with a silicone sheet) and I added sugar free chips and pecans. I love them. I’m so glad o read the comments because I just warmed up 3 cookies as my dessert and now I don’t feel guilty. Had buttered pork chops for dinner, so this was a great ending.
I ended up with about 24 cookies. I used a scoop and made then a little larger.
Thanks for your delicious recipes!
OH this is awesome to hear!! 🙂
I have to say that every time I make these cookies they are gone before I have a chance to eat too many. My two teenage boys LOVE these cookies!
Can’t wait to try these!
These are so yummy! I like to make them with cocoa nibs 🙂
Hi, these look great ! If I want to sub THM Baking blend how much do you think I would need to use please? Thank you
I’d do 2.5 cups of baking blend! 🙂
Thank you for making these and sharing with us!!! I’m a cookie girl. I made these tonight and they do not disappoint!! Thank you! Have I said thank you yet?!I used salted butter, but cut down on how much I put in. I also used roasted pecans:) I put the cookies in the refrigerator to cool so that I can bag and store them. They were very soft when warm. Do they firm up at room temp?
Yes, they do firm up the harder they sit! 🙂 You can also freeze them… but I never have any left overs to freeze… 🙂
On the almond meal – can I use unblanched almond flour? Thanks for your help, I am new to THM and still learning.
Yes, you can! 🙂
I am wondering if the Not -So- Chocolate-Oatmeal cookies are still S if using the oat fiber/almond flour recipe?
yes.. just keep it limited to about 3 per S serving! 🙂
Can Gentle Sweet be used and if so how much do you think?
Yes! Try about 2/3 of a cup.
Have you used the Gentle Sweet? I prefer the non after taste from Gentle Sweet in most things but I really want to make these cookies and for them to be as yummy as everyone says!
No but I will be making those today and I will use the Gentle Sweet! I will try and remember to comment back on how it turned out but I’d say it going to be delish. I will do 3/4 cup of Gentle Sweet.
Thank you, Sarah!
I wanted these to be delicious but they were definitely swinging a miss :(. Will not make again. I’ve loved several of your recipes (coconut cream pie!!!) but not this one. More like a breakfast bar texture than cookie-somethings just missing. Probably flour, sugar, and real chocolate! Lol
I’m sorry to hear that… 🙁
Can I substitute raisins for chocolate chips?
It would be more of a crossover…
I made these and accidentally only put in one cup of almond flour lol my kids says there are best cookies they ever had.
Ohhh good to know!!!
Do you mean thm gentle sweet or super sweet when you say sweet blend? Thanks!
Super Sweet was called Sweet Blend back when I first did this recipe. But if you want to use Gentle Sweet try about 1/2 to 2/3 cup instead. Otherwise, it is the Super Sweet.