Sugar Free Oatmeal Cookie recipe
This Sugar free Oatmeal Cookie recipe delivers an amazing thick cookie packed with oatmeal, dark chocolate chips and walnut chunks. It's the perfect chewy cookie that's also sugar free!
Servings: cookies
Ingredients
- 1 1/2 Cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 Cup unsalted butter melted
- 1 1/4 Cup Sugar free light brown sugar Sweetener (1:1 baking ratio with regular sugar)
- 1 large egg room temperature
- 1 large yolk room temperature
- 1 teaspoon vanilla extract
- 1/2 Cup full fat milk
- 1 Cup sugar free chocolate chips
- 1/2 cup chopped walnuts
- 3 Cups quick oats
Instructions
- Heat oven to 350 F and line with parchment paper 3 cookie sheets. Over a separate bowl mix the dry ingredients (flour, baking soda, Cinnamon, Nutmeg and salt)1 1/2 Cup (187.5 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon (0.3 teaspoon) nutmeg, 1/2 teaspoon (0.5 teaspoon) salt
- Using a large bowl, mix melted butter and sweetener for 1 minute. Add one large egg and egg yolk, vanilla extract, milk and mix until combined.1 Cup (227 g) unsalted butter, 1 1/4 Cup (225 g) Sugar free light brown sugar Sweetener (1:1 baking ratio with regular sugar), 1 large (1) egg, 1 teaspoon vanilla extract, 1/2 Cup (118.3 ml) full fat milk, 1 large yolk
- Incorporate the dry ingredients to the wet ingredients and mix until just combined, without over mixing the batter. Add Chocolate chips, walnuts and rolled oats and incorporate using a spatula.1 Cup (180 g) sugar free chocolate chips, 1/2 cup (58.5 g) chopped walnuts, 3 Cups (243.2 g) quick oats
- Measure the cookie dough with a 3 tablespoon cookie scoop, and place it on top of the prepared baking sheet; press with your fingers until you have a 2.5 inch disc shaped cookie. Repeat this process until you fill the cookie sheet with 6 cookies, 2.5 inches apart from each other.
- Bake for 10 minutes, take the cookies out of the oven and press 3 chocolate chips on top. Cookies will look slightly underbaked, but they will keep baking in the cookie sheet and will set when completely cooled. This will ensure a moist cookie instead of a dry one. After 5 minutes, transfer the cookies to a wire rack to cool completely.
Notes
- Start by reading the entire recipe before starting to bake. This could make a difference between a deliciously baked cookie and a complete disaster.
- Measure your ingredients correctly! Baking is like chemistry, you need the correct amounts of the correct ingredients in the correct order to get the desired results. You should measure the flour using a spoon, scooping the flour into your measuring cup without compacting it, then leveling it with a knife. For the milk, put the cup on a flat surface to read the measurements more accurately.
- Pre-heat your oven before popping the cookies in. The cookies will start to bake at inappropriate temperature and the baking time won't be the same as the one stated in the recipe.
- Use room temperature eggs, butter and milk. This will make sure that your ingredients mix more evenly and will give the desired results in terms of consistency, texture or rising of your cookies. Leave the ingredients outside of the fridge 1 hour prior to using (this could vary depending on your room temperature). If pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
- After the flour is added, you need to be extra careful to not over mix the dough, or you could end up with cakey and hard cookies instead of chewy and soft.
- If you're a perfectionist and like your cookies all the same size like I do, use a circular cookie cutter slightly bigger than your cookies and make a circular motion swirling around the cookies inside the cookie cutter. You can use anything circular and hollow like the top part of a glass, or you could also push the edges back in with a spatula or knife. This needs to be done right after the cookies are out of the oven and they're still warm.
Nutrition
Serving: 1g | Calories: 266kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 48mg | Sodium: 168mg | Fiber: 3g | Sugar: 1g
