If I want a treat, I must make it. Then, I can control the ingredients, especially the sugar content. Oatie cookies, being rich in oats, are a great way to do this. I used a keto-friendly “honey” to cut back most of the sugar in the recipe.I used Choc Zero’s monkfruit “honey”. You can substitute sugar-free maple syrup and regular maple syrup as well.
They are not sweet cookies, but they satisfy my craving for carbs. No, this isn’t a keto friendly recipe due to containing wheat flour, but I am OK with that.
Large cookies
Smaller cookies
Lower Sugar Oaties
Ingredients:
- ¾ cup unsalted butter softened (1½ sticks)
- ½ cup sugar-free honey
- ¼ cup honey
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 3 cups old-fashioned rolled oats
Directions:
Preheat the oven to 350°.
In a stand mixer bowl, cream the butter until smooth. Add the honey and beat until creamy. Add one egg at a time and the vanilla. Scrape the bowl and beat until combined.
Add the flour, baking soda, salt, cinnamon, and oats in a small bowl.
Add to the wet ingredients and beat in.
Drop 12 2-tablespoon cookies on a large cookie sheet; make 12 1-tablespoon cookies on a second cookie sheet. (Or three dozen 1 Tablespoon cookies)
Bake the smaller cookies for 10 – 12 minutes and the larger ones for 12 to 14 minutes. The cookies should be golden brown and set on top, but don’t overbake.
Let cool on trays to finish setting up, then transfer to a cooling rack.
Once cooled, store tightly sealed.
Made 12 big and 12 small cookies.
Note:
The cookies freeze well for school lunches. I made the small ones for this reason.
~Sarah