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Old 04-10-2003, 07:52 AM   #1
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Oatmeal cookie recipes??

Anyone have a good low carb oatmeal cookie recipe they'd like to share?
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Old 04-10-2003, 09:00 AM   #2
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I like the Winter Snowflake Cookies from lowcarbluxury.com They are in the Vol. II, No. 23, 12/7/01 newsletter. They also have coconut in them and DaVinci SF vanilla syrup.
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Old 04-10-2003, 12:47 PM   #3
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Any other ideas? If not, my "500 low-carb recipes" cookbook from Dana Carpender arrived today and I noticed she has an Oatmeal cookie recipe.
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Old 04-10-2003, 07:35 PM   #4
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I've tried Dana Carpender's recipe and it is very good.....they are crispy and very good flavor....freeze well. This recipe is worth buying the cookbook.
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Old 04-11-2003, 11:06 AM   #5
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Kathi,

Thanks for the comments. I have been longing for an oatmeal cookie and was curious to how good they were. I had already bought molasses to use in place of brown sugar as I heard more people like using it as opposed to Brown Sugar Twin. I do need to pick up a few things from the store to make them but I will probably make them this weekend.
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Old 04-11-2003, 11:42 AM   #6
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Could you post the recipe please?

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Old 04-11-2003, 01:17 PM   #7
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Here it is

From dana carpenders 500 low carb recipes.(makes sure to give credit where credit is due!!

Oatmeal Cookies

1 C. coconut oil
1 C butter,at room temp
1 1/2 c splenda
1 tsp molasses
2 eggs
1 C ground almonds
1 cup vanilla flavored whey protein powder
1/2 tsp salt
1 tsp baking soda
1tsp cinnamon
1 C rolled oats
1 C chopped pecans
**Preheat oven to 350
with an electric mixer, beat together the coconut oil and butter and splenda until well combined ,creamy and fluffy.

Beat in molasses and eggs, combine well.Add protein powder,almonds,salt and baking soda. make sure well combined.

Beat in cinnamon,rolled oats and pecans.

spray a cookie sheet with nonstick cooking spray. Drop dough by scant tablespoonsful. leavie plenty of roomfor spreading.

Bake for 10 minutes or till golden . cool on a wire rack.

Yields about 5 doz "outrageously good cookies" with 3 gm of carbohydrates,trace fiber and 4 gm of protein.

whew!!
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Old 04-11-2003, 01:26 PM   #8
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Thanks a bunch

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Old 04-11-2003, 02:27 PM   #9
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Also, she recommends using blackstrap molasses which is the darkest molasses you can get. I found it at my local Kroger.
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Old 04-11-2003, 06:13 PM   #10
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I used canola oil instead of coconut oil and added some coconut & butter extract. These freeze very well and are good right out of the freezer.
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Old 04-14-2003, 08:05 AM   #11
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So I made these this weekend. I used brown sugar twin instead of splenda and added coconut. I didn't use any molasses. They were tasty but very crumbly. Was that because I did not use the Molasses? I guess I can't wrap my head around using molasses as it is sugar. Is this really allowed? Are your cookies Crumbly?

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Old 04-15-2003, 06:50 AM   #12
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Bump for an answer

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Old 04-15-2003, 10:34 AM   #13
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Where can I get this cookbook????
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Old 04-15-2003, 11:38 AM   #14
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I bought it on Ebay. They have it on Amazon.com and I'm sure Barnes and Noble, or Borders has it.
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Old 04-15-2003, 06:50 PM   #15
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If you bake the cookies according to the recipe with all the original ingredients, they are not crumbly. They are very similar to the real thing. I have learned that it is best to first make recipes according to the original instructions first, then tweek them as you woul like. Try them again---I cut the recipe in half and froze the leftovers.
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