Not-So-Oatmeal Chocolate Chip Cookies - Mrs. Criddles Kitchen (2024)

July 24, 2014 by Sarah Criddle 82 Comments

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.

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