My Discovery of the Scale-Friendly Cookie Recipe

My mother discovered the original "full-sugar" cookie recipe when she decided to use all of her excess Instant Oatmeal packets during Christmas of 2009. I adored the cookies so much that I decided to return to eating excess sugar for Christmas. This led to a 6 pound Christmas weight gain in 1 week of eating cookies. (This was well worth it!) I lost the weight after returning to my traditional lower sugar and health conscious lifestyle.

My mother discovered the original "full-sugar" cookie recipe when she decided to use all of her excess Instant Oatmeal packets during Christmas of 2009. I adored the cookies so much that I decided to return to eating excess sugar for Christmas. This led to a 6 pound Christmas weight gain in 1 week of eating cookies. (This was well worth it!) I lost the weight after returning to my traditional lower sugar and health conscious lifestyle.

For my 30th birthday, I asked my mother to alter my favorite cookie recipe by substituting almond four, almond milk, and artificial sweetener brown sugar blend to make my favorite cookie into a guilt-free, scale friendly, treat. I believe in indulging on special occasions, but there is nothing better than a guilt-free indulgence! Fortunately, the experimental recipe was an amazing success and I can now eat these cookies without the 6 pound weight gain. Yay! Now I am sharing this incredible discovery with you.


Scale-Friendly, Chewy and Crispy Oatmeal Cookie Recipe
These cookies are sinfully delicious and healthy.

Ingredients

Makes 2 – 2 1/2 dozen cookies

3/4 cup (3/4 stick) butter flavored shortening

1 cup firmly packed artificial sweetener brown sugar mix

1 egg

1/3 cup unsweetened almond milk

1 tbsp vanilla extract
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3 cups oatmeal (3 cups equals 9 packets of instant oatmeal. This will provide the chewy and crisp texture. Select any flavor with lower sugar, high fiber, no sugar added or sugar-free, written on the box. You may also use 3 cups of traditional stone cut oats, if you prefer a cake-like texture to your cookies.)

Directions

Combine wet ingredients: shortening, sugar, egg, vanilla and almond milk with an electric mixer, until well blended. In a separate bowl, combine dry ingredients: instant oats, almond flour, baking powder, salt and cinnamon. Blend with a spoon.

Mix dry ingredients into the wet ingredients, at a low speed, until well-blended. Place dough into containers and refrigerate for 3-4 hours. You may store in the fridge for 1-2 days before baking.

Heat oven to 375 °, grease the cookie sheet with a tiny bit of shortening and whole wheat flour. Drop rounded tablespoons of the cookie dough onto your prepared cookie sheets.

Bake 1 sheet of cookies at a time. Bake for 10-12 minutes or lightly brown. Cool cookies for 2 minutes on baking sheet. Place a small metal container of water at the bottom of your oven, to prevent burnt cookie bottom.

Recommended serving size: 3-5 cookies. Remember to take the time to savor each cookie; don’t wolf them down. Enjoy your fit and tasty treat.


Sadly I have no calorie counts available at this time, but I do find them scale-friendly. Save time by measuring all of your ingredients beforehand, preparing your cookie sheets and preheating your oven before beginning to cook. I encourage you to experiment with adding your favorite dried fruits, nuts, and/or sugar free candies. Get creative! Try dried cranberries or sugar-free dark chocolate.

Remember: it worked for me and it can work for YOU!

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