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I found the secret to health and happiness. Flourless low carb cookies also sugarless made with Splenda. These are actually cholestral lowering cookies.
And you can have three a day on Atkins Diet.
Are you going to share the recipe?
Vikki
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Ok email me privately as I think Ive stumbled onto something. The flour I created is cholestrol lowering, fat free and I think it can be used in bread, biscuts, pancakes, waffles, brownies, muffins, cakes and I even think it may be good for frying in olive oil. It has no flour and actually is good for you. Im kicking myself for not thinking of it sooner. Im amazed.
Ok the ingredient to glue the cookies together is simple. I took regular Oatmeal, put it in my food processor and ground it to flour consistancy. I used the Oatflour as the flour substitute and used splenda baking for sugar and used splenda brown sugar for the brown sugar part.. I used the recipe from the box and added some chopped walnuts and a handful of raisins.. they were perfect. The oat flour glued cookies together and I added the three cups of oats to the mix and I cant even tell the difference. I do feel lighter after eating them and no sugar or flour.. amazing... Im trying brownies next, pizza dough, pita bread and even muffins.
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Great idea with grinding the oats into a flour consistency. Did you use any eggs? Egg substitute? I’ve seen applesauce or mashed banana used in place of eggs.
Flourless Sugarless Oatmeal Cookies
Ready in: 30-60 minutes
Serves/Makes: 4 dozen
Ingredients:
1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar (use Splenda Brown Sugar Blend)
1/2 cup granulated sugar (Use Splenda Granualted)
2 eggs
1 teaspoon vanilla
1 1/2 cup Oat flour (1.5 cups of oatmeal that you make into flour using your food processer. Put oatmeal in and put it on high till flour like.)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
I also added a handfull about a cup of chopped nuts I used walnuts.
Directions:
Heat oven to 350 F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
BAR COOKIES: Press dough onto bottom of ungreased 13×9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
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