In large mixing bowl with a hand or stand mixer with a paddle attachment, beat butter, granulated sugar substitute, and brown sugar on medium speed until creamy. Mix in egg, vanilla extract, and applesauce until combined. Turn speed to low and gradually beat in flour mixture. Stir in oats, flax seeds, and cranberries by hand with a wooden spoon.
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1 cup rolled oats (oatmeal or porridge oats work really well) Optional: 1 tsp cinnamon 1 small handful raisins 1 small handful walnuts (crumbled) 1 small handful sesame seeds (toasted) Instructions Preheat the oven to 180°C (360°F) Get a bowl and and mash the bananas until they’re mushy Add the cup of oats and any of the optional ingredients
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The classic oatmeal raisin cookie made low carb and diabetic friendly by using honey instead of sugar. Move the rack in the oven to the very bottom shelf, then preheat the oven to 325°F. In a bowl, whisk together the flour, baking soda, salt and cinnamon. In a separate bowl, cut the butter into six slices and microwave it until melted.
I like that the oatmeal and raisins are healthy ingredients to add to this treat. I could have called this a sugar free cookie but, it is true that raisins do add a natural sugar to this cookie. The truth is that those one ounce boxes of raisins have about 18 grams of natural sugar in them.
One cup of flour also contributes 95.4 grams of carbs, the second main source of carbs in oatmeal-raisin cookies behind sugar. You can slash 93.4 grams of carbohydrates by substituting almond flour, which has 2 grams of carbs per cup, for wheat flour.
These sugar free oatmeal cookies will only use 1/2 a cup for the whole recipe. This keto oatmeal cookies recipe uses both almond flour and slivered/ sliced almonds. Almond flour makes these oatmeal cookies low carb, and slivered almonds provide a slight crunch.