Savour in these delightful almond flour oatmeal chocolate chip cookies featuring both oats and almonds for a crumbly, soft texture. An ideal wholesome snack that is gluten free, has no added sugar and is also gentle on blood sugar levels.
Who doesn’t love the wonderful aroma of freshly baked cookies wafting through the kitchen? And they don’t come more delicious than these healthy almond flour oatmeal chocolate chip cookies.
These wholesome chocolate chip cookies are easy to make, requiring minimal effort and time. With a delightfully soft, fluffy interior, these treats boast an extra touch of gooey goodness thanks to the melt-in-your-mouth chocolate chips.
Not only are they a joy to your taste buds, but they also make for the perfect snack that should be kinder on blood sugar levels, making them a friendly option for those mindful of their glucose levels.
In this recipe, we explore the wonders of these delectable cookies, as well as the health benefits of using xylitol and wheat flour replacements, like almond and oat flour in your baking adventures. Plus, we’ll delve into how making a few tweaks to your recipes can support diabetes management and overall health
Why use almond flour?
Since my daughter was diagnosed with type 1 diabetes, almond flour or ground almonds have replaced regular flour in lots of my bakes.
This versatile ingredient is the unsung hero of gluten-free and low-carb baking. Made from finely ground almonds, almond flour brings a nutty richness and unique texture to your baked goods. Here are some more reasons why you should consider incorporating it into your recipes:
- Gluten-Free Goodness: Almond flour is naturally gluten-free, making it an excellent choice for those with celiac disease or gluten sensitivity. Say goodbye to gluten-induced discomfort and hello to delightful cookies!
- Low in Carbs, High in Healthy Fats: If you’re watching your carbohydrate intake, almond flour is your friend., and is lower in carbs compared to traditional wheat flour while providing a healthy dose of heart-healthy fats.
- Rich in Nutrients: Almond flour packs a punch in the nutrient department. It’s a good source of vitamin E, magnesium, and fibre, which contribute to overall well-being.
- Low Glycaemic Index – This means that we don’t have to carb count for it as the body metabolites the carbohydrates differently and it doesn’t raise blood glucose levels.
You can find a list of my recommended products that I use on my shop page!
Alternatively, I also use the 500g bags of ground almonds from Sainsbury’s but they are a little more expensive.
If you would like to read more about THE BENEFITS OF USING ALMOND FLOUR IN BAKING then make sure to read this article!
Baking with Almond Flour
This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.
Is xylitol really better than sugar?
Xylitol is a sugar alcohol that tastes remarkably like sugar but contains fewer calories and the best bit doesn’t cause a rise in blood sugars. Again this has been a switch that has really helped us with our daughter’s diabetes management.
Diabetes-Friendly: Xylitol has a low glycemic index, which means it won’t cause rapid spikes in blood sugar levels. For those managing diabetes, this sweetener offers a way to enjoy treats without wreaking havoc on blood sugar.
Dental Health: Xylitol has been found to promote dental health by reducing the growth of harmful bacteria in the mouth. It’s often used in sugar-free gum and toothpaste for this reason.
Weight Management: With 40% fewer calories than sugar, xylitol can be a useful tool in managing weight while still satisfying your sweet tooth.
To read more about using sweeteners and type 1 diabetes, make sure to read the article below.
Sugar Substitutes and Diabetes Management
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
Ingredients for almond flour oatmeal chocolate chip cookies
Xylitol
- Low GI, no horrible aftertaste and it doesn’t raise blood sugar levels
- You can find a list of my recommended products that I use on my shop page!
Butter
- Helps to bind the ingredients
Vanilla Extract
- Use a good quality extract for the best flavour
Ground almonds/ almond flour
- Great gluten-free option
- Adds an extra nutty flavour and is a healthy diabetic no-carb-count option
- You can find a list of my recommended products that I use on my shop page!
Oat Flour
- A great source of dietary fibre and is higher in protein and healthy fat than most other grains.
- It also boasts a rich nutritional profile
Rolled/ Porridge Oats
- A naturally gluten-free wholegrain and great all-round carbohydrate source
- Full of fibre, essential vitamins, minerals and antioxidants.
- I find the smaller oats work best in this recipe
Baking Powder & Bicarbonate of Soda
- A key ingredient to help add a little lightness and extra texture to the biscuits
Dark chocolate chips
- I use chocolate chips that have a cocoa content of 70% or above as the higher the cocoa content the lower the sugar!
Equipment Needed
Saucepan
How to make almond flour chocolate chip oatmeal cookies
These cookies couldn’t be easier to make and you only need one bowl which is always an added bonus! Just follow my step by step guide below.
Step 1
Start by preheating the oven to 200C / 180C fan and prepare a baking tray with greaseproof paper or a silicone baking mat
Step 2
Add the butter, xylitol and vanilla essence to a small saucepan. On a low heat gently melt the ingredients and when starting to boil remove from the heat.
Step 3
In a large bowl add all the dry ingredients, except for the chocolate chips and mix well
Step 4
Add the melted butter mixture to the dry ingredients and combine until you have a soft dough
Step 5
Now add 60g of the chocolate chips and gently stir through.
They will begin to melt slightly so be careful to not overmix.
Step 6
Using a medium-sized cookie scoop, carefully scoop out 10 equal-sized balls of cookie dough and place them on your prepared baking trays
(Each ball was approximately 55g)
Leave plenty of room between your cookies as they will spread when cooking
Step 7
Flatten the balls, using a small spatula, into a cookie shape about 0.5cm thick and add the remaining chocolate chips (about 6 per cookie)
Place the baking tray in the preheated oven and bake for 15 minutes. You should hear a lovely gentle sizzle from the cookies when they are cooked.
Step 8
Leave them to cool on the tray for 10-15 minutes before moving them to finish cooling on a rack, as they will be too soft and break.
Top Tip
Use a large cookie cutter when the cookies just come out of the oven to gently swirl the cookies around the mould. This will help to even edges and give you perfect round cookies.
How to Store Almond Flour Chocolate Chip Cookies
You can store these chocolate chip cookies happily in an airtight container for up to 4-5 days. Although I would be amazed if they lasted that long!
You can also freeze the cooked cookies which is great if you want to batch cook so that you can grab them as you want them.
To freeze them pop the cookies onto a baking tray but make sure they aren’t touching. Once fully frozen you can then put them in an airtight container or bag for up to 1 month.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Recipe Variations
There are endless possibilities for enhancing these chocolate chip cookies if you are looking for something a little extra. Here are a few suggestions to get you started:
Add some Fruit – try adding in a little dried fruit, like raisins, cranberries, or chopped apricots for a burst of natural sweetness and chewy texture. Or take a look at my SUGAR-FREE OATMEAL COOKIES if you fancy a very fruity cookie
Add some Nuts– Enhance the nuttiness by mixing in chopped nuts or nut butter for a delightful crunch and nutty flavour. Or try my 6 INGREDIENT PEANUT BUTTER BANANA OAT COOKIES with added banana for a softer nutty cookie.
Coconut Crunch– Add some unsweetened shredded coconut for a tropical twist and extra texture.
Spice it Up – Experiment with warm spices like cinnamon, nutmeg, or pumpkin spice for a cosy, more aromatic flavour profile.
Flavour Extracts: Experiment with almond or orange extracts to enhance the overall aroma and taste.
Add some zest -Try a little orange or lemon zest to add a zesty kick
Healthy additions – Add chia seeds. flaxseeds or milled versions for a nutritional boost
Alternative Sweeteners – Substitute xylitol with other natural sweeteners like erythritol, stevia, or monk fruit for different flavour profiles and sweetness levels.
Diabetes Note
These cookies are a fantastic slower-release carb snack that definitely won’t have the same impact on your blood sugars as a regular cookie. The fat in the dark chocolate, almond flour and butter will also work with the fibre in the oats to slow the release of glucose into the body.
Carb Counting
The overall carb count for these almond flour chocolate chip oatmeal cookies, based on the ingredients we would count for is calculated as follows:
- 100g of Oat Flour = 70g of carbs
- 60g of Porridge Oats = 42.4g of carbs
- 80g Dr Oetker dark chocolate chunks = 24g of carbs
Now add all the carbs together – 70 + 42.4 +24= 136.4g of carbs
Finally divide this by the serving size, 10 – 136/11 = 14g of carbs per cookie
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Almond Flour Oatmeal Chocolate Chip Cookies
Enjoy irresistible almond flour oatmeal chocolate chip cookies – crumbly, soft, and a perfect diabetic-friendly treat without added sugar.
10
servings10
minutes15
minutes25
minutesKeep the screen of your device on
Ingredients
150 g 150 butter
60 g 60 xylitol
1 tsp 1 vanilla extract
150 g 150 ground almonds
100 g 100 oat flour
60 g 60 porridge oats – small
1 tsp 1 baking powder
1/2 tsp 1/2 bicarbonate soda
80 g 80 dark chocolate chips (20g for topping)
Directions
- Preheat oven to 200C / 180C fan and prepare a baking tray with greaseproof paper.
- Add the butter, xylitol and vanilla essence to a small saucepan. On a low heat gently melt the ingredients and when starting to boil remove from the heat.
- In a large bowl add all the dry ingredients, except for the chocolate chips and mix well
- Add the melted butter mixture to the dry ingredients and combine until you have a soft dough
- Now add 60g of the chocolate chips and gently stir through. They will begin to melt slightly so be careful to not overmix.
- Using a medium-sized cookie scoop, carefully scoop out 10 equal-sized balls of cookie dough and place them on your prepared baking trays. (Each ball was approximately 55g).
- Flatten the balls, using a small spatula, into a cookie shape about 0.5cm thick and add the remaining chocolate chips (about 6 per cookie)
- Place the baking tray in the preheated oven and bake for 15 minutes. You should hear a lovely gentle sizzle from the cookies when they are cooked.
- Leave them to cool on the tray for 10-15 minutes before moving them to finish cooling on a rack, as they will be too soft and break.
Equipment
Tips and Notes
- Leave plenty of room between your cookies as they will spread when cooking
- Use a large cookie cutter when the cookies just come out of the oven to gently swirl the cookies around the mould. This will help to even edges and give you perfect round cookies.
- Store in an airtight container for up to 4-5 days.
- Diabetes Note – These chocolate cookies are an ideal snack and come in at only 2g of countable carbs
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