Low Glycemic Chocolate Chip Oatmeal Cookie Recipes

chocolate chip oatmeal cookie recipes

     Chocolate chip oatmeal cookie recipes can be low glycemic with a little extra attention!    These are low glycemic, sugarless cookies because they are made with coconut or palm sugar* which is made from the nectar of tropical coconut palm blossoms of SE Asia. It's boiled into a thick caramel and ground to a fine crystal. It has a GI as low as 35 but it fluctuates due to natural variables in it's growth cycle.

     Most chocolate chip oatmeal cookie recipes raise your blood sugar and pack on the calories because they contain so much flour and sugar.   It's difficult to stop at one.    Not this one and if you eat more than one you won't be storing fat.    This one is an easy raw food recipe.   These cookies contain NO flour but a lot of fiber!    You do not have to bake these cookies and yet they are quite yummy and satisfy that desire for something a little sweet.

     These no bake cookies are gluten free and can be dairy free if you buy dark chocolate chips without dairy ingredients.

     They are full of fiber and omega 3 fatty acids and make a great breakfast or morning snack. I would estimate them to be about 30 calories a piece since they contain no flour and no sugar.

Makes 2 dozen no bake cookies:

  • 3/4 cup almond butter (or any nut butter)
  • 1/2 cup coconut or palm sugar (available in natural foods markets or Trader Joe's)
  • 3 T. water
  • 1 teaspoon vanilla
  • 3 T. of oil any seed or nut butter
  • 1 1/2 cup rolled oats
  • 1/2 cup dried cranberries (raisins or cherries)
  • 1/4 cup slivered almonds toasted (7 minutes in 350 degree oven) or raw walnuts chopped fine
  • 1/2 cup chocolate chips (dark chocolate best)

     In a large bowl, combine almond butter, coconut sugar, water, oil and vanilla. Mix well. Stir in oatmeal, cranberries, almonds and chocolate chips. The easy way to get the oil from a seed or nut butter is to use the oil that has risen to the top of your container of almond or peanut butter. I like to use sesame seed butter (tahini) for this. The extra oil will help the mixture stick together.

      You can find dark chocolate chips (65% cacao) at a natural foods store which really give these cookies extra zing but regular, garden variety chocolate chips work fine too.   Get the smallest chips you can find.   Roll into balls with your hands or drop by tablespoons full onto a cookie sheet that has been lined with wax paper and greased with butter.   Flatten the balls with the tines of a fork.   Refrigerate for 1 hour.

     What makes these cookies really yummy is the coconut palm sugar so don't use anything else!  

      You could try experimenting with different seed or nut butters. I haven't tried but they may add interesting flavors. Using different oils works well.

      These cookies are nutritious enough you could even have one or two with a smoothie for your breakfast in the morning!

     The nuts and/or seeds and oils give you lots of omega 3 fatty acids plus the protein. There is so much fiber in this recipe too with the oats and dried cranberries.

     Dried fruit is not low glycemic but since there are only a few to a cookie they shouldn’t raise your blood sugar. If you already have insulin resistance however, you shouldn’t be eating even any low glycemic cookies until you have your blood sugar completely under control.

     This is one of our printable low glycemic index recipes.  More chocolate chip oatmeal cookie recipes are coming here soon!

     * This recipe can also be made using fructose (sweetener made from fruit found in natural foods markets.)  Make sure that it's fructose made from fruit and not corn syrup.   Palm sugar takes some getting used to. It makes the cookies crumbly but if you chill them long enough you should be able to get them to stick together. Add more oil if necessary.   Palm sugar, like all natural sweeteners has some nutritive value.



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