A Better Oatmeal Cookie

January 5, 2009  •  Desserts,

I’ve been making these healthier oatmeal cookies for years – honestly, my friends wouldn’t come over to lift weights on Fridays if I didn’t bribe them with these cookies and coffee afterwards. The secrets are in the substitutions – ground oats for white flour, Splenda for white sugar, and light butter for butter. I make a big batch and keep them frozen for when my sweet tooth hits!
Start by combining the oats with cinnamon, baking soda, baking powder and salt in a food processor.
Process until you have a smooth oat flour texture, then set aside while you prepare the rest of the cookies. Bake the cookies on a Silpat liner for foolproof results. Go ahead and indulge a little – these cookies are high in fiber, and low in fat and sugar!

A Better Oatmeal Cookie
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
  • 2 cups oats, rolled (raw)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • 2 cups light butter
  • 1½ cups sugar substitute (Splenda)
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup whole wheat flour
  • 3 cups oats, rolled (raw)
  • 1 cup chocolate chips
  1. Combine 2 cups oats with baking soda, baking powder, salt and cinnamon in a food processor and process until finely ground. Combine butter, Splenda and brown sugar in a mixer and mix on high until fluffy. Add eggs one at a time mixing to incorporate, then slowly add ground oat mixture and whole wheat flour. Add remaining 3 cups oats and chocolate chips, mixing just to combine. Cover batter and refrigerate until chilled, at least 1 hour.
  2. Preheat oven to 375 degrees F. Spoon rounded teaspoons of batter onto baking sheets lined with a silicone liner or parchment paper. Bake for 13 minutes. Let cool before handling. Cookies are best stored in the freezer.


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