Our family loves the combination of oatmeal and white chocolate chips. Molly introduced us to this combo several years ago with her Chewy Oatmeal Cookies, and I recently learned to recreate them in a sugar-free, diabetes-friendly version. I was inspired when I found Lily’s sugar free white chocolate chips.
Give them a try! They are perfect for a snack on a hot summer day with a glass of refreshing homemade lemonade. The fact that they are sugar-free makes them doubly delightful and delicious. Right?!
Sugar Free White Chocolate Chip Cookies
Ingredients
- ¾ C Trim Healthy Mama Baking Blend or equal parts almond flour + coconut flour
- 1 C brown sugar substitute Swerve or Truvia are my favorites
- 1½ C old fashioned rolled oats
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp baking soda
- ½ C butter at room temperature
- 1 egg
- 1 tsp vanilla
- 2 tsp maple extract
- ¼ C water
- ½ C Lily's White Chocolate Chips
Instructions
- Preheat oven to 350°. Line cookie sheet with parchment paper.
- Mix all ingredients in order together in a large bowl.
- Using a cookie scoop or two spoons, drop dough balls onto cookie sheets.
- Bake for 12-15 minutes or until golden brown
Notes
Here are some links for the ingredients I used in this recipe:
Lily’s White Chocolate Chips
Swerve Brown Sugar Substitute
Trim Healthy Mama Baking Blend
