Snacks / Desserts

Oatmeal Caramel Cookies

A soft, satisfying, and indulgent treat while keeping blood sugar levels stable [Yields 24 Servings. Macros per cookie]
15 min Prep
12 min Cook
Oatmeal Caramel Cookies
4g proteins
9g carbs
9g fats
~120 Kcal

Ingredients

  • 250g Almond flour
  • 90g Quick-cooking GF oats
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 135g Coconut sugar
  • 3 large Eggs
  • 84g Coconut oil
  • 2 tsp Vanilla extract
  • 40g Lily’s Sugar-Free Caramel Chips

Easy Swaps

Extra Protein
Add 1 scoop protein powder
Coconut Oil
Olive oil, butter, ghee

Instructions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, whisk together all dry ingredients.
  3. In a separate bowl, whisk together wet ingredients until smooth.
  4. Stir wet ingredients into dry ingredients just until combined.
  5. Fold in caramel chips and optional nuts.
  6. Chill dough for 30 minutes (important for almond flour texture).
  7. Scoop 1 1⁄2 Tbsp dough per cookie onto the baking sheet.
  8. Gently flatten cookies—they won’t spread much.
  9. Bake for 10–12 minutes, until edges are set.
  10. Cool on pan for 5–10 minutes, then transfer to a rack.

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