Oat Bran Cookies

Can I just tell you how freaking excited I am for these cookies?? They are low-fat, low-carb, AND dukan-friendly! Not to mention one cookie will give you your full 2 tbs of daily oat bran. That may not necessarily be a good thing because I can seriously gobble up a dozen of these a day. 🙂

Up to this point, I have tried MANY variations of cookie recipes that would cater to the low-fat, low-carb rules of the Dukan Diet and every last one of them have been god awful (no exaggerations here). Everything from the non-fat bitter chocolate globs from a few weeks ago to the flimsy, eggy what-nots from just a few days ago. I was close to thinking GOOD Dukan-friendly cookies simply could not be. That is, until earlier today. This recipe combines the most simple ingredients and takes under 10 minutes to prepare. They taste dangerously close to your average oatmeal cookie!

Oat Bran Cookies

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 2 tbs skim milk
  • cooking spray

Directions:

  1. Preheat oven at 375 degrees.
  2. In a food processor, blend together oat bran, baking soda, salt, brown sugar, and splenda.
  3. Pour mixture into a bowl and add milk. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 cookies and place on parchment paper.
  5. Bake for 6 minutes.
      

(source: http://chocolatecoveredkatie.com/2012/02/20/flourless-oatmeal-raisin-cookies/)

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26 thoughts on “Oat Bran Cookies

  1. my cookies were made with wheat bran, they would not stick, so i added one egg, 2tbs, more of skim milk and had to bake them for 20mins, any idea why they went not as smoothly as all your other recipes. btw. you mac and cheese is so awesome! i add shallots and bacon bits to mine, love love love it!

    1. Hi Kim!

      Hm.. Well when I first added the milk to the mixture, it seemed like it wouldn’t be enough to coat all of the oat bran so I had to whisk it in VERY well before I got that sticky texture. Then, I tried my best to form the cookies in my hand but it handled a lot stickier than your average cookie dough. So, I did what I could in my hands and laid the mixture on the parchment paper, added more mixture as needed, and actually formed the cookie shape on the parchment paper. If you encountered either of these problems, you may just need to either whisk the mixture more or form the cookies directly on the parchment paper.

      How did the cookies turn out once you added the extra milk and egg? I’m not very familiar with wheat bran as I’ve never used it before. Is the texture similar to oat bran? If not, try it with the oat bran next time and see if you get better results. I’ll be making this recipe again soon (Bob loves them!) so I’ll let you know if I find any other ways to improve it. 🙂

      P.S. I’m very glad you liked my mac n cheese recipe!!

      -Julee

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  3. These have become a daily staple in my house since I found your blog! I add an egg white & 5 mins to cook time, and if I feel it – some cocoa powder. And my oven timer is letting me know my latest batch is ready…. Thanks for saving my diet!

    1. Oh and I forgot to mention, Parkay makes a fat free butter spray that works great in this cookie recipe! I also used to make a (forgive the typo) “roo” to thicken the gravy for the Swedish meatball recipe 🙂

      1. This is one of my favorite recipes as well. Especially since I miss baking so much! Plus, it makes me look forward to eating my daily oat bran. Glad you’re enjoying it as well!

        & about the Parkay..O-M-G..fat free butter exists?!!? I almost tipped over and died when I read that! You must tell me which grocery store carries it! Is it in the refrigerated or baking section? I can’t believe it, I was just talking to Bob about how amazing it would be to have fat free butter!

      2. Yes! I use To sautée my veggies, and in any recipe that requires oil – works great so far! I am in NC and have found it in Food Lion & Super Walmart -! Not sure if those are near you or not – but it’s in the refrigerated section where the butter is, it’s in a blue spray bottle. But make sure to get the spray bottle kind, cuz there’s a blue bottled one with a plain lid but it’s not fat free. Good luck!

  4. I doubled the recipe and baked them in a muffin tin. They needed to cook a little longer than the original recipe, but they turned out perfectly. These travel well and were great for a trip I took recently so I could still get my daily requirement of oat bran. Thanks!

    1. Great idea using the muffin tin! I’ve made this recipe quite a few times and it has worked for me but it seems that others have encountered some issues with cook time and forming the cookies. There’s no harm in tweaking a recipe to make it work for you 🙂

  5. You inspired me to experiment. I love the Dukan brand bran cookies and was trying to think of ways to duplicate some of their characteristics. Looking at the ingredients, I felt that adding a small amount (1 tsp)of canola oil wasn’t going to be a terrible thing ( as they use it for their recipe). Also a small amount of baking powder and powdered egg whites (approx 1/4 tsp and 1tsp each). For more flavor, and to aid in binding with the increase in dry ingredients, I added 1 1/2 tsp of Walden 0 calorie pancake syrup. A little bit of other flavor extracts, whatever your tastes dictate. and I pretty much used your other ingredients as my template. The flavor and texture were good, but I still don’t know how to get that firm type of cookie. Regardless, I am enjoying these for what they are, and not for their duplication of Dukan’s.

  6. I made the today, as I go back to work next week and was thinking ahead of things I could make for snacks etc. md your recipe came out so well!! The biscuits are surprisingly delicious!!

  7. Thanks for the wonderful Dukan recipes. I made these today with slight changes and they are delicious! I replaced the skim milk with one small container of nonfat vanilla Greek yogurt and added 1/2 teaspoon of Maple flavoring. I used a small scoop sprayed with PAM to form a dozen cookies. Sprayed a fork with PAM and flattened each cookie slightly with the fork. Finishing touch was mixing 2 packets of Truvia with 1/2 teaspoon of cinnamon and sprinkling on top of each cookie. Baked for 10 minutes. Oh so good!

  8. Sadly, my cookies were far from perfection. I did not have brown sugar stevia so i just used regular, and only one tablespoon, and it was VERY SWEET. Also, i just blended the milk and it had a crumby texture that didn’t bake well. I’m eating it as we speak, but crushed but some almond butter and it is DELISH.

  9. these are the best “dessert” I have made yet since on the Dukan Diet. Your blog has helped me so much! I did it all in the food processor and had no issues. Thanks So much!

  10. What are the nutritional values on these cookies. I need to know the amount of carbs, fat, protein, fiber and serving size.

  11. I’ve just started the Dukan diet and came across this site. I had to try making these cookies and I’m impressed. They are delicious. I was VERY pleasantly surprised. Thank you!

  12. I am dying to make these as the comments are really making my mouth water! However,as we do not have Splenda in our country, I wonder if you could possibly give me an idea of what I should use as an alternative for the Splenda brown sugar and the two packets of Splenda. Any ideas?
    Thank you
    Jillian

    1. Hi Jillian,

      You can use any sugar substitute — Sweet N Low, Equal, etc. I don’t know of any substitute for the Splenda brown sugar but to be honest, sometimes I just used the regular light brown sugar and it wasn’t a big deal. Just remember to keep it in moderation 🙂

  13. I love these cookies! I use Truvia brown sugar blend, add a little vanilla and cinnamon. I will be adding ginger the next time I make them. It is a bit difficult, forming them, but they are worth the effort! Yum. Thanks for the recipe!

  14. Hi there,

    Thank you for the great recipe! I made these today and they are fabulous! I added to the recipe 1 tablespoon egg whites, pure vanilla extract and some organic Ceylon cinnamon (which is naturly sweet) and it all was great!

    Super hard to form these as stated above so I just carefully spooned them in muffin pans and made sure they were formed together as this mix does fall apart a bit by after baking it was good to go! Thanks! 🙂

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