Low Cal Oatcakes

I LOVE oatmeal cookies, especially the ones at Starbucks. Unfortunately the really good ones are full of butter and sugar, two delicious ingredients, although not very good for the waistline. I needed something that followed my meal plan post workout meal: 1/3 cup of oatmeal (dry measure) cooked with 1 tsp natural peanut butter, that I could take to work. I can’t cook up oatmeal after a workout at work, and I refuse to eat stodgy microwaved oatmeal.

I found this recipe and, after a few attempts, came up with something similar. I still can’t get my oatcakes to look like theirs, but mine probably taste better anyway.

If you’ve never cooked with unsweetened apple sauce, I highly recommend you look into it. It’s a great substitute when recipes call for butter – seriously. It keeps cookies and muffins moist without the guilt.


  • 1 cup rolled oats – I keep mine intact, instead of “crushed” like the recipe calls for
  • 1/2 cup coconut flour (bought at Bulk Barn)
  • 1/2 cup oat bran – I use wheat bran because that’s what I could find
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened applesauce
  • 1 egg white
  • 1/4-1/2 cup unsweetened almond milk
  • 1/2 cup granulated splenda (bought at Costco)
  • 2 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/3 cup raisins
  • 1/4 cup crushed walnuts

Preheat oven to 350 degrees.

Mix all dry ingredients in a bowl first, then add the remaining “wet” ingredients. Mix it in with a fork until you get a crumbly consistency. If needed, start with 1/4 cup of the almond milk and add more if your mixture is too dry. I find that 1/4 cup is just right.

Spray a baking sheet with cooking spray.

Using your hands, roll out a small ball of the mixture, then flatten with a spatula. Be careful not to break them apart.

I usually get about 10-12 oatcakes.

Let me know if you try them.


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