Flourless oameal cookies

Does anyone have a recipe for flourless oatmeal cookies as my MD wants me to find a recipe for these as the sugar substitiute wasn't enough. Any help would be appreicated. Thanks alot guys & gals ~ Alanna

Hi. I published one in my newsletter last week. Sugar-free Oatmeal Peanut Butter Cup Cookies (with a non-chocolate variation) (By Dame Tooter Bariatric Bytes © 2005) 2 Large Whole Eggs 2 cups Splenda 1/2 cup sugar-free Maple Syrup (I used Walden's Calorie-Free Pancake Syrup) 1 stick (1/2 cup) Butter, melted 1 cup Simply Jif Peanut Butter 1 tsp. Baking Soda 1/2 tsp. Real Vanilla (or 1 tsp. imitation vanilla) 3 cups Old Fashioned Rolled Oats (not the instant or Quick kind) 12 sugar-free Reese's Miniature Peanut Butter Cups, each sliced in half across Preheat oven to 350 F. Using a mixing bowl whisk together, the eggs, Splenda, syrup and melted butter. Blend in the peanut butter until smooth, and then add the baking soda and vanilla. Fold in the rolled oats until well coated. Set aside and allow cookie dough to rest for 10 minutes. Using a tablespoon (I used a restaurant-style rounded soup spoon), spoon dough onto a LIGHTLY greased cookie sheet (I used Reynold's Release Foil, instead of greasing - or you could use a Teflon coated cookie sheet) creating mounded cookies. Flatten slightly as they don't spread hardly at all during baking. Gently press half of a Reese's Miniature Peanut Butter Cup into the center of each cookie. Bake for 12 to 15 minutes, depending on your oven. Let rest on baking sheet for a minute and then remove to cooling racks until completely cooled. Makes roughly 2-dozen "generous" cookies - or 4-dozen small cookies (but divide the peanut butter cups into 1/4's if you do that or ice as directed below). These are VERY filling and not overly sweet. If you like really sweet cookies, you could add more Splenda, raisins, or chocolate chips. I don't know about you, but most of the commercial sugar-free cookies are TOO sweet. I prefer a not-so-sweet-nice-chewy-cookie, without triggering my sugar-cravings. J Calories 159; Protein 5; Carbs 11; SA 2; Fiber 2; Fat 12; Net Carbs 7 Note: For the same amount of grams weight cookies in a regular brand the calories are nearly doubled, as are the carbs. For the same amount of gram weight sugar-free 'commercial' cookies, the calories are about the same - but I can't find an 'exact' peanut butter and oatmeal cookie to compare it to, but compared to either a sugar-free commercial peanut butter OR oatmeal cookie, the calories are the same (within a couple digits) and theirs have 3 times as many sugar alcohols and almost 2 times as many net carbs. Non-Chocolate Variation - Omit the Reese's Miniature Peanut Butter Cups. Bake as directed. Once cookies are cooked and completely cooled, drizzle with sweet icing. Sweet Icing 1 cup of powdered sugar (whip together 1 cup of Splenda bulk with 2 and 1/2 tablespoons cornstarch until mixture is very fine and fluffy. - this will taste WEIRD plain!) 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk, to achieve desired consistency. Stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency. With a teaspoon, drizzle ribbons of icing over tops of cookies.