Keto oatmeal cookies, just like Grandma used to make! Well, not exactly. They look like oatmeal cookies and they taste like oatmeal cookies, but they don’t contain any oats at all. Let me show you how it’s done.
Okay, you caught me. There is no oatmeal in these keto oatmeal cookies. Nope, not even a little bit. Completely grain free, with nary an oat to be seen. Not even the tiniest oat flake. There were no oats even in the vicinity when I made them.
But guess what? I am still going to call them sugar free keto oatmeal cookies. I am not one for clever little low carb names like “faux-tmeal” or “N’oatmeal”. Those just annoy me, I don’t know why.
The most I can do is put “oatmeal” in quotations; that’s as far as I will go. I am a stubborn old fart and I don’t care who knows it. If I want oatmeal cookies and I want to make them without the blood-sugar spiking oats, you’re just going to have to go along with it. I will brook no opposition. Got it? Good.
Seriously, who doesn’t love oatmeal cookies? They are the classic childhood after-school treat. Everybody’s mother or grandmother or aunt had the best oatmeal cookie recipe, right? But being devoted to the low carb, grain-free way of life, we can’t exactly have those any more. What’s an oatmeal cookie lover to do?
How to Make Keto Oatmeal Cookies
So how do you make oatmeal cookies without oats? Pure low carb ingenuity, that’s how. And an easy grain free stand in that gives these delicious keto cookies that classic oatmeal taste and texture.
Do you remember my super awesome low carb Carmelitas? Those might have been one of my favourite recipes of the summer, all crumbly, oatmeal-like crust and gooey caramel and chocolate filling. If you never saw them or don’t remember them, I suggest you hightail it on over to that post and take a look.
Similarly to my keto carmelitas, coconut flakes and sliced almonds become the replacement for the oats. You simply give them a whiz in the food processor to break them up a little more and you get that perfect oatmeal consistency. It’s really quite remarkable how much it resembles oatmeal in both taste and texture.
Then you proceed the way you would with any low carb cookie recipe. Cream the butter and sweetener together, add an egg and some vanilla, and stir in the “oatmeal” and flour. Scoop them up, roll them into balls and bake.
It’s a pretty simple formula but it really works for those oatmeal cookie cravings.
Other additions for your “oatmeal” cookies
Conventional oatmeal cookies typically take raisins, but raisins simply aren’t a keto-friendly option. You could, of course, add a tiny amount of them in, but it really wouldn’t be worth your while. There would be so few of them, the flavor wouldn’t come through.
When I originally created this recipe, I simply added sugar-free dark chocolate chips. And that’s certainly an excellent option.
But when I re-made these cookies for the video, I decided to add in some sugar-free dried cranberries as well. They don’t exactly taste like raisins, but they give the cookies that chewy, dried fruit texture. I really liked them this way!
I have a recipe for homemade sugar free dried cranberries, which do use some sweetener. But you can also buy entirely unsweetened dried cranberries as well. They are very tart when eaten on their own, but in these keto oatmeal cookies, they are delicious!
Praise for Sugar Free Oatmeal Cookies
“This is hands-down the best cookie I’ve made Keto.” – Gwen
“Wow! These smell great cooking. My family could not wait to try. Amazed out how much these taste like oatmeal cookies!” – Lori
“Made these tonight—Loved them! Thank you for the recipe!” – Laura
Other great Keto “Oatmeal” Recipes
- Pumpkin Oatmeal Breakfast Bars
- Keto Do-si-dos (Peanut Butter Oatmeal Sandwich Cookies)
- Keto Granola Bars
- No Bake Peanut Butter Granola Bars
- Coconut Cacao Nib Granola
“Oatmeal” Chocolate Chip Cookies
Ingredients
- 1 cup flaked coconut
- 3/4 cup sliced almonds
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener
- 1 large egg, room temperature
- 1/2 tsp vanilla
- 1/4 cup dark chocolate chips, sugar-free
- 1/4 cup unsweetened dried cranberries
Instructions
- Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
- In the bowl of a food processor, combine the flaked coconut and sliced almonds. Process until mixture resembles oatmeal. Add almond flour, coconut flour, baking powder, cinnamon, and salt and pulse a few times to combine.
- In a large bowl, beat butter with sweetener until creamy. Beat in egg and vanilla extract and then beat in coconut/almond mixture until well combined. Stir in chocolate chips by hand.
- Form into balls a little over 1 inch in diameter and place 2 inches apart on prepared baking sheet. With the heel of your hand, press cookies down to about 1/2 inch thickness.
- Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.
Video
Nutrition
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I followed the recipe exactly. They came out perfectly. Thank you. I was just wondering if I were to substitute walnuts for the almonds. What do you think about that?
Walnuts won’t have the same flaked texture like oatmeal, but you’re welcome to experiment.
These are so good. They have a mouth feel of oatmeal and are delicious. That pop of cranberries is an added treat.
Hi. What can be substituted for the sliced almonds ?
Thanks.
You can try more flaked coconut but it definitely changes the texture.
I can’t tolerate eryrithrtol or other sugar alcohols. If I were to substitute pure monk fruit or stevia (without anything added to make it a 1:1 measure substitute), would I have to make any accommodations to make up for the difference in the bulk? Thanks
Hi Carolyn,
I’m not a fan of coconut flakes. Do you think chopping up some extra almonds will give the same effect?
TIA!
It should!
Your recipes never disappoint! My hubby doesn’t like butter (I do) so to make a batch for him is there a butter substitute?
You can try coconut oil or a vegan butter substitute.
Wow! I think my favorite dessert recipe on this site so far. Hubby was missing cookies. When this showed up on my inbox, well, I’ve had good luck with the muffin recipes so I thought I’d try it. Easy and delicious! I did double the cinnamon because I like spice.
Funny sidenote: I forgot to take out an egg to bring to room temperature. So I tucked one into the cleavage of my sports bra while I assembled and measured the other ingredients. It worked! Just had to be careful if I bent over though, LOL!
Too funny! I place my eggs in warm water for about 5-10 minutes to bring them to room temperature but I’m also lacking in the cleavage department! lol
Just made these cookies for the first time and I WILL be making them again!!! SO good! I have come to know that if it’s YOUR recipe, it’s gonna turn out fantastic. Thank you so much for all that you do for our community!
Loved these! I made your recipe for dried cranberries during the holidays and froze them. Used them in these cookies along with Swerve chocolate chips. One of my favorite of your fantastic recipes.
Woŵ these are sooo goood!!
These are amazing. Can’t wait to make them again.
In Step 3, perhaps you’d like to say stir in chocolate chips and cranberries by hand. Just a thought. 🙂
Hi Carolyn,
Have you ever tried using oat fiber in your recipes instead of coconut flour? I saw a keto baker mentioning oat fiber. Apparently it doesn’t get digested so it won’t affect glucose. The use in recipes seem to be the same as coconut flour, to hold moisture. I love coconut however not all recipes I want coconut taste. I’d love to hear your experience and opinion.
Thanks!
Oh yes… it’s been touted for a long time. And if you want your cookies to taste like sawdust, feel free to try it!
Oh I didn’t know that. You could have been more friendly though. Thanks.
It wasn’t meant to be unfriendly… it was tongue in cheek! 🙂
Hi Carolyn, first let me tell you that I really enjoy receiving your daily emails of recipes. I always tell myself I wish you lived next door to me. Love and appreciate all the work you do in making and sharing wonderful recipes. That said. I made the keto oatmeal cookies today and they came out kind of flat. I’m thinking my butter wasn’t softened enough or RT. What do you think?
Flat as in they spread too much? That means you didn’t have quite enough flour.
ok, these are the best, I mean really the best keto cookie I’ve ever made/eaten. They taste and feel normal, not weird. Thank you!!!!!!!
I love your recipes. They have saved me from going back to old habits. Gastric bypass in 2008. And still trying to stay on tract. I’m satisfied and content. Love my food from your recipes. Blessings sweet lady.