Okay, you caught me. There is no oatmeal in these Keto Oatmeal Cookies. Not even a little bit. They are completely grain free, with nary an oat to be seen. Not even the tiniest oat flake. There weren’t even any oats in the vicinity when I made them!
But with a little low carb ingenuity, they look and taste like the real deal. I take flaked coconut and sliced almonds and process them until they resemble oats. It’s the very same trick I used in my Keto Oatmeal recipe.
Who doesn’t love oatmeal cookies? But those of us on low carb or keto diets, we can’t indulge any more. So what’s a cookie lover to do? Fake it ’til you make it, I always say.
I confess, I am not one for cutesie little names like “faux-tmeal” or “N’oatmeal”. Those just annoy me for some reason. If I want oatmeal cookies and I want to make them keto-friendly, I will call them what I please. You are free to do the same.
And now they are bigger and better than ever! I decided to adjust the recipe ever so slightly, and made them a little bigger and thicker, for that chewy cookie goodness. Now there’s more to love!
What Readers are Saying…
“I made these this morning. they are delicious. With the coconut, nuts and butter, you really do not even think about them not being true oatmeal cookies. They come together easily and I usually always have the ingredients on hand.” — Linda
Why You Will Love These Cookies
- Classic texture: They have the same chewy, tender texture of real oatmeal cookies.
- Buttery flavor: Butter, brown sweetener, and a hint of cinnamon gives these cookies the classic flavor.
- Easy to make: In less than 40 minutes, you can satisfy your cookie cravings.
- Customizable: Add chocolate chips, dried cranberries, other nuts, or leave them plain.
- Low carb: Each cookie has only 2.5 grams net carbs, so they fit the keto lifestyle perfectly.
Ingredient Notes
- Sliced almonds: I like the sliced almonds that have the skins on, as they resemble oats even more when processed.
- Flaked coconut: Use flaked coconut, rather than shredded, as it will help give the cookies the right texture.
- Almond flour: This gives the cookies a little more structure.
- Cinnamon: A touch of ground cinnamon gives them the classic oatmeal cookie flavor.
- Sweetener: I like the flavor that a brown sugar replacement adds to these cookies.
- Dark chocolate chips (optional): You can use any variety of sugar-free chocolate chips.
- Unsweetened dried cranberries (optional): Instead of raisins, I use my homemade sugar free dried cranberries.
- Kitchen staples: Egg, butter, vanilla, baking powder, and salt.
How to Make Keto Oatmeal Cookies
- Process the nuts: Add the flaked coconut and sliced almonds to your food processor and process until mixture resembles oatmeal.
- Add the other dry ingredients: Add the almond flour, baking powder, cinnamon, and salt and pulse a few times to combine.
- Combine the wet ingredients: In a large bowl, beat the butter with the sweetener until creamy. Beat in the egg and vanilla extract.
- Add the almond/coconut mixture: Pour in the dry ingredients and beat until well combined. Stir in the chocolate chips and dried cranberries, if using.
- Form the cookies: Roll the dough into 1 1/2-inch balls and place on prepared baking sheet. Press cookies down to about 3/4 inch thickness.
- Bake: Bake until golden brown around the edges. Remove and let cool completely on the pan.
Tips for Success
It’s truly astonishing how sliced almonds and flaked coconut can resemble oat flakes. But you do need to grind them up a bit. I recommend using your food processor on the pulse setting so you don’t over-process them. Give a few pulses, see how they look, and pulse more if necessary.
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. But sugar-free dried cranberries make a great replacement.
Sweetener Options: As with many keto cookie recipes, I recommend an erythritol-based sweetener for the best texture. Allulose can make the cookies overly soft, and they may brown too much, especially on the bottoms). That said, please feel free to experiment with your preferred sweeteners. Just know that it can affect the results.
More Keto “Oatmeal” Recipes
- Keto Do-si-dos (Peanut Butter Oatmeal Sandwich Cookies)
- Keto Granola Bars
- Chewy Keto Butterscotch Bars
- Coconut Cacao Nib Granola
- Keto Pumpkin Breakfast Bars
Keto Oatmeal Cookies
Ingredients
- 1 cup (92 g) sliced almonds
- 3/4 cup (63.75 g) flaked coconut
- 1 cup (112 g) almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup (113.5 g) butter, softened
- 1/2 cup (100 g) brown sugar replacement, erythritol recommended
- 1 large egg, room temperature
- 1/2 tsp vanilla
- 1/4 cup (45 g) dark chocolate chips, sugar-free, (optional)
- 1/4 cup (30.3 g) unsweetened dried cranberries, (optional)
Instructions
- Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
- In the bowl of a food processor, combine the sliced almonds and flaked coconut Process until mixture resembles oatmeal.
- Add the almond flour, baking powder, cinnamon, and salt and pulse a few times to combine.
- In a large bowl, beat the butter with the sweetener until creamy. Beat in the egg and vanilla extract.
- Add the almond/coconut mixture and beat until well combined. Stir in the chocolate chips and dried cranberries, if using.
- Roll into 16 balls and place several inches apart on the prepared baking sheet. With the heel of your hand, press the cookies down to about 3/4-inch thickness.
- Bake 15 to 18 minutes, until golden brown around the edges and just firm to the touch. Remove and let cool completely on the pan.
Video
Notes
Nutrition
Frequently Asked Questions
Unfortunately, real oatmeal is not okay for keto diets. A a bowl of cooked oatmeal has 27g of carbs and only 4g of fiber. And most people with diabetes see a significant blood sugar spike from consuming it. So you want to avoid oatmeal when following a low carb diet.
Try using more sliced almonds to replace the coconut, in the same amount. They may be a little more crumbly when baked.
Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. You can also freeze them for several months. Bring the cookies to room temperature before serving.
This keto oatmeal cookie recipe has 5.7g of carbs and 3.2g of fiber per serving. That comes to 2.5 grams net carbs per cookie.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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love the baked oatmeal so thought I would try the cookies. I used 1/4c keto maple syrup and 1/4c allulose for sweetner and it worked perfect. Did not have the Cranberries and added some chopped pecans. This recipie is definitely a keeper.
Oatmeal cookies are my favorite!
These cookies came out great, and I am a mediocre cook / baker.
Due to lack of equipment (I don’t have a food processor, so I chopped with a knife) and ingredients (I substituted pecans for almonds and substituted Erythritol for Swerve) I made slight changes to the recipe and process, but the cookies were excellent and my friend gave a rave review of them.
I will definitely make these again.
Thanks for the recipe, Carolyn!
Great to hear!
I didn’t read the recipe correctly and threw all the dry ingredients in together in a bowl. Added the beaten egg and melted butter. Turned out beautifully. Thank you for the recipe.
Oh my goodness! I have watched the YouTube video of Carolyn making these cookies so many times, and I finally made them myself. YUM! I am so impressed with the taste and texture. I used Lakanto golden as the sweetener. Next time I think I’ll add a little more cinnamon and a tiny bit of nutmeg and clove (the way I like my oatmeal cookies). These will be a staple in my house!
These are great cookies! Yum!
I make these cookies almost every week. Definitely a favourite! Thanks for this amazing recipe!
Will this recipe be fine omitting the almonds? If so, what we can use instead of almonds? I do have the coconut.
It needs the almonds for the texture.
Hands down, the best Oatmeal, chocolate chip cookies I’ve ever made. I use walnuts instead of almonds – sooo good. Thanks…
These have a really convincing oatmeal cookie taste and texture! I have to stop myself from eating a whole bunch at once. Thank you!
Delicious! I made 50 smaller cookies out of this recipe, just to fool my brain that I was indulging. Baking for 11 minutes seemed to work well. Making these again.
This is one of my favorite recipes and I’ve made it many times. Today I made it again but used some left over Pumpkin Spice Chips (Lily’s) instead of chocolate chips. Wow!!! What a different flavor treat! Thanks Carolyn for this great recipe!!
Just made these for the umpteenth time; they’re what I keep coming back to when I crave “real” cookies. Used 1/4 cup each of Swerve brown & granulated, and added a quarter teaspoon gelatin powder for extra chewiness. Also added some cardamom & ground cloves in addition to the cinnamon but skipped the chocolate chips this time. Munching one as I type this. Heavenly.
Had to bake a second batch just to make sure I could save some for myself (using a less expensive regular oatmeal cookie recipe, for my three guys who don’t need to worry about carb counts).
KETO “OATMEAL” COOKIES – Do you have any ideas on how to make this recipe crunchy? To use as a crumble topping. I have tied additional oven time and a dehydrator without much luck.
Thanks,
Mark
Sorry, I haven’t tried. This isn’t meant to be crunchy.
If you want a crunchy crumb topping, try this: https://alldayidreamaboutfood.com/keto-rhubarb-crumble-tart/
Hands up…..I made these without following the instructions properly so didn’t end up blending in a blender. I also swapped pecans for almonds as I didn’t have enough almonds. I chopped the coconut with scissors and broke the pecans by hand. End result still delicious!!!! I made them to take on a camping trip and OH demolished half of them before we even left ????????????. I was not impressed!!!! I found that 2 of them with A coffee and cream kept me going until mid afternoon. Just made another batch tonight and house smells lush!!!! Definitely best to put on wire rack to cool properly but don’t try and
Move them too soon… wait till they’re fairly firm. Thanks for the recipe it’s one of my favourites ????????????
I don’t have a food processor, so I’m wondering what my options are to make this come out right without it…???
Do you have a blender? Can you pulse it quickly in that? I would do it in small batches so you don’t over-process it.
Just finished making these. I could not find my food processor, so I used a magic bullet instead. I think I may have over processed them slightly, but still oatmeal–like texture. I used 1/4 cup Swerve brown sugar and 1/4 cup Swerve granular sugar, and the cookies came out perfect! My husband loved them also. He’s so happy to have something to go with his afternoon coffee!