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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Can you use pecans instead of almonds? Would you get the same results/taste? Thanks
I haven’t tried but you are certainly welcome to experiment. They might be more fragile.
The cookie may be good but coconut isn’t good for me. Is there a substitute?
Scroll up just a bit, right above the comment section. She addressed that question. Also, why do you give a star rating if you haven’t made or tasted the recipe?
Good question. In this case, I actually removed her rating… because it is not reflective of that actual recipe.
so I made a huge batch of your granola recipe and I’m wondering if I couldn’t use that and just add butter and eggs and chocolate and bake to make cookies…? maybe you have already created that recipe. I’m going to research that. Thank you for all your work and especially this year. I’m sure keto helped saved my life and your recipes.
The trouble with the granola is that it is crunchy. You don’t want things to be crunchy for this… but feel free to experiment!
These are my husband’s favorite cookies. I dont put Chocolate chips in them. They are so easy!
thank you!
Great to hear!
This is genius!! They look amazing and I’m going to try them asap!! Thank you for all your hard work and ingenuity!
I have been making these cookies for years and no one believes there is no oatmeal in them! They are AWESOME!
Yay!!!
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.
Can I use monk fruit with Allulose as the sweetener?
My go-to recipe for yummy, filling, nutty, wonderful cookies! Sometimes I throw an overripe banana in (not keto, but my choice). Great hit with the whole family!
Wow! This is a wonderful recipe. Great taste and texture! They even smell like oatmeal cookies ❤️
These cookies were yummy and so easy to make. Taste like oatmeal but better!!
Another amazing recipe! I miss oatmeal but these fill the bill!
Hi! I followed the recipe and while the taste was good, the texture was dry and crumbly. Any advice? Thanks!
It sounds like they got over-baked. Try taking them out earlier.
Delicious! I added raisins and my grandchildren loved them!
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.