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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
These cookies are heavenly – a perfect low carb substitute! Your recipes are always our favorites when finding low carb baking ideas!
So tasty — and I love that you used chocolate chips instead of raisins!
I made these for my family and the LOVED THEM! This is a keeper.
This is hands-down the best cookie I’m made Keto.
Delighted to hear it!
Would adding like a tsp of molasses make the carb count much higher? I just think adding that might make these even better!!!
1 teaspoon molasses equals about 7g of carbs total so I suppose that would be okay.
Wow! These smell great cooking. My family could not wait to try. Amazed out how much these taste like oatmeal cookies!
Your recipe calls for sugar free chocolate chips…I was going to use Lily’s…how does this compare to what you used in carb count? Thanks
Click the link and you will see that I also used Lily’s. So the carb count is exact.
Made these tonight—Loved them! Thank you for the recipe! I’m not crazy about Granulated Stevia, but these didn’t have as much of a taste as a different recipe I tried. Is there a better sweetener that is better and is it 1 to 1 with Stevia?
Swerve measures like sugar. Not sure how it measures with your stevia.
You have listed each cookie as 2:26 g net carbs. Is the food energy listing for each cookie as well?
Nutritional information is always per serving (or per cookie in this case)
So funny, I found this recipe tonight, but I just made earlier today the original recipe….. I’m thinking the difference is using both almonds and coconut flakes? At any rate….OMG! These are flippin amazing. They honest to god taste like and have the texture of oatmeal. I wonder if next time I could use a darker chocolate bar, chopped up? I so enjoy reading your blog posts, you are a super good writer and the sense of humor is hilarious at times. Thanks for being so darn good at what you do.
Thanks so much, Mary!
These cookies look amazing! I have gut issues and cannot process any sugar alcohols, including swerve. I tried swerve with awful side effects that last days. I realize this is a Keto recipe, and I am following a Keto paleo lifestyle. With your vast knowledge of baking what would you recommend in place of swerve? I can handle coconut sugar, maple syrup and small amounts of stevia. Thank you.
These would be gorgeous with coconut sugar…but I’d do less of that and maybe a little stevia so they were lower carb. how about monk fruit extract, can you do that? It would be a good sweetener too. So maybe do 1/4 of the sweetener with coconut sugar and then maybe some stevia or monk fruit (not the kind mixed with sugar alcohols).
What Can I substitute the butter with to make them non dairy?
Coconut oil.
Greetings, I definitely want to make these cookies however, my son has peanut and tree nut allergies so, will use coconut flour instead of almond flour. Am wondering what I can replace the almonds with. Tyvm!
More shredded coconut. But I don’t think that coconut flour will make a very good replacement here. Have you tried sunflower seed flour? Much more like almond flour in consistency.
Oh My Gosh, thank you for these. Your hard work continually makes my life better. I made these yesterday and have now found my basic cookie recipe. I didn’t do the chocolate chips, but did ginger, a little allspice and clove, and got the crunchiest cookies ever going a little thinner. You are right, they are like oatmeal !! So many lc cookie recipes are soft and just once in a while I want a crunchy one without it falling and crumbling all over the place. These do the trick !! So many possibilities with this base, my mind is whirling. Thank you so much !
This is a great recipe and the directions are right on. Came out so well. Nice to know I can have a cookie and it is only 2.2 net carbs. I am storing them in a tin that I use to store my regular cookies in, It there a batter way to store them?
I think it’s fine for a day or two but if they are hanging around after 3 days, they should go the fridge.
I always put all of my low-carb baked goods directly into the freezer upon cooling (and I only bake enough for 2-3 days at a time). I think they taste “stale” much more quickly than wheat-based products, and seem more rapidly subject to mold/spoilage. I keep my nuts and nut flours in the freezer, for the same reason, even though I run through them very quickly. I also never mix partially-used nut flours with freshly-opened flours, to avoid possible spoilage contamination. It may seem like overkill, but when I do this, I rarely have a problem, and everything always tastes great.
I keep all my nuts in the freezer too. I don’t go quite to the lengths you do but I don’t have any issues either.
Thanks
I rarely read all of the writing that comes before the recipe, but your writing is just so down to earth and endearing that I find myself always taking the extra minute to do so. Granted, it’s not much extra time, but I rarely do so, so that should say something!
Thank you so much! I know the vast majority don’t actually read the post itself so I am really humouring myself but…it’s my creative outlet. And it’s nice when someone does once in a while.