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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Hi Carolyn! I’m in the middle of making these and am scared that I over processed the “oatmeal.” I had to use a nutribullet because I don’t have a food processor. Do you think they will still turn out? I’m so mad at myself!
Thanks!
They will still turn out… just may be a bit less oatmeal like!
Made a batch tonight-YUM! Definitely an oatmeal cookie “vibe”. Last year (after a long obsession with your Cranberry Pecan Biscotti), I ran out of your Sugar-Free Dried Cranberries with nary a fresh berry available in stores. This year I stocked up and keep several batches of the sugar-free berries in my freezer. They were a great replacement for raisins in this recipe…I look forward to baking with them all year.
I have several bags of cranberries in my freezer too!
My family absolutely loves this recipe. Even my non-keto peeps love these cookies. Thank you so much for sharing your recipe!
I make a slight change by using pecans instead of almond slices. I use Lakanto Monk Fruit sweetener instead of Swerve.
Oh and we use 75% of the called for sweetener. Thanks again! God bless you!
I have yet to try this recipe,but it made me think of something I was wanting to make yesterday as I saw my box of Oatmeal I keep for others. Do you think you could use the coconut/almond mixture to make the no bake oatmeal cookies of the past? We made them with cocoa and oats…they were a fudge like cookie. You are so inventive I just wondered if you had ever tried converting that recipe.
Thanks for all the hard work you put into these wonderful creations. I had ordered your book on Amazon but it never arrived so finally had to cancel .
Yes, you can use this mixture for no bake cookies. I have done similar things!
Making these today! Favorite cookie is Oatmeal Raisin, yes, even over chocolate chip!!! I do love cranberries and have white chips, that I haven’t tried! Love your dried cranberries, on my second batch! Eat them for snack and never got to make anything out of them! Thought about putting them and white chips in these oatmeal cookies! Love your recipes! Have all your books! Thank you! Have helped me get off diabetic meds and lose 170 lbs.! I appreciate you sooooooo much!
These cookies are just perfect for that crunchy cookie craving! Thank you for creating this delightful treat! I never do these reviews but in this case it’s worth it to spread the word about these cookies!
So delighted to hear it!
I love all your recipes by the way! Thank you so much for sharing them!!!
Just made these and them came out pretty crumbly. Any tricks to getting the cookies to stay together as cookies?
Sounds to me like your batter was too thick, or you over-baked them. What brand of sweetener and almond flour did you use?
I just made them and the same thing happened to me. Came on here to see what I might have done wrong. I definitely didn’t over bake them. I used erythritol and superfine blanched almond flour. I’m thinking maybe I was supposed to pack them together more when putting them on the cookie sheet??? I don’t know…
Also, I don’t like erythritol cooling affect. Can Lankanto monkfruit be substituted 1:1 ratio with erythritol?
Lankanto Monkfruit is mostly erythritol, so you may experience the cooling with that one as well. I’d recommend using half Bocha Sweet and half Swerve or Lakanto if you want to offset that sensation. I don’t get it at all with Swerve but we are all very different in that regard.
Same question applies… what brands of flours?
blue diamond almond flour and great value organic coconut flour.
I made some more and packed the dough together more and they held together a little better.
Okay I suspect one or the other of your flours. Probably the coconut flour. I’d go with less of it in your next attempt. 🙂 It’s probably more dense and absorbent and so it dries out the dough.
Carolyn – trying these tonight, but as general, your Keto sweet recipes are honestly the only ones which work!
Thanks so much, I appreciate that!
When I print out the recipe, your name/website isn’t on it. I like to be able to share favorite recipes with friends, and it would be easier if I could see your name somewhere on the printed recipe. Just a suggestion. All your recipes I’ve tried are delicious. Thank you for all the time you commit to make us satisfied on keto!
Can you not just write my name/website on the print out? I am not sure there is a way for me to make it be on there.
Your name/website prints on every recipe that I print. Right before clicking on ‘print’, you have to adjust the ‘options’ to say ‘headers and footers’. If you don’t see ‘options’, you may have to click on ‘more settings’ first, then ‘options’, then ‘headers and footers’. Good luck!
Thanks for the tip!
This recipe is awesome. I am constantly disappointed in keto/low carb cookie recipes. But after reading these ingredients and the method of pulverizing the coconut and almonds for a chewy texture, I had a feeling these would be a ????????. I followed the recipe exactly. And these will definitely be a regular cookie recipe for me. I even posted a picture of them and tagged you on Instagram under singingirlcooks. Thanks again!!
Thanks so much! Going to check IG now…
Darn, I am not seeing it. Sorry!
Just got around to making these – so many recipes; so little time. I am counting these as my top real-textured cookie. I have tried many, many different cookie recipes trying to find one I truly like. I didn’t use chips but will likely put a raisin or two in each cookie next time. Thank you.
Delighted you liked them!
OMG! These are amazing! I just made these today. This low carb eating is a whole new world for me. I absolutely LOVE oatmeal cookies, so I had to try these. I did a half batch with and without chips. They are both great., I just ordered some naturally dried cranberries, so I can’t wait to try them with those, next time. I miss raisins 🙁
This is definitely a keeper!
So glad you like them!
Maybe a silly question, but is there any reason I can’t use whole almonds instead of the sliced almonds? Thank you!
Yep, there sure is! They are too large and too hard to break up into an oatmeal like texture.
Made these on Saturday. Delicious. They are so close to the old-fashioned oatmeal chocolate chip cookies that I used to make and are much healthier for a diabetic. Next time I won’t grind up the coconut and almonds as much. Love them. Thank you for coming up with another great recipe.
So glad you like them!
Great idea! These look healthy and delicious!