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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Just baked a batch of these and I am very happy with flavor and texture. They live up to all the positive reviews. I happened to have a jar of sweetened dried cranberries in the fridge ( your sugar free recipe) so used 1/4 C of those along with some dark sugar-free chips. While I was waiting for them to bake, I watched the video and noted you used Swerve Brown sugar. I will use that the next time. Looks like my cookie jar will stay full this winter. So many to choose from. Thanks.
Hi! I was curious if you could use shredded coconut rather than flakes. I have so much of the shredded at home and the one you recommended is unavailable. Would there be a change in amount? Thanks for your help! Love your recipes and oatmeal cookies is what I crave the most!!!
You can… I would add them to the bowl after processing the almonds because they are already finely shredded.
Do I have to put cranberries in or another berry? Tried cranberries sorry can’t take them
Thanks for all your great recipes have helped me through my journey
They are not required.
They really do have the texture and flavor of oatmeal cookies. I was surprised they were so close to a conventional recipe. If you are craving oatmeal cookies, then you won’t be disappointed.
These cookies are a total game changer!!!! The house smells like heaven and the texture is just perfect! Thanks ????
I followed the recipe almost exactly, except I substituted 1/2 cup of Lily’s butterscotch chips for the chocolate chips and dried cranberries to simulate Oatmeal Scotchies, a traditional Christmas favorite in our house. While these are slightly different in texture, I don’t think anyone will care. Delicious and diabetic-friendly!
I am simply amazed, they are more than delicious, what a discovery!
Ouat fiber …?
https://www.lowcarbcanada.ca/products/lifesource-foods-oat-fiber-500-1-lb
not bad but the calorie count can’t be correct. I substituted 1/4c of oat fiber for 1/4c almond flour. calories are 162 per cookie. Oat fiber has no carbs or calories.so how can there be a 46 calorie difference? Per my recipe the fat is 15.2 not 10.4. my net carbs are 2.1.
Either somebody’s labels are untrue……
Where on EARTH are you getting the idea that oat fiber has no carbs??? It has plenty. Please see this example of Anthony’s oat fiber. A single teaspoon has 4 grams of carbs and 3 grams of fiber. So if you’re adding 1/4 cup, you’re adding 48g of carbs to the recipe. https://www.amazon.com/Anthonys-Organic-Fiber-Natural-Gluten/dp/B01KIJ7JGA/ref=sr_1_5?crid=14OR8G82OAMOZ&dchild=1&keywords=oat+fiber&qid=1635108812&sprefix=oat+fiber%2Caps%2C225&sr=8-5
My nutritional information is pulled from the USDA database. It is as accurate as can be. And you changed the recipe so any discrepancy is not the fault of my calculations but your changes.
These cookies are awesome!!! Easy to make for a quick snack.They taste just like oatmeal and even the texture. I love all your recipes!!! ????
Can I substitute Bocha Sweet for the swerve? If so, is the ratio the same?
You can… but the texture will be very cakey and soft. I don’t like BochaSweet in cookies. Yes, it will be the same amount.
Hi Carolyn I wanted to ask do you refrigerate your opened almond and coconut flour ?
I do not but I go through it much faster than most people. You’re certainly welcome to!
I just ate 4 of these. I used Xylitol instead of Swerve (and used a little less), coconut oil instead of butter, and a WEE BIT of cayenne pepper instead of cinnamon. I didn’t have dried crans so just did extra chocolate chips. They are so good, and I’m so thankful to be able to have “oatmeal” cookies again! Thank you!
I made these tonight. Oh my goodness they are so good!! I love them. I may have crumbled one into a scoop of low carb ice cream. Delicious!!
So glad that worked out!
Oatmeal cookies have always been my fav and I like these as much as any oatmeal cookie in pre-keto days. I prefer mine without chocolate and the sugar free cranberries sound like a good addition. I’ve made these cookies numerous times and love them every time. They go perfectly with my morning coffee. Yes, I eat cookies in the morning.
Long-time user of your recipes, thanks for all your hard work!
This is the first time that I followed the recipe exactly and it did not come out like yours. They came out dark, they really spread out and they’re pretty delicate. I made two sizes and that’s the only difference and they both came out the same. I already had my stand mixer out because I had made keto bread earlier. i used the stand mixer instead of a handmixer but still followed your times and speed just like your video. Any suggestions?
Thanks
Did you use a different sweetener? it also sounds like maybe they didn’t have enough flour. Hard to say without knowing anything else.
Oh… and what did you bake them on? What kind of pan?