All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

“Oatmeal” Chocolate Chip Cookies

Grain-free and sugar free oatmeal cookies, just like Grandma used to make! Okay maybe not exactly, but a healthy low carb stand in for oats makes these chewy keto cookies taste like the real thing.

Low Carb Keto Oatmeal Chocolate Chip Cookie Recipe

Okay, you caught me. There is no oatmeal in these keto oatmeal chocolate chip cookies. Nope, not even a little bit. Complete ly grain free, these low carb oatmeal cookies. Nary an oat to be seen. Not even a tiny oat flake. There were no oats even in the vicinity when I made them.

But guess what? I am still going to call them sugar free oatmeal cookies. I am not one for clever little low carb names like “faux-tmeal” or “N’oatmeal”. Those just annoy me, I don’t know why. The most I can do is put “oatmeal” in quotations; that’s as far as I will go. I am a stubborn old fart and I don’t care who knows it. If I want oatmeal cookies and I want to make them without the blood-sugar spiking oats, you’re just going to have to go along with it. I will brook no opposition. Got it? Good.

 

Best low carb oatmeal cookie recipe with chocolate chips

 

Seriously, who doesn’t love oatmeal cookies? They are the classic childhood after-school treat. Everybody’s mother or grandmother or aunt had the best oatmeal cookie recipe, right? But being devoted to the low carb, grain-free way of life, we can’t exactly have those any more. What’s an oatmeal cookie lover to do?

How to Make Sugar Free Oatmeal Cookies

So how do you make oatmeal cookies without oats? Pure low carb ingenuity, that’s how. And an easy grain free stand in that gives these sugar free cookies that classic oatmeal texture.

Do you remember my super awesome low carb Carmelitas? Those might have been one of my favourite recipes of the summer, all crumbly, oatmeal-like crust and gooey caramel and chocolate filling. If you never saw them or don’t remember them, I suggest you hightail it on over to that post and give it a lookie-loo.

(Apparently spell check doesn’t like the word “lookie”. But stubborn old fart that I am, I am forcing it to accept this term. Lookie-loo is, in fact, a real term…go Google it if you don’t believe me! But make sure you come back to this post and get the recipe, because it’s worth it.)

Low Carb Oatmeal Chocolate Chip Cookie Recipe

Similarly to my keto carmelitas, coconut flakes and sliced almonds become the replacement for  the oats. You simply give them a whiz in the food processor to break them up a little more and you get that perfect oatmeal consistency. It’s really quite remarkable how much it resembles oatmeal in both taste and texture.

Then you proceed the way you would with any low carb cookie recipe. Cream the butter and sweetener together, add an egg and some vanilla, and stir in the “oatmeal” and flour. Scoop them up, roll them into balls and bake.

It’s a pretty simple formula but it really works for those oatmeal cookie cravings.

Simply the best low carb "oatmeal" chocolate chip cookie recipe!

Praise for my Sugar Free Oatmeal Cookies

“This is hands-down the best cookie I’ve made Keto.” – Gwen

“Wow! These smell great cooking. My family could not wait to try. Amazed out how much these taste like oatmeal cookies!” – Lori

“Made these tonight—Loved them! Thank you for the recipe!” – Laura

Other great Low Carb “Oatmeal” Recipes

Pumpkin Oatmeal Breakfast Bars

Cranberry Chocolate Chip Granola Bars

Coconut Cacao Nib Granola

Know a kiddo with serious food allergies? You need to check out these Allergy Friendly Playdate Cookies. They are not low carb but are “Free from” a lot of serious allergens!

5 from 11 votes
Low Carb Oatmeal Chocolate Chip Cookie Recipe
Print
“Oatmeal” Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 

Grain-free low carb "oatmeal" cookies, just like Grandma used to make! Okay, not exactly, but a healthy stand in for oats makes these cookies taste like the real thing.

Course: Dessert
Cuisine: American
Keyword: sugar free oatmeal cookies
Servings: 24 Cookies
Calories: 115 kcal
Ingredients
Instructions
  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In the bowl of a food processor, combine the flaked coconut and sliced almonds. Process until mixture resembles oatmeal. Add almond flour, coconut flour, baking powder, cinnamon, and salt and pulse a few times to combine.
  3. In a large bowl, beat butter with sweetener until creamy. Beat in egg and vanilla extract and then beat in coconut/almond mixture until well combined. Stir in chocolate chips by hand.
  4. Form into balls a little over 1 inch in diameter and place 2 inches apart on prepared baking sheet. With the heel of your hand, press cookies down to about 1/2 inch thickness.
  5. Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.
Recipe Notes

Makes 24 cookies.Each cookie has 2.26g NET CARBS.

Food energy: 115kcal Total fat: 10.31g Calories from fat: 92 Cholesterol: 10mg Carbohydrate: 4.28g Total dietary fiber: 2.02g Protein: 2.34g Erythritol: 5g

Nutrition Facts
“Oatmeal” Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 115 Calories from Fat 93
% Daily Value*
Total Fat 10.31g 16%
Cholesterol 10mg 3%
Total Carbohydrates 4.28g 1%
Dietary Fiber 2.02g 8%
Protein 2.34g 5%
* Percent Daily Values are based on a 2000 calorie diet.

Best low carb Oatmeal Chocolate Chip Cookies. LCHF Keto Banting THM Recipe.

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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Comments

  1. YUM — I am definitely going to be make these babies this weekend!! I can’t wait to give them a try, especially since my family all loved the Carmelita’s!! Thanks Carolyn — I certainly do appreciate your ingenuity!!

    Reply

  2. Oh yum! Could these be baked, cooled, and then frozen without a loss of quality when thawed? I’m not ever certain about freezing low carb baked treats. Rarely does anything last long enough!

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      • Carolyn, these look fabulous. But you surprised me….after the build up I was expecting hemp hearts to be the secret ingredient….have been waiting for hemp hearts to reappear in your ingredient list. I love love love your hemp heart granola….its my emergency go-to when I am sick of eggs or don’t have the energy on a weekend night to whip up muffins for the next day. I keep a big glass jar of it on my counter.

        Are you working on any hemp heart recipes? Can you add that to the long wish list from readers?

        Reply

      • chewy? Mine turned out crispy no matter how long I baked them. Also, the sugar substitute after taste is so gross. The cookie gets a 10 the after taste gets a 0. Thse are not a do over for me.

        Reply

  4. Omggg I have so many reasons to love you and your amazing recipes ! I can hardly wait to make these!! Funny story … my friend knows how I have changed my food choices and I was sharing another recipe of yours at a get together… someone asked where I find such incredible recipes!!! I responded with, all day I dream about food… my friend who knows me too all too well about choked on her bite of food and I had to laugh as well since she thinks of me as someone who ALL day long dreams about food! Anyway , now MANY more friends know of your site and amazing recipes! Love the title! And you!

    Reply

  5. Another old fart here that hates the creative spellings for faux ingredients. Oatmeal raisin used to be my favourite cookie before eating keto. I’m going to give these a go tonight. Thanks again for all your hard work, Carolyn!

    Reply

  8. I wonder if this would morph well into the old Libby’s recipe for Pumpkin Oatmeal Chocolate Chip cookies? It is my all time favorite cookie. This is my second fall season low carb-ing, and it’s definitely like something is missing!!

    Reply

  10. I tried making these yesterday. You would not believe how much they taste like the real deal and the texture is amazing! My mom and my husband were also blown away.

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  13. Crazy old fart! I’ve been making these for years and calling them Coconut Chocolate Chip. I always loved Keebler version.

    Reply

  14. This is HANDS DOWN THE BEST LCHF cookies I’ve ever made. It also opens up so many additional possibilities for this “oatmeal” alternative.

    Reply

  16. Hi Carolyn! I tried making these last night and I was so disappointed. I”m sure I’m doing something wrong! While the flavor was wonderful, they were extremely dry and almost powdery in texture once cooled. I baked two pans, one of which I baked only 13 minutes in hopes that it would not be dry, but no luck. 🙁 I’m planning to take another run at the recipe as the flavor is so yummy but would love any ideas as to why this might have happened! Perhaps my flaked coconut was dried out, or my egg wasn’t quite as large as your large egg? Maybe a smidge too much coconut flour (though it was a level tbsp)? Thanks for the help/ideas!!

    Reply

    • Okay, let’s chat about every ingredient here. What brand of almond flour, coconut flour, and flaked coconut did you use? I want to help you identify the issue here.

      Reply

      • Here is my list of ingredients.

        Honeyville Grain blanched Almond flour
        Bob’s Red Mill Unsweetened Flake coconut
        Bob’s Red Mill Coconut Flour
        Calumet Baking Powder
        Generic butter, cinnamon and salt
        Lily’s dark chocolate baking chips
        Egg from my backyard flock 🙂

        Does anything stick out? I’m wondering if it might be a difference in how the measuring cups are filled – eg – spooning the flour into the cup rather than scooping the cup into the flour, etc? The other thought I had was that I possibly over processed the almonds and coconut in the food processor. Thank you for taking the time to troubleshoot! Normally every one of your recipes I try is spot on so this has me puzzled! Eleni Jae

        Reply

        • None of those ingredients would be the culprit. Really not sure but your egg may have been on the smaller side. I don’t know if how you scoop the almond flour would matter much…as long as you don’t pack it down. No one else really had this issue so small egg is my best guess!

          Reply

          • I’ll try again with a larger egg and report if that was the problem. Despite my baking fail we are thoroughly enjoying the flavor, so this recipe is a keeper! Thank you for your thoughts!

        • Elanie – I am wondering if the altitude has something to do with the cookies (seeing a comment down below), don’t know if you are high altitude or not?

          Reply

  17. These are dangerously tasty little cookies! Who can stop from just eating a reasonable amount? Not Me! Next time I’m going to just barely process the coconut/nut mixture so they are even a little chunkier (I used walnuts because that’s what I had on hand). And I loved that there is no added stevia because I am not a fan of the bitter aftertaste. I made these at 9600 ft. and they turned out superb. Thank you so much!

    Reply

  18. Wow, can’t wait to try these! Thank you so much for all of your fabulous recipes – they keep me safe on my low carb diet of almost a year now. I have to ask: what would be the carb effect of replacing the chocolate chips (only sugar-sweetened available in South Africa) with raisins…. Yes, I know they’re evil and probably the biggest single cause of my weight gain over the years, but even 1/4 cup?

    Reply

  19. Looks delish! So that I don’t go overboard, I wanted to confirm that each cookie has 115 cals vs the whole batch (wishful thinking, I think).

    Reply

    • Swerve measures cup for cup like sugar. The THM sweeteners do not, they are much sweeter and you use less of them. And they contain stevia, which some people don’t really like.

      Reply

  21. Just made these. Had to use pecans instead of almonds (no almonds). They just came from the oven and oh… So good! I’d give you my firstborn child if I could, but she’s 29 and a handful. So probably not. But truly, thank you for these great recipes!

    Reply

  22. I made these tonight,,, and they are amazing,,, thank you so much for sharing this…. I did make one small change,,, Instead of using 1 cup of almond flour, I did 1/2 cup almond flour and 1/2 cup THM Baking mix,,, I will definitely make these again ! ! ! thanks again

    Reply

  23. Made these today and they were wonderful. Used Splenda brown sugar blend and swerve because I didn’t have enough swerve. I blended my almonds and coconut a little too much and made my first tray and forgot the chips. But my non keto son ate like 6 and liked them. Kept saying how good they were, even with my mistakes, still very good and easy. Put all ingredients in my kitchen aide and was done. You always make such good tasting treats and I don’t feel sick or guilty after I’ve had some.

    Reply

  24. Wow, my first time trying one of your recipes, and these were divine. Plus the kitchen smells like heaven now too Thank you!

    Reply

  25. I just made these on the weekend and oh my, they are amazing. No one would be the wiser if I didn’t tell them there are no oats in them. I yielded 34 cookies out of the batch, making them only 72kcal per cookie and only 1g net carb. I have to add that I didn’t add the chocolate chips – didn’t need them. Thanks for another yummy recipe.

    Btw, I have to view your recipes in drips and drabs. I made the mistake of scrolling through all the pages of your dessert section and I promise you, if I had the time, space to store the food and the supplies, I would have made them all in one day HAHA

    Reply

  26. I don’t like coconut very much, but I love oatmeal cookies and really want to try these. Can you taste the coconut in these?

    Reply

  27. Carolyn another big thank you for your creativity! Second batch in the oven- made these as soon as you posted the recipe and they are yum! Dipping half into melted chocolate cuz I’m living a little dangerously. Thank you for your thousands of yummy recipes!

    Reply

  29. Thank you so much for this recipe. Oatmeal cookies are my favorite, and I was so sad about having to give them up after going low carb. I hate the texture of coconut, so I may have to tweak the recipe a bit. But these look like a great substitute.

    Reply

  30. These turned out amazing! They smelled like oatmeal cookies baking and even managed that great texture!

    Could you post a picture of when the almond and coconut flakes resemble oatmeal? I thought they looked like oatmeal before blended, so I wasn’t sure what I was supposed to be doing. I’m pretty sure I mixed them too fine.

    Reply

  32. Your recipe came at a time when I had just noticed that flaked coconut and sliced almonds *looked* like oatmeal! I’d say “great minds” and all that, but if mine is “great” it’s that I know a great recipe when I see one, whereas you’re the actual culinary genius. I’m not even kidding!! These cookies are already a favorite — I’ve made them at least 3-4 times since your recipe came out — and they have been elevated to the permanent Christmas Cookie folder. (Along with your gingerbread men, walnut cardamom snowballs, snickerdoodles, peanut blossoms, and, of course, salted caramel magic cookie bars.) 🙂

    Reply

  34. Had this pinned forever and FINALLY made them. Few minor changes in that I used only 1/3 cup of Swerve and I added some chopped pecans. Whoa. This cookie rocked! The only tiny issue I had is that I think I may have processed my coconut & almonds too much. I’ll pulse less next batch. Thanks for helping me satisfy my sweet tooth w/out sacrificing my LCHF lifestyle. 🙂

    Reply

  35. I made these for my work and everyone loved them! The only change I made was, I used walnuts instead of sliced almonds and I added a little extra sugar substitute. Although, They didn’t stick well together so once they cooled I drizzled a little bit of sugar free dark chocolate on them! Delicious!

    Reply

  36. First batch of these weeks ago, second batch today made to the letter of the recipe. They are simply GREAT. Thanks for a great recipe.

    Reply

  38. Made these tonight for the 3rd time. So good. Thanks so much for all your work and sharing heart with your recipes Carolyn♥

    Reply

  41. I start my hflc diet (hopefully lifestyle) tomorrow. I made a half batch of these tonight with salted roasted pecans instead of the chocolate chips. They were delicious. I wanted to make them with your “Craisins” recipe but after 4 stores I couldn’t find fresh cranberries. I used to make my mom what we called Breakfast Cookies. I’d use packaged snickerdoodle cookies but add roasted pecans and chopped dehydrated berries. She would eat them with her coffee in the morning. Your cookies are spot on for those! Thank you for all of your hard work!

    Reply

    • For me it does not. That’s why I use it, because all other sweeteners have an aftertaste for me. But every palate is different.

      Reply

  44. I just want to thank you for your amazing recipes. I have made many of your recipes and these cookies came out delicious. They are so tasty, you’d never know they weren’t oatmeal. Keep up the great job. I’m waiting for your cookbook!

    Reply

  46. Love the sound of this recipe! I am going to make these, but I have a question. Do you think you could put some oat fibre in here to “bulk” it up, and maybe get more “oatmeal” flavour? I am still learning about all these alternative ingredients.
    Thank you for all you do for us.
    Carol

    Reply

    • You could but I will say…oat fiber doesn’t taste the least bit like oats to me. So I am not sure that will help the flavour profile!

      Reply

    • It really doesn’t need anything else. The look, texture, and hint of cinnamon do everything you need for these cookies to shout “oatmeal!” I find that with low carb baking, that’s really all you need to be satisfied: tastes great, looks the part. And these cookies really, really do taste great! I’ve lost count of how many times we’ve made these. Kids love ’em.

      Reply

  47. Best Keto chocolate chip cookies ever!!!!!!!!!! I just reduced the cinnamon to 1/4 teaspoon.
    Dear Carolyn,
    Please help me turn this recipe into a bar cookie recipe to save time.
    Thanks so much!
    Cynthia Hadley,
    Baltimore

    Reply

  48. I have been searching for a chocolate chip cookie recipe..just to have on hand for my sweet cravings…you have made my day…these are the best!!! The Carmelita’s are next on my recipes,,,I have made your caramel sauce and it is the best..Thank you so much for the recipes..

    Reply

  49. 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!

    Reply

    • 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.

      Reply

  50. 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?

    Reply

      • 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.

        Reply

        • 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.

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  51. 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 !

    Reply

  52. 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!

    Reply

    • 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.

      Reply

  54. 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.

    Reply

    • 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).

      Reply

  55. 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.

    Reply


  57. 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?

    Reply

  58. 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

    Reply


  59. Wow! These smell great cooking. My family could not wait to try. Amazed out how much these taste like oatmeal cookies!

    Reply


  64. These cookies are heavenly – a perfect low carb substitute! Your recipes are always our favorites when finding low carb baking ideas!

    Reply


  66. 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.

    Reply


  68. 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!

    Reply


  69. 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.

    Reply


  70. 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!!

    Reply

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