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.
Okay, you caught me. There is no oatmeal in these oatmeal chocolate chip cookies. Nope, not even a little bit. Complete 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 oatmeal chocolate chip 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.
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So how do you make oatmeal cookies without oats? Pure low carb ingenuity, that’s how. 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.
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. And we are, at this point, rather used to using a lower carb stand in for higher carb ingredients. We barely bat an eye at cauliflower for rice and zucchini for pasta. It’s our new normal. And it’s a very good new normal, in my opinion. We are, overall, the healthier and happier for it. Can I get an amen?
So coconut flakes and sliced almonds stand in for oats. Give them a whiz in the food processor to break them up a little more and they give you that perfect oatmeal consistency. So I will call them oatmeal cookies because it makes me happy to call them oatmeal cookies. Who’s with me?
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!
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.
- 1 cup flaked coconut
- 3/4 cup sliced almonds
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup Swerve Sweetener
- 1 large egg room temperature
- 1/2 tsp vanilla
- 1/2 cup sugar-free chocolate chips
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Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
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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.
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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.
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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.
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Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.
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
Stephanie Deal says
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!!
Mrs Babyhead says
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!
Debi says
Are there any substitutes for flaked coconut? Unfortunately I detest coconut.
Carolyn says
More sliced almonds, although I don’t think you will get quite the right chewy consistency.
Deborah says
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?
Tamera Alexander says
Deborah, I’d love to have that Hemp Heart Granola recipe but can’t find it. Just searched on Carolyn’s site for it but no go. Would you please share it when you can, or point me to the URL? So appreciate it!
Carolyn says
If you search Banana Hemp Seed Cereal, you will find my version.
Tamera Alexander says
Thanks, Carolyn! Got it! I was searching for Hemp Hearts. Making this tomorrow!
Janet says
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.
Carolyn says
What sweetener were you using?
Jackie says
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!
Erin M. says
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!
Julie says
These look delicious!
Asma says
Any substitute of almond flour , please?
Carolyn says
You could use sunflower seed flour.
Trista says
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!!
Rachel says
we’re egg-free so I was planning to sub-in 1/4c pumpkin puree + 1TBLS baking powder
Jeanne says
You had me at Carmalitas…..which were amazing. Trying these tomorrow!
Madelynn says
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.
Carolyn says
Yay, that makes me so happy! <3
Isis says
AMEN!
Charl says
Can I replace the almond flour with coconut flour or will it throw the consistency totally off?
Carolyn says
Would totally throw off the consistency.
Anita says
Crazy old fart! I’ve been making these for years and calling them Coconut Chocolate Chip. I always loved Keebler version.
Karel Venter says
This is HANDS DOWN THE BEST LCHF cookies I’ve ever made. It also opens up so many additional possibilities for this “oatmeal” alternative.
Alison says
Can’t wait to make these today. Ps LOVE the new graphics on the site!
Eleni Jae says
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!!
Carolyn says
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.
Eleni Jae says
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
Carolyn says
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!
Eleni Jae says
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!
Carolyn says
Maybe crumble it up and put it over ice cream?
Reni says
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?
Reni says
Sorry…Eleni, I mean!
Betsy says
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!
Karla says
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?
Carolyn says
As long as it’s no more than 1/4 cup, I think you’re looking at about an extra gram of carbs per cookie. So it’s not that bad.
Karla says
Love you! Thanks for going the extra mile.
gayle says
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).
Carolyn says
Yep, that’s per cookie. 🙂
Mona says
how does the swerve sweetener compare to THM brands? I’m new to this and not familiar with some of this stuff. Thanks
Carolyn says
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.
Tamera Alexander says
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!
Carolyn says
Well, thanks for the offer anyway! 😉
Lorna says
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
Carolyn says
So glad it worked!
Regina says
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.
Carolyn says
That’s wonderful to hear!
Betty McLaughlin says
Wow, my first time trying one of your recipes, and these were divine. Plus the kitchen smells like heaven now too Thank you!
Carolyn says
Glad you liked them!
Cheryl from Melbourne Australia says
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
meagan says
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?
Karla says
I’d say definitely worth an attempt. The overall taste is….cinnamony oatmeal – and I used to avoid coconut.
Anne O says
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!
Carolyn says
Sounds good to me!
Deborah says
Ok Carolyn, you are seriously a genius. Just made these and they are amazing. Thank you!!
Heidi Huff says
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.
Heidi Huff says
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.
Gina says
These are seriously amazing!! I LOVE your recipes!!
Carolyn says
Thanks!
Eileen says
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.) 🙂
Tory says
Fabulous, really!!
Carolyn says
Thanks!
A. Fanfan says
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. 🙂
Nichol says
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!
Carol says
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.
Stephanie Deal says
Made these tonight!! Amazingly easy and so delish!!!
Barb Patchin says
Made these tonight for the 3rd time. So good. Thanks so much for all your work and sharing heart with your recipes Carolyn♥
Kristen Chidsey says
LOL!!! I love that you call these oatmeal cookies without the oats! And thanks for linking to my Playdate cookies 🙂
Tanya says
would this recipe work with swerve confectioners sweetener? or must it be granulated?
thanks!
Carolyn says
I think it’s best with granulated but powdered will be okay if it’s all you have.
Niki says
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!
Reni says
Carolyn, does swerve have an after-taste?
Carolyn says
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.
Reni says
Just went to store and bought it, while my husband was driving I opened the bag and stuck my finger in and tasted it – It is more like sugar than anything I have tasted – love it!
Carolyn says
That’s how I feel too!
Jamie says
My husband totally thought these were made with oatmeal! Definitely a keeper.
Pam Genuario says
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!
Carolyn says
Thanks, Pam!
Christa M Eads says
How about bananas natural sweetener?
Carolyn says
Bananas are very high carb and would spike my blood sugar, but you’re welcome to try it.
Carol says
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
Carolyn says
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!
Eileen says
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.
Eileen says
Oh, and the person above who suggested adding toasted pecans? HEAVEN.
Cynthia Hadley says
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
Carolyn says
Glad you like them. For a bar, I think you could just press them into an 8×8 pan and bake.
Wenda says
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..
Carolyn says
Glad you like them!
Kate says
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!
Carolyn says
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.
Jovina Coughlin says
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?
Carolyn says
I think it’s fine for a day or two but if they are hanging around after 3 days, they should go the fridge.
Eileen says
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.
Carolyn says
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.
Jovina Coughlin says
Thanks
Jackie Burrell says
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 !
Suzanne says
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!
Carolyn says
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.
Susan says
What Can I substitute the butter with to make them non dairy?
Carolyn says
Coconut oil.
Elaine says
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.
Carolyn says
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).
Mary says
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.
Carolyn says
Thanks so much, Mary!
Laura says
You have listed each cookie as 2:26 g net carbs. Is the food energy listing for each cookie as well?
Carolyn says
Nutritional information is always per serving (or per cookie in this case)
Laura says
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?
Carolyn says
Swerve measures like sugar. Not sure how it measures with your stevia.
Amanda says
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
Carolyn says
Click the link and you will see that I also used Lily’s. So the carb count is exact.
Lori says
Wow! These smell great cooking. My family could not wait to try. Amazed out how much these taste like oatmeal cookies!
Christine says
Would adding like a tsp of molasses make the carb count much higher? I just think adding that might make these even better!!!
Carolyn says
1 teaspoon molasses equals about 7g of carbs total so I suppose that would be okay.
Gwen E Swanson says
This is hands-down the best cookie I’m made Keto.
Carolyn says
Delighted to hear it!