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    Home » Keto Cookies » Keto “Oatmeal” Cookies

    Published: Mar 24, 2020 · Modified: Aug 16, 2021 by Carolyn

    Keto “Oatmeal” Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    32.3K shares
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    Keto oatmeal cookies, just like Grandma used to make! Well, not exactly. They look like oatmeal cookies and they taste like oatmeal cookies, but they don’t contain any oats at all. Let me show you how it’s done.

     

    Keto oatmeal cookies in a stack on a white table.

    Okay, you caught me. There is no oatmeal in these keto oatmeal cookies. Nope, not even a little bit. Completely grain free, with nary an oat to be seen. Not even the tiniest 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 keto 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.

    A white plate filled with sugar-free oatmeal cookies over a blue napkin. A glass of milk and a blue patterned pitcher in the background.

    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 Keto 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 delicious keto cookies that classic oatmeal taste and 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 take a look.

    Keto oatmeal cookies on a plate over a blue patterned napkin.

    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.

    Other additions for your “oatmeal” cookies

    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.

    When I originally created this recipe, I simply added sugar-free dark chocolate chips. And that’s certainly an excellent option.

    But when I re-made these cookies for the video, I decided to add in some sugar-free dried cranberries as well. They don’t exactly taste like raisins, but they give the cookies that chewy, dried fruit texture. I really liked them this way!

    I have a recipe for homemade sugar free dried cranberries, which do use some sweetener. But you can also buy entirely unsweetened dried cranberries as well. They are very tart when eaten on their own, but in these keto oatmeal cookies, they are delicious!

    Dipping a piece of sugar-free oatmeal cookie into a glass of milk.

    Praise for 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 Keto “Oatmeal” Recipes

    • Pumpkin Oatmeal Breakfast Bars
    • Keto Do-si-dos (Peanut Butter Oatmeal Sandwich Cookies)
    • Keto Granola Bars
    • No Bake Peanut Butter Granola Bars
    • Coconut Cacao Nib Granola
    Keto oatmeal cookies on a plate over a blue patterned napkin.

    “Oatmeal” Chocolate Chip Cookies

    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.
    4.69 from 94 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto oatmeal cookies, sugar free oatmeal cookies
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Total Time: 38 minutes
    Servings: 24 Cookies
    Calories: 116kcal

    Ingredients

    • 1 cup flaked coconut
    • ¾ cup sliced almonds
    • 1 cup almond flour
    • 1 tablespoon coconut flour
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ½ cup butter softened
    • ½ cup Swerve Sweetener
    • 1 large egg room temperature
    • ½ teaspoon vanilla
    • ¼ cup dark chocolate chips, sugar-free
    • ¼ cup unsweetened dried cranberries

    Instructions

    • Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
    • 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.
    • 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.
    • 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 ½ inch thickness.
    • Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.

    Video

    Nutrition Facts
    “Oatmeal” Chocolate Chip Cookies
    Amount Per Serving (1 cookie)
    Calories 116 Calories from Fat 94
    % Daily Value*
    Fat 10.4g16%
    Carbohydrates 4.1g1%
    Fiber 2.3g9%
    Protein 2.5g5%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    32.3K shares

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    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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      Recipe Rating




    1. Alex says

      January 22, 2023 at 12:32 pm

      5 stars
      I make these cookies almost every week. Definitely a favourite! Thanks for this amazing recipe!

      Reply
    2. Amy says

      January 20, 2023 at 11:57 am

      Will this recipe be fine omitting the almonds? If so, what we can use instead of almonds? I do have the coconut.

      Reply
      • Carolyn says

        January 22, 2023 at 1:02 pm

        It needs the almonds for the texture.

        Reply
    3. Susan says

      January 16, 2023 at 2:42 pm

      5 stars
      Hands down, the best Oatmeal, chocolate chip cookies I’ve ever made. I use walnuts instead of almonds – sooo good. Thanks…

      Reply
    4. Susan says

      January 10, 2023 at 12:59 pm

      5 stars
      These have a really convincing oatmeal cookie taste and texture! I have to stop myself from eating a whole bunch at once. Thank you!

      Reply
    5. Margaret L Wilkins says

      December 07, 2022 at 10:58 am

      5 stars
      Delicious! I made 50 smaller cookies out of this recipe, just to fool my brain that I was indulging. Baking for 11 minutes seemed to work well. Making these again.

      Reply
    6. DIXIE RAPP says

      November 26, 2022 at 5:28 pm

      5 stars
      This is one of my favorite recipes and I’ve made it many times. Today I made it again but used some left over Pumpkin Spice Chips (Lily’s) instead of chocolate chips. Wow!!! What a different flavor treat! Thanks Carolyn for this great recipe!!

      Reply
    7. Audrey says

      November 26, 2022 at 3:11 pm

      Just made these for the umpteenth time; they’re what I keep coming back to when I crave “real” cookies. Used 1/4 cup each of Swerve brown & granulated, and added a quarter teaspoon gelatin powder for extra chewiness. Also added some cardamom & ground cloves in addition to the cinnamon but skipped the chocolate chips this time. Munching one as I type this. Heavenly.

      Had to bake a second batch just to make sure I could save some for myself (using a less expensive regular oatmeal cookie recipe, for my three guys who don’t need to worry about carb counts).

      Reply
    8. Mark says

      October 19, 2022 at 12:34 pm

      KETO “OATMEAL” COOKIES – Do you have any ideas on how to make this recipe crunchy? To use as a crumble topping. I have tied additional oven time and a dehydrator without much luck.

      Thanks,
      Mark

      Reply
      • Carolyn says

        October 20, 2022 at 7:54 am

        Sorry, I haven’t tried. This isn’t meant to be crunchy.

        Reply
      • Carolyn says

        October 20, 2022 at 7:55 am

        If you want a crunchy crumb topping, try this: https://alldayidreamaboutfood.com/keto-rhubarb-crumble-tart/

        Reply
    9. Claire says

      October 01, 2022 at 4:09 pm

      5 stars
      Hands up…..I made these without following the instructions properly so didn’t end up blending in a blender. I also swapped pecans for almonds as I didn’t have enough almonds. I chopped the coconut with scissors and broke the pecans by hand. End result still delicious!!!! I made them to take on a camping trip and OH demolished half of them before we even left ????????????. I was not impressed!!!! I found that 2 of them with A coffee and cream kept me going until mid afternoon. Just made another batch tonight and house smells lush!!!! Definitely best to put on wire rack to cool properly but don’t try and
      Move them too soon… wait till they’re fairly firm. Thanks for the recipe it’s one of my favourites ????????????

      Reply
    10. Anita says

      September 05, 2022 at 3:14 am

      I don’t have a food processor, so I’m wondering what my options are to make this come out right without it…???

      Reply
      • Carolyn says

        September 05, 2022 at 8:34 am

        Do you have a blender? Can you pulse it quickly in that? I would do it in small batches so you don’t over-process it.

        Reply
      • Barbara P says

        October 17, 2022 at 10:59 pm

        5 stars
        Just finished making these. I could not find my food processor, so I used a magic bullet instead. I think I may have over processed them slightly, but still oatmeal–like texture. I used 1/4 cup Swerve brown sugar and 1/4 cup Swerve granular sugar, and the cookies came out perfect! My husband loved them also. He’s so happy to have something to go with his afternoon coffee!

        Reply
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