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.
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.
- 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 1/2 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.
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