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.
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.
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.
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!
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
“Oatmeal” Chocolate Chip Cookies
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
Lori says
The taste is amazing, but mine crumbled completely. The only substitution I made was to use lakanto golden instead of swerve, could that have done it?
Carolyn says
Well something went wrong. It’s not the sugar sub, it should be fine but you must have had too much dry to wet ingredients. What brand of almond flour did you use?
Laurie Guevara says
I think adding ground flax meal gives nutty flavor..without nuts. For nut free people.
Just dont know how much to add?
2tbsp?? What would you suggest
Carolyn says
I think you will need to experiment!
Helen says
Would shreded coconut work instead of flakes?
Carolyn says
It’s too fine, so it doesn’t become quite like oatmeal. But you’re welcome to use it if that’s all you have.
Kellie says
I’m the person who always follows the recipe as written, but this time I decided to substitute butterscotch chips for the chocolate chips (no cranberries). Oh my goodness!!! These are so amazing. Oatmeal Scotchies are my favorite cookie and I’m thrilled with how these came out. Thanks for all the great recipes Carolyn!!
Petra says
Dear Carolyn,
I have no sliced almonds at the momnt but would love to make these. May I add more almond flour instead? Any idea? I guess I will try anyway.
Carolyn says
They really require sliced almonds for the right oatmeal like consistency.
Teresa says
Thank you so much in helping me during this low carb / keto / paleo / gluten free and sometimes even dairy free journey I’ve been on. I knew nothing less than a lifestyle and complete clean dietary change could free me from health issues. You partly made this possible. Oh, and the keto oatmeal cookie recipe is spot on. I made mine with organic grass fed butter. Grass fed makes a huge difference in my joint response.😊
Janet says
I really like the way she talks clearly and presents her information. Easy to do recipes and cant wait to try them! I was looking for an OATMEAL like cookie KETO recipe and hers was the best I found. Thank you~
Kim Cooper says
Carolyn,
I saw your recipe for chocolate chip cheesecake bars and planned to make them. But my sisters and I were road tripping, and they would have been easy to eat. And in pulling up that recipe, THIS one came up. I am so glad I switched!! These are the PERFECT roadtrip food!! They mixed up quickly, baked perfectly, and are so very very tasty!! They’re not crumbly and really do have the texture of my favorite but long-forsaken oatmeal raisin cookies. Thank you!!
Carolyn says
So glad to hear it!
Susan says
I Love coconut and I think These are the best cookies I’ve ever made
Wendy Boutwell says
Love these “Oatmeal” Chocolate Chip Cookies!!!
Mirna says
I really thank you for this recipe. You got 10 out of 10 from my picky daughters…. just anazing! 💕💕
Linda Gillespie says
I cooked the baked keto oatmeal. I thought it tasted delicious and was easy to make. This will be the 2nd time I am making it.
Sabrena says
I have not tasted the cookie yet, but the cookie batter rocks! It is so delicious that the cookie must be outstanding. Thank you for the recipe!
Patrice says
I do add raisins, 10 raisins = 4.12 carbs and I (tediously) cut each raisin in half, or just roughly chop on a cutting board, to add to the cookie batter so you do get a little chewy raisin in every bite without adding appreciable carbs. Thank you for all your recipes and hard work developing them!
Joyce says
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.
Robin Watkins says
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!!!
Carolyn says
You can… I would add them to the bowl after processing the almonds because they are already finely shredded.
Christine Demetroff says
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
Carolyn says
They are not required.
Wendy says
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.