• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

March 24, 2020

Keto “Oatmeal” Cookies

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

22.3Kshares

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
4.98 from 39 votes
Keto oatmeal cookies on a plate over a blue patterned napkin.
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: keto oatmeal cookies, sugar free oatmeal cookies
Servings: 24 Cookies
Calories: 116 kcal
Ingredients
  • 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
  • 1/4 cup dark chocolate chips, sugar-free
  • 1/4 cup unsweetened dried cranberries
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 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.

 

22.3Kshares

Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almonds, chocolate chips, coconut

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Stephanie Deal says

    October 7, 2016 at 6:54 am

    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
    • East Coaster, eh says

      December 14, 2020 at 12:32 pm

      5 stars
      Been doing keto on and off for 5 years. These days I am ON. I have made these 4 times since discovering Carolyn 2 months ago. She is my new goddess to worship and my go-to test kitchen for all things keto. I have tried several dessert recipes and for the first time ever, all turned out as promised. I trust everything she says. ERYTHRITOL!! 🙂

      Reply
  2. Mrs Babyhead says

    October 7, 2016 at 8:25 am

    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!

    Reply
  3. Debi says

    October 7, 2016 at 8:31 am

    Are there any substitutes for flaked coconut? Unfortunately I detest coconut.

    Reply
    • Carolyn says

      October 7, 2016 at 8:33 am

      More sliced almonds, although I don’t think you will get quite the right chewy consistency.

      Reply
      • Deborah says

        October 7, 2016 at 10:28 am

        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
        • Tamera Alexander says

          October 22, 2016 at 6:49 pm

          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!

          Reply
          • Carolyn says

            October 22, 2016 at 10:36 pm

            If you search Banana Hemp Seed Cereal, you will find my version.

          • Tamera Alexander says

            October 22, 2016 at 11:22 pm

            Thanks, Carolyn! Got it! I was searching for Hemp Hearts. Making this tomorrow!

      • Janet says

        February 25, 2017 at 5:16 pm

        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
        • Carolyn says

          February 25, 2017 at 6:59 pm

          What sweetener were you using?

          Reply
  4. Jackie says

    October 7, 2016 at 8:47 am

    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. Erin M. says

    October 7, 2016 at 10:48 am

    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
  6. Julie says

    October 7, 2016 at 12:39 pm

    These look delicious!

    Reply
  7. Asma says

    October 7, 2016 at 2:35 pm

    Any substitute of almond flour , please?

    Reply
    • Carolyn says

      October 8, 2016 at 7:21 am

      You could use sunflower seed flour.

      Reply
  8. Trista says

    October 7, 2016 at 5:14 pm

    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
    • Rachel says

      October 12, 2016 at 6:38 pm

      we’re egg-free so I was planning to sub-in 1/4c pumpkin puree + 1TBLS baking powder

      Reply
  9. Jeanne says

    October 7, 2016 at 9:13 pm

    You had me at Carmalitas…..which were amazing. Trying these tomorrow!

    Reply
  10. Madelynn says

    October 8, 2016 at 8:43 am

    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.

    Reply
    • Carolyn says

      October 8, 2016 at 9:49 am

      Yay, that makes me so happy! <3

      Reply
  11. Isis says

    October 8, 2016 at 11:53 am

    AMEN!

    Reply
  12. Charl says

    October 8, 2016 at 2:17 pm

    Can I replace the almond flour with coconut flour or will it throw the consistency totally off?

    Reply
    • Carolyn says

      October 9, 2016 at 7:26 am

      Would totally throw off the consistency.

      Reply
  13. Anita says

    October 9, 2016 at 7:08 am

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

    Reply
  14. Karel Venter says

    October 10, 2016 at 5:29 am

    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
  15. Alison says

    October 11, 2016 at 7:32 am

    Can’t wait to make these today. Ps LOVE the new graphics on the site!

    Reply
  16. Eleni Jae says

    October 11, 2016 at 10:29 am

    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
    • Carolyn says

      October 11, 2016 at 11:42 am

      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
      • Eleni Jae says

        October 11, 2016 at 1:57 pm

        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
        • Carolyn says

          October 11, 2016 at 6:54 pm

          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
          • Eleni Jae says

            October 12, 2016 at 9:33 am

            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

            October 12, 2016 at 10:01 am

            Maybe crumble it up and put it over ice cream?

        • Reni says

          April 7, 2017 at 10:59 am

          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
          • Reni says

            April 7, 2017 at 11:00 am

            Sorry…Eleni, I mean!

  17. Betsy says

    October 11, 2016 at 5:27 pm

    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. Karla says

    October 12, 2016 at 2:21 am

    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
    • Carolyn says

      October 12, 2016 at 6:28 am

      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.

      Reply
      • Karla says

        October 14, 2016 at 1:41 am

        Love you! Thanks for going the extra mile.

        Reply
  19. gayle says

    October 12, 2016 at 10:23 am

    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
    • Carolyn says

      October 12, 2016 at 11:36 am

      Yep, that’s per cookie. 🙂

      Reply
  20. Mona says

    October 14, 2016 at 11:00 pm

    how does the swerve sweetener compare to THM brands? I’m new to this and not familiar with some of this stuff. Thanks

    Reply
    • Carolyn says

      October 15, 2016 at 9:32 am

      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. Tamera Alexander says

    October 16, 2016 at 3:33 pm

    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
    • Carolyn says

      October 16, 2016 at 7:54 pm

      Well, thanks for the offer anyway! 😉

      Reply
  22. Lorna says

    October 20, 2016 at 11:59 pm

    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
    • Carolyn says

      October 21, 2016 at 7:10 am

      So glad it worked!

      Reply
  23. Regina says

    October 21, 2016 at 2:11 am

    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
    • Carolyn says

      October 21, 2016 at 7:10 am

      That’s wonderful to hear!

      Reply
  24. Betty McLaughlin says

    October 22, 2016 at 4:48 pm

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

    Reply
    • Carolyn says

      October 22, 2016 at 6:13 pm

      Glad you liked them!

      Reply
  25. Cheryl from Melbourne Australia says

    October 23, 2016 at 11:58 pm

    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. meagan says

    November 12, 2016 at 6:36 pm

    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
    • Karla says

      January 17, 2017 at 12:58 pm

      I’d say definitely worth an attempt. The overall taste is….cinnamony oatmeal – and I used to avoid coconut.

      Reply
  27. Anne O says

    November 13, 2016 at 6:19 pm

    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
    • Carolyn says

      November 13, 2016 at 7:05 pm

      Sounds good to me!

      Reply
  28. Deborah says

    December 2, 2016 at 5:34 am

    Ok Carolyn, you are seriously a genius. Just made these and they are amazing. Thank you!!

    Reply
  29. Heidi Huff says

    December 2, 2016 at 1:11 pm

    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. Heidi Huff says

    December 5, 2016 at 3:05 pm

    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
  31. Gina says

    December 15, 2016 at 12:45 pm

    These are seriously amazing!! I LOVE your recipes!!

    Reply
    • Carolyn says

      December 15, 2016 at 3:41 pm

      Thanks!

      Reply
  32. Eileen says

    December 21, 2016 at 7:57 am

    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
  33. Tory says

    December 27, 2016 at 1:55 pm

    Fabulous, really!!

    Reply
    • Carolyn says

      December 27, 2016 at 5:27 pm

      Thanks!

      Reply
  34. A. Fanfan says

    January 19, 2017 at 2:13 am

    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. Nichol says

    January 27, 2017 at 4:10 pm

    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. Carol says

    February 5, 2017 at 9:01 pm

    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
  37. Stephanie Deal says

    February 7, 2017 at 7:24 pm

    Made these tonight!! Amazingly easy and so delish!!!

    Reply
  38. Barb Patchin says

    February 19, 2017 at 8:37 pm

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

    Reply
  39. Kristen Chidsey says

    March 10, 2017 at 10:33 am

    LOL!!! I love that you call these oatmeal cookies without the oats! And thanks for linking to my Playdate cookies 🙂

    Reply
  40. Tanya says

    March 15, 2017 at 5:21 pm

    would this recipe work with swerve confectioners sweetener? or must it be granulated?

    thanks!

    Reply
    • Carolyn says

      March 16, 2017 at 6:58 am

      I think it’s best with granulated but powdered will be okay if it’s all you have.

      Reply
  41. Niki says

    March 26, 2017 at 10:12 pm

    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
  42. Reni says

    April 7, 2017 at 1:22 pm

    Carolyn, does swerve have an after-taste?

    Reply
    • Carolyn says

      April 7, 2017 at 3:01 pm

      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
      • Reni says

        April 7, 2017 at 4:28 pm

        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!

        Reply
        • Carolyn says

          April 7, 2017 at 5:18 pm

          That’s how I feel too!

          Reply
  43. Jamie says

    April 9, 2017 at 7:57 pm

    My husband totally thought these were made with oatmeal! Definitely a keeper.

    Reply
  44. Pam Genuario says

    May 1, 2017 at 4:06 pm

    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
    • Carolyn says

      May 1, 2017 at 5:51 pm

      Thanks, Pam!

      Reply
  45. Christa M Eads says

    June 9, 2017 at 3:26 pm

    How about bananas natural sweetener?

    Reply
    • Carolyn says

      June 10, 2017 at 7:35 am

      Bananas are very high carb and would spike my blood sugar, but you’re welcome to try it.

      Reply
    • Lori says

      April 28, 2020 at 4:44 pm

      5 stars
      I am in HEAVEN!! Just yesterday I told my husband how much I miss oatmeal. Last night, I stumbled upon this recipe. I whipped them up this morning and it is all I can do to not eat the whole batch! What a treat! Thank you, thank you, THANK YOU!!

      Reply
  46. Carol says

    July 17, 2017 at 10:32 am

    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
    • Carolyn says

      July 17, 2017 at 11:29 am

      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
    • Eileen says

      July 17, 2017 at 1:01 pm

      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
      • Eileen says

        July 17, 2017 at 1:04 pm

        Oh, and the person above who suggested adding toasted pecans? HEAVEN.

        Reply
  47. Cynthia Hadley says

    August 25, 2017 at 1:25 pm

    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
    • Carolyn says

      August 26, 2017 at 7:41 am

      Glad you like them. For a bar, I think you could just press them into an 8×8 pan and bake.

      Reply
  48. Wenda says

    September 7, 2017 at 9:12 pm

    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
    • Carolyn says

      September 8, 2017 at 8:46 am

      Glad you like them!

      Reply
  49. Kate says

    September 19, 2017 at 6:34 pm

    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
    • Carolyn says

      September 19, 2017 at 10:38 pm

      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. Jovina Coughlin says

    October 6, 2017 at 4:37 pm

    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
    • Carolyn says

      October 7, 2017 at 7:30 am

      I think it’s fine for a day or two but if they are hanging around after 3 days, they should go the fridge.

      Reply
      • Eileen says

        October 7, 2017 at 8:29 am

        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
        • Carolyn says

          October 8, 2017 at 8:09 am

          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.

          Reply
      • Jovina Coughlin says

        October 7, 2017 at 5:06 pm

        Thanks

        Reply
  51. Jackie Burrell says

    November 1, 2017 at 3:55 am

    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. Suzanne says

    November 4, 2017 at 4:13 pm

    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
    • Carolyn says

      November 4, 2017 at 5:25 pm

      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
  53. Susan says

    December 27, 2017 at 10:19 pm

    What Can I substitute the butter with to make them non dairy?

    Reply
    • Carolyn says

      December 28, 2017 at 8:04 am

      Coconut oil.

      Reply
  54. Elaine says

    December 28, 2017 at 1:17 pm

    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
    • Carolyn says

      December 28, 2017 at 1:30 pm

      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. Mary says

    January 17, 2018 at 8:18 pm

    5 stars
    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
    • Carolyn says

      January 17, 2018 at 9:22 pm

      Thanks so much, Mary!

      Reply
  56. Laura says

    March 20, 2018 at 10:42 am

    You have listed each cookie as 2:26 g net carbs. Is the food energy listing for each cookie as well?

    Reply
    • Carolyn says

      March 21, 2018 at 7:16 am

      Nutritional information is always per serving (or per cookie in this case)

      Reply
  57. Laura says

    April 19, 2018 at 9:43 pm

    5 stars
    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
    • Carolyn says

      April 20, 2018 at 8:27 am

      Swerve measures like sugar. Not sure how it measures with your stevia.

      Reply
  58. Amanda says

    April 30, 2018 at 5:00 pm

    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
    • Carolyn says

      April 30, 2018 at 5:10 pm

      Click the link and you will see that I also used Lily’s. So the carb count is exact.

      Reply
  59. Lori says

    June 12, 2018 at 11:13 am

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

    Reply
  60. Christine says

    July 13, 2018 at 9:30 pm

    Would adding like a tsp of molasses make the carb count much higher? I just think adding that might make these even better!!!

    Reply
    • Carolyn says

      July 15, 2018 at 5:59 pm

      1 teaspoon molasses equals about 7g of carbs total so I suppose that would be okay.

      Reply
  61. Gwen E Swanson says

    September 16, 2018 at 8:55 pm

    5 stars
    This is hands-down the best cookie I’m made Keto.

    Reply
    • Carolyn says

      September 17, 2018 at 8:52 am

      Delighted to hear it!

      Reply
  62. Jennifer says

    September 26, 2018 at 6:03 am

    5 stars
    I made these for my family and the LOVED THEM! This is a keeper.

    Reply
  63. Tara says

    September 26, 2018 at 7:51 am

    5 stars
    So tasty — and I love that you used chocolate chips instead of raisins!

    Reply
  64. Courtney O'Dell says

    September 26, 2018 at 9:15 am

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

    Reply
  65. Jamielyn says

    September 26, 2018 at 9:26 am

    5 stars
    Great idea! These look healthy and delicious!

    Reply
  66. Lynn Ellis says

    October 8, 2018 at 7:47 am

    5 stars
    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
    • Carolyn says

      October 8, 2018 at 7:53 am

      So glad you like them!

      Reply
  67. Sue says

    October 11, 2018 at 10:49 pm

    Maybe a silly question, but is there any reason I can’t use whole almonds instead of the sliced almonds? Thank you!

    Reply
    • Carolyn says

      October 12, 2018 at 7:30 am

      Yep, there sure is! They are too large and too hard to break up into an oatmeal like texture.

      Reply
  68. MaryAnn says

    November 25, 2018 at 7:31 pm

    5 stars
    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
    • Carolyn says

      November 25, 2018 at 10:38 pm

      So glad you like them!

      Reply
  69. Cheryl G says

    December 20, 2018 at 8:39 am

    5 stars
    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
    • Carolyn says

      December 20, 2018 at 8:51 am

      Delighted you liked them!

      Reply
  70. Beth says

    April 12, 2019 at 6:36 pm

    5 stars
    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
    • Carolyn says

      April 12, 2019 at 6:52 pm

      Thanks so much! Going to check IG now…

      Reply
    • Carolyn says

      April 12, 2019 at 6:54 pm

      Darn, I am not seeing it. Sorry!

      Reply
  71. Belinda Guerette says

    July 30, 2019 at 8:27 am

    5 stars
    When I print out the recipe, your name/website isn’t on it. I like to be able to share favorite recipes with friends, and it would be easier if I could see your name somewhere on the printed recipe. Just a suggestion. All your recipes I’ve tried are delicious. Thank you for all the time you commit to make us satisfied on keto!

    Reply
    • Carolyn says

      August 5, 2019 at 5:54 am

      Can you not just write my name/website on the print out? I am not sure there is a way for me to make it be on there.

      Reply
      • KK says

        October 3, 2019 at 1:38 pm

        Your name/website prints on every recipe that I print. Right before clicking on ‘print’, you have to adjust the ‘options’ to say ‘headers and footers’. If you don’t see ‘options’, you may have to click on ‘more settings’ first, then ‘options’, then ‘headers and footers’. Good luck!

        Reply
        • Carolyn says

          October 3, 2019 at 8:58 pm

          Thanks for the tip!

          Reply
  72. Ofir Daniel says

    August 21, 2019 at 7:39 am

    5 stars
    Carolyn – trying these tonight, but as general, your Keto sweet recipes are honestly the only ones which work!

    Reply
    • Carolyn says

      August 21, 2019 at 7:39 am

      Thanks so much, I appreciate that!

      Reply
  73. Tricia says

    September 16, 2019 at 7:35 pm

    Just made these and them came out pretty crumbly. Any tricks to getting the cookies to stay together as cookies?

    Reply
    • Carolyn says

      September 16, 2019 at 8:21 pm

      Sounds to me like your batter was too thick, or you over-baked them. What brand of sweetener and almond flour did you use?

      Reply
    • Karen says

      September 26, 2019 at 12:48 pm

      I just made them and the same thing happened to me. Came on here to see what I might have done wrong. I definitely didn’t over bake them. I used erythritol and superfine blanched almond flour. I’m thinking maybe I was supposed to pack them together more when putting them on the cookie sheet??? I don’t know…

      Reply
      • Karen says

        September 26, 2019 at 12:50 pm

        Also, I don’t like erythritol cooling affect. Can Lankanto monkfruit be substituted 1:1 ratio with erythritol?

        Reply
        • Carolyn says

          September 26, 2019 at 1:51 pm

          Lankanto Monkfruit is mostly erythritol, so you may experience the cooling with that one as well. I’d recommend using half Bocha Sweet and half Swerve or Lakanto if you want to offset that sensation. I don’t get it at all with Swerve but we are all very different in that regard.

          Reply
      • Carolyn says

        September 26, 2019 at 1:52 pm

        Same question applies… what brands of flours?

        Reply
        • Karen says

          September 26, 2019 at 2:59 pm

          blue diamond almond flour and great value organic coconut flour.

          I made some more and packed the dough together more and they held together a little better.

          Reply
          • Carolyn says

            September 26, 2019 at 3:28 pm

            Okay I suspect one or the other of your flours. Probably the coconut flour. I’d go with less of it in your next attempt. 🙂 It’s probably more dense and absorbent and so it dries out the dough.

  74. Karen says

    September 26, 2019 at 12:52 pm

    I love all your recipes by the way! Thank you so much for sharing them!!!

    Reply
  75. Elizabeth says

    September 28, 2019 at 8:48 am

    5 stars
    These cookies are just perfect for that crunchy cookie craving! Thank you for creating this delightful treat! I never do these reviews but in this case it’s worth it to spread the word about these cookies!

    Reply
    • Carolyn says

      September 28, 2019 at 8:52 am

      So delighted to hear it!

      Reply
  76. Susan Hoefer says

    January 10, 2020 at 8:03 am

    5 stars
    Making these today! Favorite cookie is Oatmeal Raisin, yes, even over chocolate chip!!! I do love cranberries and have white chips, that I haven’t tried! Love your dried cranberries, on my second batch! Eat them for snack and never got to make anything out of them! Thought about putting them and white chips in these oatmeal cookies! Love your recipes! Have all your books! Thank you! Have helped me get off diabetic meds and lose 170 lbs.! I appreciate you sooooooo much!

    Reply
  77. Angy says

    February 9, 2020 at 7:27 am

    5 stars
    I have yet to try this recipe,but it made me think of something I was wanting to make yesterday as I saw my box of Oatmeal I keep for others. Do you think you could use the coconut/almond mixture to make the no bake oatmeal cookies of the past? We made them with cocoa and oats…they were a fudge like cookie. You are so inventive I just wondered if you had ever tried converting that recipe.
    Thanks for all the hard work you put into these wonderful creations. I had ordered your book on Amazon but it never arrived so finally had to cancel .

    Reply
    • Carolyn says

      February 9, 2020 at 10:43 am

      Yes, you can use this mixture for no bake cookies. I have done similar things!

      Reply
  78. Nichole Allen says

    February 10, 2020 at 4:37 pm

    5 stars
    My family absolutely loves this recipe. Even my non-keto peeps love these cookies. Thank you so much for sharing your recipe!

    I make a slight change by using pecans instead of almond slices. I use Lakanto Monk Fruit sweetener instead of Swerve.

    Reply
    • Nichole Allen says

      February 10, 2020 at 4:39 pm

      5 stars
      Oh and we use 75% of the called for sweetener. Thanks again! God bless you!

      Reply
  79. sandra Caulfield says

    March 26, 2020 at 10:27 pm

    Made a batch tonight-YUM! Definitely an oatmeal cookie “vibe”. Last year (after a long obsession with your Cranberry Pecan Biscotti), I ran out of your Sugar-Free Dried Cranberries with nary a fresh berry available in stores. This year I stocked up and keep several batches of the sugar-free berries in my freezer. They were a great replacement for raisins in this recipe…I look forward to baking with them all year.

    Reply
    • Carolyn says

      March 27, 2020 at 9:31 am

      I have several bags of cranberries in my freezer too!

      Reply
  80. Bonnie says

    March 27, 2020 at 12:26 pm

    Hi Carolyn! I’m in the middle of making these and am scared that I over processed the “oatmeal.” I had to use a nutribullet because I don’t have a food processor. Do you think they will still turn out? I’m so mad at myself!
    Thanks!

    Reply
    • Carolyn says

      March 27, 2020 at 1:04 pm

      They will still turn out… just may be a bit less oatmeal like!

      Reply
  81. Deborah Kloss says

    March 27, 2020 at 4:23 pm

    5 stars
    Another hit! Thank you so much for your fantastic recipes! My niece and I just love them. I have to find the cranberries for the next batch.

    Reply
  82. Ann says

    March 28, 2020 at 7:28 pm

    Just made these to take with me to work, and wow!! Amazingly delicious!! Thank you for all the awesome recipes you post. I’ve bought 5 of your books now. You rock and make it so easy for me to stay low carb / sugar free. Love you lemon custard ice cream recipe yum!

    Reply
  83. Suzy says

    March 31, 2020 at 5:15 pm

    5 stars
    I have tried sooo many recipes to get a nice, slightly crunchy, yummy keto cookie. My wait is over!! These are honestly the best keto/low carb cookies I have ever made! I did not add the cranberries as could not find low sugar ones. Wow, honestly these are the best!!

    Reply
    • Carolyn says

      March 31, 2020 at 7:59 pm

      I am so glad to hear it!

      Reply
  84. Joy says

    April 1, 2020 at 6:20 pm

    5 stars
    My husbands favorite so far was your butter pecan cookies and now this one just took its place. We demolished half of the cookie tray with the 3 kids. I used lakanto golden for the sweetener. I don’t like oatmeal cookies but I love coconut everything and this hit the spot!

    Reply
  85. Toni Ruggles says

    April 4, 2020 at 12:07 pm

    4 stars
    I have made this recipe now twice. Liking it more the second time around. Even though they break easily can’t believe how much they taste like an oatmeal cookie. Thought they would taste two much like coconut and was pleasantly pleased that they did not. Even husband and children like them.

    Reply
  86. Tara says

    April 4, 2020 at 5:56 pm

    5 stars
    Mmmmm. I just made a batch of these. I didn’t have any sliced almonds on hand, so I replaced the almonds with more coconut. I also added a coupled of teaspoons of black strap molasses (a trick I learned from you ). I didn’t have any cranberries either, so I didn’t add those (but I wish I had). They are DELICIOUS! I can’t wait to try them sometime with all of the proper ingredients!

    Reply
  87. Judy Yurisich says

    April 5, 2020 at 10:00 pm

    Made these today, they are amazing! In fact I made a second batch shortly after the first as they were such a hit! Used your recipe for sugar free dried cranberries, fantastic! Love biting into the sweet cookie and getting a burst of tangy chewy craisen. Only thing that made these better with the second batch was adding in more of your craisens!

    Reply
  88. Marcelle says

    April 6, 2020 at 12:28 pm

    5 stars
    OMG, what kind of keto voodoo is this???? These cookies are FREAKING AMAZING! Even my non-keto husband swears there is oatmeal in these cookies! I skipped the chocolate and /or cranberries and they are still out of this world! Girl, you are a GENIUS!!!!

    Reply
  89. Elaina Breland says

    April 7, 2020 at 3:13 pm

    5 stars
    These are AMAZING!!! My family loved them. They came out perfect, just like the pictures. I even offered one to a KETO hater…haha..you know, just to see. He smiled and said man I just love oatmeal cookies. Never told the truth!
    Thanks again for all you do for us. Been following you for so long you feel like family. <3

    Reply
  90. Haley says

    April 7, 2020 at 6:04 pm

    I don’t have flaked coconut only shedded coconut – will that make a difference in this recipe ?

    Reply
    • Carolyn says

      April 7, 2020 at 9:54 pm

      It does change the texture some, it’s less flakey like oatmeal but if that’s all you’ve got, give it a try!

      Reply
  91. Chelsea Santos says

    April 7, 2020 at 9:39 pm

    5 stars
    These are delicious! Taste just like a non-low carb oatmeal cookie! The portion size makes for a great snack at the end of day w/ a cup of tea. And I normally freeze half of the batch and are great once thawed out.

    Reply
  92. Shirley Ben-Ami says

    April 12, 2020 at 12:03 pm

    Yum. I’ve made these twice now, once subbing macadamias for the almonds (because I was out of almonds). Love them both ways. Even my non-keto daughter approves! I think I will have to have these in the house at all times! Two of them with a cup of coffee or tea even subs as a light meal for me Thank you!!!

    Reply
  93. Jana says

    April 18, 2020 at 6:59 am

    Can I substitute butter with oil? I can’t have dairy…
    Or is there anything else to swap for the butter?

    Reply
    • Carolyn says

      April 18, 2020 at 8:41 am

      Don’t use a liquid oil. Coconut oil would be fine, so would firm palm oils and shortenings. Nutiva has some good sustainable ones.

      Reply
  94. Lynne says

    April 25, 2020 at 8:13 am

    OMG Carolyn these are exactly like you said. I didnt do the brown swerve but definitely will next time and i added a very small handful of my granola breakfast cereal and it took them to the next level. Im soo glad i came back and watched your video on them as mine seemed very moist but so did yours. I used a fork dipped in coconut flour to push them down. i will be sharing this recipe with the Keto group on Facebook 🙂

    Reply
  95. Colleen says

    April 26, 2020 at 5:14 pm

    Wow these cookies are amazing ! I have tried so many different recipes and wasted money on failed recipes (not yours different sites) These are everything you say they are very tasty. Many thanks, and the step by step videos are super helpful.
    Many Thanks !

    Reply
  96. Laura says

    May 2, 2020 at 3:43 pm

    Carolyn, can you share what food processor you use and how many cups (Size)?

    Reply
    • Carolyn says

      May 2, 2020 at 5:00 pm

      I have a KitchenAid 13 cup but you certainly do not need one that big. I had the 11 cup before and it was great.

      Reply
  97. Erin says

    May 3, 2020 at 2:20 pm

    These are like the perfect cowgirl cookie. I added pecans (not in place of the almonds…just because pecans make every baked good better) and will go for unsalted butter next time or completely eliminate the salt in them. I also used 1/3 cup allulose and 2tbs of Lakanto golden & added a 1/4th tsp of blackstrap molasses for a bit more of that brown sugar flavor since there isn’t as much in the Lakanto golden as there is in the Swerve brown. They were heaven. I love that the longer I do keto baking and learn how all these ingredients work together, as well as what works for my body and my elevation, the more confident I am in just making my own changes and reporting them to y’all. Thanks so much for this recipe. It’s going to be a new base cookie for me since it acts the most like the same cookie in the non-keto world (just smaller). I was legit going to cheat and order a cowgirl cookie with my take-out bunless burger yesterday and try and only eat a few bites at a time (a lie I already know I was telling myself) but decided to try these first and just..hope. They were legit good enough for me to forgo the real thing. That’s…a hard thing to accomplish!

    Reply
  98. Jamie Jones says

    May 17, 2020 at 2:49 pm

    5 stars
    Made these today for my husband. He said these were the best Keto Cookies ever! So easy to make too! We have loved every single one of your recipes I’ve made. Thank you so much for all you do.

    Reply
    • Carolyn says

      May 17, 2020 at 3:23 pm

      That’s wonderful to hear!

      Reply
  99. Baker Judy says

    May 24, 2020 at 7:17 pm

    Hi Carolyn,

    After seeing the flaked coconut out of stock on Amazon forever, and my friend bringing me shredded coconut by mistake, I bought Trader Joe’s coconut chips. It was my first time in a store in 2 months, and I quickly snatched up 2 bags.

    Can I use these in the cookie recipe? Please? I am hoping so. Tell me how to do that. I don’t know if flaked coconut and coconut chips are the same.

    Thank you so much, Carolyn!

    Reply
    • Carolyn says

      May 24, 2020 at 9:21 pm

      I think so… but don’t they have added sugar? Maybe I am mistaken but I thought they did when I looked at them in store a while back…

      Reply
      • Judy says

        May 25, 2020 at 6:09 pm

        Hi Carolyn! No, no added sugar. Just organic coconut.

        I opened up a bag. I looks like a long, thin curl when trying to zest an orange. Or make skinny strips with a peeler

        If I know your curiosity, I bet you will get a bag of these and see what you can do with them! Lol.

        So, what do you think?

        Reply
        • Carolyn says

          May 25, 2020 at 9:26 pm

          I think if you blend them in a food processor the way I did with my flaked coconut, you’d be okay.

          Reply
          • Judy says

            May 26, 2020 at 11:26 pm

            Thank you!!!

            And thanks for the vegetarian cookbook choice! Looking forward to seeing your baking book soon.

        • Christine says

          November 21, 2020 at 3:02 pm

          5 stars
          I had only half of the flaked coconut needed so I used unsweetened Shredded coconut for what was missing and they turned out great. Honestly, nobody knew they weren’t oatmeal cookies. Love, love, love that recipe!

          Reply
  100. Michele says

    May 31, 2020 at 9:42 am

    How could I adjust the cooking to make the cookie crunchy with out burning it?

    Reply
  101. Brenda says

    June 11, 2020 at 4:49 pm

    5 stars
    You’ve done it again!! These are the best low carb cookies I’ve ever made and I’ve made a lot. It’s hard to stop eating them – so I don’t!

    Reply
  102. Adam Wildavsky says

    June 14, 2020 at 2:15 pm

    I’m preparing these now – wish me luck!

    You left out the step where you add the dried cranberries…

    Reply
  103. Heidi says

    June 27, 2020 at 4:31 pm

    5 stars
    WOW…. Delicious and so easy to make!! I substituted Pili nuts for sliced almonds as none on hand and just used dark chocolate chips. My family loves them.. Thank you!!

    Reply
    • Claire Koussa says

      September 25, 2020 at 10:11 am

      I didnt have any flaked coconut either, I used 3/4 cup of shredded coconut instead and I just didnt pulse it a lot in the blender to keep its texture..I also dont have swerve brown where I live so I added molasses to the granulated erythritol… they turned out amazing! Thanks a lot Carolyn for all the recipes!

      Reply
  104. Michaja Tate says

    July 3, 2020 at 3:21 pm

    5 stars
    Made this recipe this morning and all I can say is “wow, wow!” Another Recipe of yours that is absolutely delicious!
    Thank you so much!

    Question:
    Do you recommend storing all low carb or keto dessert and cookie recipes to be stored in the fridge?

    Reply
    • Carolyn says

      July 3, 2020 at 5:22 pm

      No, not at all. Depends on how quickly you will eat these but I store them at room temp for 4 or 5 days.

      Reply
  105. Allen says

    July 16, 2020 at 2:28 pm

    5 stars
    I’ve been looking for something to satisfy my Oatmeal Cookie fix and I should have looked here first! These were SO good. I’m going to check the carbs on dried cherries to see if I can manage a Holiday version with some of them included as a once a year treat. Thanks for another great recipe.

    Reply
    • Carolyn says

      July 16, 2020 at 8:58 pm

      So glad you liked them!

      Reply
  106. siobhan says

    August 23, 2020 at 2:54 am

    I always like to know how many carbs per biscuit esp as I try to count carbs. I see you say 1 %. how would that equate to a each biscuit. sorry I know its a stupid question …

    Reply
    • Carolyn says

      August 23, 2020 at 8:00 am

      Hi Siobhan, you’re looking at the wrong number. That’s just the percent daily value, which comes up automatically on the recipe card. The carbs in grams is right beside the word “carbohydrates”

      Reply
  107. Ellen says

    August 25, 2020 at 5:11 pm

    5 stars
    Delicious! Easy. I used walnuts in place of cranberries. I’ve been missing cookies and haven’t baked much for years. These are definitely worth the effort. Thank you. You’re my favorite keto blogger, Carolyn!

    Reply
  108. Kim B says

    September 14, 2020 at 11:05 pm

    Hi, I plan to use Lily’s sugar free butterscotch chips in these. I’m wondering if I could use oat fiber/bran instead of the coconut flour? Thanks!

    Reply
    • Carolyn says

      September 15, 2020 at 8:21 am

      I’m sorry, you will have to experiment yourself because I don’t use it.

      Reply
    • Michele says

      September 19, 2020 at 11:21 am

      Did you ever try it with the oat fiber? Did it work?

      Reply
  109. Juls Ryan says

    September 17, 2020 at 12:23 pm

    5 stars
    Made these with half regular Swerve and half Brown Swerve. And instead of the coconut and almond mixture, added 1 1/2 cups of grain free/sugar free purchased granola. Turned out great!

    Reply
  110. Gwen says

    September 26, 2020 at 6:56 pm

    5 stars
    These were a HUGE hit! Next time I’m going to incorporate part of an old family favorite oatmeal cookie recipe where you soak the dried cranberries in the mixed egg and vanilla for an hour before adding to the creamed butter and sweetener. Infusing the cranberries with the moisture of the egg and vanilla flavor made a really flavorful combo. I can’t wait to try it out with this recipe!

    Reply
  111. Vikki C says

    November 21, 2020 at 9:55 am

    I am so excited to have found this recipe! I am the mid-December baker who sometimes makes only one recipe but two batches of it, but it’s definitely not keto friendly! It’s called oatmeal raisin white chocolate cranberry cookies…I’m hearing the Hallelujah angels singing right now! Thank You!!!

    Reply
  112. Jennifer says

    December 6, 2020 at 4:20 pm

    Thank you so much for this recipe. The texture is spot on and they taste fantastic. My 2 year old (who normally is not a fan of my keto desserts) are two and said they were yummy!

    Reply
  113. Violet says

    December 8, 2020 at 5:04 pm

    Carolyn I’ve loved every cookie recipe of yours. For this one, I’ve only found sweetened dry cranberries. They’re about 33 grams of carbs per 1/3 cup. I am concerned about bringing up the carb count. Did you use sweetened ones or unsweetened? Where did you get the unsweetened and which brand? I am baking for a diabetic, so I try to keep close watch on the carbs.

    Thank you

    Reply
    • Carolyn says

      December 8, 2020 at 5:56 pm

      Sorry about that, it was supposed to be linked and it was supposed to specify UNSWEETENED. You can make your own, as I show here: https://alldayidreamaboutfood.com/dried-cranberries/

      Or you can grab these on Amazon, they work quite well, I’ve used them sometimes. https://amzn.to/3m4TZjO

      Reply
      • violet says

        December 10, 2020 at 12:02 am

        Hi Carolyn
        Thanks a bunch! I am in Canada, and the linked product is unavailable. Another one I looked up would arrive in January. I was wanting to make these before Christmas. Would you by any chance have lower carb replacements in mind for the dried unsweetened cranberry? I thought I’d ask before drying them at home in the oven, just to save time.

        Reply
  114. Deanna Melton says

    December 14, 2020 at 9:00 am

    Can’t wait to make these,….gonna sub butterscotch chips for the chocolate for “oatmeal scotchies” Yum!

    Reply
  115. Melissa Brewer says

    December 14, 2020 at 2:26 pm

    5 stars
    These are soooooo delicious! I couldn’t find dried cranberries to save my life so I had to skip that but YUMMMMM! I will be making these a lot! Probably not a good thing lol

    Reply
  116. Violet says

    December 28, 2020 at 12:34 am

    I made my own unsweetened dried cranberries using your recipe two weeks back. I made these oatmeal cookies today, and I ended up with 34-35 cookies. They are delicious, except I’d like them a little sweeter. My cranberries, despite being sweetened by erithrytrol when I dried them, are super sour, so I was thinking a bit more sweetness would counter balance the tartness for me. I used 1/2 cup of swerve as directed. Could I add another 1/4th cup next time (or would you recommend even lower) to get the cookies a tad sweeter? Would it throw off the ratios, and if so, how could I correct for that?

    Thank you so much Carolyn! I appreciate your help with this.

    Reply
    • Carolyn says

      December 28, 2020 at 9:21 am

      I think that would work fine.

      Reply
  117. Heather says

    January 1, 2021 at 1:23 pm

    This is one of the best Keto cookie recipes I have tried! I’ve made this recipe probably 20 times and each time it turns out great! They taste fantastic fresh or straight out of the freezer. Thank you so much for this amazing recipe!

    Reply
  118. Debbie Beauchamp says

    January 4, 2021 at 11:40 am

    You are by far my favorite Keto recipe designer. Now that I have been on keto for a number of years, it seems I can’t enjoy almond flour. Have you had any success with lupin flour for baked goods and do you have any recipes? This particular ‘oatmeal’ cookie recipe looks so good. I’m tempted to sub lupin flour for the almond flour but don’t really know if that would work or not.

    Reply
  119. Phyllis Crawley says

    January 4, 2021 at 7:07 pm

    These look amazing! Have you tried using OAT FIBER in place of the coconut flour or part of the almond flour?

    Reply
    • Carolyn says

      January 5, 2021 at 9:23 am

      No, I have not. I’m not a huge fan of oat fiber, it tastes like sawdust.

      Reply
  120. Martha says

    January 11, 2021 at 3:29 pm

    Omg these hit the spot for oatmeal cookies!! I’ve made them several times! Love the coconut used in them too. Just another of your great recipes!! Thank you!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY