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
arlene graff says
not bad but the calorie count can’t be correct. I substituted 1/4c of oat fiber for 1/4c almond flour. calories are 162 per cookie. Oat fiber has no carbs or calories.so how can there be a 46 calorie difference? Per my recipe the fat is 15.2 not 10.4. my net carbs are 2.1.
Either somebody’s labels are untrue……
Carolyn says
Where on EARTH are you getting the idea that oat fiber has no carbs??? It has plenty. Please see this example of Anthony’s oat fiber. A single teaspoon has 4 grams of carbs and 3 grams of fiber. So if you’re adding 1/4 cup, you’re adding 48g of carbs to the recipe. https://www.amazon.com/Anthonys-Organic-Fiber-Natural-Gluten/dp/B01KIJ7JGA/ref=sr_1_5?crid=14OR8G82OAMOZ&dchild=1&keywords=oat+fiber&qid=1635108812&sprefix=oat+fiber%2Caps%2C225&sr=8-5
My nutritional information is pulled from the USDA database. It is as accurate as can be. And you changed the recipe so any discrepancy is not the fault of my calculations but your changes.
Bev says
These cookies are awesome!!! Easy to make for a quick snack.They taste just like oatmeal and even the texture. I love all your recipes!!! 💞
Rosalind says
Can I substitute Bocha Sweet for the swerve? If so, is the ratio the same?
Carolyn says
You can… but the texture will be very cakey and soft. I don’t like BochaSweet in cookies. Yes, it will be the same amount.
Lee says
Hi Carolyn I wanted to ask do you refrigerate your opened almond and coconut flour ?
Carolyn says
I do not but I go through it much faster than most people. You’re certainly welcome to!
Emily says
I just ate 4 of these. I used Xylitol instead of Swerve (and used a little less), coconut oil instead of butter, and a WEE BIT of cayenne pepper instead of cinnamon. I didn’t have dried crans so just did extra chocolate chips. They are so good, and I’m so thankful to be able to have “oatmeal” cookies again! Thank you!
Cathy says
I made these tonight. Oh my goodness they are so good!! I love them. I may have crumbled one into a scoop of low carb ice cream. Delicious!!
Carolyn says
So glad that worked out!
Linda says
Oatmeal cookies have always been my fav and I like these as much as any oatmeal cookie in pre-keto days. I prefer mine without chocolate and the sugar free cranberries sound like a good addition. I’ve made these cookies numerous times and love them every time. They go perfectly with my morning coffee. Yes, I eat cookies in the morning.
Evelyn says
Long-time user of your recipes, thanks for all your hard work!
This is the first time that I followed the recipe exactly and it did not come out like yours. They came out dark, they really spread out and they’re pretty delicate. I made two sizes and that’s the only difference and they both came out the same. I already had my stand mixer out because I had made keto bread earlier. i used the stand mixer instead of a handmixer but still followed your times and speed just like your video. Any suggestions?
Thanks
Carolyn says
Did you use a different sweetener? it also sounds like maybe they didn’t have enough flour. Hard to say without knowing anything else.
Oh… and what did you bake them on? What kind of pan?
Jane Clemmer says
Jane
MHJ says
You are an amazing Chef! Thank you for all your hard work in bringing us such wonderful recipes!
Leli says
I have to give you 100 stars for this recipe! I made them but I didn’t blend coconut flakes and used pecan instead of almonds sliced, they were very yummy! You are the best!
Amy says
Yep… THESE are a winner! I call them “noate-meal” cookies. I have made them several times and freeze them. They disappear from the freezer bag like magic! It is just my husband and me and our cats. Pretty sure the cats aren’t partaking! LOL Even my oatmeal-phobic husband will run through that freezer bag in no time!
Becky Ethington says
Seriously, these are great! I don’t really like keto recipes, I just eat them as I’m training for bodybuilding but have a sweet tooth. Every girl’s gotta have a little sugar, right?! You are my go-to for Keto recipes now. Kudos to you! And thank you!
Carolyn says
Thanks!
Kaisa Mackie says
These are AWESOME! I made the following subs/changes: for half of the sweetener, I used wholesome yum’s brown sugar substitute, I added a dropper full of oatmeal concentrate flavoring. Instead of choc chips and cranberries, I subbed ½ cup of dried black currants (Powbab). I hydrated them for an hour in water, then drained and patted dry and gently folded in. These legit taste like a “healthy oatmeal raisin cookie” – they do not taste low carb at all. My teenager could not believe there was not oatmeal or no raisins.
Emer says
Absolutely delicious flavor but the texture was nothing like yours, my spread Soo much during baking and had a soft cakey texture. My only sub was xylitol instead of swerve.. could this be the problem?
Carolyn says
Yes it very much is the problem. These sweeteners are very different. Please read this for an understanding of how they all work in baking: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Mandi says
So excited to try these! I have been craving oatmeal scotchies (oatmeal cookies with butterscotch chips), and found some Lily’s Pumpkin Spice chips that taste very similar to butterscotch. Going to try it with them soon!