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
- 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
- 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.
Video
Nutrition
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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!
These look amazing! Have you tried using OAT FIBER in place of the coconut flour or part of the almond flour?
No, I have not. I’m not a huge fan of oat fiber, it tastes like sawdust.
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.
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!
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.
I think that would work fine.
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
Can’t wait to make these,….gonna sub butterscotch chips for the chocolate for “oatmeal scotchies” Yum!
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
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
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.
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!
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!!!
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!
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!
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!
I’m sorry, you will have to experiment yourself because I don’t use it.
Did you ever try it with the oat fiber? Did it work?
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!
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 …
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”
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.
So glad you liked them!
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?
No, not at all. Depends on how quickly you will eat these but I store them at room temp for 4 or 5 days.
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!!
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!
I’m preparing these now – wish me luck!
You left out the step where you add the dried cranberries…
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!