Keto Oatmeal Cookies
These keto oatmeal cookies have all the taste and texture of the classic, without any grains or sugar. Soft and tender they’re the perfect low carb solution for anyone who misses traditional oatmeal cookies on keto.
Servings 16 Cookies
Calories 179kcal
Ingredients
- 1 cup sliced almonds
- 3/4 cup flaked coconut
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup brown sugar replacement erythritol recommended
- 1 large egg room temperature
- 1/2 tsp vanilla
- 1/4 cup dark chocolate chips, sugar-free (optional)
- 1/4 cup unsweetened dried cranberries (optional)
Instructions
- Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
- In the bowl of a food processor, combine the sliced almonds and flaked coconut Process until mixture resembles oatmeal.
- Add the almond flour, baking powder, cinnamon, and salt and pulse a few times to combine.
- In a large bowl, beat the butter with the sweetener until creamy. Beat in the egg and vanilla extract.
- Add the almond/coconut mixture and beat until well combined. Stir in the chocolate chips and dried cranberries, if using.
- Roll into 16 balls and place several inches apart on the prepared baking sheet. With the heel of your hand, press the cookies down to about 3/4-inch thickness.
- Bake 15 to 18 minutes, until golden brown around the edges and just firm to the touch. Remove and let cool completely on the pan.
Video
Notes
Storage Information: Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to a week. They can also be frozen for several months.
Nutrition
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 5.7g | Protein: 4.2g | Fat: 16g | Saturated Fat: 4.9g | Fiber: 3.2g