Keto Oatmeal Cookies

Keto Oatmeal Cookies

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How about a recipe for keto oatmeal cookies? Yes, you can enjoy a soft baked 3g net carb oatmeal cookie while on keto with the brown sugar flavor in each bite that you love. A low carb, gluten free oatmeal cookie doesn’t have to be hard to make and it’s really easy with a few ingredients. Dive into these keto cookies ASAP!

Keto Oatmeal Cookies
Those oatmeal cookies out of the packs were the best! Cheap, crispy, iced and terrible for you in every way. Don’t get me started on the stuffed ones. To be able to get a taste of that on keto is a real treat. Having a great brown sugar alternative is key. I used Besti in this recipe but you can find Swerve in stores. The only thing about Swerve is that there is an aftertaste which is why I don’t use it. I will stick a tip below if you choose to go that route.

Is Oatmeal Keto

This is a complex question but in short no. So, you’ll ask how can I use them in the recipe? The answer is volume. Understand, keto is a metabolic state not an ingredient. At only 3g net carb these cookies still have oats in them. Now, they aren’t primary gluten free oats because that would be too much but we can make keto oatmeal cookies that do contain oats without going over our net carbs per day. In the recipe notes I will include options for if you still aren’t comfortable using them or having them in the house.

How To Make Keto Oatmeal Cookies

To start, melt butter and preheat oven.

In a bowl mix almond flour, coconut flour, gluten free oats, brown sugar sweetener, baking soda, cinnamon, and salt. These are your dry ingredients, set them to the side while you prepare your wet ingredients.

Next, get the melted butter and beat in eggs. Add in vanilla extract and liquid sweetener. Combine dry and wet ingredients together then cover and place in refrigerator for 10-15 minutes.

Remove from fridge and on a baking sheet with a cookie scoop, scoop cookies onto sheet. You should be able to get 17 cookies with this recipe.

For thicker cookies, don’t press them down. Leave them as is and they will puff up into thick little cookies.

For thin cookies, press down and they will be the size that you see in the photos. Be sure to spray oil on the spatula for easy release after you press them down.

Bake for 15 minutes for pressed down and add an extra 5 minutes for thicker cookies. Remove, allow them to cool then serve.

Keto Oatmeal Cookies

Helpful Recipe Tips

  • How do I replace gluten free oats, remove oats and swap with thin, sliced almond chopped up or use shredded coconut.
  • If using Swerve brown sugar, use half Swerve and half granulated sweetener. This will reduce the cooling effect but still give you the brown sugar taste. For best results use Besti!
  • Sub coconut flour, you can skip the coconut flour but it does help with texture. The cookie will be much crispier without it.
  • For thicker cookies, don’t press them down. Leave them as is and they will puff up into thick little cookies.
  • For thin cookies, press down and they will be the size that you see in the photos. Be sure to spray oil on the spatula for easy release after you press them down.

Great Keto Cookie Recipes


Keto Oatmeal Cookies

Keto Oatmeal Cookies

How about a recipe for keto oatmeal cookies? Yes, you can enjoy a soft baked 3g net carb oatmeal cookie while on keto with the brown sugar flavor in each bite that you love. A low carb, gluten free oatmeal cookie doesn't have to be hard to make and it's really easy with a few ingredients. Dive into these keto cookies ASAP!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 17 cookies
Calories 95.9 kcal

Ingredients
 

Dry Ingredients

  • 3/4 cup blanched almond flour
  • 2 ounces gluten free oats
  • 1 tablespoon coconut flour
  • 1/2 cup Besti brown sugar alternative (see notes for Swerve)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoon pecan chips

Wet Ingredients

  • 2 large eggs
  • 6 tablespoon unsalted butter
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat oven to 350°F, melt butter and set to the side
  • Mix together all dry ingredients except the pecans. Leave those to the side.
  • Grab melted butter and beat in eggs, then add vanilla extract
  • Combine dry and wet ingredients, then mix in pecans
  • Cover then place in refridgerator for 10-15 minutes
  • Scoop on a lined baking sheet. You should be able to get 17 cookies. You may need to cook 2 batches
  • Bake for 15-20 minutes depending if you want them thick or thin, see notes below
  • Allow to cool because almond flour is very fragile while still hot

Notes

Helpful Recipe Tips

  • How do I replace gluten free oats, remove oats and swap with thin, sliced almond chopped up or use shredded coconut.
  • If using Swerve brown sugar, use half Swerve and half granulated sweetener. This will reduce the cooling effect but still give you the brown sugar taste. For best results use Besti!
  • Sub coconut flour, you can skip the coconut flour but it does help with texture. The cookie will be much crispier without it.
  • For thicker cookies, don't press them down. Leave them as is and they will puff up into thick little cookies.
  • For thin cookies, press down and they will be the size that you see in the photos. Be sure to spray oil on the spatula for easy release after you press them down.

Nutrition

Nutrition Facts
Keto Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 95.9 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 3g19%
Trans Fat 0.2g
Cholesterol 32.7mg11%
Sodium 9.3mg0%
Carbohydrates 3.8g1%
Fiber 1.1g5%
Sugar 0.4g0%
Protein 2.3g5%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Oatmeal Cookies
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