These cookies are really easy to make, and only 2g of carbs.  You can probably even make these with just 1/2 a cup of oats.  They are chewy in the center, and crispy on the edges, with a hint of cinnamon.  They are perfect for breakfast or for a snack.  They are gluten free, and keto friendly.  They are even good for Atkins.  They will probably make you feel a little full, so don’t over eat.  These are great for kids too.  My son loves them.  Be sure to read the notes below.

These are a chewy, peanut butter-flavored keto oatmeal cookie that comes together in 3 simple ingredients. They have a nutty flavor profile that is uniquely different from other keto cookies.

Oatmeal is a delicious and filling food that’s naturally low in carbs when eaten in moderation, but when we eat too much of it, it can cause us to gain weight. Luckily, as long as we follow a natural low carb and high fat diet, we can still have oatmeal for breakfast without gaining weight, and enjoy the delicious cookie-like taste that oatmeal cookies provide.

We’re not sure why, but oatmeal cookies always appeared to be the last to be chosen. Maybe it’s the hard oats or the nagging raisins, but we’re certain that these Cookies made with Keto Oatmeal will be the greatest oatmeal cookie you’ve ever had! These oatmeal cookies are grain-free, gluten-free, and sugar-free.

Is Oatmeal a Keto Food?

Unfortunately, oatmeal is not a keto-friendly food. Because they are produced in the same facility as wheat, most oats are not gluten-free. This means that particles of flour may wind up on them. There are 389 calories, 66 carbohydrates, 10 grams of fiber (56Net), 6.9 grams of fat, and 16.9 grams of protein in 100 grams of oats. A low carb diet may include up to 60 grams of total carbohydrates, but 56 grams of net carbs in a single meal isn’t going to work on a keto diet.

How to Make Oat-Free Cookies made with Keto Oatmeal

These low-carb cookies taste just like the oatmeal cookies you remember from your childhood. However, a few changes will be necessary to make them really “oat-free.” We knew there would be a few things to consider while coming up with these low-carb oatmeal cookie alternatives.

  1. Gluten-free products are required. A gluten-free diet is not only healthier for digestion, but also for inflammation and arthritis (1).
  2. It has to have the chewy texture that oatmeal raisin cookies have.
  3. Finally, the cookie must have a little of crunch to resemble the crunchy oats on top of classic oatmeal cookies.

In this dish, we chose two primary components that, when baked, provide those necessary textures.

Flakes of Coconut

Because they absorb part of the moisture when baked, coconut flakes become extremely chewy. As a result, they’re an excellent choice for sugar-free oatmeal cookies. They’ll give you that chewy thick texture on the inside without the carbohydrates.

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There are only 283 calories, 10 grams of carbohydrates, 7 grams of fiber (3 net carbs), 3 grams of protein, and 27 grams of fat in 1 cup of unsweetened coconut. The total amount of sugar in these sugar-free oatmeal cookies is just 1/2 cup.

Almonds, sliced

Almond flour and slivered/sliced almonds are used in this keto oatmeal cookies recipe. These oatmeal cookies are low carb thanks to almond flour, and the slivered almonds provide a nice crunch. This light crunch is reminiscent of toasted oats.

It’s essential to use sliced almonds to provide a delicate and thin crunch that doesn’t feel like biting into a full nut. Almonds and almond flour both have a high fiber content. They’ve also been found to contain a variety of additional nutrients, such as vitamin E, which may assist overweight people avoid heart disease (2).

These two ingredients combine to make the total carbohydrates per cookie 4 and the net carbs per cookie just 2! Because these cookies are so low in carbohydrates, you’ll only need to consume two the next time you prepare them…

Fresh oatmeal cookies with a bite taken out of one

How to Make Sugar-Free Oatmeal Cookies

On a low carb diet, there are a few sugar-free options for making oatmeal cookies. What matters most is that you choose a low-carb sweetener. Check out our blog article on the Best Sugar Substitutions on Keto for more information on keto sweeteners.

How to Choose a Keto Sweetener

In our keto cookie recipes, we utilize a few of common keto sweeteners.

  • Erythritol– This is going to be one of the most cost-effective sugar-free sweeteners available. It’s a bit less sweet than sugar, although some companies, such as Swerve, offer an erythritol-to-sugar substitute.
  • Stevia– The other sugar-free sweetener we often use is liquid stevia. It produces a sweet drop with a high concentration that isn’t a sugar alcohol. In keto recipes, we suggest using it in combination with erythritol.
  • Allulose– In keto recipes, allulose is the new kid on the block. It’s not quite as sweet as sugar, but it has no effect on blood glucose levels, which is its major selling feature. It’s a bit more costly than the others, but it also yields softer keto cookie recipes. All of these things should be considered while determining whether or not allulose is appropriate for you.
  • Brown Sugar Swerve– This will be your best option if you’re searching for a keto brown sugar to make your low carb cookie taste like the original. Brown Sugar Swerve is a keto-friendly sweetener that makes it taste like the classic oatmeal cookie recipe.

You may need to add a bit more or a little less sweetener depending on the sweetener you choose to get the desired sweetness ratios. To discover the right sweetener ratio for you, see our sweetener guide.

If you like a sweeter oatmeal cookie, don’t be scared to add a little more sugar. For a delicious and chewy cookie, we like to combine stevia and brown sugar replacement in this recipe.

Are Raisins Keto-Friendly?

Raisins are grapes that have been dried. Grapes are one of the sugariest fruits and, because of their high glucose content, should be avoided on a keto diet. If you like oatmeal raisin cookies, you may add a tablespoon of chopped raisins to the dough, however the taste and texture will be lost due to the little amount of raisins.

If you’re a raisin lover, don’t worry; we’ve got a couple more mix-in choices for you to try to satisfy your desires. We also have a dried fruit option, so the dish still has a chewy fruit feel.

Mix-ins for Cookies made with Keto Oatmeal

The soft dried fruit texture and sweetness of oatmeal raisin cookies make them appealing. However, as previously stated, raisins are not low carb/keto friendly. However, if you prefer an oatmeal cookie with extra ingredients, we’ve got you covered. The following are a some of our favorite add-ons:

  • Lily’s produces sugar-free chocolate chips that are both healthy and tasty, using stevia and erythritol as sweeteners. There are a lot of low carb/keto sugar free chocolate chips on the market these days, but Lily’s will always be our go-to.
  • Sugar-Free Dried Cranberries– If you like the classic oatmeal raisin cookie, these are a wonderful low-carb substitute for raisins. Although they are bitter on their own, the bitterness in these cookies is nicely balanced.
  • Toasted Pecans and Cinnamon– Toasting some chopped pecans in a pan and adding them into the dough with a quarter teaspoon of cinnamon improves this recipe significantly. It has comforting tastes that make it the ideal Christmas cookie while being low in carbs.

Now you have some more low-carbohydrate mix-ins to fulfill that oatmeal raisin cookie need. To create the finest sugar-free oatmeal cookies, you’ll need sugar-free/low-carb ingredients.

Butter vs. Coconut Oil

We’re often asked whether butter may be substituted with coconut oil. Yes, coconut oil may be used as a substitute for butter. Coconut oil, on the other hand, has a distinct taste character and may detract from the authenticity of this dish. Also, since coconut oil has a lower melting point than butter, it may cause the low carb cookies to spread out more. If you’re using coconut oil, be sure to chill the dough before baking it so that the coconut oil has time to solidify.

If you’re looking for a dairy-free and butter-free dish, check our:

  • Keto No Bake Cookies– A nut butter and chocolate foundation is packed to the brim with mix-ins in this recipe. Simply replace the butter with 1/4 cup coconut oil to make the dish dairy-free and vegan.
  • Keto Coconut Cake– Simply replace the butter with coconut oil for a light and fluffy keto coconut cake.
  • Fudgy Keto Brownies– This extremely simple brownie recipe is rich in chocolate and sugar-free. These brownies may easily be made dairy-free by replacing the butter with coconut oil. You can even put a swirl of peanut butter on top for a sweet and salty treat if you’re feeling adventurous!

Foodies who are lactose intolerant may rejoice! Trust us when we say that our blog always has the right recipe for you.

A wood cutting board with oatmeal cookies stacked on top

Low-carb Oatmeal Cookies with a Thick and Chewy Texture

There are two types of oatmeal cookie lovers. Those who like the thick and chewy oatmeal cookies, and those who prefer a thin and crispy oatmeal cookie. This almond flour oatmeal cookie recipe focuses more towards those who like a slightly fluffy and thick cookie. This is because the butter and egg is room temperature so it doesn’t spread as much. Plus the coconut flour helps to give our sugar free oatmeal cookies more structure. If you would rather have a thin and crispy cookie, check out the steps below.

How to Make a Crispy Cookie

There are a few methods to make the cookies thinner and crispier without changing the recipe. I wouldn’t play around with the ingredients too much. In this situation, it is preferable to experiment with their temperatures.

Temperature of the Ingredient

The first step in making a thin cookie is to melt the butter rather than using room temperature butter. Due to the fact that the butter has already melted, the cookie will spread a little more. A similar procedure should be followed with the egg. For a better cookie spread, make sure the egg is at room temperature, not cold.

Make Your Cookies Flat

We like thick oatmeal cookies, but if you want a thinner cookie, spread the dough out a little before baking. Simply push down on the cookies a little with two fingers before throwing them into the oven to help them spread.

The darker the color, the better.

Browned almond flour cookies make low-carb oatmeal cookies that are crispier. The crispier they are, the longer you leave them in the oven (without burning them, of course). Another trick is to switch off the oven while the cookies are still inside and the door is pushed open. As the cookies cool, the hot air will continue to dry them out.

Sugar-Free Oatmeal Cookies Recipe

It doesn’t have to be tough to perfect a low-carb, gluten-free meal. This cookie recipe just requires a few basic keto ingredients to get started.

Oatmeal cookies on a cutting board, surrounded by coconut flakes

Ingredients

Let’s speak about the low-carb oatmeal cookies’ ingredients. We began with an almond and coconut flour foundation. The recipe, which is mostly almonds with almond flour as a bulking agent, will be bound with coconut flour. We like baking with almond flour because it produces a nutty cookie with additional taste depth. Finally, you’ll need your “oatmeal,” which is made out of sliced almonds and shredded coconut. Sugar-free sweetener, baking powder, and salt are the final dry ingredients you’ll need.

Vanilla extract, liquid stevia, an egg (at room temperature), and butter are required for the wet components (at room temperature). Do not exclude the vanilla extract from this recipe; it enhances the taste of the cookie dough.

Food processor next to the ingredients to make oatmeal cookies

Dough Preparation

To create this dough, you’ll need a food processor. Begin by pulsing the slivered almonds and shredded coconut until they’re approximately a third of their original size. Remove the coconut and almond flakes to a separate dish and set aside. Add almond flour, coconut flour, erythritol, baking powder, and salt to the food processor. Pulse a few times, just long enough for the ingredients to combine.

Begin adding the wet components once the dry ingredients have been well combined. Pulse in the vanilla, stevia, and egg until they’re all mixed. After that, pulse in pieces of butter until barely incorporated.

Butter being added to the food processor next to remaining ingredients

Return the coconut and almonds to the mix, saving enough to decorate the tops of the cookies. You may pulse it a few times until everything is well mixed. It’s also now that you may add any desired mix-ins. Now’s your opportunity to get some chocolate chips, almonds, or an oatmeal “raisin” type cookie! (For instructions on how to create low carb oatmeal “raisin” cookies, see the notes above.)

Finished oatmeal cookie dough waiting to be chilled in the food processor

Preheat the oven to 375 degrees Fahrenheit after everything has been combined. Use parchment paper or silicone liners to line two baking sheets. Because parchment paper is simple to clean, we like it.

Scoop tablespoon-sized portions of cookie dough into 12 even balls after the oven is completely preheated. We enjoy using a cookie scoop because it ensures that they are always evenly distributed. Place the cookie dough balls on the cookie sheets lined with parchment paper. Make sure you use the palm of your hand to flatten the balls a little.

Using a cookie scoop to make even balls on a silpat mat.

Preheat oven to 350°F and bake for 8-10 minutes, or until golden brown. When the cookies come out of the oven, flatten them even further with the bottom of a glass. This will give them a broader foundation, but they may also be placed back in the oven as thin cookies to crisp up.

Storage

If you’ve ever baked keto cookies, you know how fussy they can be when it comes to storage. We keep our cookie and dessert recipes in the refrigerator. They should keep approximately 2 weeks in the fridge if stored in an airtight container.

Cookie Preparation Ahead of Time

We’ve all had those days when all we want is cookies right now. Make a large batch of this dish in advance of such days. You’ll need to make the dough according to the recipe’s directions, then freeze it. When preparing cookie dough ahead of time, there are a few things to bear in mind:

  1. Check that all of the ingredients have been put to the dough. While the almond and coconut toppings are lovely, freezing some of them on top may not be the greatest idea. When pieces don’t freeze completely, you’ll lose a lot of toppings in a zip lock bag.
  2. The dough should be divided into portions. It’s best to divide out the dough balls first. There will just be one big and tough to cut log if they are not portioned beforehand. Something that is definitely not suitable for “quick” cookies.
  3. First, put the dough in the freezer. This entails arranging the portioned cookie dough balls on a baking sheet and freezing them before stacking them in a zip lock bag.
  4. Cooking time will be extended. Because these dough balls are made from frozen dough, keep them in the oven for a few minutes longer. This ensures that the middle is completely cooked.

If you wish to freeze the cookie dough, keep these important guidelines in mind to guarantee that your cookie dough freezes and bakes perfectly every time.

More Low-Carb Cookies

If baking keto cookies isn’t your thing, try one of these other delectable cookie recipes:

  • Keto Peanut Butter Cookies– A simple keto peanut butter cookie that only requires three ingredients! Plus, with a 5-minute prep time, you’ll be enjoying cookies in no time.
  • Keto Nutter Butters– Keto Nutter Butters are a knockoff of regular nutter butters. Delicious peanut butter cookies with a handmade peanut butter filling on the exterior. This is a dish you’ll want to make again and again.
  • Keto Walnut Snowball Cookies– If you’ve tried this recipe previously, you already know that snowball cookies are delicious at any time of year! This gluten-free keto treat is simple to prepare, tastes great, and is ideal for keeping on track during the holidays. As a result, it’s known as the greatest sugar-free keto powerhouse.

We love a good dessert dish, and these keto cookies are some of the best you’ll ever have!

Keto Oatmeal Cookies

The flavor of these keto cookies is identical to that of regular oatmeal cookies. If you’re looking to create keto oatmeal cookies this year, this is the recipe to use. It’s keto-friendly, with just 2 net carbohydrates per cookie.

If you’ve tried this recipe before, try oatmeal chocolate chip cookies, oatmeal “raisin” cookies, or even simply extra nutty pecan oatmeal cookies the next time you make them. Whatever you pick, we’re certain you’ll like it. Perhaps even more so than the original…

oatmeal cookie pin

Oatmeal cookies stacked on a cutting board

Keto Oatmeal Cookies

“Oatmeal” cookies that are chewy and fluffy. These keto cookies are the answer to your oatmeal cookie cravings.

2 hours and 30 minutes total

12 cookie servings

130 calories per serving

Time to Prepare: 20 minutes

Time to Relax: 2 hours

Time to prepare: 10 minutes

Instructions:

  • slivered almonds in a food processor (and coconut flakes if using). Pulse until the almonds have shrunk to approximately a third of their original size. Place in a mixing dish and put aside.

  • In a food processor bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Pulse until everything is well mixed. 

  • Pulse in the vanilla, stevia, and egg once they’ve been blended. Pulse in the butter bits until barely blended.

  • 2 tablespoons of the coconut/almond mixture should be set aside. Mix in the remainder of the coconut and almonds until everything is well mixed.

  • Preheat the oven to 375 degrees Fahrenheit. Using parchment or silicone liners, line a baking sheet.

  • Form 12 balls on the prepared baking sheet using a cookie scooper.

  • Flatten the balls gently with your hands; they will spread somewhat when cooked. Then, on top of the cookies, sprinkle the remaining 2 tbsp coconut and almonds. Place the topping on top and lightly push it in.

  • Preheat oven to 350°F and bake for 8-10 minutes, or until golden brown. If desired, flatten the cookies with the bottom of a glass after they have been removed from the oven.

Nutritional Information

Keto Oatmeal Cookies

Per Serving Amount

130 calories 108 calories from fat

daily value in percent*

12 g of fat (18%)

Saturated Fat: 5 g/25 %

Cholesterol (24 mg/dl): 8% Cholesterol (24 mg/dl)

Sodium (90mg) is 4% of the total sodium in the body.

79mg2 percent potassium

Carbohydrates account for 41% of the total.

2g8 percent fiber

1 gram 1% sugar

3g6 percent protein

137IU3 percent vitamin A

Calcium (38mg/4% calcium)

1 gram of iron is equal to 6% of your whole body weight.

* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.

Dessert and Snack are included in the course.

Cuisine:American

Keto oatmeal cookies are a kind of cookie that is low in carbs and high in

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I have found that  the best way to enjoy the benefits of the ketogenic diet is to get my fats from healthy fats , and my protein from high quality protein . I use collagen peptides , and grass-fed whey protein to get some extra protein from my sources. For the fats , I use MCT oil , coconut oil , and avocado oil . For the protein, I use my favorite whey protein , and egg whites . When combined, these ingredients will give you a high quality and delicious (2g carbs) CHEWY Keto Oatmeal Cookies.. Read more about diabetic oatmeal cookies with stevia and let us know what you think.

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