These deliciously chewy sugar-free oatmeal cookies have a lovely crunch on the outside and a soft centre. Even better, they are ready in just 25 minutes. Find out in the post which substitution I'm using to make this classic recipe low carb - into proper keto oatmeal cookies!
Oatmeal raisin cookies used to be one of my favourite cookies as a kid, and as we all know, some things never change.
There's comfort in a simple cookie that just hits the spot, whether you have it with a glass of milk after school or with a cup of tea taking a break from work. My mum had a secret oatmeal cookies recipe, as probably your mum or gran did. And if you're lucky, they'll pass it on to you.
Well, I have taken my mum's recipe and made it keto friendly!
For these keto oatmeal cookies, I'm using a combination of almond flakes and coconut flakes to mimic the chew of oats. Mixed into a buttery almond flour cookie batter, they add that texture we all love about oatmeal cookies.
I've had these cookies both as a snack and for breakfast and can confirm either is a great choice. I'm adding it to my "noatmeal" collection, alongside this low carb porridge and my keto overnight oats.
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Ingredients
Here are the ingredients we need for sugar free oatmeal cookies:
- Almond flour (or ground almonds)
- Coconut flakes
- Almond flakes
- Butter - melted and then cooled
- Granulated sweetener - any sugar substitute works here. I used an erythritol monk fruit sweetener blend.
- Egg - mine was large and fridge cold
- Baking powder
- Vanilla extract.
I'm also using a pinch of salt and xanthan gum. Neither is strictly necessary. Sea salt improves the taste and the xanthan gum gives a stronger crumb structure.
If you omit the xanthan gum, your cookies will be a little flakier, but the recipe still works well.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) Chop the sliced almonds and the coconut flakes to resemble the size of oats.
2.) Mix all dry ingredients in a large mixing bowl. Then, add the melted butter and egg and mix to form a cookie dough.
3.) Roll the mix into 9 balls and place on a cookie sheet lined with parchment paper. Alternatively, use a medium cookie scoop and scoop the dough onto the baking sheet.
4.) Press some almond flakes into the top, flatten the cookies and shape the edges with your figures to remove cracks.
6.) Bake until golden.
Recipe Tips
Follow the tips below for perfect results.
Taste the cookie dough. If you have a sweet tooth, feel free to add a little more sweetener to taste. I don't like my cookies too sweet.
Use a cold egg. My sugar-free cookies did not spread much because I used a cold egg and I made sure I only JUST melted the butter. With room temperature egg and hot butter, the cookies spread more.
Let the cookies cool fully. Low carb cookies need to come to room temperature on a cooling rack before handling. They are fragile when hot and firm up as they cool.
Substitutions
Nut Free
You can use only coconut flakes and substitute almond flour for â…“ cup coconut flour. Coconut flour is more brittle than almond flour, so you'll definitely have to use the xanthan gum for a stronger texture. You may also need to add an additional egg.
However, this will change the taste of the cookies considerably and they will definitely NOT taste of oatmeal cookies any more. The great thing about almond flour is that it is very neutral in taste.
Dairy Free
Use coconut oil or a nut butter instead of the butter.
Egg Free
Replace the egg with a flax egg. If you don't mind adding some carbs, you can also sub in banana or apple sauce. The cookies won't be keto friendly any more, but still sugar-free!
Add-ins
Sugar free dried cranberries: Regular oatmeal cookies often contain raisins, which are very high in natural sugars. Sugar free dried cranberries are a brilliant substitution, because they have the same chewy texture. They are really easy to make at home! You could also add either dried unsweetened cranberries or dried unsweetened blueberries.
Low carb oatmeal chocolate chip cookies: Add ¼ cup of sugar free chocolate chips. I have a recipe for sugar free chocolate chips on my website, it's really simple and very useful for all kinds of low carb recipes! Alternatively, go for a stevia sweetened chocolate such as Lily's.
Make them nutty: Chopped walnuts or pecans would work well. I'd also add 1 teaspoon of cinnamon and 1 tablespoon peanut butter for a more mellow flavor.
Add sugar free icing: Mix ¼ cup (4 tablespoons) powdered sweetener with 1 tablespoon cream. Drizzle over the cooled cookies.
FAQs
No. Oats are whole grains and therefore high in carbs. 100g (roughly â…” cup) of uncooked rolled oats come in at a whopping 55 net carbs. If you want to keep your net carbs anywhere between 20 and 40 per day and your blood sugar levels stable, then oats, or oatmeal, are not a good choice.
It is possible! If you replaced the almond flour with â…” cup or 100 grams of oats, the net carbs are 7.6g per cookie. By comparison, my keto oatmeal cookies come in at less than a third - 2.1g net carbs per cookie.
If your cookie batter is too soft to handle, let it rest in the fridge for 20 minutes.
To achieve crunchier cookies, flatten them more and leave them in the oven longer.
Of course! Instead of 9 large cookies, you can make 18 small ones. Keep in mind you may need to reduce the baking time.
Use pure granulated erythritol or an erythritol blend with stevia or monk fruit. Xylitol or allulose are a possibility, although allulose will result in a softer cookie. If you use Splenda, measure in US cups only. It's lighter in weight than erythritol. If you're using a granulated stevia sweetener, check that is a 1:1 sugar substitute. They are often twice as sweet as sugar.
Storage
Room temperature: Store these almond flour oatmeal cookies in an airtight container at room temperature for up to 5 days. There is no need to store them in the fridge.
Freezer: You can also freeze them for up to 3 months.
Related recipes
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Recipe
Keto Sugar Free Oatmeal Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup / 100g almond flour or ground almonds
- ½ cup / 115g unsalted butter melted, then cooled
- ¾ cup / 75g flaked almonds
- â…“ cup / 20g coconut flakes
- ¼ cup / 50g granulated sweetener
- 1 large egg cold
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon xanthan gum optional
- ½ teaspoon salt optional
Instructions
- Preheat the oven to 350F / 180C electric or 320F / 160C fan and line a baking tray with greaseproof paper.
- Using a sharp knife, chop ½ cup / 50g sliced almonds and the coconut flakes to resemble the size of oats. Option to use a food processor and pulse if you prefer.
- Mix all the dry ingredients together in a mixing bowl (almond flour, erythritol, xanthan gum, baking powder, salt, chopped flaked almonds and coconut. Stir to combine.
- Add the melted butter, vanilla and egg and mix to form a dough.
- Roll the mix into 9 balls.
- Chop the remaining ¼ cup of almonds.
- Place the balls on a baking tray and press crushed almonds into the top.
- Flatten the cookies and  shape the edges with your fingers to remove cracks. Bake for 12-15 minutes until slightly golden.
Video
Notes
Nutrition
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Cat
Hi, I was wondering if I could use avocado oil instead of melted butter, and if so, would the amount be the same in grams? Also, do you think if I can use 1/2 lupin flour and 1/2 almond flour? Thank you.
Katrin Nürnberger
I have had great results with using olive oil instead of butter in the olive oil cake. Therefore, I think that you can replace the butter with avocado oil. The weight in grams should be the same, although I would probably use a little less oil than butter as it is a purer fat. As for the lupin flour, I don't have much experience with it yet. But I do know that people replace it 1:1 with almond flour.
Veronika
Not only do they look like the real deal, they do taste like actual oat cookies. I added Callebaut 100% chocolate drops to the dough, which added some additional awesomeness. Thank you for the recipe.
Katrin Nürnberger
So happy you enjoyed my "noatmeal cookies"!
Sally
I used 1 cup ground almonds with 3/4 cup of jumbo coarse cut organic porridge oats then the dedicated coconut and 2 tablespoons of organic oat flour and xylitol rather than erithritol and turned them over for an additional 4 mins to cook underneath. Wow. They’re awesome. They are a definite cookie with a chewy interior esp from the following day It made 12 cookies. 100% will make again
Katherine
These were delicious, but more like cake so I ate them with a fork. I did nearly double the sweetener, though, and used two small eggs. They are addictive!
Ziggy
Amazing! Used Lakanto golden as the sweetener, added 1/2 teaspoon cinnamon and baked 12 rather than 9 cookies. Perfect texture and taste, will be making again, and again...
Katrin Nürnberger
So glad you like the recipe!
Evelyn
What are coconut flakes and almond flakes ?
Katrin Nürnberger
They are thin slivers of either coconut or almond.
Janice Hinkley
I baked a batch of these cookies today. They’re light and fluffy with just the right crunch. Thank you for the wonderful recipe.
Suzanne
In place of xanthan gum, you can use grass fed gelatin.
Lyn
I cannot wait to try these! Loving the Peanut Butter Swirl Brownies I cooked a few days ago 🙂
Katrin Nürnberger
Keep me posted! Would love to hear what you think 🙂
JG
Could you use dessicated coconut instead of flaked?
Katrin Nürnberger
I guess that would work, but measure in grams and not in cups so you don't use too much.
Veronika
I User desiccated coconut in grams and it worked really well.
LyndaW
Have made these and they are scrummy! I think they are quite sweet. Can I reduce the sugar amount, I used xylitol. Is it in the recipe for flavour or is it required for the texture and balance of the recipe? Also made the sugar free lemon curd yesterday. It is lovely and very moerish.
Katrin Nürnberger
Yes, you can reduce the sweetener without problems.
Catherine
I my goodness gracious! I was skeptical as I have not found a good keto cookie recipe... but I can admit when I’m wrong. Crazy tasty! This is my new go to cookie recipe! I used Lily’s butterscotch chips & it was insanely good, but I may do chocolate chip next! Thank you for this amazing recipe!
Alice
thank you for this terrific recipe...absolutely delicious and easy to make!
Sharon
I made these yesterday and added Lily's Sugar Free Butterscotch Chips. My husbands favorite cookie is the Nestle Oatmeal Butterscotch Cookies. He liked these and he is hard to please when it comes to Low Carb Baking. These were wonderful.That is the only change I made to your recipe!
Katrin Nürnberger
What a great idea to add butterscotch chips! I must try that 🙂
Solange
These are delicious, I love the addition of salt, everyone loved them here at home, especially my 11 year old who's now a low carb advocate. thanks for yet another delicious recipe!
Katrin Nürnberger
Glad the cookie were a success with your kid!! They are always the hardest to please 😉
Karen
Katrin, this recipe is perfect! These cookies are absolutely delicious and very reminiscent of oatmeal cookies. After using your recipe and getting raves from my hubby (Chief Taste Tester), , I mistakenly used another blogger’s recipe. Hubby said those were good but couldn’t hold a candle to your recipe! He was right, because your cookies are soft and the other one made hard cookies... plus, those used a ton of almonds. Thank you for the suggestions for raisin substitutions. I have used dried blueberries which taste awesome; I might try the sugar free chocolate chips next time.
Katrin Nürnberger
So glad you guys enjoyed the recipe!
Mari
Hi! Can i replace almond flour with plain flour? I know these are keto and healthy cookies haha but im out of almond flour.
Katrin Nürnberger
Hi Mari, yes, I think you can use plain flour instead of almond flour. Substitution should be about 1:1, but if your batter looks dry add a little more butter
Michelle
Delicious! I just made my second batch. I like the big size of the cookies and they are still only 2.1 g carbs each! Thanks for a great recipe.
alison john
Delicious - my favorite of all the biscuits. I mix it up a bit and sub some of the flaked almonds for chopped nuts or some seeds and they still turn out lovely. Also have added in a bit of coco powder to make them chocolatey
Katrin Nürnberger
What a great idea to add some cocoa powder!
karen
funny. why would I want Keto oatmeal cookies? I think i would like to try almond coconut cookies instead. Great recipe and looks delicious. thanks.
Katrin Nürnberger
Haha, you're evolved!!!!
Bopeep
I am dairy free, what can I use instead of butter?
Katrin Nürnberger
You can replace it with coconut oil, that should work well as a substitution.
Ellen
I just made these, though smaller, half the size, so got 18 cookies , used a tbsp messure and rolled into balls then pressed flat with fingers in two directions. I had added some Lily‘s choc chips. Did not add almond slivers on top.
They are delcious. Bakes for slmost 15 minutes, turned sheet around one in oven at ten minutes. I prefer crispy over chewy cookies! Great with a nice cup of tea mid afternoon! Will try with chopped pecans next time. I used salted butter plus the half tsp of salt, dough tasted quite salty but the cookies are fine, the salt is a nice contrast to the sweetness. They certainly are reminscent of oatmeal cookies!
Katrin Nürnberger
I bet there were lovely with the chocolate chips!!
Trish
Hi Katrin, I just made these cookies and my husband loved them. I ended up with 17 as mine are
smaller and thinner but still great. Thank you so much.
Katrin Nürnberger
So glad you liked them Trish!
Monica Stearns
Is there something that can be substituted for coconut?
Katrin Nürnberger
You could use more slivered almonds.
Donna Blair
You're recipes are spot on. Second time making them. This time I added dried cranberries And Lilly's white chips. I find adding a splash of almond extract to almond flour baking enhances the flavor