Keto Oatmeal Cookies

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5 from 106 votes
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These keto oatmeal cookies have all the flavor and texture of a classic oatmeal cookie minus the oats, carbs, and sugar! They are soft and chewy and take just 20 minutes to make.

keto oatmeal cookies.

Oatmeal cookies are one of the most underrated cookies out there. Juicy raisins, coconut, and cinnamon are combined in a delicious cookie, perfect to snack on during the day or enjoy with a cup of coffee. Perfectly soft and chewy, they are one of my favorites!

Becuase they use oats and pack in tons of sugar, they aren’t suitable for a low carb diet. Luckily, I’ve been developing a keto friendly version which absolutely nails it out of the park. Seriously, my keto oatmeal cookie recipe is a winner.

Table of Contents
  1. Recipe highlights
  2. Ingredients (and substitutions)
  3. How to make Keto Oatmeal Cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. More keto cookie recipes
  7. Keto Oatmeal Cookies (Recipe Card)

Recipe highlights

  • Identical texture and flavor. There is nothing worse than ‘oatmeal’ cookies not tasting like it. This one proves otherwise- you won’t be able to tell there are no oats in them.
  • Simple ingredients. Keto baking staples and no odd or hard-to-find ingredients.
  • Easy to make ahead. My cookie dough freezes really well, so I like to freeze a batch and thaw it before baking when the cravings strike!
  • 3 grams net carbs. Oatmeal cookies typically have around 30 grams of carbs in each cookie. In my version, there are just 3 grams of net carbs.
keto oat cookies.

Ingredients (and substitutions)

These cookies call for standard low carb ingredients and nothing odd or rare. Here is what you’ll need:

  • Almond Flour. Either blanched almond flour or traditional almond flour works. I prefer the former as they yield a lighter cookie.
  • Coconut Flour. Sift your coconut flour beforehand, to avoid any clumps in the cookie dough.
  • Shredded Coconut Flakes. Use finely shredded coconut, to ensure the cookies hold well together.
  • Ground Flaxseed. Ground flaxseed helps hold the cookies together, along with a slightly nutty flavor. 
  • Baking soda. Do not substitute or omit this. 
  • Cinnamon. You can also add some ginger or nutmeg, for a spicier cookie.
  • Coconut Oil. Be sure your coconut oil has the texture of softened butter, and not completely melted. You can also use butter if you prefer.
  • Allulose. My favorite low carb sweetener because unlike other keto sugars, this one dissolves like actual sugar.
  • Almond Butter. Smooth and creamy. You can replace almond butter with either sunflower seed butter, tahini, or peanut butter (if not strictly paleo).
  • Almond Extract- I prefer almond extract over vanilla extract as I feel like it sticks to the authentic oatmeal raisin cookie flavor. 
  • Eggs. There are two eggs needed for these cookies. I also tested this with chia eggs and they turned out pretty well.
  • Raisins. Raisins aren’t strictly keto, but the amount of sugar and carbs they provide are minimal (you aren’t eating the entire batch in one go). 
  • Chocolate Chips (optional). I love to add sugar free chocolate chips whenever I can.

Find the printable recipe with measurements below.

How to make Keto Oatmeal Cookies

Step 1- Make the cookie dough. In a large mixing bowl, combine your almond flour, coconut flour, shredded coconut, spices, and baking soda and set aside. Then, in a separate bowl, add your allulose, coconut oil, almond butter, almond extract, and eggs, and mix until fully incorporated. You’ll then combine all the ingredients together. Fold through your raisins.

Step 2- Chill the dough. Cover the bowl, and place in the fridge for an hour, to chill.

Step 3- Shape. Once chilled, form into 16-20 balls of cookie dough. 

Step 4- Prep the cookies. Preheat the oven to 180C/350F and line a large baking tray with parchment paper. Place the balls of cookie dough onto the lined tray and press each ball into a cookie shape.

Step 5- Bake. Bake the cookies for around 15 minutes, or until ‘just’ cooked in the center. The cookies will continue to cook while they cool.

Step 6- cool. Allow the cookies to cool on the pan completely.  

low carb oatmeal cookies.

Recipe tips and variations

  • Do not overbake the cookies, even if they look a little undercooked in the middle. They will firm up once completely cooled.
  • While chilling the dough isn’t technically required, I really do recommend you do so because it makes the cookies a little more sturdy.
  • If the cookie dough is too thin or brittle, add a touch of water or milk.
  • Feel free to add mix-ins, but you may need to add some liquid to compensate.

Storage instructions

To store: These cookies will keep at room temperature, in an airtight container, for up to 3 days. If you want to keep them longer, store them in the fridge.

To freeze: Wrap each cookie in parchment paper and place in a ziplock bag. These cookies will keep for 6 months. 

low carb oat cookies.
Paleo and Keto Noatmeal Oatmeal Raisin Cookies Recipe

Keto Oatmeal Cookies

5 from 106 votes
These keto oatmeal cookies have all the flavor and texture of a classic oatmeal cookie minus the oats, carbs, and sugar! They are soft and chewy and take just 20 minutes to make.
Servings: 20 Cookies
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients  

Instructions 

  • In a large mixing bowl, combine your almond flour, coconut flour, coconut flakes, ground flaxseed, baking soda, and cinnamon and mix well.
  • In a seperate bowl, add your coconut oil, almond butter, allulose of choice and eggs and mix until fully incorporated.
  • Combine your wet and dry ingredients and mix well. Fold through your raisins and optional chocolate chips. Cover your bowl and refrigerate for around an hour, for the dough to chill.
  • Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
  • Form 16-20 balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 15-18 minutes, or until the center is just cooked.
  • Remove the cookies from the oven and allow to cool on the pan completely. The cookies will continue to cook as they cool.

Notes

TO STORE. These cookies will keep at room temperature, in an airtight container, for up to 3 days. To keep them longer, store them in the fridge.
TO FREEZE. Wrap each cookie in parchment paper and place in a ziplock bag. These cookies will keep for 6 months. 

Nutrition

Serving: 1CookieCalories: 156kcalCarbohydrates: 9gProtein: 5gFat: 14gPotassium: 2mgFiber: 5gVitamin A: 200IUVitamin C: 2.5mgCalcium: 40mgIron: 0.9mgNET CARBS: 4g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published July 2019 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I do believe these are the tastiest keto cookies I’ve ever baked, and believe me, I’ve tried many!. The texture is amazing! I made these cookies with keto craisins because I didn’t have raisins on hand and I was not disappointed. Next time I will add the optional chocolate chips. Thank you for the many wonderful recipes.

  2. 5 stars
    Can you please explain the reason for soft not melted coconut oil? Made these and like Kimberley above they came out very crumbly, even with cooking for less time. Wouldn’t adding melted coconut oil help them stay together?

    1. Hi! If it is melted it will actually be more crumbly, and be really hard to form into balls of cookie dough. The softened coconut oil is thicker and works as a much better binder.

    2. 5 stars
      I do believe these are the tastiest keto cookies I’ve ever baked, and believe me, I’ve tried many!. The texture is amazing! I made these cookies with keto craisins because I didn’t have raisins on hand and I was not disappointed. Next time I will add the optional chocolate chips. Thank you for the many wonderful recipes.

  3. These cookies taste amazing. The only problem was that they came out and crumbled a lot. Can you tell me what I could have done wrong?

  4. 5 stars
    Hey Arman!
    Have you listed the amount of almond or vanilla extract the recipe calls for?
    I cannot seem to find it!
    Thanks ! 🤗

    1. I haven’t calculated it but feel free to do so using an online calorie calculator like myfitnesspal or similar!