Keto Oatmeal Cookies

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.

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.

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.  

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. 

More keto cookie recipes

• Keto Chocolate Chip Cookies
• Chocolate Hazelnut Cookies
• Coconut Flour Chocolate Chip Cookies
• 3 Ingredient Sugar Free Flourless Cookies 

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