Keto Oatmeal Cookies
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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.
Oatmeal cookies have always been one of my favorite cookies. I love how cozy and nostalgic they feel, with lots of cinnamon and a chewy texture. They are also one of the hardest cookies to recreate on a keto diet, because of the excess oats and sugar.
I went through several rounds of testing to get these keto oatmeal cookies just right. Most didn’t have the chewy bite or the right balance of flavors. What made the difference wasn’t trying to mimic oats; instead, it was focusing on texture and taste. By using the right combination of low carb flours and mix-ins, these cookies turn out soft, chewy, and every bit as satisfying as the classic cookie.
Bonus? They don’t taste the least bit “low carb”. Even my picky partner gave them his seal of approval!
Table of Contents
Why make my keto oatmeal raisin cookies
- Identical texture and flavor. There is nothing worse than ‘oatmeal’ cookies that don’t taste 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)
Here’s what goes into my keto oatmeal cookies, along with kitchen notes. The complete list with measurements is in the recipe card below.
- 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 and adds 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 is because, unlike other keto sugars, this one dissolves like actual sugar. Monk fruit sweetener will also work.
- Almond Butter. Smooth and creamy. You can replace almond butter with either sunflower seed butter, tahini, or peanut butter.
- Almond Extract. I prefer almond extract to vanilla extract because it better captures the authentic oatmeal raisin cookie flavor.
- Eggs. Two eggs are 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 is 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.
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 it in the fridge for an hour to chill.
Step 3- Shape. Once chilled, form into 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 in the pan completely.
Arman’s recipe tips
- Do not overbake the cookies, even if they look a little undercooked in the middle. They will firm up once completely cooled.
- Chilling = better cookies. While chilling the dough isn’t technically required, I really do recommend it because it makes the cookies a little more sturdy and prevents them from falling apart.
- Adjust the cookie dough. If the cookie dough is too thin or brittle, add a touch of water or milk. I like to start with one tablespoon and add more as needed.
- Mix-ins. You can add more mix-ins, but keep an eye on the texture. If it’s too thin, add a little 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.
✅ Nutrition reviewed
“These keto oatmeal cookies are a satisfying option for anyone who misses classic oatmeal cookies. Using low carb ingredient swaps keeps the net carbs around 3 grams per cookie, which minimizes blood sugar spikes and keeps you in ketosis.” – Felicia Newell, MScAHN, RD, CPT.
Keto Oatmeal Cookies
Ingredients
- 2 large eggs
- 1 3/4 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup shredded unsweetened coconut
- 2 tablespoon ground flaxseed
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups allulose
- 1/2 teaspoon almond extract
- 3/4 cup coconut oil softened, like butter
- 1 1/4 cups almond butter can substitute for any smooth nut or seed butter of choice
- 1/2 cup raisins
- 1 1/2 cups chopped nuts of choice Optional
- 1/2 cup chocolate chips of choice Optional
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 extract, 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 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
- Tips: See my recipe tips above for the best keto oatmeal cookies.
- Leftovers: Keep at room temperature for up to 3 days, covered. You can also freeze them for up to 6 months.
Nutrition
More simple keto cookie recipes
If you enjoy these “oatmeal” cookies, you may enjoy one of my other popular low carb cookie recipes:
- Keto Chocolate Chip Cookies– Classic, bakery-style cookies that are naturally flourless. They don’t need any chill time.
- Keto shortbread cookies– These are my go-to classic cookies, and work really well as pie crusts.
- Keto peanut butter cookies– Just like Grandma’s classic cookies, minus the carbs.
- Coconut Flour Cookies– Slightly more cakier, but perfectly soft in the middle.
Originally published July 2019
2nd time baking these and everyone really likes them.
Thank you for the feedback, Yvette
Where is the Oatmeal in your recipe !!!???!!!
Hi Celia- this is a low carb oatmeal recipe. I tested the correct combo of ingredients to replicate oats without actual oats. If you’d like a cookie using oats, try my healthy oatmeal raisin cookies or oatmeal chocolate chip cookies.
Hi Arman,
We should use tahini more. I will add tahini to some of your recipes. Any formed recipes with tahini you have?
Hi Ebru- Any of my recipes that call for nut or seed butter works with tahini 🙂
Is foil ok or just baking cookies on a nonstick pan ?
I don’t recommend foil- parchment paper is the best option, or if you have a silpat cookie sheet, that works too!
Delicious! I used an entire small jar of Justin’s almond butter and that was the right amount. The tip to soften the coconut oil was helpful. I left out the raisins since I don’t like them and added the chocolate chips. Thank you for posting all of your wonderful recipes!
Very yummy, I’ll make more of your cookies.