Keto Oatmeal Cookies

Paleo and Keto Noatmeal Oatmeal Raisin Cookies Recipe

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings Cookies

Calories 156kcal

Author Arman Liew

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
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 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.

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