Here’s my go-to keto oatmeal cookie recipe, made without any actual oats but still delivering that classic, chewy texture we all love. These cookies have a blend of almond flour, coconut, and warm spices that create that familiar oatmeal cookie taste while keeping things low-carb.
These cookies have become a regular treat in my house, especially when the kids are craving something sweet but we’re trying to stay on track with healthier choices. I usually make a double batch because they disappear so quickly. Perfect with a cup of coffee or as an afternoon snack, don’t you think?
Why You’ll Love These Keto Oatmeal Cookies
- Keto-friendly treat – These cookies fit perfectly into a low-carb lifestyle, using almond flour and coconut flour instead of traditional wheat flour to keep the carb count low.
- Customizable recipe – You can make them your own by adding nuts, chocolate chips, or leaving them plain – they’re delicious any way you choose.
- No special equipment needed – All you need is a few bowls and basic baking tools to whip up these cookies – no fancy kitchen gadgets required.
- Rich in healthy fats – Packed with almond flour, coconut oil, and nut butter, these cookies provide sustained energy without the sugar crash of traditional cookies.
- Authentic texture – The combination of almond flour and shredded coconut creates a chewy texture that’s surprisingly similar to traditional oatmeal cookies.
What Kind of Almond Butter Should I Use?
For these cookies, you’ll want to use a smooth, well-stirred almond butter that’s at room temperature. Natural almond butter works great, but make sure to give it a good stir before measuring since the oils tend to separate when it sits on the shelf. If you’re not a fan of almond butter or have allergies, this recipe is pretty forgiving – you can swap in other nut butters like cashew or sunflower seed butter with similar results. Just avoid using chunky varieties, as they can make the cookie texture inconsistent and harder to scoop. A quick tip: if your almond butter is too firm, warm it slightly in the microwave for 15-20 seconds to make it easier to mix into your dough.
Options for Substitutions
One of the great things about these keto cookies is how adaptable they are. Here are some handy swaps you can try:
- Almond flour: You can replace almond flour with sunflower seed flour in equal amounts if you have nut allergies. Just note that sunflower seed flour might turn your cookies slightly green (don’t worry – it’s safe to eat!).
- Allulose: Other keto-friendly sweeteners like monk fruit, erythritol, or swerve work well here. Just keep in mind that some sweeteners are more powerful than others, so you might need to adjust the amount – start with less and taste as you go.
- Coconut oil: Butter works great as a 1:1 replacement for coconut oil if you don’t need dairy-free cookies.
- Almond butter: Feel free to use any nut butter you like – cashew, sunflower seed, or even peanut butter work well. Just make sure it’s smooth and well-stirred.
- Raisins: Since raisins aren’t strictly keto, you can skip them or replace with sugar-free dried cranberries, or add extra chocolate chips or nuts instead.
- Flaxseed meal: Chia seeds ground into a meal make a good substitute – use the same amount as called for in the recipe.
Watch Out for These Mistakes While Baking
The biggest challenge when making keto oatmeal cookies is getting the right texture – using too much coconut flour can make them dry and crumbly, so measure carefully and resist the urge to add extra. A common error is over-mixing the dough, which can lead to dense, tough cookies – instead, mix just until the ingredients are combined and stop as soon as you don’t see any dry flour. Temperature control is crucial too – these cookies can burn quickly due to the almond flour, so keep a close eye on them and remove them from the oven when they’re just golden around the edges, even if they seem slightly soft in the middle (they’ll firm up as they cool). For the best results, let the cookies cool completely on the baking sheet before moving them – they’re more fragile while warm due to the lack of gluten, and moving them too soon can cause them to break apart.
What to Serve With Keto Oatmeal Cookies?
These keto oatmeal cookies make a perfect snack or dessert that pairs wonderfully with your favorite hot drinks! A warm cup of coffee or unsweetened almond milk tea complements the nutty, cinnamon flavors in these cookies. For a filling afternoon treat, serve them alongside a glass of cold almond milk or coconut milk – both options keep things keto-friendly while giving you that classic cookies-and-milk experience. If you’re hosting friends for coffee, put together a simple cookie plate with these oatmeal cookies and some keto cheese crackers for a nice mix of sweet and savory snacks.
Storage Instructions
Counter Storage: These keto oatmeal cookies stay fresh at room temperature for about 3-4 days when kept in an airtight container. I like to place a piece of paper towel at the bottom of the container to absorb any excess moisture and keep them nice and chewy.
Refrigerate: For longer storage, pop your cookies in an airtight container and keep them in the fridge for up to 2 weeks. The cold temperature helps maintain their texture and prevents the nuts and almond butter from going rancid.
Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the raw cookie dough balls on a baking sheet, then transfer them to a freezer bag for fresh-baked cookies whenever you want.
Thaw: When you’re ready to enjoy your frozen cookies, just let them sit at room temperature for about 30 minutes. If you’re working with frozen cookie dough, add an extra minute or two to the regular baking time – no need to thaw first!
| Preparation Time | 30-60 minutes |
| Cooking Time | 15-18 minutes |
| Total Time | 45-78 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 40-50 g
- Fat: 180-200 g
- Carbohydrates: 180-200 g
Ingredients
- 2 large eggs
- 1 and 3/4 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons flaxseed meal
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 and 1/2 cups allulose
- 3/4 cup softened coconut oil
- 1 and 1/4 cups almond butter (or any smooth nut or seed butter you prefer)
- 1/2 cup raisins
- 1 and 1/2 cups chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, coconut flour, coconut flakes, ground flaxseed, baking soda, and cinnamon.
Stir these dry ingredients together well to ensure an even distribution of the baking agents and spices.
Step 2: Prepare the Wet Ingredients
In a separate bowl, add the coconut oil, almond butter, allulose (or your sweetener of choice), and eggs.
Mix these ingredients until they are fully incorporated, creating a smooth blend.
Step 3: Combine and Chill the Dough
Pour the wet mixture into the bowl with the dry ingredients.
Mix everything well until a cohesive dough forms.
Gently fold in the raisins and, if desired, the optional chocolate chips.
Cover the bowl and refrigerate it for around an hour to allow the dough to chill and become firmer for easier handling.
Step 4: Prepare for Baking
Preheat your oven to 180°C (350°F).
Line a large baking tray with parchment paper and set it aside for later use.
Step 5: Form and Bake the Cookies
Remove the chilled dough from the refrigerator and form it into 16-20 balls.
Place each ball onto the lined baking tray and press each one gently into a cookie shape.
Bake in the preheated oven for 15-18 minutes, or until the center of the cookies is just cooked through.
Step 6: Cool and Enjoy
Once baked, remove the cookies from the oven.
Allow them to cool completely on the baking tray.
The cookies will continue to cook slightly as they cool, achieving the perfect texture.
Enjoy your freshly baked cookies!