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Keto Oatmeal Cookies

Keto Oatmeal Cookies… Yes, you're oatmeal cookie cravings have finally been solved!

First-off, before I'm hounded for calling these Keto “Oatmeal” Chocolate Chip Cookies..

Let me reassure you that these don't actually contain any oats or oat flour. These are completely oat-free!

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Some people may call these “Faux-tmeal cookies” or a “N'oatmeal” recipe.

Whichever you'd like to call them is fine with me!

Either way, this easy grain free cookie recipe came out FANTASTIC. I'm not lying when I say I like these keto oatmeal cookies BETTER than my well known, original, “Chewy Chocolate Chip Cookies” and even my more recent “Best Keto Chocolate Chip Cookies“.

That's not to say I don't like the other cookie recipes but just the crunch, and the different textures in these keto oatmeal cookies make them some of the best keto cookies I've made.

I can promise you, you will never miss the oatmeal in these cookies. I love oatmeal as much as the next person but the different flavours and textures that the flax meal, psyllium, hemp seeds and walnuts provide is a whole new experience on it's own.

Not going to lie though, I do wish I could pile in a load on raisins as well since I am one of those classic oatmeal raisin cookie lover's. But I digress.

Thankfully there is a keto-friendly option. You can try using sugar free dried cranberries or even just unsweetened dried cranberries instead.

I've used them in past Christmas cookie recipes and although they are a bit more tart, they still provide that delicious chew and sweetness that oatmeal raisin cookies typically provide.

Ingredients In Keto Oatmeal Cookies Without Oats

Almond Flour – A grain free flour alternative with the closest taste to white flour when baked.
Coconut Flour – Another grain free flour that is great for thickening cookie, muffin and cake recipes and providing a better texture than almond flour alone.
Hemp Seeds (or coconut flakes or unsweetened shredded coconut) – A fantastic oatmeal replacement. Instead of adding oats we use these ingredients to achieve a similar texture and classic oatmeal taste!
Flax Meal – Again, helps to provide the “oats” or “oatmeal” texture in our low carb oatmeal cookie recipe.
Ground Psyllium Husks (Optional) – Gives a chewiness to the cookies. This is also known as “Psyllium Husk Powder”.
Xanthan Gum (Optional) – Very popular in many keto cookie, cake, muffin, bread and brownie recipes. It's ideal for preventing crumbly desserts and helps the dough to thicken and bake more similar to the dough of traditional white flour desserts.
Stevia Sweetened Chocolate Chips – I have always used the Krisda brand (located in Canada) but you are welcome to use Lily's Chocolate Chips, ChocZero Chocolate Chips or a 70-90% dark chocolate bar instead.
Walnuts or Pecans (Optional) – These aren't necessary but add a nice crunch and extra texture to the cookies!
Butter – If using unsalted, just be sure to add 1/2 tsp salt rather than the 1/4 tsp called for.
Eggs – Room temperature is best as it keeps the butter soft. You can easily bring them to room temperature by placing them in a warm bowl of water while you prepare the rest of the cookie recipe.
Vanilla Extract – Pure vanilla extract is what I use but artificial works just fine as well!
Baking Soda – Helps the cookies to spread and gives a nicer texture to the tops of the cookies.
Salt – Use 1/4 tsp if using salted butter, 1/2 tsp if using unsalted butter!

Keto Oatmeal Chocolate Chip Cookies Tips

These oatmeal cookies are very versatile. If you'd like, you can also sub some unsweetened shredded coconut or coconut flakes for some or all of the hemp seeds. You can also add slivered or sliced almonds, sugar free dried cranberries, dark chocolate chunks or whichever low carb mix-ins your heart desires!
These keto cookies firm up quite a bit at room temperature so be sure to under-bake them slightly if you want them to remain chewy and soft in the centre. See the directions for a better description of what the cookies should look like after baking.
See the sections below for more advice on baking these cookies with either almond flour or coconut flour alone and other substitutions.

Coconut Flour Oatmeal Cookies

If you don't have almond flour or are allergic, you can make these keto cookies with 1/2 cup, 56g total coconut flour instead. Add an extra 2 tbsp, 30g of butter to the recipe as well.

Almond Flour Oatmeal Cookies

If you don't have coconut flour or are allergic, you can make these keto cookies with 1 3/4, 196g cups total almond flour instead.

Can I still make these cookies if I don't have xanthan gum?

Yes! You can still make this low carb cookie recipe without xanthan gum. The cookies may just be a tad more crumbly. If you have either of the following on hand, you can use it as substitute (only choose 1):

1 tsp cornstarch
1/2 tsp ADDITIONAL ground psyllium husks

Do I need the two sweeteners to make these oatmeal cookies?

No, you can easily just use one sweetener for the entire cookie recipe. I suggest two because the sukrin brown sweetener adds a really nice deeper brown sugar flavour that you don't get with the monkfruit sweetener alone.

BUT you can also add 1/2 tsp molasses to your recipe and use regular sweetener to achieve a similar flavour with virtually no added carbs to each cookie.

Tools I Used To Make Keto Oatmeal Chocolate Chip Cookies

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Glass Mixing Bowls
Cookie Sheets
Spatula
Cuisinart Hand Mixer
Large Spoon

How To Store Sugar Free Keto Oatmeal Cookies

Store these keto cookies in an airtight container at room temperature for up to a week OR freeze for a future snack

Other Keto “Oatmeal” Recipes You May Like:

Keto Oatmeal Chocolate Chip Cookies Recipe

Serves: 24 oatmeal cookies

Ingredients:

1 cup almond flour, 112g
9 tbsp hemp seeds OR hemp hearts, 90g
1/4 cup coconut flour, 30g
1/4 cup flax meal, 26g
1 tsp cinnamon
1 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp ground psyllium husks (optional, helps with “chewiness”)
1/4 tsp salt (1/2 tsp if using unsalted butter)
1/2 cup salted butter, softened, 125g
7 1/2 tbsp powdered monkfruit sweetener, 75g
1/4 cup sukrin brown sweetener, 60g (can use more regular sweetener instead)
2 eggs, room temperature
1 tsp vanilla extract
1/4 cup stevia sweetened chocolate-chips, 60g
1/4 cup chopped walnuts, pecans or almond slivers (optional)

Directions:

Pre-heat your oven to 350*F.
Add the almond flour, hemp seeds, coconut flour, flax meal, cinnamon, baking soda, xanthan gum, psyllium husks and salt to a bowl. Whisk to combine. Set aside.
In another larger bowl, add the softened butter and sweeteners. Use a hand mixer to cream the sweeteners and butter together until light and fluffy.
Add the eggs and vanilla extract and beat again until everything is well combined.
Add the wet ingredients to the dry ingredients and use a large spoon or spatula to stir until a thick dough forms. Stir well as this helps to activate the psyllium and xanthan gum and thickens the low carb cookie dough.
Finally, stir in the chocolate chips and walnuts.
Lightly two large cookie sheets with butter or oil and then begin scooping heaping tablespoons of cookie batter onto the tray a couple inches apart from one another. The cookies should spread just fine as they are but occasionally I'll use my hands to flatten the dough ever so slightly to make them look prettier when they come out the oven.
Bake the cookies for ~9-12min. They should be lightly browned around the edges. For a crunchier cookie, bake them until they are also lightly browned on top. These will set quite a lot at room temperature so don't be fooled when the come out super soft at first!
Let the cookies cool fully before using a spatula to gently remove them from the tray.
Serve warm with a cup of low carb milk! Enjoy your Keto Oatmeal Cookies!

Nutrition for 1/24th of recipe (1 cookie): 124 calories | 10.8g fat | 1g NET carbs | 9.4g protein | 2.5g fiber

Store these keto cookies in an airtight container at room temperature for up to a week OR freeze for a future snack

Print Recipe

5 from 5 votes

Keto Oatmeal Chocolate Chip Cookies Recipe

Keto oatmeal chocolate chip cookies. Soft, chewy cookies with a slight crunch. These are absolutely amazing!

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Keyword: Keto cookies, keto oatmeal chocolate chip cookies, keto oatmeal cookies

Servings: cookies

Calories: 124kcal

Ingredients

1 cup almond flour 112g
9 tbsp hemp seeds or hemp hearts 90g
1/4 cup coconut flour 30g
1/4 cup flax meal 26g
1 tsp cinnamon
1 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp ground psyllium husks optional, helps with "chewiness"
1/4 tsp salt 1/2 tsp if using unsalted butter
1/2 cup salted butter softened, 125g
7 1/2 tbsp powdered monkfruit sweetener 75g
1/4 cup sukrin brown sweetener 60g (can use more regular sweetener instead)
2 eggs room temperature
1 tsp vanilla extract
1/4 cup stevia sweetened chocolate-chips 60g
1/4 cup chopped walnuts pecans or almond slivers (optional)

Instructions

Pre-heat your oven to 350*F.
Add the almond flour, hemp seeds, coconut flour, flax meal, cinnamon, baking soda, xanthan gum, psyllium husks and salt to a bowl. Whisk to combine. Set aside.
In another larger bowl, add the softened butter and sweeteners. Use a hand mixer to cream the sweeteners and butter together until light and fluffy.
Add the eggs and vanilla extract and beat again until everything is well combined.
Add the wet ingredients to the dry ingredients and use a large spoon or spatula to stir until a thick dough forms. Stir well as this helps to activate the psyllium and xanthan gum and thickens the low carb cookie dough.
Finally, stir in the chocolate chips and walnuts.
Lightly two large cookie sheets with butter or oil and then begin scooping heaping tablespoons of cookie batter onto the tray a couple inches apart from one another. The cookies should spread just fine as they are but occasionally I'll use my hands to flatten the dough ever so slightly to make them look prettier when they come out the oven.
Bake the cookies for ~9-12min. They should be lightly browned around the edges. For a crunchier cookie, bake them until they are also lightly browned on top. These will set quite a lot at room temperature so don't be fooled when the come out super soft at first!
Let the cookies cool fully before using a spatula to gently remove them from the tray.
Serve warm with a cup of low carb milk! Enjoy your Keto Oatmeal Cookies!

Video

Notes

Tips

These oatmeal cookies are very versatile. If you'd like, you can also sub some unsweetened shredded coconut or coconut flakes for some or all of the hemp seeds. You can also add slivered or sliced almonds, sugar free dried cranberries, dark chocolate chunks or whichever low carb mix-ins your heart desires!
These keto cookies firm up quite a bit at room temperature so be sure to under-bake them slightly if you want them to remain chewy and soft in the centre. See the directions for a better description of what the cookies should look like after baking.
See the sections above for more advice on baking these cookies with either almond flour or coconut flour alone and other substitutions.
Store these keto cookies in an airtight container at room temperature for up to a week OR freeze for a future snack

Ingredient Links

Almond Flour - A grain free flour alternative with the closest taste to white flour when baked.
Coconut Flour - Another grain free flour that is great for thickening cookie, muffin and cake recipes and providing a better texture than almond flour alone.
Hemp Seeds (or coconut flakes or unsweetened shredded coconut) - A fantastic oatmeal replacement. Instead of adding oats we use these ingredients to achieve a similar texture and classic oatmeal taste!
Flax Meal - Again, helps to provide the "oats" or "oatmeal" texture in our low carb oatmeal cookie recipe.
Ground Psyllium Husks (Optional) - Gives a chewiness to the cookies. This is also known as "Psyllium Husk Powder".
Xanthan Gum (Optional) - Very popular in many keto cookie, cake, muffin, bread and brownie recipes. It's ideal for preventing crumbly desserts and helps the dough to thicken and bake more similar to the dough of traditional white flour desserts.
Stevia Sweetened Chocolate Chips - I have always used the Krisda brand (located in Canada) but you are welcome to use Lily's Chocolate Chips, ChocZero Chocolate Chips or a 70-90% dark chocolate bar instead.