Keto Oatmeal Chocolate Chip Cookies Recipe

5 from 5 votes

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

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!

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

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.