These low carb oatmeal cookies are an excellent alternative to traditional oatmeal chocolate chip cookies for those who do not eat oats or sugar. They're soft-baked style but with an added crunch from the granola that mimics the taste of oats. These tasty cookies are loaded with sweet cinnamon flavor and delicious chocolate chips in every bite.
This keto oatmeal cookie recipe uses chocolate chips to make them extra sweet and gooey. Look for a brand of chocolate chips that is low carb and double check the nutritional label to ensure that the sweeteners used are complementary to your lifestyle. Some brands may use maltitol, which can cause stomach issues and bloating so check the ingredients and choose those that use natural sweeteners such as stevia and monk fruit.
These cookies are easy to make and perfect for bakers of all skill sets. A mixture of nuts and seeds is used to create a tasty crunch that makes these cookies so delightful. Rather than source multiple bags of ingredients at the store, all you need is a bag of our Cinnamon Pecan Granola and you'll be ready to make this amazing recipe.
WHY YOU'LL LOVE IT
Rich flavor- These cookies have a deliciously rich flavor that you'll love. Brown sweeteners use either a small amount of molasses or natural ingredients and coloring to mimic the taste and texture of molasses. It gives the cookies a deep caramelized flavor.
Simple- These cookies come together very easily. Whether you're new to low carb baking or a seasoned pro, this recipe will be easy to follow and comes together with less than 10 minutes of prep time.
Low in sugar- These oatmeal cookies use sugar replacements rather than traditional sugar for flavor. They also use nut flour which is lower in carbohydrates and has a lower glycemic index than all-purpose flour.
INGREDIENTS
NuTrail Granola- For this cookie recipe, you'll need our Cinnamon Pecan Granola. You can swap it out for one of our other granola flavors if needed. Our granola is keto and low-carb friendly and an excellent choice for those following a grain-free, gluten-free lifestyle.
Butter- Butter will give these cookies a great texture and taste. Unsalted butter is ideal but salted butter will work too, you may just want to omit the additional salt in the recipe. Be sure to use softened butter, not melted butter for this recipe.
Brown sugar substitute- Erythritol is used in these cookies but feel free to use any brown sugar substitute you're comfortable with. A brown sugar replacement variety is ideal because it gives the oatmeal cookies a deeper, more caramelized flavor. There are many kinds available such as monk fruit, stevia, sucralose, and even blends available under various brands so just choose one that you know works best for you.
Eggs- Eggs add structure and moisture to this chewy cookie recipe.
Almond flour- Finely blanched almond flour is the base for this recipe. This is different than almond meal because it's more finely ground and is made from peeled almonds. While it's possible to substitute almond flour, it's not advised for this recipe. When using coconut flour, the amount of flour and moisture is often very different from almond flour and cannot be directly substituted at a 1:1 ratio.
Baking powder- Baking powder is a powerful leavening agent that helps give these cookies rise. You'll use more leavening than with all-purpose flour to help offset the density of the almond flour. If you don’t bake often, be sure that your baking powder is still fresh and has been replaced within 6 months of opening, otherwise it could affect how well your baked goods rise.
Sugar Free Chocolate Chips- Chocolate chips are a delicious addition to oatmeal cookies. For this recipe, stevia-sweetened low carb chocolate chips are used. Feel free to use your preferred low carb chocolate chips or simply omit them.
Vanilla extract- This adds a great base flavor and complements the cinnamon in this recipe. You can substitute it for butterscotch or caramel extract for a fun flavor change.
Cinnamon - Ground cinnamon is a staple flavor in warm oatmeal cookies. You can also use a little pumpkin pie spice or your favorite aromatics that you have on hand.
Salt- Salt is important to elevate the flavors and balance sweetness, even in sugar-free oatmeal cookies.
HOW TO MAKE LOW CARB "OATMEAL" COOKIES
1. Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the almond flour, baking powder, and salt.
3. In a medium bowl mix the softened butter, brown erythritol, and the egg until very smooth, set aside.
4. Add flour mixture to butter mixture and stir until thick dough forms.
5. Fold in the cinnamon, granola, and chocolate chips until fully combined. Chill the dough for at least 15 minutes for best results.
6. Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the cookies on a parchment lined baking sheet.
7. Bake for 12-15 minutes at 350 degrees. When done the cookies should be golden brown. They won't be firm until they cool, but they should not look overly wet.
8. Allow cookies to cool completely, otherwise, they may crumble.
TIPS AND SUBSTITUTIONS
- Nut butter- Add 2-3 tablespoons of your favorite nut butter to change up the flavor of these cookies.
- Butterscotch chips- For a caramelized brown butter taste, swap the chocolate chips for low carb butterscotch baking chips.
- For this recipe, you cannot replace almond flour with any other flour, otherwise the dough will be too dry.
- You can replace the butter with refined coconut oil in a pinch, but keep in mind it will not have the same buttery flavor.
- Customize by adding a couple of tablespoons of hemp hearts, unsweetened shredded coconut, slivered almonds, or extra chopped pecans.
FAQ LOW CARB OATMEAL COOKIES
How to store leftover low carb oatmeal cookies?
Store leftover cookies in an airtight container lined with a paper towel to reduce moisture. These cookies are best stored in the refrigerator for 3-4 days for the best taste.
Are oatmeal cookies keto?
Traditional oatmeal cookies are not low carb keto-friendly because they often contain a lot of sugar and a high amount of carbohydrates. Keto oatmeal cookies and low carb cookie recipes use alternative flour and sugar substitutes to make them lower in sugar.
Can you use a different sweetener?
Absolutely! This recipe uses brown erythritol but you can swap for an option that you are most comfortable using. Many brands make brown sugar replacement options. In a pinch, you can also use a white granulated sugar substitute.
Are gluten-free oats low carb?
Like most grains and starches, oats are to be very limited on a low carb diet. Some low carb oatmeal cookie recipes may include oats because there is a very minimal amount in each cookie while most opt to use nuts and seeds as a delicious and keto-friendly replacement.
Low Carb Oatmeal Cookies
Prep time: 10 minutes
Cook time: 15 minutes
Yield 10 cookies, 1 per serving
Ingredients
- 1 cup blanched finely ground almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter, softened
- ½ Cup brown erythritol or preferred brown sweetener
- 1 large Egg
- 1/4 teaspoon ground cinnamon
- 1/2 cup NuTrail Granola
- ¼ Cup Low Carb Chocolate Chips
- Directions
1. Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the almond flour, baking powder, and salt.
3. In a medium bowl mix the softened butter, brown erythritol, and the egg until very smooth, set aside.
4. Add flour mixture to butter mixture and stir until thick dough forms.
5. Fold in the cinnamon, granola, and chocolate chips until fully combined. Chill the dough for at least 15 minutes for best results.
6. Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the cookies on a parchment lined baking sheet.
7. Bake for 12-15 minutes at 350 degrees. When done the cookies should be golden brown. They won't be firm until they cool, but they should not look overly wet.
8. Allow cookies to cool completely, otherwise, they may crumble.
