Low Carb Oatmeal Chocolate Chip Cookies Recipe

Alright, you got me. There is no oats in these keto oats treats. No, not by any means a tad. Totally grain free, with nary an oat to be seen. Not in any case the most minor oat chip. There were no oats even in the region when I made them.

In any case, prepare to be blown away. I am as yet going to call them sugar free keto cereal treats. I am not one for sharp minimal low carb names like “false tmeal” or “N’oatmeal”. Those simply pester me, I don’t have the foggiest idea why.

The most I can do is put “oats” in citations; that is the extent that I will go. I am a difficult old fart and I couldn’t care less who knows it. In the event that I need cereal treats and I need to make them without the glucose spiking oats, you’re simply must oblige it. I will creek no restriction. Alright? Great.

Keto Oatmeal Cookies

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Recipe by alldayidreamaboutfood Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

20

minutes
Cooking time

18

minutes
Total timeminutes

Keto oatmeal cookies, just like Grandma used to make! Well, not exactly. They look like oatmeal cookies and they taste like oatmeal cookies, but they don’t contain any oats at all.

Ingredients

  • 1 cup flaked coconut

  • 3/4 cup sliced almonds

  • 1 cup almond flour

  • 1 tbsp coconut flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • 1/2 cup butter softened

  • 1/2 cup Swerve Sweetener

  • 1 large egg room temperature

  • 1/2 tsp vanilla

  • 1/4 cup dark chocolate chips, sugar-free

  • 1/4 cup dried cranberries

Directions

  • Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  • In the bowl of a food processor, combine the flaked coconut and sliced almonds. Process until mixture resembles oatmeal. Add almond flour, coconut flour, baking powder, cinnamon, and salt and pulse a few times to combine.
  • In a large bowl, beat butter with sweetener until creamy. Beat in egg and vanilla extract and then beat in coconut/almond mixture until well combined. Stir in chocolate chips by hand.
  • Form into balls a little over 1 inch in diameter and place 2 inches apart on prepared baking sheet. With the heel of your hand, press cookies down to about 1/2 inch thickness.
  • Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.

Notes

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