My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
If you’ve spent any time on Wholesome Yum, you hopefully know that there are hundreds of ways to re-create foods that feel “off-limits” on a low carb lifestyle — and these low carb keto oatmeal cookies are a prime example! Just like my keto white chocolate macadamia nut cookies or keto sugar cookies, I was determined to make a version of sugar-free oatmeal cookies that still tasted amazing without the high-carb ingredients. This recipe gets it right, and I think you’ll agree… after one taste, you’ll want to make these almond flour oatmeal cookies again and again!
If you miss oats on keto, you might like recipes like keto oatmeal or energy balls, which swap out the oats in the most delicious way.
This easy almond flour oatmeal cookie recipe was originally published on August 24, 2016, and the post was republished in April 2021 to add updated pictures, useful tips, and some improvements to make them truly keto oatmeal cookies.
The secret to making perfect diabetic oatmeal cookies is all in the ingredients. I used a combination of Wholesome Yum Almond Flour and Besti Brown Monk Fruit Allulose Blend, plus hemp hearts and oat fiber to replace the oats, creating the same tender texture and rich molasses flavor you expect from a cookie like this… all while keeping them healthy low carb oatmeal cookies. Try them and see the difference yourself!
Sugar-Free Oatmeal Cookie Ingredients
Let’s dive deeper into the ingredients that make this keto oatmeal cookie recipe so good:
- Butter – Look for a grass-fed variety if you can, but any unsalted kind will do. Coconut oil is also okay if you need a dairy-free option, though the flavor and texture of the cookies will be different.
- Besti Brown – Adds rich and sweet flavor, much like molasses, without the sugar.
- Eggs – Large eggs are the right size for this recipe, don’t use medium or jumbo.
- Vanilla extract – Adds mild flavor.
- Wholesome Yum Almond Flour – Milled to the perfect consistency for cookies, so you won’t get gritty results.
- Oat fiber – Adds an “oaty” flavor without the carbs in oats!
- Hemp hearts – Add a texture just like oats.
- Baking powder
- Cinnamon – A classic ingredient in easy low carb oatmeal cookies… just like regular oatmeal cookies!
- Sea salt – Balances the sweetness.
- Xanthan gum – The secret to giving these oat and almond cookies that perfect chewy texture.
The ingredient amounts are on the recipe card below.
How To Make Keto Oatmeal Cookies
This low carb oatmeal cookie recipe is ready-to-eat in just 30 minutes! Here’s how to make them:
- Beat butter and brown sugar. In a large bowl, beat the butter and Besti Brown, until fluffy.
- Beat in eggs and vanilla. Make sure your eggs at room temperature, so they don’t solidify the butter.
- Add dry ingredients. Beat in almond flour, oat fiber, baking powder, cinnamon, sea salt, and xanthan gum, until well combined.
TIP: When adding xanthan gum, don’t add it one big clump – sprinkle it on, then beat in. This will prevent clumping.
- Add hemp seeds. Stir in the hemp seeds.
- Scoop. Using a medium cookie scoop, scoop the cookie dough onto the lined cookie sheet, about 2 inches apart. Flatten cookies into a rustic shape by pressing with a fork in different directions, leaving the surface uneven.
- Bake. Bake the low carb oatmeal cookies until golden, then let them cool completely.
Sugar-Free Oatmeal Cookies FAQs
Are oatmeal cookies keto?
Most oatmeal cookies would not be keto friendly, as they are made with oats and white flour, both of which are high in carbs. That’s why I made this keto oatmeal cookie recipe!
How many carbs in oatmeal cookies?
Conventional oatmeal cookies contain 20 total carbs apiece — way too many for keto! Luckily, these low carb oatmeal cookies have only 1g net carbs each!
Can these be made into oatmeal raisin keto cookies?
Since this is a sugar-free oatmeal cookies recipe, it doesn’t incorporate raisins because they are too high in carbs. However, you could add a few sugar-free dried cranberries to the cookie dough, which would taste just as amazing (and still keep it keto).
Can you use a different sweetener?
I don’t recommend replacing the sweetener. Besti Brown imparts unmatched moisture and flavor that other sweeteners just will not do. However, if you really want to, you could swap in granulated Besti (same amount) or granulated allulose (increase amount by 30%), and add a teaspoon of blackstrap molasses. Sticking to an allulose-based sweetener will preserve the softness and moisture you expect in a oatmeal cookie.
Can you add a glaze?
Yes, absolutely! Simply whisk together 1/4 cup Besti Powdered Sweetener with 1 tablespoon heavy cream, then thin out with more cream if needed. Drizzle on the cookies. They would also be delicious with some sugar-free cream cheese frosting.
How To Store Almond Flour Oatmeal Cookies
Store these sugar-free low carb oatmeal cookies in an airtight container in the pantry for 3-5 days.
Can you freeze low carb oatmeal cookies?
Yes, you can freeze almond flour oatmeal cookies! After baking, cool completely and store them in a freezer-safe container. Freeze for 3-4 months.
More Keto Cookie Recipes
If you like this low carb oatmeal cookies recipe, you might also love these:
- Keto Chocolate Chip Cookies – So rich and chewy, it’s hard to believe they’re keto!
- Low Carb Peanut Butter Cookies – A classic recipe made sugar-free, with just 4 ingredients.
- Keto Oreos – Another childhood classic, without all the white flour and sugar.
- Keto Shortbread Cookies – My simplest cookie recipe ever… just 4 ingredients!
Tools To Make Diabetic Oatmeal Cookies
Tap the links below to see the items used to make this recipe.
- Blender – This professional-grade blender is my go-to for everything.
- Large Mixing Bowl – I love this set of bowls. There are so many sizes that you will always have the size you need on hand.
- Baking Sheet – This set of bakeware has the perfect size baking sheet to use to make these yummy keto friendly cookies.
Easy Keto Oatmeal Cookie Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Sugar-Free Keto Oatmeal Cookies Recipe (1 Net Carb!)
These low carb, sugar-free keto oatmeal cookies are SOFT and CHEWY, just like the real thing! You'd never guess there's just 1g net carb in each of these almond flour oatmeal cookies.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone mat.
-
In a large bowl, use a hand mixer to beat the butter and brown sweetener, until fluffy.
-
Beat in the eggs and vanilla extract.
-
Beat in the almond flour, oat fiber, baking powder, cinnamon, sea salt, and xanthan gum if using, until well combined. (If using xanthan gum, sprinkle it on evenly over the surface first, don’t dump it in a clump.)
-
Stir in the hemp seeds.
-
Use a medium cookie scoop to scoop the cookie dough onto the lined cookie sheet, approximately two inches apart.
-
Flatten by pressing with a fork in different directions to about 1/4 to 1/3 in (.6-.8 cm) thickness, leaving the surface uneven.
-
Bake for 12-15 minutes, until cookies are barely set and edges are golden (less time for chewy cookies, more for crispy). Cool completely before moving.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
Old Version Of Almond Flour Oatmeal Cookies
Back when I first published this recipe (back in August 2016!), it was lower in carbs (4g net carbs each), but not technically keto friendly due to the oats in there. That’s why I updated these gluten-free sugar-free oatmeal cookies to make them keto – and that is the version you see on the recipe card above!
But if you’re looking for the old oatmeal and almond flour cookies, the recipe is below. I knew some of you would miss it, so I’m keeping it here for you for reference:
- 1 1/4 cup Gluten-free rolled oats
- 1 1/4 cup Wholesome Yum Blanched Almond Flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1/4 tsp Sea salt
- 1/2 Butter (softened)
- 2 large Eggs
- 3/4 cup Erythritol
- 1 tsp Vanilla extract
To make this older version of the sugar-free oatmeal cookie recipe using rolled oats, stir together the dry ingredients. Separately, blend the wet ingredients in a blender. Stir the wet mixture into the dry, then proceed to form cookies and bake as written on the recipe card above.
Here is one of the old photos of the original diabetic oatmeal cookies made with oats:
171 Comments
Penny Hinch
0These cookies are really really good. I gave it only 4 stars because as good as they are, they don’t really taste like oatmeal cookies. But, they are still really good!
Pandoras3
0Love this recipe! It inspires me! To enhance, You could drizzle melted coconut oil & raw cacao sweetened with stevia & monk fruit over the tops of the cookies for a chocolate-chip type cookie, if it’s not too soft. It might be dippable. Everything is better with chocolate. I won’t be using erythritol, sugar alcohols are inflammatory, but there are plenty of natural sweeteners I can use; maple syrup, monkfruit, stevia, agave (some carbs here). Very versatile recipe.
This could also go well with organic raisins.
Janet
0Are these a soft cookie?
Wholesome Yum D
0Hi Janet, Yes, this is a soft cookie.
Julie JOY
0Loved this recipe! Easy and good. Reached for the oat fiber in my pantry, I had to move, unsweetened, shredded coconut out of the way. I decided to put in a half a cup of that too, to give it even more texture. I know that messes with the carb count, but the result was excellent. Definitely making this again.
I have a photo but don’t see how to upload it.
Maya | Wholesome Yum
0So glad you liked them, Julie! You can share photos on Instagram (tag @wholesomeyum and #wholesomeyum) or in our Facebook group.
Kim Folven
0I just made my first batch of these but I guarantee it will not be the last! I have greatly missed oatmeal cookies since going low carb in 2020. These are wonderful! Thank you 😊
Jill
0Can I substitute coconut flour as I’m allergic to almond?
Wholesome Yum A
0Hi Jill, that will make the cookies very dry. The next best substitute would be sunflower seed flour, but the flavor will be a bit different and I haven’t tested it this way.
MP Selvaggio
0These didn’t work for me. too bland and soft. The hemp seeds were a nice touch, but the cookie lacks the chewiness of an oatmeal cookie. Also needs a lot more spice — double the amount of cinnamon.
Donna
0I made this with margarine as per requested. Will make my next (dairy) batch soon. The ones with margarine came out amazing. Not sure how it tastes yet but it smells divine!!!
Steven
0Would be nice if the amounts of each ingredient was included in the recipe. The old version has measurements so I guess I can try that.
Steven
0Just found the ingredients measurements. Kind of confusing to list the ingredients in 2 different places and to put the measurements at the bottom of the recipe after the cooking instructions. Maybe its just the way it shows up on mobile.
Maya | Wholesome Yum
0Hi Steven, Both ingredient measurements and instructions are on the recipe card at the bottom of the post. The post itself has a more detailed writeup of the instructions just to show the step-by-step and provide extra tips.
Vanessa
0Can I refrigerate the leftover dough or make ahead and refrigerate or freeze?
Wholesome Yum D
0Hi Vanessa, After baking, cool completely and store them in a freezer-safe container. Freeze for 3-4 months.
Lana McQuown
0These are delicious and the recipe couldn’t be easier. They turned out great and I even botched the first few steps by mixing the eggs in the sugar before the butter. They have the flavor and texture profile just like an oatmeal cookie. Next time I would like to add a few raisins. Thanks for sharing such an amazing recipe.
Chris
0These cookies sound wonderful. I have a nut allergy and was wondering if I can use oat flour instead of almond flour. Can I substitute hemp seeds for hemp hearts?
Wholesome Yum D
0Hi Chris, I have never used anything other than flour to replace almond flour so I am not sure if oat will work. The hemp hearts give these cookies their ‘oatmeal’ texture so I don’t recommend replacing them.
Betty Scott
0The ingredients st says hemp hearts & the directions say hemp seeds. Which is it please!
Wholesome Yum M
0Hi Betty, Hemp hearts. Enjoy!
Su
0I am so looking forward to trying this recipe. I’ve got oat fiber on order and as soon as it arrives, it’s keto oatmeal cookie time! It will take some time to test out alternate options for sweeteners. Allulose, erythritol, and sugar alcohols send everyone in my household running for the bathroom — it is extremely frustrating to have non-calorie sweeteners taken over by these options. I guess I’ll try sucralose with a tad of molasses first. Please consider that there are many, many of us who simply can’t use the sweeteners you have in the recipes. Thanks for all you do for the keto community.
Wholesome Yum M
0Hi Su, Thanks for the feedback. I only use natural sweetener options on the blog to fit with a clean keto lifestyle. Sucralose is an artificial sweetener, so I do avoid consuming it as much as possible. You can read my take on sucralose here in this article.
ss
0Can you please do the nutritional information in carbs per 100. So many of your recipes are reliant on guess work as to how big or wide a biscuit or fat bomb is. Who’s going to measure a biscuit to see it]f it’s 2” ?????
This would greatly enhance the experience and reliability for those of us counting macros.
Wholesome Yum M
0Hi SS, For this recipe, I used this medium-sized cookie scoop. It portions 1.5 tablespoon-sized cookies. I hope this helps clarify the nutrition!
JAMIE GERMAIN
0Excited to try these – I miss that oatmeal cookie texture!
Related question: Are you familiar with “no-bake” or “chocolate haystack” cookies? (The ‘normal’ recipe includes dry quick oats, cocoa, butter, sugar, peanut butter, and vanilla.) I’m wondering if hemp hearts would work in my keto version as an oats replacement? (Normally I’d use unsweetened shredded coconut.) Or do they need to be baked to get the right consistency?
Thanks!
Wholesome Yum M
0Hi Jamie, I am familiar with the cookies you are describing, but I’m not sure if the hemp would create a favorable texture. Let us know if you decide to experiment with it!
Dawn
0Anxious to try this recipe but having trouble finding “oat fiber “. Suggestions?
Wholesome Yum M
0Hi Dawn, You can get oat fiber here.
Denise
0So easy to make, bake, and eat!
Joyce
0Do I need to add salt if I use unsalted butter? If so, how much for this recipe? Thanks.
Wholesome Yum M
0Hi Joyce, Yes, please use 3/4 tsp of salt. Enjoy!
Debbie
0Perfectly delicious cookies! Thank you
Sonia Sharp
0Wonderful cookies! They taste great and are fairly easy to make. The texture is great. They certainly satisfy that oatmeal cookie craving. My husband said this recipe was a winner. I like that the yield is 2 dozen or more. Be sure to use oat fiber not oat bran!
Roberta
0Unfortunately, once again, your recipe is for the lucky US readers who have access to your sweetener or allulose, none of which is still distributed in EU: could us poor European people switch them for plain erythritol (maybe with some drop of maple falvor), or golden monkfruit (even though really expensive here)? I’ve recently seen also stevai&erythritol blend in golden version but I’m quite reluctant to try it. Any suggestion would be appreciated 🙂
Wholesome Yum M
0Hi Roberta, Yes, you can use erythritol with maple extract to get a similar flavor. Your cookies will be a bit crisper due to the erythritol, but they will still be delicious. Use this sweetener calculator to determine how much erythritol to use. Enjoy!
Cristy A.
0Hi I don’t have any hemp hearts.
But I have everything else.. can I sub that for something else.
I’m new to this way of cooking and still learning.
Thanks for all your recipes I’ve enjoyed browsing through your site
I look forward to trying some of your recipes!
Cristy
Wholesome Yum M
0Hi Cristy, The hemp hearts give these cookies their ‘oatmeal’ texture. You can sub in almond flour in place of the hemp hearts if you don’t have any on hand.
Amy L Huntley
0My kids loved these cookies and so did I! I love that they are a healthier cookie as well. The texture and flavor was perfect! My kids had no idea that they were sugar free and keto.
Kristyn
0I can’t believe these are keto-friendly! They are so delicious!! Love a good oatmeal cookie!
Donna S
0You should consider putting all of the ingredients in this recipe into a kit that we can purchase as some of the ingredients are very hard for us to find I would definitely buy that kit. It would also be great to have kits like that for some of your other cookie recipes.
Wholesome Yum A
0Hi Donna, the recipe card and post above link to all the ingredients if you need help finding them.
Natalie
0One of the best cookies!! I love adding the glaze. Takes it to a whole new level!!
Pam
0I can’t wait to make these for my daughter who eats Keto. I’m going to surprise her!
Beth
0These cookies are my hubby’s favorite! So delicious and very yummy! So glad you can freeze these in case I want some later! Definitely going to make these again!
Michelle
0Been looking for an oatmeal cookie recipe that was sugar free and this hit the spot!
Carrie Robinson
0Healthy cookies?? I’ll take a dozen, please. 🙂 They look perfect.
Heidy Linn
0These low carb, sugar-free keto oatmeal cookies were off the chain DELISH!!! The kids had no idea they were keto! This recipe is one of the best keto recipes I have had in a long time.
Phyllis
0These cookies are delicious and so easy to make!!! I misread and didn’t blend sweetener with eggs and they still came out, but they are a little cakey. A keeper!!!
Rosanne
0Finally! A gluten free, egg free, sugar free recipe that I didn’t end up throwing in the trash. I did the flax egg substitute but otherwise followed the recipe as is. I did add raisins, just a few mini sugar free chocolate chips and dipped them in finely chopped walnuts. The cookie is chewy and a little crisp around the edges which I love. The flavor is so good and I love that they hold their shape. Most of the other recipes I have tried resulted in a fragile cookie that fell apart, but not these! Excellent job! I will scour your website for other recipes but this one is going to be a regular indulgence in my house.
Phyllis
0Hi Rosanne!
I made some additions to my cookies also. Since I love raisins in mine, which I don’t eat any more, I added a small handful of fruit sweetened cranberries and chopped pecans. In the last batch I added unsweetened coconut. All versions are yummy. Maya is a genius
Jody Johnsen
0I made these yesterday. Mine needed an extra egg to stay together, which was fine. We all prefer raisins to chocolate bits. Even semi sweet dark chocolate adds too much sugar. I used monkfruit to sweeten. The instructions on it were not right but less sweetener was refreshing. The biggest problem is the crumbly texture. I guess I need to adapt to that, some how.
Mia
0Are oats keto? I thought they’re not, upon research.. As I can see you declared “Keto low carb oatmeal cookies”.. please correct me if I’m wrong. I want to try this recipe if it’s really keto-friendly.. thank you 🙂
Wholesome Yum M
0Hi Mia, Oats are not strictly keto, but if you are following a low carb diet, these cookies can fit into your diet.
Vee
0Hi! Is it okay to substitute buttermilk (almond milk+lemon) instead of egg? And Sugar-free maple syrup instead of Erythritol? Wanted to make vegan.
Wholesome Yum M
0Hi Vee, Almond milk and lemon cannot bind as an egg can. If you would like to make these vegan, then please use either flax or vegan eggs. I don’t recommend using a liquid sweetener for this recipe, it will change the ratios of the recipe and they may not turn out. Please use a dry sweetener for this recipe.
Tiara
0Hey maya! Love your page, quick question how did you calculate the carbs? Because according to the bob bills label it has 33 carbs per 1/2 cup and only 5 grams of fiber?
Wholesome Yum M
0Hi Tiara, Here’s a great article on how to calculate net carbs. That will explain how to get the carb count for this recipe.
Marie
0Hello,
Can I make these as a savoury oat biscuit by omitting the sweetener, vanilla & cinnamon? Or would that mess up the consistency?
Thanks
Marie
Wholesome Yum M
0Hi Marie, I have not tested that, but the recipe should still work.
Marie
0Thanks for your speedy reply. I made these today and they are fab-u-lous!
Admittedly, I did change the recipe a bit, but I consider that to be a compliment to you — that you’ve created a recipe that is versatile and can be amended to suit different people’s taste.
I add in ground seeds 1/4 cup, and reduced the almond flour and oats proportionately. I removed all the sweet ingredients (sugar, cinnamon etc.) and instead used savoury flavourings — paprika and mustard powder and an extra dash of salt. I did several batched, so the first lot, I cooked as instructed and I found they didn’t spread (probably because I’d changed the ingredients!) so the second batch I moulded them to the shape and thickness I wanted, and that worked great. I’m going to eat these like cheese biscuits or spread with marmite (it’s a uk thing). The last batch I added some left over parmesan cheese that I needed to use up and cooked them slower and lower temp 160 (rather than 180). All absolutely fab — so pleased with this recipe — Thank you so much.
Patta
0Hi, i don’t have hemp hearts. Can I leave it out? I think I will add shredded coconut instead.
Wholesome Yum M
0Hi Patta, I have not personally tried this, but the recipe should still work fine with that substitution. Please let us know how it turns out if you decide to try it.
Veronica
0Absolutely delicious!
I used monkfruit golden sweetener, other than that I followed the recipe.
The house smelled delicious and they are delicious!
I got 27 cookies out of the mix. ❤️
Alecia
0This is an awesome cookie recipe! I love the texture from the oats and almond flour. I thought that 22 cookies would last me at least a week, but I finished them in 3 days because they were just too tasty. I used 1 tbsp natural raw cane sugar to sweeten and it was just enough to be tasty and mostly guilt free 🙂
Daphne Williams
0Great recipe! Can I completely skip the sugar & just rely on raisins or a little unsweetened applesauce to sweeten?
Wholesome Yum M
0Hi Daphne, The recipe will no longer be low carb if you replace the sweetener with natural fruit sugars. If you are not concerned with the low carb aspect of the recipe, then you can use raisins to sweeten. Apple sauce will add too much moisture to the recipe, so I’m not sure it can be done without making several changes to accommodate it.
Princess A
0Can I use oat flour instead of rolled oats?
Wholesome Yum M
0I don’t think oat flour will give you the right texture for this recipe, I would stick with rolled oats.
Carol
0I make these all the time with a few changes. I use 1/4 cup pure maple syrup instead of erythritol. And I add pecans, unsweetened coconut and vegan chocolate chips. My family begs me to make these
Beverly Hembree
0I made these last night using the maple syrup, they turned out great! Glad you suggested it, my husband doesn’t like the taste of erythritol.
Kristen M Mendoza
0Can you use Quaker oatmeal instead
Wholesome Yum M
0Hi Kristen, I use Bob’s Red Mill because it is certified gluten-free. If gluten is not an issue for you, then feel free to use what you have on hand.
Shari
0These were delicious! A few changes I made. I used Liquid I can believe its not butter 6 TBS and added 1/2c sugar free chocolate chips.
Joanna
0I live in Castle Rock, CO. The altitude is 6224’ here. Do you know how/if that will change the baking time, temperature, or ingredients?
Wholesome Yum M
0Hi Joanna, Yes, a couple of changes will probably be needed. Increase the oven temp by 25 degrees F, and start checking for doneness around the 8-10 minute mark. I hope you love them!