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Can you believe it’s already the end of August?! The summer has totally flown by. September is just around the corner, and that means back to school time! My little girl is still under two years old, but I know this time will be a huge milestone for us a few years down the line. In fact, even though it’s far away, I’m already thinking about ideas for healthy snacks to give her for school. Based on my latest experiment, it looks like sugar-free oatmeal cookies will definitely have to be one of them.
Oatmeal raisin cookies have always been my absolute favorite kind of cookie. Last week, I found out that my little one is a huge fan, too. I know of no other cookie type that is so tender, although I do love these crunchy peanut butter cookies as well. Before I started cooking, I didn’t realize that they are probably so good because of the enormous amounts of butter and sugar they contain.
Since I follow a low carb lifestyle, fat isn’t much of a concern, but the sugar and carbs most definitely are. Of course, I had to set out on a quest to make a healthy, low carb version. That is, I was determined to make sugar-free oatmeal cookies, without sacrificing taste and texture.
Yes, I created a low carb and gluten-free version of oatmeal cookies!! I’m pretty excited about this one.
The secret to these gluten-free, sugar-free oatmeal cookies was a combination of almond flour and Gluten Free Oats from Bob’s Red Mill.
Even though oats are generally higher in carbs, I made the overall recipe low carb by balancing them out with almond flour, using erythritol as a natural sugar-free sweetener, and locking in the moisture by incorporating grass-fed butter.
Traditional oats are not necessarily gluten-free, so I was thrilled to find a variety that is guaranteed gluten-free. Bob’s Red Mill Gluten Free Oats are sourced gluten free, packaged in Bob’s Red Mill’s 100% gluten free facility and tested every step of the way to ensure their gluten free status.
I still can’t get over the fact that these sugar-free oatmeal cookies are low carb! Each low carb cookie has only four grams of net carbs and less than one gram of sugar. This is unbelievably low for an oatmeal cookie.
The best part is that these still have that melt-in-your-mouth quality that we all love in a good oatmeal cookie. Can you just taste it now?
With this recipe, oatmeal cookies are back on the table, even if you’re cutting carbs and sugar, or are simply gluten-free. You can have an oatmeal cookie and actually feel good about it. They are packed with healthy fats, a little fiber, and a good amount of protein, for a balanced, nutritious snack.
If you’re just looking for gluten-free oatmeal cookies but don’t mind natural sugars, check out these gluten-free vegan oatmeal raisin cookies from Beaming Baker. She also has easy gluten-free peanut butter chocolate chip oatmeal cookies for you to try! Or if breakfast cookies are your thing, another option would be grain-free vegan protein packed monster breakfast cookies from Allergy Free Alaska. You can even make those low carb by using sugar-free sweeteners like erythritol and my sugar-free maple syrup.
If you’re looking for something different, try these sugar-free lemon meringue cookies.
These sugar-free oatmeal cookies are wonderful to give to your kids as a treat without worrying about a sugar high (and crash). My daughter may not be in school yet, but she already loves them. In a few years, I know I’ll be throwing these low carb oatmeal cookies into her lunchbox or leaving them for her to eat after school.
Tools To Make Low Carb Oatmeal Cookies:
Click the links below to see the items used to make this recipe.
- Blender – This professional-grade blender is the one I prefer to use.
- 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 Sugar-free Oatmeal Cookies (Low Carb, Gluten-free):
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RECIPE CARD
Easy Sugar-free Oatmeal Cookies (Low Carb, Gluten-free)
PrintIngredients
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- 1 1/4 cup Gluten-free rolled oats (Bob's Red Mill)
- 1 1/4 cup Blanched almond flour
- 1 tsp Gluten-free baking powder
- 1 tsp Cinnamon
- 1/4 tsp Sea salt
- 1/2 cup Butter (preferably grass-fed, softened)
- 2 large Egg
- 3/4 cup Erythritol
- 1 tsp Vanilla extract
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click 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, stir together the gluten-free rolled oats, almond flour, baking powder, cinnamon, and sea salt.
- Combine the butter, eggs, vanilla extract, and erythritol in a blender. Puree until fluffy.
- Stir the wet mixture from the blender into the dry mixture, until just combined. (Add a small amount of water to thin out the batter if it's dry; it should be pliable but not crumbly.)
Scoop rounded tablespoonfuls of batter onto the lined cookie sheet, approximately two inches apart. (Leaving space around them is important - they will spread.) Flatten slightly with your hands to about 1/4 to 1/3 in (.6-.8 cm) thickness.
Bake 11-16 minutes, until cookies are barely set and edges are golden (less time for chewy cookies, more for crispy). Cool completely before moving.
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Recipe Notes
Serving size: 1 cookie
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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83 Comments
Camilla
These are wonderful tasting. A nice chewy cookie that doesn’t crumble too much. Will be making these again for sure. Thanks Maya, love your recipes.
Sandra Palmer
To use erythritol or xylitol in a regular recipe, how much erythritol or xylitol equals 1 ounce? I need sugar free but not carb (flour, etc) recipes for a friend who eats little or no sugar.
Wholesome Yum
Hi Sandra, you can check my sweetener calculator to determine how much of those to substitute for sugar.
Rachel
Hi love your page! Can I substitute coconut oil for the butter in this recipe?
Wholesome Yum
Yes you can, Rachel!
Karen
Made these today – absolutely delicious! Thanks so much for this recipe; it’s going into the “make regularly” file!
Linda P
Loved this recipe! Only change I made was to use 1/4 cup Swerve Brown sugar and a scant 1/2 cup Swerve Confectioners sugar instead of the 3/4 cup regular Swerve sugar. They turned out great. Will be making these again and again. Thank you!
Amella
Gluten is a protein, so why do you think gluten free oats would make a change in regards of the carb balance? I looked up gluten free oats here in Germany and they have pretty much the same amount of carbs as their normal equivalent, something like 50-60 grams of carbs per 100grams of oats. Is this any different in the US or where ever you live?
I found something called rolled “lupins”. At least they LOOK like something that could be used instead of oats and they have 10grams of carbs per 100 grams and I read an article on a low carb keto site where they explained that these carbs are kind of indigestible for the human digestive tract and would not even count as 10grams.
So maybe one could think of a cookie recipe with a mix of rolled lupins and rolled oats for the classical taste but just a little amount of oats so that it keeps being really low carb and fill up the rest with lupins. They look pretty much like rolled oats and people say they have a “nutty” taste if any. I might risk the 10 euro and get a bag of these lupins 😀
Wholesome Yum
Hi Amelia, since all my recipes are gluten-free I use oats certified with no gluten. That lupin experiment sounds like it’s worth trying, though!
Beth
Can this recipe be adapted to make cookie bars instead of the traditional cookie?
Wholesome Yum
Hi Beth, I haven’t tried that before! You would probably just need to adjust the baking time and watch for browning. Let me know if you try it!
Barbara
This is a wonderful cookie. I always blend the erythitrol into a powder. I also added the dry indredients into the blended wet ingredients. Pecans and sugar free chocolate chips were added.
Deane Caruso
I have gallstones and so I need no egg no sugar recipes not even milk products to try and blast the gallstones out ♀️
Bruce Dudek
I added 1 tablespoon of water and 3 tablespoons of butter. Turned out great, thanks!
Pinkchicken3
I enjoyed the oatmeal cookies recipe. Good flavor and easy to make!!
Pamela W Forrester
These were the best oatmeal LC cookies I have tried. This is the 2nd of three recipes I tried. However, I have confirmed to myself that I don’t like erythritol or stevia (Unless just a bit to kick up the sweetness) Now I am going to try your cream cheese cookies. Thanks Maya
Lynn
Made these cookies today. Very very good. Followed the recipe exactly except used confectioner Erythritol and did not flatten the cookies. I doubled the recipe perfect. Sweetness was right on, baked the cookies 14 minutes. Nice browning on bottom, cookies great texture. I did not flatten as I could tell the cookie dough was the right consistency that they would flatten on their own. Next time I would add raisins as my husband is not Keto and I made for him. Also I would add an additional 1/2 teaspoon cinnamon for a total of 1-1/2 per recipe. Please keep with your wonderful recipes. I appreciate your hard work
Maya | Wholesome Yum
I am so happy you liked the cookies, Lynn! Thanks for stopping by!
Brenda Stephenson
Be careful of the Erythritol, it can cause a diabetic a lot of trouble. Any of the ‘tol’s’ can wreck havic on the A1C’s of a diabetic.
Maya | Wholesome Yum
Hi Brenda, Erythritol is actually very different from any other sugar alcohols. It has the lowest glycemic index of just 1, and is metabolized poorly (unlike other sugar alcohols which are just absorbed poorly but can be metabolized better if absorbed), so is usually suitable for diabetics. However, I cannot give medical advice and always recommend consulting with your doctor.
Peg
Agree/Disagree – Most of what I’ve read indicates Erythritol has a glycemic index of 0, the same as several other sugar alcohols, because they are converted in the stomach and intestines during digestion and are expelled in the urine. They may have an aftertaste, or even an adverse taste, so mixing them may reduce the effect. Any diabetic should be consulting a doctor about appropriate foods, and they will probably tell you that the worst thing about sugar alcohols is that they can continue, or even increase, an individual’s “taste” for sweets, so they still need to be used in strict moderation.
Angela Lucas
Could I use oat bran and if so would it be the same quantity? Thanks
Maya | Wholesome Yum
Hi Angela, I haven’t tried that, but most likely you wouldn’t get the right texture. Let me know if it works for you.
Donna
The recipe calls for rolled oats, but can you substitute quick oats instead?
Maya | Wholesome Yum
Yes, you can, Donna. Thanks for stopping by!
DONNA C SCOTT
Thank you so much! I am diabetic and it is really hard to come by recipes that are low carb AND delicious! So, again, thank you!
Maya | Wholesome Yum
Thanks so much, Donna!
Kate Cordova
I was skeptical about a low carb oatmeal cookie, but yummy! Delicious with Wholesomeyum ice cream or whip cream. Easy too!
Maya | Wholesome Yum
I am so happy to hear that, Kate! Thanks for stopping by!
Elena
Hi, I avoid eggs and was trying to find a recipe without them ( any idea what could replace them?). Nevertheless, for great cookies, I’ll give it a try. Now eggs and butter is a bit much. Can I substitute the butter with coconut oil? Thanks
Maya | Wholesome Yum
Hi Elena, You need the eggs but yes, you can use coconut oil. Butter just makes a more authentic oatmeal cookie flavor.
Linda
Would using normal rolled oats rather than gluten-free rolled oats affect my carb intake?
Maya | Wholesome Yum
Hi Linda, No, it would be the same.
Rene Beck
You HAVE BEEN SO HELPFUL
Thank you so much for all your hard work & sharing these with us. I was feeling defeated when I gave into temptations but now I won’t have to.
Maya | Wholesome Yum
Thank you so much, Rene!
Kristina
Could I use regular baking powder instead of gluten free? Would it add more carbs or fats?
Maya | Wholesome Yum
Hi Kristina, Yes, you can. Most baking powders are naturally gluten-free anyway, but not all. Either way the macronutrient info is the same.
Catherine
I Made these for the second time this week and they were absolutely delicious and I didn’t feel bad eating them! I added some unsweetened coconut flakes, dark chocolate morsels, a little extra butter, and they came out great! My husband couldn’t get enough. (Hence the second batch!) Thank you very much for my new go-to oatmeal cookie recipe!
Maya | Wholesome Yum
I am so happy to hear that, Catherine! Thanks for stopping by!
Mark
My wife makes a lot of keto/gluten free desserts and there have only been a few that I’ve actually liked. Tonight I decided to try one on my own. I usually cook most of the meats in my family and it’s rare I follow a recipe. I thought about how I wanted to go for a gluten free, oatmeal raisin cookie. I knew I would use almond flour, oatmeal, butter eggs, and raisins. I have had mixed feelings about erythritol as it was either gritty or left a cooling effect in my mouth like I just ate mints. I did some research and found out what was needed to avoid those issues.
Instead of completely winging it, I decided to look for a recipe and came across your site. It was very close to what I had planned to do on my own. I was going to mix in a bit of coconut flour but I’m glad I didn’t as I saw your posts/comments below about it drying out the mixture too much. The amount of butter/fat was the perfect ratio to avoid the issues I previously had with erythritol.
The only thing I did differently was add about a 1/3 cup of raisins and half the recipe. The cookies came out almost perfect! They were perfect in the fact that they tasted great, although a little sweeter than I expected. Next time I’ll cut the erythritol a bit more. The only issue I had was I just didn’t flatten them enough prior to baking as they were a little thicker than I like. I completely missed that step.
This was a great recipe and I like that I can make it in smaller batches as we try to stay as low-carb and gluten free as possible.
Thanks!!
Maya | Wholesome Yum
I am so glad you enjoyed the cookies, Mark! Thanks for stopping by!
Connie Cashmore
I’ve been looking for a low carb, paleo oatmeal cookie recipe and this one is not it. I followed the recipe and doubled it. The cookies are crumbly and tasteless and as they were baking they were pretty much floating in butter. I’ll keep looking! Thanks.
Maya | Wholesome Yum
Hi Connie, Sorry that the recipe was not for you. Since you mentioned paleo, I want to make sure you know that oatmeal cookies are never paleo, since oats are grains. I’ve never had the cookies float in butter, so something must have gone wrong but it’s hard to say what it was without being in the kitchen with you. I hope you’ll try some of my other recipes and find one you like better.
Anna
Can we replace coconut flour for almond flour? Will the wet ingredients need to be increased in that case?
Maya | Wholesome Yum
Hi Anna, Unfortunately they won’t work with coconut flour. You’d need multiple other changes to the recipe for it to work, and I haven’t tested it. You’d need to increase wet ingredients to change the consistency, but then the sweetener would be off.
Lisa Sturm
I am not a baker, so it could be entirely my fault. I made a batch yesterday and they were absolutely terrible. Super dried out, even though I ended up adding something like a cup of water to the mix and about a quarter cup of coconut oil to make them pliable. They still ended up fairly crumbly. I used coconut flour instead of white flour to keep the carb count down. I also used stevia, because I could not find any erythritol. They don’t taste bad, but they didn’t brown up, as expected because there was no sugar in the dough. Also there seemed to be more flour than granola.
I’m telling myself they’re biscuits so that they’re still edible.
Maya | Wholesome Yum
Hi Lisa, Sorry that they didn’t turn out for you, but it sounds like what you made is a completely different recipe. You mentioned using coconut flour instead of white flour. This recipe has neither, it uses almond flour. Coconut flour is very absorbent and cannot replace almond flour equally in recipes (not even close). Water usually doesn’t work very well in baking, either, unless you are using psyllium. Replacing almond flour with coconut in the same recipe will almost always have a dry result, like you found. Another possible issue could be stevia – it doesn’t have the bulk that erythritol has, so may affect the end result. I hope you’ll get the chance to try the recipe as written, or try another with coconut flour if that is what you are looking to use. While these oatmeal cookies will never be identical to traditional ones with sugar and white flour, I think they are pretty good if following the recipe. Thank you for sharing your experience!
Katie W
Ha! I totally just did the same thing! I told myself they were tiny cakes. Just didn’t have almond flour or erythritol on hand. They went bad before the week was over. Still better than regular oatmeal for breakfast! I can’t wait to try them with the correct ingredients, stevia is not my favorite!
Maya | Wholesome Yum
Sorry they didn’t turn out this time! Hopefully you’ll like them better the next time you make them. 🙂
Katie
I purchased the almond flour and swerve (erythritol). They came out perfect! My two year old and six year old boys love them too! They go great with a side of fresh blueberries for breakfast.
Tarryn Conry
Can I use Better Batter’s all purpose flour instead of almond flour?
Maya | Wholesome Yum
Hi Tarryn, I haven’t tried that. You probably could, but they wouldn’t be low carb or gluten free.
Erin
I’d like to make oatmeal chocolate chip cookies with sugar free chocolate chips. Could I just add 1/2 cup of them to this recipe?
Maya | Wholesome Yum
Hi Erin, Yes, absolutely! Just fold them in right before baking.
Katheryn I Pratt
According to the recipe calculator on http://www.sparkpeople.com – these have 11.3 carbs each. Could you please tell me what calculator you use that makes such a difference? I put in the exact ingredients that are listed. I am very confused on the discrepancy.
Maya | Wholesome Yum
Hi Katheryn, My site uses Fat Secret for the nutrition labels. Could it be the erythritol causing the discrepancy for you? This isn’t included in the net carbs count since it isn’t absorbed. Otherwise, what ingredient are you showing to contribute the majority of the carbs?
Sharon Hotchkiss
I looked at the ingredients and thought there was no way all that oatmeal could produce a cookie that had only 4 g net carbs. I did the calculations myself and the almond flour plus the oatmeal had 77g net carbs. Divide that by 22 cookies, and I get 3.5 g net carbs per cookie.
However, these are very small cookies, and eating just one cookie might be hard to do.
I’m going to make these today.
Jenna
How much is one serving?
Maya | Wholesome Yum
Hi Jenna, A serving is one 2.5″ cookie.
Nancy Bender
Is there a way to make icing for these to make them like Little Debbies?
Maya | Wholesome Yum
Hi Nancy, Yes, you can! I would try mixing some powdered sweetener with a little cream, then drizzle over the cookies.
Kyoko
Because these have egg in them, how long will they last? And also, if I freeze them will they last longer?
Thanks
Maya | Wholesome Yum
Hi Kyoko, They last quite a while once baked – a few weeks in the pantry, just like any other cookies. You could also freeze them, and they’d probably last at least 4-6 months that way.
Chelsey
I’m not so worried about the carb intake and am allowing honey when I cook. How much honey would I use instead of the erythritol?
Maya | Wholesome Yum
Hi Chelsey, I wouldn’t recommend using a liquid sweetener like honey, even if you don’t care about the carbs, because it adds extra liquid and would require adjusting amounts of other ingredients. Instead, you can substitute any other granular sweetener. Coconut sugar is a popular natural one that is not sugar-free (if you prefer not to use a sugar-free one). I have a handy conversion chart for sweeteners here (at the bottom of that page). If you’re using coconut sugar, you can just use the conversion amount for sugar.
Liz
I made these for my mom, who is diabetic, & they came out really good! I think I’ll add a little bit of chopped walnuts next time.
Rhonda
What about useing Splenda for the sweetener ?
Maya | Wholesome Yum
Yes, that should work just fine. You’ll need a little less if using Splenda Granulated (the kind that measures cup for cup with sugar) – maybe a scant 3/4 cup, since erythritol is a little less sweet than sugar.
Ellie Lansky
What is the suggested serving size?
Maya | Wholesome Yum
Hi Ellie, The serving size is one 2 1/2″ cookie.
Jan
Do I have to use a blender, would a hand mixer work?
Maya | Wholesome Yum
Yes, a hand mixer would work too. Thanks for asking!
Maria
Hey Maya!
Could coconut palm sugar be used instead of Erythritol? How would this affect the carb count per cookie? Would it still be a healthy alternative? Thanks for the great recipe!!
Maya | Wholesome Yum
Hi Maria, Yes, coconut sugar would work instead of the erythritol, but it would definitely increase the carb count. Erythritol doesn’t have any net carbs, whereas coconut sugar has the same amount of sugar (and carbs) as regular table sugar. It’s still more nutritious than regular table sugar, because it retains some of its nutrients (unlike white sugar) and has a lower glycemic index for many people. I wouldn’t consider the cookies to be low carb anymore if made with coconut sugar, but they’d still be lower in carbs (and healthier) than typical ones made with white flour and white sugar. Hope this helps!
jackie
Have you ever tried a sugar other than erythritol. I’m new to low carb/gluten free. I’ve read that erythritol is deadly to dogs and my dog does get nibbles of my cookies.
Maya | Wholesome Yum
Hi Jackie, Erythritol is actually perfectly safe for dogs – here is a study from the National Institutes of Health that verified this. You may be thinking of xylitol which is unsafe for them, but erythritol is fine. Hope this helps!
Jackie Bladow
Love the oatmeal cookie recipe! I eat dairy free as well…Could I sub out the grass fed butter for ghee or my Smart Balance butter substitute? I’m sure that awesome butter is part of the secret to awesome, low-carb cookies.
Maya | Wholesome Yum
Hi Jackie, Yes, I think you could. The ghee would probably work better. Let me know how they turn out if you try the swap!
Denise
I can’t wait till I try these this weekend!
STACEY
Oh cool, I do have some GF oats and I always forget to use them. This is great 🙂
Taryn
Love! I never thought oatmeal cookies could be low carb.
Kim | Low Carb Maven
We buy BRM gluten-free oats for my daughter. She would love this recipe. Thanks for sharing!
Sarah
These look so good! Perfect with a cup of coffee!