Sugar-Free Keto Oatmeal Cookies Recipe

Name: Sugar-Free Keto Oatmeal Cookies Recipe (1 Net Carb!)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 3/4 cup Unsalted butter ((or coconut oil for dairy-free; softened)); 3/4 cup Besti Brown Monk Fruit Allulose Blend; 2 large Eggs ((at room temperature)); 1 tsp Vanilla extract; 1 1/2 cups Wholesome Yum Blanched Almond Flour; 1/2 cup Oat fiber; 1 tsp Baking powder; 1 tsp Cinnamon; 1/2 tsp Sea salt; 1/2 tsp Xanthan gum ((optional, for chewier cookies)); 1/2 cup Hemp hearts

Jump to recipeThese 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.

By Maya Krampf

172 Comments

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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!

Tall stack of almond flour oatmeal cookies

Get Besti Brown Sweetener For This Recipe

Get The Best Almond Flour For This Recipe

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.

Butter and Besti Brown blended for sugarless oatmeal cookies

Beat in eggs and vanilla. Make sure your eggs at room temperature, so they don’t solidify the butter.

Wet ingredients mixed for no sugar oatmeal cookies in a bowl

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.

Finished batter for sugarless oat cookies in a bowl

Add hemp seeds. Stir in the hemp seeds.

Hemp seeds stirred into batter for low carb oatmeal cookies recipe

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.

Flattening scoops of dough for easy oatmeal cookies for diabetics on baking sheet

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.

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

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172 Comments

Paula Vincent
0 April 3, 2020Reply

We made these cookies yesterday. They are delicious thank you for sharing the recipes.
John Price
0 March 30, 2020Reply

Hi, can I make this recipe with granulated Stevia? Your converter has Stevia liquid. If so what other ingredients would I need to adjust?
- Wholesome Yum M
  0 March 30, 2020Reply
  
  Hi John, If you have granulated stevia that is 1:1 with sugar, then I suggest cutting the amount of sweetener to 1/2 cup. Erythritol is only 70% the sweetness of sugar, so using the same amount of granulated baking stevia would make these cookies too sweet.
Bzysis
0 March 28, 2020Reply

I’d like to use peanut butter in these cookies. I was thinking maybe using 1/2 peanut butter and 1/2 butter, or possibly adding peanut butter powder. Any suggestions?
- Wholesome Yum M
  0 March 29, 2020Reply
  
  Hi Bzysis, If you have both peanut butter and peanut powder on hand, I would go with the using the peanut powder. Use 1 cup of almond flour and 1/4 cup of peanut powder. Enjoy!
kay
0 March 19, 2020Reply

hello! Can I sub honey for erythritol? If not what other subs are there for it? I don’t have stevia either. If honey doesn’t work, how much granulated sugar should I use? Thanks!
- Wholesome Yum M
  0 March 19, 2020Reply
  
  Hi Kay, Honey will not work in this recipe. If all you have is granulated sugar, you can use that in the same amount of erythritol as listed in the recipe. Please be aware that by adding sugar, this recipe will no longer be low carb.
Camilla
0 December 24, 2019Reply

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.
Mark
0 December 22, 2019Reply

I have had Type 1 Diabetes for 55 years.
I also have have Diabetic Gastroparesis which sweetener would be best for me to use?
Thanks
- Wholesome Yum M
  0 January 27, 2020Reply
  
  Hi Mark, I’m not a doctor and cannot guarantee that I can provide the ‘right’ answer for you. With that said, I would think your body would do well with allulose, which does not contain erythritol. You can read more about it in my keto sweetener guide, but I do encourage you to do your own research on this topic and what the best options are for your health.
Sandra Palmer
0 August 4, 2019Reply

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
  0 August 7, 2019Reply
  
  Hi Sandra, you can check my sweetener calculator to determine how much of those to substitute for sugar.
Rachel
0 July 30, 2019Reply

Hi love your page! Can I substitute coconut oil for the butter in this recipe?
- Wholesome Yum
  0 August 28, 2019Reply
  
  Yes you can, Rachel!
Karen
0 June 16, 2019Reply

Made these today – absolutely delicious! Thanks so much for this recipe; it’s going into the “make regularly” file!
Linda P
0 June 12, 2019Reply

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!
- Marie
  0 June 15, 2020Reply
  
  Can you use gluten-free flour instead of almond flour?
  - Wholesome Yum M
    0 June 15, 2020Reply
    
    Hi Marie, I don’t believe so. Gluten-free flour blends and almond flour have very different properties, so the recipe would not turn out as intended.
Amella
0 May 28, 2019Reply

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
  0 August 28, 2019Reply
  
  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
0 April 30, 2019Reply

Can this recipe be adapted to make cookie bars instead of the traditional cookie?
- Wholesome Yum
  0 August 20, 2019Reply
  
  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
0 March 29, 2019Reply

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
0 February 26, 2019Reply

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
0 January 25, 2019Reply

I added 1 tablespoon of water and 3 tablespoons of butter. Turned out great, thanks!
Pinkchicken3
0 January 13, 2019Reply

I enjoyed the oatmeal cookies recipe. Good flavor and easy to make!!
Pamela W Forrester
0 December 8, 2018Reply

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
0 October 28, 2018Reply

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
  0 October 29, 2018Reply
  
  I am so happy you liked the cookies, Lynn! Thanks for stopping by!
Brenda Stephenson
0 October 21, 2018Reply

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
  0 October 26, 2018Reply
  
  Hi Brenda, Erythritol is actually very different from any other alternative sweeteners. It has the lowest glycemic index of just 1, and is metabolized poorly (unlike other sweeteners which are just absorbed poorly but can be metabolized better if absorbed), so it is usually suitable for diabetics. However, I cannot give medical advice and always recommend consulting with your doctor.
  - Peg
    0 February 10, 2019Reply
    
    Agree/Disagree – Most of what I’ve read indicates Erythritol has a glycemic index of 0 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 alternative sweeteners is that they can continue, or even increase, an individual’s “taste” for sweets, so they still need to be used in strict moderation.
- Peggy
  0 March 1, 2020Reply
  
  This was posted on a diabetic wellness website. Erythritol is very safe to use but still may cause some digestive upset if consumed in large quantities. Because humans don’t have the necessary enzymes to digest erythritol, most of it is absorbed into the bloodstream and is then excreted into the urine unchanged, meaning it won’t raise blood sugar levels.
Angela Lucas
0 September 29, 2018Reply

Could I use oat bran and if so would it be the same quantity? Thanks
- Maya | Wholesome Yum
  0 October 6, 2018Reply
  
  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
0 September 23, 2018Reply

The recipe calls for rolled oats, but can you substitute quick oats instead?
- Maya | Wholesome Yum
  0 September 24, 2018Reply
  
  Yes, you can, Donna. Thanks for stopping by!
  - DONNA C SCOTT
    0 September 24, 2018Reply
    
    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
      0 September 27, 2018Reply
      
      Thanks so much, Donna!
Kate Cordova
0 August 26, 2018Reply

I was skeptical about a low carb oatmeal cookie, but yummy! Delicious with Wholesomeyum ice cream or whip cream. Easy too!
- Maya | Wholesome Yum
  0 August 30, 2018Reply
  
  I am so happy to hear that, Kate! Thanks for stopping by!
Elena
0 July 22, 2018Reply

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
  0 August 4, 2018Reply
  
  Hi Elena, You need the eggs but yes, you can use coconut oil. Butter just makes a more authentic oatmeal cookie flavor.
Linda
0 July 20, 2018Reply

Would using normal rolled oats rather than gluten-free rolled oats affect my carb intake?
- Maya | Wholesome Yum
  0 July 20, 2018Reply
  
  Hi Linda, No, it would be the same.
Rene Beck
0 July 13, 2018Reply

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
  0 July 15, 2018Reply
  
  Thank you so much, Rene!
Kristina
0 June 8, 2018Reply

Could I use regular baking powder instead of gluten free? Would it add more carbs or fats?
- Maya | Wholesome Yum
  0 June 9, 2018Reply
  
  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
0 April 21, 2018Reply

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
  0 May 4, 2018Reply
  
  I am so happy to hear that, Catherine! Thanks for stopping by!
Mark
0 March 13, 2018Reply

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
  0 March 14, 2018Reply
  
  I am so glad you enjoyed the cookies, Mark! Thanks for stopping by!
Connie Cashmore
0 March 3, 2018Reply

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
  0 March 22, 2018Reply
  
  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
0 February 25, 2018Reply

Can we replace coconut flour for almond flour? Will the wet ingredients need to be increased in that case?
- Maya | Wholesome Yum
  0 March 7, 2018Reply
  
  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
0 September 30, 2017Reply

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
  0 September 30, 2017Reply
  
  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
  0 October 28, 2017Reply
  
  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
    0 October 28, 2017Reply
    
    Sorry they didn’t turn out this time! Hopefully you’ll like them better the next time you make them. 🙂
    - Katie
      0 January 5, 2018Reply
      
      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
0 August 27, 2017Reply

Can I use Better Batter’s all purpose flour instead of almond flour?
- Maya | Wholesome Yum
  0 August 29, 2017Reply
  
  Hi Tarryn, I haven’t tried that. You probably could, but they wouldn’t be low carb or gluten free.
Erin
0 July 19, 2017Reply

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
  0 July 21, 2017Reply
  
  Hi Erin, Yes, absolutely! Just fold them in right before baking.
Katheryn I Pratt
0 June 29, 2017Reply

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
  0 July 2, 2017Reply
  
  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
  0 March 22, 2018Reply
  
  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
0 June 16, 2017Reply

How much is one serving?
- Maya | Wholesome Yum
  0 June 17, 2017Reply
  
  Hi Jenna, A serving is one 2.5″ cookie.
Nancy Bender
0 May 24, 2017Reply

Is there a way to make icing for these to make them like Little Debbies?
- Maya | Wholesome Yum
  0 May 29, 2017Reply
  
  Hi Nancy, Yes, you can! I would try mixing some powdered sweetener with a little cream, then drizzle over the cookies.
Kyoko
0 April 9, 2017Reply

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
  0 April 13, 2017Reply
  
  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
0 March 1, 2017Reply

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
  0 March 1, 2017Reply
  
  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
0 January 7, 2017Reply

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
0 January 6, 2017Reply

What about useing Splenda for the sweetener ?
- Maya | Wholesome Yum
  0 January 6, 2017Reply
  
  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
0 January 2, 2017Reply

What is the suggested serving size?
- Maya | Wholesome Yum
  0 January 3, 2017Reply
  
  Hi Ellie, The serving size is one 2 1/2″ cookie.
Jan
0 November 27, 2016Reply

Do I have to use a blender, would a hand mixer work?
- Maya | Wholesome Yum
  0 November 29, 2016Reply
  
  Yes, a hand mixer would work too. Thanks for asking!
Maria
0 October 8, 2016Reply

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
  0 October 8, 2016Reply
  
  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
0 September 30, 2016Reply

Have you ever tried a sugar other than erythritol. I’m new to low carb/gluten free. I’ve read that erythritol is not safe for dogs and my dog does get nibbles of my cookies.
- Maya | Wholesome Yum
  0 September 30, 2016Reply
  
  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
0 September 1, 2016Reply

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
  0 September 1, 2016Reply
  
  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
0 August 30, 2016Reply

I can’t wait till I try these this weekend!
STACEY
0 August 26, 2016Reply

Oh cool, I do have some GF oats and I always forget to use them. This is great 🙂
Taryn
0 August 25, 2016Reply

Love! I never thought oatmeal cookies could be low carb.
Kim | Low Carb Maven
0 August 25, 2016Reply

We buy BRM gluten-free oats for my daughter. She would love this recipe. Thanks for sharing!
Sarah
0 August 25, 2016Reply

These look so good! Perfect with a cup of coffee!