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Free Printable: Low Carb & Keto Food List
Get It NowIf 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!
Ingredients You’ll Need
Here I explain the best ingredients for my keto oatmeal cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
- 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.
How To Make Keto Oatmeal Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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.
Frequently Asked Questions
- 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.
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!
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!)
By
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.
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone mat.
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In a large bowl, use a hand mixer to beat the butter and brown sweetener, until fluffy.
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Beat in the eggs and vanilla extract.
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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.)
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Stir in the hemp seeds.
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Use a medium cookie scoop to scoop the cookie dough onto the lined cookie sheet, approximately two inches apart.
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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.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 2-inch cookie
- Store: Keep in an airtight container at room temp for 3–5 days.
- Freeze: Cool completely, then freeze in a container for up to 4 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© 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.
Easy Keto Oatmeal Cookie Recipe
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:
192 Comments
Rene Beck
0You 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
0Thank you so much, Rene!
Kristina
0Could I use regular baking powder instead of gluten free? Would it add more carbs or fats?
Maya | Wholesome Yum
0Hi Kristina, Yes, you can. Most baking powders are naturally gluten-free anyway, but not all. Either way the macronutrient info is the same.
Catherine
0I 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
0I am so happy to hear that, Catherine! Thanks for stopping by!
Mark
0My 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
0I am so glad you enjoyed the cookies, Mark! Thanks for stopping by!
Connie Cashmore
0I’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
0Hi 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
0Can we replace coconut flour for almond flour? Will the wet ingredients need to be increased in that case?
Maya | Wholesome Yum
0Hi 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
0I 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.
Katie W
0Ha! 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
0Sorry they didn’t turn out this time! Hopefully you’ll like them better the next time you make them. 🙂
Katie
0I 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.
Maya | Wholesome Yum
0Hi 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!
Tarryn Conry
0Can I use Better Batter’s all purpose flour instead of almond flour?
Maya | Wholesome Yum
0Hi Tarryn, I haven’t tried that. You probably could, but they wouldn’t be low carb or gluten free.
Erin
0I’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
0Hi Erin, Yes, absolutely! Just fold them in right before baking.
Katheryn I Pratt
0According 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.
Sharon Hotchkiss
0I 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.
Maya | Wholesome Yum
0Hi 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?
Jenna
0How much is one serving?
Maya | Wholesome Yum
0Hi Jenna, A serving is one 2.5″ cookie.
Nancy Bender
0Is there a way to make icing for these to make them like Little Debbies?
Maya | Wholesome Yum
0Hi Nancy, Yes, you can! I would try mixing some powdered sweetener with a little cream, then drizzle over the cookies.
Kyoko
0Because these have egg in them, how long will they last? And also, if I freeze them will they last longer?
Thanks
Maya | Wholesome Yum
0Hi 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
0I’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
0Hi 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
0I 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
0What about useing Splenda for the sweetener ?
Maya | Wholesome Yum
0Yes, 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
0What is the suggested serving size?
Maya | Wholesome Yum
0Hi Ellie, The serving size is one 2 1/2″ cookie.
Jan
0Do I have to use a blender, would a hand mixer work?
Maya | Wholesome Yum
0Yes, a hand mixer would work too. Thanks for asking!
Maria
0Hey 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
0Hi 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
0Have 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
0Hi 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!