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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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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
Camilla
0These 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
0I 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
0Hi 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
0To 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
0Hi Sandra, you can check my sweetener calculator to determine how much of those to substitute for sugar.
Rachel
0Hi love your page! Can I substitute coconut oil for the butter in this recipe?
Wholesome Yum
0Yes you can, Rachel!
Karen
0Made these today – absolutely delicious! Thanks so much for this recipe; it’s going into the “make regularly” file!
Linda P
0Loved 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
0Can you use gluten-free flour instead of almond flour?
Wholesome Yum M
0Hi 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
0Gluten 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
0Hi 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
0Can this recipe be adapted to make cookie bars instead of the traditional cookie?
Wholesome Yum
0Hi 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
0This 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
0I have gallstones and so I need no egg no sugar recipes not even milk products to try and blast the gallstones out ♀️
Bruce Dudek
0I added 1 tablespoon of water and 3 tablespoons of butter. Turned out great, thanks!
Pinkchicken3
0I enjoyed the oatmeal cookies recipe. Good flavor and easy to make!!
Pamela W Forrester
0These 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
0Made 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
0I am so happy you liked the cookies, Lynn! Thanks for stopping by!
Brenda Stephenson
0Be 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.
Peggy
0This 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.
Maya | Wholesome Yum
0Hi 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
0Agree/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.
Angela Lucas
0Could I use oat bran and if so would it be the same quantity? Thanks
Maya | Wholesome Yum
0Hi 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
0The recipe calls for rolled oats, but can you substitute quick oats instead?
Maya | Wholesome Yum
0Yes, you can, Donna. Thanks for stopping by!
DONNA C SCOTT
0Thank 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
0Thanks so much, Donna!
Kate Cordova
0I was skeptical about a low carb oatmeal cookie, but yummy! Delicious with Wholesomeyum ice cream or whip cream. Easy too!
Maya | Wholesome Yum
0I am so happy to hear that, Kate! Thanks for stopping by!
Elena
0Hi, 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
0Hi Elena, You need the eggs but yes, you can use coconut oil. Butter just makes a more authentic oatmeal cookie flavor.
Linda
0Would using normal rolled oats rather than gluten-free rolled oats affect my carb intake?
Maya | Wholesome Yum
0Hi Linda, No, it would be the same.