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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
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!
Paula Vincent
0We made these cookies yesterday. They are delicious thank you for sharing the recipes.
John Price
0Hi, 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
0Hi 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
0I’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
0Hi 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
0hello! 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
0Hi 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.