Easy Keto Oatmeal Cookies
These easy keto oatmeal cookies are a delicious low-carb and grain-free treat perfect for any occasion!
Equipment
- Food Processor
- Large Baking Sheet
Ingredients
- 1 cup sliced almonds
- 3/4 cup flaked coconut
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup softened butter
- 1/2 cup brown sugar replacement erythritol recommended
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- 1/4 cup sugar-free dark chocolate chips (optional)
- 1/4 cup unsweetened dried cranberries (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper to prevent sticking.
- In a food processor, combine the sliced almonds and flaked coconut. Pulse gently until the mixture looks like coarse oatmeal. Be careful not to over-process into a paste!
- Add the almond flour, baking powder, cinnamon, and salt to the "oat" mixture in the food processor. Give it a few quick pulses to blend everything evenly.
- In a separate large bowl, beat the softened butter with your brown sugar replacement until it's light and creamy. Then, mix in the room temperature egg and vanilla extract until well combined.
- Gently add the almond and coconut "oat" mixture from the food processor to the wet ingredients. Beat until a cohesive dough forms. If you're using them, fold in the sugar-free chocolate chips and unsweetened dried cranberries now.
- Roll the dough into 16 evenly sized balls. Place them a few inches apart on your prepared baking sheet. Using the heel of your hand, gently flatten each cookie to about ¾-inch thick.
- Bake for 15 to 18 minutes, or until the edges are beautifully golden brown and the cookies feel firm to the touch. Let them cool completely on the baking sheet to firm up before enjoying. This ensures they hold their shape perfectly!
Notes
These easy keto oatmeal cookies are a delicious low-carb and grain-free treat perfect for any occasion!
Nutrition per serving: Calories: 179 kcal, Total Carbs: 5.7g, Net Carbs: 2.5g, Fats: 16g, Protein: 4.2g.
