Keto Oatmeal Cookies
These chewy keto “oatmeal” cookies use almond and coconut flakes to recreate the classic oatmeal texture without the carbs. Perfectly golden, tender, and ready in 25 minutes.
Ingredients
- 1 cup 100g blanched almond flour
- 1/2 cup 115g unsalted butter, melted then cooled
- 3/4 cup 75g flaked almonds, roughly chopped
- 1/3 cup 20g unsweetened coconut flakes, chopped
- 1/4 cup 50g granulated erythritol or monk fruit blend
- 1 large egg cold
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon xanthan gum optional
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Prep Texture Ingredients: Roughly chop flaked almonds and coconut flakes until they resemble oat-size pieces.
- Mix Dry Ingredients: In a large bowl, whisk almond flour, chopped almonds, coconut flakes, sweetener, baking powder, xanthan gum, and salt.
- Combine Wet Ingredients: In another bowl, whisk cold egg and vanilla. Stir in melted, cooled butter until combined.
- Form Dough: Pour wet mixture into dry. Mix gently until a cohesive dough forms. Do not overmix.
- Shape Cookies: Divide into 9 balls, spacing about 2 inches apart on baking sheet. Press a few extra almond flakes on top and flatten slightly to about 1/2-inch thick.
- Bake: Bake 12–15 minutes until edges are golden and centers look just set.
- Cool: Cool on the sheet 5 minutes before transferring to a rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature up to 5 days, or freeze up to 3 months. Dairy-Free: Substitute butter with coconut oil or almond butter. Nut-Free: Use 1/3 cup coconut flour (plus 1 extra egg) instead of almond flour. Customization: Add sugar-free chocolate chips, cinnamon, or chopped nuts for variety. Pro Tip: Use cold egg and cooled butter to prevent excessive spreading.
