Description
These Keto Oatmeal Cookies are a delicious low-carb treat that combines the nutty flavors of almonds and coconut with warm cinnamon and optional sugar-free chocolate chips and dried cranberries. Perfectly soft and chewy, these cookies offer a guilt-free indulgence ideal for anyone following a ketogenic or low-sugar lifestyle.
Ingredients
Dry 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
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar replacement (erythritol recommended)
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
Optional Add-ins
- 1/4 cup dark chocolate chips, sugar-free
- 1/4 cup unsweetened dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 325ºF (163ºC) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Process Nuts and Coconut: In a food processor bowl, combine sliced almonds and flaked coconut. Pulse until the mixture has a coarse texture resembling oatmeal to create the base of the cookie dough.
- Combine Dry Ingredients: Add almond flour, baking powder, cinnamon, and salt to the processed nut and coconut mixture. Pulse a few more times to evenly mix all the dry ingredients together.
- Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter with the erythritol gently until creamy and smooth, ensuring the sweetener is well incorporated.
- Add Egg and Vanilla: Beat in the large room temperature egg and the vanilla extract to the butter mixture until fully combined and smooth.
- Mix Wet and Dry Ingredients: Add the almond and coconut dry mixture into the wet mixture. Beat or stir until the dough is well combined. If using, fold in the sugar-free dark chocolate chips and unsweetened dried cranberries evenly throughout the dough.
- Shape Cookies: Roll the dough into 16 equal-sized balls and place them spaced several inches apart on the prepared baking sheet. Press each ball down with the heel of your hand until about 3/4-inch thick to form cookie shapes.
- Bake Cookies: Bake in the preheated oven for 15 to 18 minutes until the edges turn golden brown and the cookies feel just firm to the touch.
- Cool Down: Remove the baking sheet from the oven and let the cookies cool completely on the pan before serving to allow them to set properly.
Notes
- For best texture, use room temperature butter and egg.
- Erythritol is recommended as a sugar substitute to keep the cookies keto-friendly.
- Optional chocolate chips and cranberries add extra flavor but can be omitted to reduce carbs further.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure the dried cranberries are unsweetened to maintain the keto profile.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
