Why You’ll Love Keto “Oatmeal” Cookies Recipe – 2 Net Carbs Recipe

I like this recipe because it gives me the nostalgic flavor of an oatmeal cookie without the carbs. I enjoy how easy the dough is to mix together, and I love that the cookies bake quickly and hold their shape beautifully. I also appreciate how adaptable they are—I can swap the mix-ins or adjust the flavor depending on my mood.

Ingredients

1 ½ cups almond flour (see my favorite on Amazon)
2 Tablespoons Coconut flour
½ Cup sugar free granulated sweetener (see my favorite on Amazon)
1 teaspoon Baking powder
1 teaspoon ground cinnamon
½ teaspoon Kosher salt
½ Cup Melted Butter
2 Large Eggs
1 teaspoon Vanilla
½ Cup Sliced almonds, *see notes for an option using oats
½ Cup Hemp hearts

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 350F and line a sheet pan with parchment paper or a silicone baking mat. I usually prepare two pans since the cookies need space to spread.

2. In a large mixing bowl, I combine the almond flour, sweetener, coconut flour, baking powder, cinnamon, and salt.

3. I stir in the melted butter, eggs, and vanilla until the mixture forms a uniform dough.

4. I fold in the sliced almonds and hemp hearts.

5. I scoop the dough into 16 evenly sized portions and place them about 2 inches apart on the sheet pan. I flatten the tops gently with my fingers.

6. I bake the cookies for 12–13 minutes, or until the bottoms start turning golden brown.

7. I remove the cookies from the oven and let them cool completely before storing or serving.

Servings and Timing

Servings: 16 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

I sometimes swap the almonds for chopped walnuts or pecans for a different flavor. If I want a chewier texture, I slightly underbake the cookies. I also enjoy adding a handful of sugar-free chocolate chips or a pinch of nutmeg. If I want a version that mimics true oatmeal even more, I use the optional 1 cup of oats, knowing that it changes the carb count.

Storage/Reheating

I store the cookies in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week. For long-term storage, I freeze them by placing the baked cookies on a sheet pan for 1 hour to flash freeze, then transferring them to a freezer-safe container for up to 3 months. I let frozen cookies thaw at room temperature for a few minutes before enjoying.

FAQs

Why don’t these cookies contain oats?

I rely on almonds and hemp hearts to mimic the flavor and texture of oats while keeping the recipe keto-friendly.

Can I use real oats?

Yes, I can replace the almonds and hemp hearts with 1 cup of oats, but the cookies will no longer be fully keto and the macros will change.

Why did my cookies spread too much?

I chill the dough briefly if it feels too warm or soft; melted butter can sometimes make the dough looser.

Can I make them sweeter?

Yes, I simply increase the sweetener slightly to taste.

Can I use a different low-carb sweetener?

Any granulated keto sweetener works, but I prefer one that measures like sugar for consistent texture.

Can I add raisins?

Raisins will increase the carb count significantly, but I can use sugar-free dried berries as a lower-carb option.

How do I keep the cookies soft?

I avoid overbaking and store them in an airtight container to maintain softness.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 24 hours before baking.

Why are my cookies crumbly?

I make sure to measure the coconut flour accurately since even a little too much can dry the dough.

Can I omit the cinnamon?

Yes, but I enjoy the warm flavor it adds, especially since this recipe was adapted from a breakfast cookie version.

Conclusion

I come back to these keto “oatmeal” cookies whenever I want a fast, wholesome, low-carb treat that still delivers the cozy taste of classic oatmeal cookies. They’re simple, filling, and endlessly customizable, making them a perfect addition to my keto baking rotation.