Even the most challenging cookie monsters will be impressed by these keto oatmeal cookies. Oatmeal cookies were very much a staple of a lot of our childhood. There’s comfort in a simple cookie that just hits the spot, whether you have it with a glass of milk after school or with a cup of tea taking a break from work.
However, the cookies we have are often extremely high in sugar. Cookies made with oatmeal, therefore, serve as an excellent substitute for their low-carb and low-keto natural. Additionally, I’ll admit that they are so delicious we may occasionally steal the low-carb keto oatmeal cookies for breakfast. We adore it when my low-carb diet allows me to enjoy our childhood treat but no longer have to feel guilty about eating sugar.
This recipes for low-carb keto oatmeal cookies will make your heart skip a beat with just a touch of molasses.
Incredibly Simple Low-carb Keto Oatmeal Cookies That Are Good For You
Tools to Make Keto Oatmeal Cookies
Source: food
- Blender – a blender is often a must for every intermediate baking recipe to form a solid dough base.
- Large Mixing Bowl –A large mixing bowl will be require for this recipe as you will have to do a lot of both hand and machine mixing
- Baking Sheet – Putting anything in the oven without a baking sheet can be dangerous, so we recommend you add them to your inventory as soon as possible.
Ingredients
Source: kingarthurbaking
- 1 cup flaked coconut
- ¾ cup sliced almonds
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup of Swerve Sweetener (in replacement for sugar)
- 1 Large egg at room temperature
- ½ teaspoon vanilla
- ¼ cup dark chocolate chips, sugar-free (optional add-on)
- ¼ cup unsweetened dried cranberries (optional add-on)
Instructions for Keto Oatmeal Cookies
Source: kitchenaid
- Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
- In a large mixing bowl, combine the flaked coconut and sliced almonds. Blend it until the mixture resembles oatmeal. Add almond flour, coconut flour, baking powder, cinnamon, and salt, and continue to beat it a few more times to combine.
- In a large bowl, beat the butter with Swerve sweetener until the texture becomes creamy. Add the egg and vanilla extract and then beat in the coconut/almond mixture until everything becomes well combined. Add the chocolate chips and stir the mixture by hand by hand.
- Form into batter into balls a little over 1 inch in diameter and place 2 inches apart on the prepared baking sheet. With the heel of your hand, press cookies down to about ½ inch thickness.
- Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on the pan.
Storage
Source: ketoconnect
Oatmeal cookies should be kept at room temperature for up to 5 days if they are stored in an airtight container. They don’t need to be kept in the refrigerator. Additionally, you can freeze them for up to three months.
For more easy baking recipes that are good for your health, feel free to visit our website at Easy and healthy recipes
