Keto “Oatmeal” Cookies

keto "oatmeal" cookies

Keto “Oatmeal” Cookies

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Today is National Oatmeal Raisin Cookies Day and I was craving them too. I made regular ones for the kids but I made my own version without the oats and flour.

To create that oatmeal flake look I used coconut flakes and thinly sliced almonds in the my recipe. I used my Ninja food processer and combine the ingredients well. It makes 24 cookies but I made them huge this time and made 16 cookies.

This recipe is great for people who’s food lifestyle is Keto, Low Carb, Gluten Free, Dairy Free and Vegan. You just have to adjust the recipe for you.

  • To substitute the butter replace with dairy free butter or vegan substitute version
  • To replace the egg , use egg replacer and 1 Tbsp. of almond milk with it
  • You can omit Xanthan gum for the cookies to be chewier
  • Roll the dough between to sheets of parchment paper because its a sticky dough
  • Set dough in the refrigerator for 30 minutes or the dough will fall apart or crack during baking
Copycat oatmeal crème pies using these cookies

Keto “Oatmeal” Cookies

Recipe by Lucy ChesnaCourse: DessertCuisine: AmericanDifficulty: Moderate
Servings

24

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

109

kcal
Refrigerator time

30

minutes
Total time

1

hour 

10

minutes

A yummy recipe that gives the oatmeal look and taste in these cookies.

Ingredients

  • 1 cup Coconut flakes

  • 3/4 cups Sliced almonds

  • 1 cup Almond flour

  • 1 Tbsp. Coconut flour

  • 1 tsp. baking powder

  • 1 tsp. cinnamon

  • 1 tsp. xanthan gum (optional)

  • 1/2 tsp. salt

  • 1/2 cup butter, softened

  • 1/4 cup monk fruit sweetener

  • 1/4 cup monk fruit golden brown sweetener

  • 1 large egg

  • 1 tsp. vanilla extract

Directions

  • In a food processor, combine all the dry ingredients and pulse it until well combined. It will look like “oatmeal” flakes.
  • In a bowl, beat the butter with the sweeteners until creamy
  • Then slowly add the eggs and vanilla extract until well combined
  • Pour dry mixture into the wet ingredients and slowly combine with a spoon then use your hands to finish combining the dough together
  • Ball up the dough, wrap it up in plastic wrap and refrigerate for 30 minutes
  • Preheat the oven 350
  • Line tray with parchment paper or silicone mat
  • Put the dough between two sheets of parchment paper and rolling it out with your rolling pin about 1/3 inch thick. Use a round cookie cutter or you make shapes out of it
  • Bake for 15 minutes. Remove and let them cool for 10 minutes

Notes

  • To substitute the butter replace with dairy free butter or vegan substitute version
  • To replace the egg , use egg replacer and 1 Tbsp. of almond milk with it
  • You can omit Xanthan gum for the cookies to be chewier
  • Roll the dough between to sheets of parchment paper because its a sticky dough
  • Set dough in the refrigerator for 30 minutes or the dough will fall apart or crack during baking

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