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These healthy cranberry oatmeal cookies taste just like regular oatmeal cookies except contain no oatmeal or sugar. They're made with almond flour and coconut flakes and are some of the easiest sugar free keto cookies you'll make! At about 0.5g net carbs per cookie, you won't believe how much they taste like the real deal.
Table of Contents
Ingredients
You're probably wondering how you can make oatmeal cookies without oats right? Although rolled oats provide a delicious crunchy, but soft texture and oat flavour, you can find the same texture through almond slices and coconut flakes and the same taste through oat fiber without having to eat oats.
While traditional oatmeal cookies are delicious, they're also extremely high in carbs and will make your blood sugar rise exponentially. 1 cup of rolled oats has 42g net carbs while 1 cup of almond slices has 8g net carbs. That's a huge difference especially when you take in into account a traditional oatmeal cookie will also be made with wheat flour and brown sugar.
Here are the ingredients that I use for my healthy low carb oatmeal cookies.
- Almond Flour: This is used instead of wheat flour.
- Coconut Flakes: These and the almond slices are the low carb replacement for the rolled oats.
- Almond Slices
- Oat Fiber: This is used to add a bit of oat taste to the cookies without the carbs. Oat Fiber is simply the outer husk of the oat and contains no oat whatsoever. It's pure fiber so zero carbs.
- Xanthan Gum: This keeps the cookies stay together. It replaces the gluten in normal cookies.
- Butter: Keeps the cookies nice and buttery.
- Cranberries: You don't need to use dried cranberries for this recipe as fresh or frozen works perfectly fine. These are used instead of raisins.
- Eggs: This keeps the batter sticking to each other.
- Erythritol + Stevia: This is the combination I always use, but if you don't like it feel free to use your favourite keto sweetener. For a soft and chewy cookie, you would use allulose or xylitol.
- Cinnamon: Because it simply isn't an oatmeal cookie without cinnamon.
Keto Sweetener Options
This almond flour oatmeal cookie is definitely on the crispy side and not the soft and chewy side, but you can change the softness of the cookie no problem.
If you'd like a crispy hard cookie, you'll want to stick to erythritol and stevia, or mixes like Lakanto, Sukrin Gold, So Nourished or Bestie.
For a soft and chewy cookies you'll want to use xylitol. For a cake-like cookie, you'll want to use allulose.
Here are the different keto sweeteners you can use and their amounts. I always mix my own sweeteners to make it the perfect sweetness unless I'm using a blend. Erythritol, allulose and xylitol are only 70% as sweet as sugar so I usually add that missing 30% sweetness with stevia extract powder.
- ¼ cup + 2 tbsp (80g) erythritol + ½ tsp stevia extract powder
- ¼ cup + 2 tbsp (80g) erythritol + ½ tsp monk fruit extract powder
- 6 tbsp Lakanto Monk Fruit Sweetener
- 6 tbsp Lakanto Golden
- 8 tbsp Sukrin Gold
- 6 tbsp xylitol + ½ tsp stevia extract powder
- 6 tbsp allulose + ½ tsp stevia extract powder
Cookie Flavor Variations
This recipe is for cranberry oatmeal cookies, but you can definitely use different toppings to make a different kind of keto oatmeal cookie. Here are some delicious low carb toppings that you could add to your cookie batter.
- Milk Chocolate Chips: I like Lily's or ChocZero.
- White Chocolate Chips: I love Choczero.
- Dried Blueberries
- Coconut Shreds
- Raisins: This will raise the carbs a bit.
- Shredded Carrots
- Dried Cranberries
- Fresh Cranberries
- Peanuts or Peanut Butter
- Sliced Pecans
- Pumpkin Seeds
- Walnuts
How to Make Sugar Free Oatmeal Cookies
It only takes about 15-20 minutes of prep time to make these delicious gluten free oatmeal cookies.
First you'll want to add all of your dry ingredients into the bowl of a stand mixer. You can use a regular bowl too with a hand mixer.
- Pro Tip！Add the almond slices and coconut flakes at the the last step or the flakes will break apart.
Once all of the dry ingredients are mixed together, you'll add in your room temperature butter and mix until the cookie dough is very crumbly. Add your egg to that and you'll end up with a sticky cookie batter.
Add the almond slices and coconut flakes at the end and mix again. The last step is to add the chopped cranberries and mix really quickly or else your cookie batter will turn pink.
This recipe makes 20 thick sugar free oatmeal cookies, but you could make thinner cookies, bigger cookies or smaller cookies.
Once your cookie batter is done mixing, you'll want to take an ice cream scoop and scoop about 2 tablespoons of batter onto a parchment paper or silpat mat over a baking tray. Make 20 scoops and place them all on the baking tray.
Oil your hands, take each scoop with your hands a form a ball with the palm of your hands. Then flatten the ball onto the parchment paper. The cookies won't expand much so whatever shape you make is what you'll end up with.
You'll want to bake them in the oven for 20 minutes at 170C/325F. Let them cool down completely before touching as they will break apart when hot.
Youtube Cooking Video Tutorial
You'll also want to make sure to watch my step-by-step YouTube tutorial with Charlotte!
Troubleshooting Tips
My cookie dough is too soft. It's melting in my hands.
That means the butter was too hot so you'll need to transfer the cookie dough into a large plastic bag and refrigerate for 1 hour.
My cookies are too thick.
If the cookies are too thick that means you need to flatten them more before baking.
My cookies are too thin.
If the cookies are too thin, that means you need to thicken them more before baking. Don't flatten them so much with your fingers.
The dough sticks to my hands.
Make sure to spray your hands with oil before touching the dough. This helps the cookie dough not stick to you.
Storage Instructions
You might be wondering how to store oatmeal cookies, but these are actually quite simple to store! Make sure to eat them within a week as they don't contain any additives.
On the countertop: You can leave them on the countertop for 5-6 days in a Tupperware in winter but transfer them to the fridge in summer.
In the fridge: Leave them in a Tupperware for 6-7 days in the fridge.
In the freezer: Leave them in a Tupperware or Ziploc bag in the freezer for up to 2 months. To thaw, simply leave them on the counter or fridge for 2 hours.
Oatmeal Cookies for Toddlers
Since these cinnamon oatmeal cookies are on the harder side, I suggest serving these to toddlers that are 2+ years old, if and only if they know how to chew properly. You could also make these with allulose or xylitol so that the cookie ends up softer.
The cookies are perfect safe to serve to kids and adults and are a favorite treat with my nephews!
Frequently Asked Questions
Traditional oatmeal cookies are definitely not keto or low carb friendly, but you can certainly make them keto friendly by making them with low carb ingredients like in this recipe.
My keto oatmeal cookies have 0.57g net carbs per cookie.
Yes! You can use fresh cranberries, thawed frozen cranberries or low carb dried cranberries.
Yes! These are freezer friendly so if you want to freeze them after baking, that's totally fine!
More Keto Cookie Recipes
If you loved this recipe then you'll definitely want to try the following keto cookie recipes!
- Keto Pumpkin Chocolate Chip Cookie
- Keto Shortbread Cookies
- Keto Chocolate Chip Cookies
- Low Carb White Chocolate Chip Cookies
Recipe Card
Healthy Sugar Free Keto Almond Flour Cranberry Oatmeal Cookies
Equipment Needed
- stand mixer
- Ice Cream Scoop
Ingredients
- ¾ cup + 2 tbsp almond flour
- ½ tsp xanthan gum
- ¾ tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp salt
- 2 tbsp oat fiber
- ¼ cup + 2 tbsp erythritol (see note for substitution)
- ½ tsp stevia extract powder (see note for substitution)
- ½ cup unsalted butter (room temperature)
- 1 egg
- 1 cup almond slices
- ½ cup coconut flakes
- ¼ cup chopped cranberries (fresh or frozen)
Instructions
- Chop your butter into small pieces so that it's easier to mix. Chop the cranberries if you haven't already.Preheat the oven to 170C/325F.
- In a stand mixer or a large bowl, add the almond flour, xanthan gum, baking powder, cinnamon, salt, erythritol, stevia powder and oat fiber. Mix with the flat beater or the wire whip (whichever works) or with a whisk.
- Add the cubed butter and whisk until creamy. Add the egg and mix another 20 seconds.
- Add the almond slices and coconut flakes and whisk just until evenly mixed.
- Add the chopped cranberries and mix just until mixed (if you whisk too long the batter will turn pink).
- Scoop the batter with an ice cream scoop and make 20 balls. Spray some oil on your hands for this part. Take each ball, roll onto the palm of your hands to create the perfect ball and place on a piece of parchment paper over a baking tray. Flatten with your fingers to desired size. These cookies won't spread too much. Repeat with the remaining batter.
- Place into the oven and bake for 20 minutes or until golden brown. Take out of the oven and let completely cool before serving. The cookies get harder as they cool down.
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
- ¼ cup + 2 tbsp (80g) erythritol + ½ tsp stevia extract powder
- ¼ cup + 2 tbsp (80g) erythritol + ½ tsp monk fruit extract powder
- 6 tbsp Lakanto Monk Fruit Sweetener
- 6 tbsp Lakanto Golden
- 8 tbsp Sukrin Gold
- 6 tbsp xylitol + ½ tsp stevia extract powder
- 6 tbsp allulose + ½ tsp stevia extract powder
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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