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Home » Recipes » Desserts

Sugar-Free "Oatmeal Cookies" (Low Carb, Keto)

By Kim Hardesty

These sugar-free oatmeal cookies have a perfect cookie texture. With a touch of cinnamon they’re one of the best tasting low carb keto cookies around. Diabetic oatmeal cookies!

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These sugar-free oatmeal cookies are perfect for your low carb keto diet!

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

If you're on a low carb diet keto diet, then you know low carb cookies are generally a disappointment. While it’s possible to get a crispy cookie texture with some recipes, the dough is temperamental at best. And achieving that tender cookie bite is nigh impossible.

Luckily, we have many crispy low carb Peanut Butter Cookie recipes and several variations on cream cheese cookies. My Chocolate Cookies with Sesame Seeds are especially nice, with the taste of brownies and the tender-crisp bite of a traditional cookie.

My Favorite Sugar-free Low Carb Oatmeal Cookies!

I’m very happy with these sugar-free oatmeal cookies. While there are no actual oats in the cookies, the sliced or flaked almonds do a nice job of mimicking the look and texture of the real thing. The texture is crunchy and tender with a little “chew”, which is lacking in most low carb cookies.

This isn’t the first time I’ve used sliced or flaked almonds as an oat substitute. I often use them in my low carb granola recipes like this Really Good Low Carb Granola. Chopped sliced almonds will fool anyone in these Low Carb Chewy Granola Bars.

Powdered gelatin gives these “oatmeal cookies” their characteristic texture. We can thank Carolyn Ketchum for this nifty enhancement. She employs the use of gelatin in her recipe for Chewy Ginger Molasses Cookies. Carolyn furthers the advancement of low carb goodies every week on her blog.

Sugar-free oatmeal cookies on a round cooling rack.

How to Make Sugar-Free Oatmeal Cookies

This particular sugar-free cookie recipe calls for almond flour and flaked or sliced almonds. A little oat fiber gives the cookies a nice texture and a flour-like taste. In a pinch, you can sub coconut flour, but the oat fiber is nicer. Butter, sugar-free sweetener, vanilla, baking soda, salt, and an egg, round out the recipe.

Cream the butter, sweetener and vanilla just like you would in a traditional oatmeal cookie recipe. I used Sukrin Gold, my favorite brown sugar substitute, but my recipe for Homemade Brown Sugar Substitute works, too! Beat in the dry ingredients, then the egg, then fold in the almonds.

NOTE: I found that using 4 oz of chopped almond flakes results in a flatter, wider cookie, while 5 oz yields a higher cookie with a smaller diameter. I liked them both ways.

Drop the dough onto a parchment lined cookie sheet and bake. Using a cookie scoop helps with even portioning.

Take the cookies out halfway through baking and firmly tap the try on the stove top or the counter a few times to force the cookies to flatten. Gently hit the cookies with a spatula after removing the tray from the oven.

Let cool several minutes on the pan before removing them to a cooling rack.

Why You Need To Make These Sugar-Free “Oatmeal” Cookies

Besides the fact that these oatmeal cookies taste great… The are also made without sugar, they are very low in carbohydrates. In fact, they are so low in sugars and carbs, I think they are the perfect diabetic oatmeal cookies!

Sugar-Free Oatmeal Cookies (Low Carb, Keto)

These sugar-free “oatmeal” cookies have the perfect cookie texture. Made with a touch of cinnamon they’re one of the best low carb keto cookies. Need a diabetic oatmeal cookie? This is it!
4.92 from 25 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: oatmeal cookies
Prep Time: 15 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 29 minutes minutes
Servings: 20
Calories: 119kcal

Ingredients

Cream Together

  • 4 oz unsalted butter, softened (113 g)
  • ⅓ cup Sukrin Gold (50 g)(or use my homemade brown sugar sub)
  • ½ teaspoon vanilla extract

Whisk Together

  • 1 cup almond flour (95 g)
  • 2 tablespoon oat fiber (10 g) (or 1 ½ tablespoon coconut flour)
  • 2 teaspoon grass-fed beef gelatin (or Knox)
  • ¾ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Add Last

  • 1 large egg, cold (room temp. if you want cookies to spread more)
  • 1 ½ cups sliced almonds (5 oz/142 g)

Instructions

Preparation:

  • Preheat oven to 350 degrees F and place rack into the middle position. Line a sheet pan with parchment. Chop sliced almonds in a food processor or by hand to resemble the size of oats. Measure the dry ingredients together and whisk to remove any lumps.

Method:

  • Cream softened butter, Sukrin Gold, and vanilla extract together until light and fluffy - about 1 ½ minutes. Scrape down the bowl.
  • Add all of the dry ingredients at once and beat until combined. Add the egg and beat until combined. Fold in the chopped sliced almonds.

Bake:

  • Using a 2 tablespoon cookie scoop, scoop the dough and place two inches apart on the cookie sheet.
  • Bake 8 minutes, remove from the oven and gently bang the cookie sheet on the stove or counter to force cookies to flatten - about 6 times. Return to the oven for 6 minutes more. (see NOTES!)
  • Remove the cookies from the oven and lightly smack each cookie with the spatula. Let them cool for 5 minutes before removing to a cooling rack. Let the cookies cool completely before enjoying. 
  • Makes 20 cookies at 1.14 net carbs each. For a flatter, softer cookie see NOTES.

Storage:

  • Store in an airtight container on the counter or in the fridge. They will be crispier if refrigerated and softer if kept on the counter. 

Notes:

  • 1. These cookies are lightly sweetened. If you want them sweeter add more Sukrin Gold (2 tbsp) or add a little stevia glycerite (¼ tsp) and taste. 2. All ovens are different and baking temps and/or times may need to be adjusted. If you have a wall oven, you might want to cook at 325 degrees F. The cookies might have to go a little longer if you do. 3. Be careful not to pack the almond flour and oat fiber. Packing ingredients leads to using more and can result in dry baked goods. 4. For a flatter, softer cookie use 4 oz of sliced almonds instead of 5 ounces and bake for slightly less time. Also use a room temperature egg instead of a cold egg. 5. Ingredient substitutions may affect texture, moisture content, and cooking time.

Nutrition

Serving: 1cookie | Calories: 119kcal | Carbohydrates: 2.94g | Protein: 3.2g | Fat: 11.3g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 96mg | Fiber: 1.8g | Sugar: 0.66g | Vitamin A: 39IU | Calcium: 33mg | Iron: 0.54mg
Learn how to make brown sugar substitute with this easy recipe. Sugar-free and low carb brown sugar substitute, too.

Sugar Free Brown Sugar Substitute

Low carb chocolate sesame cookies have a crispy texture & taste like brownies!

Low Carb Chocolate Cookies

These crispy Six Ingredient Peanut Butter Chocolate Chip Cookies are so easy a 10 year old can make them. low carb, gluten-free, dairy-free, keto, thm | lowcarbmaven.com

Low Carb Peanut Butter Cookies

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. JJ

    September 18, 2023 at 12:13 am

    Wonderful cookie! I used 1/2 tsp cinnamon a pinch more salt, and the extra sweetener. I then added some Lily's milk chocolate chips. (I wanted a more subtle cinnamon falvor.) I will be adding macadamia nuts and white chips next time. Thanks so much!

    Reply
  2. Terri

    June 03, 2023 at 2:50 pm

    I'm so glad you mentioned Knox gelatin as an option because I'm in a very rural area and we don't have many options locally but we do have Knox gelatin.

    Reply
  3. Henni Rains

    December 27, 2021 at 12:29 pm

    Love, love these! They check all of the boxes for satisfying my low carb sweet tooth.Recipe as is with exception~I used Swerve Brown, I use all of their sugar subs.House full of dogs and I know it's safe if they do get a crumb.The ONLY downside~I'm on my 3rd one and they aren't fully cooled.Will add this one to my regulars.Thanks!

    Reply
  4. todd

    August 19, 2021 at 5:04 pm

    I made this recipe and the results were tasty. I used plain Splenda because I didn't have anything else. I suppose I could have added a little maple extract to the recipe to give it some extra flavor. One thing I found was that I banging the pan on the counter did not flatten the cookies. I think I could have dealt with this in two ways: either flatten the cookies before baking, or flatten them with a spatula during the intermission. On another note, I think a food processor would have worked better than a hand mixer, then add the almonds by hand.

    Reply
    • Kim Hardesty

      August 21, 2021 at 1:28 pm

      Hi Todd. It could have been the Splenda. I remember that it had different results than erythritol. It used to make some baked goods mushy. -Kim

      Reply
  5. freda small

    July 24, 2021 at 7:11 pm

    what about degrees centigrade for poeple outside the USA. We don't have degrees F on our ovens

    Reply
    • Kim Hardesty

      July 27, 2021 at 6:42 am

      Hi Freda. I typed "350 f to c" into Google and it gave me this number: 176.7 C. I hope this helps. Since over 90% of my readership is in the U.S., I generally just provide temperature in F. However, I DO have a conversion page for U.S. measuring cups to grams for many of the more used baking ingredients which can be found here: U.S. Measure to Metric Ingredient Conversion. Enjoy the recipe. -Kim

      Reply
  6. Lynn

    July 14, 2021 at 12:15 pm

    Hey Girl, thanks so much for this recipe!!! My husband, who is on Keto is in 7th heaven.
    You're such a talented lady

    Reply
  7. Laura

    July 06, 2021 at 9:54 pm

    Greetings to you! Love your recipes. I am allergic to oats and cannot eat hybrid wheat. Do you know what flour I can sub for oats. I would be so grateful for your insight. I sure would like to make some of your delish looking recipes. Thanks, take care

    Reply
    • Kim Hardesty

      July 07, 2021 at 9:17 am

      Hi Laura. There are no oats in this recipe. For the "oat fiber" sub "coconut flour. I have it listed in the ingredients. -Kim

      Reply
  8. Debi

    May 31, 2021 at 12:34 pm

    Fantastic! I really love this recipe! I am not a baker or a person who leaves comments, but I am so impressed I needed to write you. Thank you Kim, for your efforts which make my Keto journey that much easier.

    Reply
    • Kim Hardesty

      May 31, 2021 at 1:11 pm

      Thank you Debi. I'm glad you're happy with the recipe. Thanks for taking the time to come back and leave a comment. I appreciate it. Enjoy your week. -Kim

      Reply
  9. Addie

    May 31, 2021 at 10:42 am

    Hello! What is oat fiber? Is there a substitute?

    Reply
    • Kim Hardesty

      May 31, 2021 at 12:12 pm

      Hi Addie. I mention in the post that coconut flour can be subbed for the oat fiber, but it doesn't taste quite as nice. It's also not a 1:1 sub. Try 1 1/2 tablespoons of coconut flour. -Kim

      Reply
      • Addie

        May 31, 2021 at 1:00 pm

        Thanks, Kim, I guess I didn't read the post very thoroughly. In any case, I've now ordered some oat fiber from Amazon so I can make them properly.

        Reply
        • Kim Hardesty

          May 31, 2021 at 1:06 pm

          No problem, Addie. I'll also add it to the recipe, which I should have done in the first place. Have a nice week! -Kim

          Reply
  10. Anne

    March 16, 2021 at 4:01 pm

    I have some gelatin powder no pork or beef can I use that?

    Reply
    • Kim Hardesty

      March 16, 2021 at 7:49 pm

      Yes.

      Reply
    • Markie

      April 07, 2021 at 7:27 am

      One cookie out of 20 constitutes
      a serving?

      Reply
      • Kim Hardesty

        April 07, 2021 at 7:38 am

        Hi Markie. I am providing the nutritional information per cookie so that readers can make an informed decision about how many cookies they would like to count as a serving. If I made 2-3 cookies the serving size, I guarantee someone would ask what the information was per cookie. Lol. Low carb baked goods are more nutritionally dense and therefore more filling than traditional baked goods, so one cookie may be for one person while 2 cookies may be perfect for another. Have a nice day. -Kim

        Reply
  11. Anne

    March 16, 2021 at 1:24 am

    We dont eat beef what can I sub for gelatin?

    Reply
    • Kim Hardesty

      March 16, 2021 at 7:41 am

      I suppose you can use some psyllium powder, Anne, but I did not test it so I can't advise on how much. I would start with 1 teaspoon mixed into the dry ingredients or just leave it out. What the gelatin (beef or pork) does is provides a little bit of a "chew" and also binds the ingredients just a touch. -Kim

      Reply
      • Anne

        March 16, 2021 at 3:58 pm

        Sorry acciden post question again,so if I can get psyllium powder than I dont need beef gelatin?

        Reply
        • Kim Hardesty

          March 16, 2021 at 7:51 pm

          Anne. I didn't test the recipe with the psyllium powder. I'm saying that you might be able to use it but I don't know how much to use. I would have to test the recipe several times to get it right. You can omit the gelatin if you don't want to use it. -Kim

          Reply
  12. Andrea

    January 03, 2021 at 5:54 am

    I have made several of your cookie recipes. They are the closest to “normal” cookies. We like our cookies sweeter than you. How could I add more sweetness without messing up recipes?

    Reply
    • Kim Hardesty

      January 03, 2021 at 11:36 am

      Hi Andrea. I'm glad you like the cookie recipes. You can add more sweetness by adding pure monk fruit powder or some stevia glycerite. Pure monk fruit powder is expensive for it's size, but it is so concentrated that it will last years. The serving size is 1/32 of a teaspoon. Use 1-3 servings per your taste. If you love stevia glycerite like I do, add an additional 1/4-1/2 teaspoon per taste. My only caution is with chocolate flavored recipes. For some reason the bitter compounds in chocolate and those in monk fruit and stevia magnify. If you use too much stevia or monk fruit with chocolate, it will become bitter. The glycerine in the stevia glycerite helps lessen the effect, but it can happen. Coconut oil is naturally sweet, so you can replace coconut oil for melted butter in most low carb baking recipes. I hope these ideas help. -Kim

      Reply
  13. Lisa

    November 23, 2020 at 8:27 am

    Those look delicious. I need to start playing around with oat fiber!

    Reply
  14. Myrna Gore

    August 14, 2020 at 8:54 pm

    Thanks for the recipe. I planned to make these cookies on Saturday morning before my quest arrive.

    Thanks so much,

    Myrna Gore

    Reply
    • Kim Hardesty

      August 15, 2020 at 8:28 am

      Enjoy, Myrna! -Kim

      Reply
  15. Bri

    July 15, 2020 at 12:05 pm

    Can I use any unflavored gelatin?
    Because that’s all I can find or is there a sub I can use?

    Reply
    • Kim Hardesty

      July 15, 2020 at 12:38 pm

      Hi Bri. I think that is like granulated Knox gelatin or something similar, right? That is fine. -Kim

      Reply
      • Bri

        July 18, 2020 at 10:40 am

        Hi again I’m trying to find out fiber but I can’t find anything can I sub it for something else? Or a amazon link?

        Reply
        • Kim Hardesty

          July 19, 2020 at 7:23 am

          Hi Bri. Look up oat fiber on Amazon. I did see some available last week when another person mentioned that the brand I linked to on Amazon was back ordered. I mentioned that she could try coconut fiber but that it wouldn't be the same. Try 1 tbsp of coconut flour. I did test coconut flour in the recipe but the oat fiber tasted better and of course I can't remember the amount I used during testing. It was a few years ago. Enjoy the cookies. -Kim

          Reply
  16. Kelly

    June 04, 2020 at 6:38 am

    These turned out amazing!! Fantastic overall flavor of a cinnamon oatmeal cookie! I've wanted to explore more recipes using oat fiber and gelatin, and this was perfect! I'm gluten free and dairy free, so I used vegan butter and cut the amount of butter by using some applesauce along with it (about 1/4 cup butter and 1/4 cup applesauce). I know that can change some of the texture profile, but I still love them. I totally want to use these to make healthier oatmeal cream pies next!

    Reply
    • Kim Hardesty

      June 04, 2020 at 8:10 am

      I am so happy you like them! -Kim

      Reply
  17. Heather Brightman

    May 18, 2020 at 6:54 am

    Hi Kim.
    I have never worked with gelatin before so please forgive a stupid question. I have looked up how to use it, and it says you dissolve the powder into liquid. ! tsp to 2 or 3 cups of water/whatever. For this recipe, all I need is 2 tsp of gelatin. Does that mean 2 tsp of the powder thrown in undissolved, or does it mean I prepare the gelatin, dissolved in water, and then use 2 tsp of that? I am assuming I just use 2 tsp of the powder, undissolved, because the liquid isn't mentioned, but I'd like to make certain before trying the recipe.

    Reply
    • Kim Hardesty

      May 18, 2020 at 7:37 am

      Great question, Heather. Use the powdered gelatin as-is (undissolved). It will absorb some of the moisture in the batter and help bind the ingredients creating a little "chew". The cookies are best when completely cooled. Enjoy the cookies. -Kim

      Reply
  18. Marie King

    May 06, 2020 at 11:14 am

    Best Keto oatmeal cookie recipe i've tried! It tastes just like oatmeal. I just missed the raisins so I had to add a few. I added extra brown sugar like you recommend. Very easy to make. Thank you!

    Reply
    • Marie king

      May 06, 2020 at 11:16 am

      Also I subbed the powdered gelatin with xanthun gum but thankfully they still came out moist and delicious!

      Reply
      • Kim Hardesty

        May 06, 2020 at 12:01 pm

        Hi Marie. I'm glad you like the cookies. They are my favorite. I just want to mention to anyone who many read this to NOT sub gelatin and xanthan gum 1:1. I would only add 1/4-1/2 a teaspoon. The texture will be a little different with the sub, but they will still be good. The gelatin adds a chewiness while xanthan gum binds the ingredients. I use them both, but often for different effect in my cookie recipes.

        Thanks for coming back to leave your kind and helpful comment, Marie. Be well. -Kim

        Reply
  19. Rachel

    March 29, 2020 at 11:23 am

    Is the brown sugar measurement packed?

    Reply
    • Kim Hardesty

      March 29, 2020 at 7:13 pm

      Hi Rachel, I barely packed it against the side of my container as I measured it. If you like it sweeter, you can pack it. -Kim

      Reply
  20. Sarah

    March 08, 2020 at 12:47 pm

    Wow! I just took my first batch out of the oven and these might be the best treat I’ve made in the last year since I’ve been keto. Thank you so much! I made a few substitutions: I used the sweetener mix from Joy Filled Eats because I’m very sensitive to the cooking effect of erythritrol; then I subbed chopped pecans for all of the chopped almonds and added 85 grams of Choc Zero White Chocolate Chips. Because my sweetener blend contains xylitol I’m not sure how well the cookies will harden but we like our cookies frozen anyway! 10 minutes out of the oven they are very soft but hold together with slightly crisp edges and the flavor is out of this world. I bought gelatine and oat fiber just for this recipe and it was absolutely worth it, but after this success I’m looking forward to trying more recipes with these ingredients!

    Reply
    • Sarah

      March 08, 2020 at 12:53 pm

      Forgot to include 5 star rating! And also that I added 1 tsp blackstrap molasses to make my sweetener into “brown sugar”.

      Reply
  21. Dee

    January 14, 2020 at 3:28 pm

    Made these for my Christmas buffet. Loved the texture. Nest batch I thinkIll make a little sweeter..Thank you.

    Reply
  22. Dee

    December 16, 2019 at 12:07 pm

    Can these be frozen after baked?

    Reply
    • Kim Hardesty

      December 16, 2019 at 4:42 pm

      Absolutely, Dee.

      Reply
  23. Jennifer

    November 16, 2019 at 1:20 pm

    Delish!! I realized after I started mixing that I didn't have any gelatin on hand. Didn't want to get dressed and go to the store, so I used Xanthan Gum. Also didn't have quite enough almonds so I added chopped pecans. They turned out FABULOUS....despite the fact that I completed misread the recipe and used baking powder instead of baking soda. I'm so used to grabbing baking powder out of the cabinet. Didn't even realize it reads "soda" until I was reading through comments while they were in the oven. Although I'm not sure they can BE any better, I'll make sure I have all the correct ingredients on hand next time. Thanks for sharing your recipe!!! Oh yeah, almost forgot to mention that I added some Lily's Chocolate Chips. Mmmmm!

    Reply
  24. Dee

    November 03, 2019 at 1:52 pm

    Do you add coconut to this recipe?

    Reply
    • Kim Hardesty

      November 03, 2019 at 2:04 pm

      I didn't Dee, but you can sub some for part of the chopped sliced/flaked almonds. -Kim

      Reply
  25. Megan

    October 23, 2019 at 12:18 pm

    Just made them and they’re great!! Never used oat fiber before, but I bought a whole pound to be able to make this recipe :) Definitely worth it’s, and I’ll make them again!!

    Reply
    • Kim

      October 24, 2019 at 8:16 am

      I'm so happy you like the recipe. I like oat fiber, Megan. Make sure to try my flaky pie crust recipe which uses it, and my vanilla buttermilk cupcakes. Keep the oat fiber in a cool dry place (or refrigerator) so it does not go rancid. -Kim

      Reply
  26. lanie

    October 21, 2019 at 1:56 am

    what can i use to substitute with the beef gelatin? Can i use the regular gelatine?

    Reply
    • Kim

      October 21, 2019 at 9:10 am

      Absolutely, Lanie. Enjoy! -Kim

      Reply
  27. Meg

    July 29, 2019 at 2:22 pm

    Is the serving size 1 cookie?

    Reply
    • Kim

      July 29, 2019 at 2:40 pm

      Hi Meg! The recipe makes 20 cookies at 1.12g net carbs each. You may eat as many as you think reasonable. Enjoy the cookies! -Kim

      Reply
  28. PEGGY HAYNES

    July 06, 2019 at 3:34 pm

    I used this receipe to make oatmeal chocolate chip cookies. Added 1/2 cup Lillies dark chocolate chips and 1/2 cup pecans. Left out the cinnamon. Baked at the temp and time that is noted on recipe. I used Serve as the sweetner to taste. Turned out yummy. I didn't eat the cookie warm. Sweetness seems to change when cooler.

    Reply
  29. June Moore

    June 04, 2019 at 3:48 pm

    I never had oat fiber before. I clicked the link and it says not available at Amazon. Is there another I can use?

    Reply
    • Kim

      June 05, 2019 at 7:37 am

      Hi June. Thank you for letting me know that the product was no longer on Amazon. I have changed the link to the product that I am using currently. It lasts for years. Just for you information. There is a great site that has lots of low carb offerings called Netrition.com. They were the go-to for low carb products before Amazon started carrying them. I hope this helps. -Kim

      Reply
  30. Sarah

    May 10, 2019 at 2:49 pm

    I just invested in some oat fiber and this were the first recipe I tried with it. Oh wow, they were so good I immediately ate 3 cookies and had to seriously restrain myself from eating more!
    Thank you so much for the recipe. Would love to see other types of oat fiber recipes!
    Sarah

    Reply
    • Kim

      May 13, 2019 at 11:25 am

      Hi Sarah. I'm glad you like how the oat fiber performs in this recipe. I have a really nice vanilla cupcake recipe that also uses oat fiber. Here is the link: https://www.lowcarbmaven.com/low-carb-vanilla-buttermilk-cupcakes-cream-cheese-frosting/ Enjoy! -Kim

      Reply
  31. Ivy Claire

    April 26, 2019 at 4:31 pm

    Hi, can I possibly omit the grass fed gelatin because its not available in our country or can you suggest a substitute for this? Thanks!

    Reply
    • Kim

      April 26, 2019 at 4:48 pm

      Yes, Ivy. Use regular granulated gelatin like Knox or what ever is popular in your country. -Kim

      Reply
  32. April

    April 16, 2019 at 8:26 pm

    I didn't have the geleton, so I added collegen powder, and I just had white swere not brown sugar so I added two tbl of molasses..

    Reply
    • Kim

      April 17, 2019 at 9:40 am

      Hi April, I have not tried this recipe with collagen so I'm not sure how it would affect the texture of the cookie. I do know that collagen and gelatin have different properties so I would guess that you wouldn't get the chew and binding action of gelatin if you used collagen.

      To make brown sugar, add 1-2 tbsp of black strap molasses to one cup of sugar, so 1-2 teaspoons may have been more appropriate. I have a recipe for homemade brown sugar substitute on the site. It works in this recipe.

      Thanks for sharing your subs. -Kim

      Reply
  33. Brewster

    April 04, 2019 at 9:10 pm

    Dear Kim,
    These are the best cookies i have made for Keto, I won't be making any others now.

    I know it works but just wonder about the 1/4 ts of baking soda, don't most ask for powder?
    Why soda and doesn't it have to be activated?

    Please forgive an older male trying to learn the intricacies of Keto cooking.

    Reply
    • Kim

      April 05, 2019 at 7:22 am

      Hi Brewster. I don't know why I like the baking soda in this recipe. Most conventional cookie recipes call for both baking soda and baking powder and sometimes just baking powder. The soda in this recipe doesn't need to be activated possibly because the ingredients are a bit on the acidic side? I'm glad you like the recipe. -Kim

      Reply
  34. Cheryl

    March 03, 2019 at 10:21 am

    These cookies are very good. I added a 1/4 cup of brewers yeast to turn them into keto lactation cookies. Great texture and taste! Thank you!

    Reply
    • Kim

      March 05, 2019 at 9:33 am

      I love that idea, Cheryl. I'm glad you like them. -Kim

      Reply
  35. Claudia

    February 28, 2019 at 7:59 am

    Just wondering is oat fiber the same as oat bran?

    Reply
    • Kim

      February 28, 2019 at 5:59 pm

      They are two different things, Claudia. I buy oat fiber on Amazon. It is quite affordable and lasts forever! -Kim

      Reply
  36. Kelly

    February 24, 2019 at 1:45 pm

    This is a wonderful cookie! I have made so many sugar free gluten free cookies that ended up in the trash. This recipe is fantastic and I will be making these always. As a diabetic, and recently progressed to insulin, these are perfect for that craving. Thank you from the bottom of my heart as I type with tears.

    Reply
  37. Sherry

    February 06, 2019 at 6:37 am

    These 'oatmeal' cookies were yesterday's baking project, and they were super easy. My husband wanted 'cookies with raisins', so I made about 8 cookies without raisins (for me) and 25 with raisins for him. My cookie scoop is a bit smaller than recommended, so my macros were all reduced proportionately.

    Once they had cooled completely, I took one outside for him to try and, after popping the cookie in his mouth, he declared "I've been trying them". Sure enough, he'd already eaten 2 before they cooled. Next time I'll increase the Sukrin Gold just a bit, but the texture was amazingly similar to 'real' oatmeal cookies.

    This recipe is a keeper. Got to keep hubby happy!

    Reply
  38. Sockeye

    January 10, 2019 at 8:38 am

    I really like these. Luckily I had all the ingredients on hand and made them last night. I did use a tsp. Of molasses with erythritol for the brown sugar substitute. Now, I will say that they don’t taste like oatmeal as much as they do look like it. Since I don’t know of any way to make them taste more oatmealy I might try some other flavourings in the future like adding apple pie or pumpkin pie spices. Anyway thank you very much for this well thought out and very tasty recipe . And if anyone is wondering, chopping the almonds by hand worked out fine.

    Reply
  39. Craig Stoklosar

    January 06, 2019 at 7:31 am

    I just made these. I added some cocoa nibs.,.and they turned out great. The only challenge was waiting until they cooled to try one :)

    Reply
    • natalie

      September 29, 2019 at 9:51 am

      Just made these! My house smells amazing! Only ossue is i didn't read carefully and used baking powder instead of baking soda. Will it make a hig difference? Thanks for all your great recipes!

      Reply
  40. Linda new Reichert

    November 23, 2018 at 7:26 am

    hi..sounds good! tried different low carb cookie recipes and had to get used to the "different" texture. can anything be subbed for "oat fiber"..?

    Reply
    • Kim

      November 23, 2018 at 2:18 pm

      Sure, Linda, I mention in the post that you can sub the oat fiber with coconut flour, but that the texture and taste is a little different. Have a great day. -Kim

      Reply
  41. Danielle

    November 08, 2018 at 2:10 pm

    Hi Kim! You are so talented! These cookies are incredible!! Oatmeal cookies were my favorite pre-keto. These totally could trick someone’s tastebuds! Can’t beliece how well the almonds mimic oatmeal. Thank you for yet another wonderful recipe!

    Reply
    • Kim

      November 08, 2018 at 3:46 pm

      I'm so happy you like the cookies, Danielle. Enjoy! -Kim

      Reply
  42. Anne Marie Baugh

    November 07, 2018 at 5:01 pm

    Oh my goodness these are amazing. Even my picky husband loved them!!! One question, mine only made 12 with a 2Tb cookie scoop. Is this recipe for 20? I just want to get my macros correct. Thank you so much. Your recipes are so yummy.

    Reply
    • Kim

      November 09, 2018 at 9:29 am

      Hi Anne. I'm glad you like the cookies! I THINK my scoop is a 2 tbsp scoop. I got 20 cookies out of the recipe. It could have been a difference on how finely chopped the almonds were and/or how firmly the dough was packed into the scoop. I didn't pack it in, I just scooped and carefully leveled. Thanks so much for your feedback. -Kim

      Reply
  43. Barbara B

    October 14, 2018 at 11:26 am

    These are delish - and the non-D hubby really liked them as well. Score !

    Reply
    • Kim

      October 14, 2018 at 1:10 pm

      I'm so glad, Barbara. Thanks for letting me know that you like the recipe. I hope you have a great week. -Kim

      Reply
  44. Susan

    October 02, 2018 at 10:11 am

    I was reading about your oatmeal cookies and it mentioned baking powder, but it was not listed in the ingredients. Should baking powder be used, and if so, how much?

    Reply
    • Kim

      October 02, 2018 at 10:15 am

      Susan, thank you so much for letting me know there was an error. That was supposed to be baking soda and I added it to the recipe where it was missing. I really appreciate your catching it. Have a nice day. -Kim

      Reply
  45. Lyndsay

    September 30, 2018 at 7:11 am

    Hi there, I’m a vegetarian so what could I use instead of beef gelatin?

    Reply
    • Kim

      October 01, 2018 at 10:11 am

      Hi Lyndsay, you could try using 1/4 tsp of xanthan gum, but I didn't test it in the recipe. The xanthan gum should help to bind the ingredients. -Kim

      Reply
  46. Ciru

    September 16, 2018 at 8:36 pm

    OMG! These are delicious! And like all of your recipes that I have tried they are not too sweet. THANK YOU!

    Reply
    • Kim

      September 17, 2018 at 12:07 pm

      I'm so happy you enjoyed these, Ciru! -Kim

      Reply
  47. Michelle

    September 14, 2018 at 3:35 pm

    These look so good but I have a question. I don't have beef gelatin but I have regular sugar free plain gelatin. Can I substitute this for the beef gelatin?

    Reply
    • Kim

      September 14, 2018 at 4:53 pm

      Hi Michelle, you can use regular gelatin. I just didn't have any at the time. Enjoy the cookies. -Kim

      Reply
  48. Bryan

    September 10, 2018 at 4:25 pm

    I love cookies but my problem are the sugar cravings that come next. I really like the idea that these are sugar free. I’m definitely going to try this out! Thank you for sharing

    Reply
    • Kim

      September 10, 2018 at 6:59 pm

      Thanks Bryan, I hope you like them. -Kim

      Reply
  49. Pam

    September 09, 2018 at 7:41 pm

    OMG these are the best mock cookies I’ve made so far
    These will be great for on the run. Thanks so much for
    Your hard work. Just found my favorite Keto cookie

    Reply
    • Kim

      September 09, 2018 at 8:19 pm

      I'm thrilled you are happy with the recipe, Pam. Enjoy the cookies! -Kim

      Reply
  50. Rheba Petitpren

    September 09, 2018 at 3:20 am

    I am very excited to try these recipes.

    Reply
  51. ItalianCypress

    September 08, 2018 at 10:38 am

    I make a cookie similar to this minus the gelatin, plus molasses flavoring. I love oat fiber. I put it in everything for added flavor depth. Any initial thoughts on soluble corn fiber? I am seeing it in a lot of low carb items in the stores.

    Reply
    • Kim

      September 08, 2018 at 11:19 am

      Good question about the soluble corn fiber. I did look into it several years ago. You can get it on Netrition.com and I'm sure Amazon. I haven't worked with it. -Kim

      Reply
      • ItalianCypress

        September 09, 2018 at 8:21 pm

        I tried the recipe with a few modifications: I used half hazelnut/half almond, stevia/molasses flavoring, and added walnuts. The flavor profile was on point. I think it is the slivered almonds but something brought out a raisin-like tart flavor.
        Walnuts were yum. Cookies were crumbly because I used stevia but no regrets I can fix that next time.

        Reply
        • Kim

          September 09, 2018 at 8:25 pm

          I bet they were good with the hazelnut flour! -Kim

          Reply
  52. Cheryl

    September 08, 2018 at 9:24 am

    These are amazing! I couldn't believe the taste - they tasted like oatmeal cookies to me. One of the best cookies I've had in a while. Thank you.

    Reply
    • Kim

      September 08, 2018 at 9:28 am

      Thanks, Cheryl. I'm thrilled you like the cookies! Thanks for taking the time to come back and let me know how you enjoyed the recipe. -Kim

      Reply
  53. Cheryl Mattern

    September 08, 2018 at 1:47 am

    I have no reason to avoid oatmeal. Can there be made with oatmeal instead of almonds?

    Reply
    • Kim

      September 08, 2018 at 8:22 am

      Hi Cheryl. This recipe was specifically developed to use the sliced almonds. Using real oats will result in a very dry cookie. -Kim

      Reply

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