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

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!

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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!