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Keto Oatmeal Cookies — What’s the secret ingredient?

Keto Oatmeal Cookies

yield: 24 SERVINGS

prep time: 10 MINUTES

cook time: 15 MINUTES

total time: 25 MINUTES

Ingredients

  • 1 cup almond flour, super-fine
  • 1/2 cup hulled hemp seeds (aka hemp hearts)
  • 3/4 cup finely diced walnuts (I buy Diamond, finely-diced)
  • 2 tablespoons flax meal
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup allulose OR 3/4 cup erythritol (please read information about sweeteners in post body)
  • 8 tablespoons (4 oz) butter, softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

1

Preheat oven to 350-degrees. Prepare a baking sheet with parchment paper.

2

In a medium bowl, mix together dry ingredients, almond flour, hemp seeds, walnuts, flax meal, xanthan gum, baking powder, salt, and cinnamon. Set aside.

3

In a separate bowl, using an electric hand mixer, cream together sweetener of choice, softened butter, egg, and vanilla.

4

Pour dry ingredients into wet ingredients. Using a hand mixer on low speed or a wooden spoon, gently combine ingredients until well blended.

5

Using a tablespoon-sized scoop, drop cookie dough onto lined baking sheet.

  • For allulose, be sure that you leave at least 3 inches between dropped cookie dough as the dough will spread as it cooks.
  • For erythritol, you must flatten the dough prior to baking as it will not spread on its own. Press down with your thumb or a fork until dough is 2-3 inches in diameter (about 1/2 inch thick).

6

Place cookies in preheated oven.

  • For allulose: Bake for 12-15 minutes or until edges begin to brown.
  • For erythritol: Bake for approx 20 minutes.

7

Once cooked, wait at least 5 minutes before transferring to a cooling rack. Cookie texture is best when cooled completely.

8

Storage:

  • For allulose: I prefer storing these cookies in the refrigerator. Although counter storage is fine, I feel the texture is best right out of the fridge.
  • For erythritol: Store at room temperature.

Nutritional Information

Yield: 24 servings, Serving Size: 1 cookie
Amount Per Serving: Calories: 110, Total Carbohydrates: 8g, Fiber: 1g, Sugar Alcohols: 6g, Net Carbohydrates: 1g, Total Fat: 10g, Protein: 3g

Brought to you by Hip2Keto.
15 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.8 / 6 ratings
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low-carb oatmeal cookies with one cookie missing a large bite

This keto oatmeal cookie recipe is wholesome, sweet, & hard to beat!

I’ve always been a fan of oatmeal cookies, especially when they’re soft, chewy, and filled with warm and cozy feels. If I could, I’d wrap myself in an oatmeal cookie. And then I’d happily eat my way out if it!

Fortunately, these keto Oatmeal Cookies are just as good as traditional… with a colossal amount of health benefits to boot! Oh, and did I mention that they’re ONLY 1 NET CARB per serving?!!

For more keto cookie recipes, bookmark this page.

A plate full of low-carb oatmeal cookies with one cookie missing a large bite

Oh, for the love of hemp hearts! (You’ll never miss the oats.)


Here’s a little Hemp Seed 101.

Hemp seeds, aka hemp hearts, are the seeds of the hemp plant Cannabis sativa. Yes, they come from the same species as cannabis (marijuana), BUT they are a different variety. That being said—They can’t get you high but they can get you HEALTHY!

Hemp seeds are remarkably nutritious with lots of healthy fat, ample protein, and numerous minerals. Considered a nut, hemp seeds have a mild and nutty taste. They are loaded with fat – over 30%! And, they are exceptionally rich in two super crucial fatty acids, linoleic acid (omega-6) and alpha-linolenic acid (omega-3). Hemp hearts are an exceptional source of protein. For this reason, hemp seeds are a fabulous addition to a vegetarian keto diet.

Moreover, hemp seeds provide our bodies with loads of vitamin E, as well as vital minerals including magnesium, sodium, phosphorus, potassium, sulfur, calcium, iron, and zinc. With so many health benefits, hemp has been used as a food and medicine in China for over 3,000 years. Who knew this tiny little seed could pack such a punch?!


A woman holding two cookies, one crunchy and one chewy

Now for a very important chat. Which sweetener to choose and why…

Without gettin’ too nerdy on ya, it’s important to explain how allulose vs. erythritol produce a very different cookie. Allulose is a naturally occurring zero glycemic, zero-calorie sugar that behaves like conventional table sugar. This means it melts, caramelizes, and creates a lovely chew when used in baking. On the other hand, erythritol is a sugar alcohol which offers a similar sweetness and bulk as sugar without melting or browning.

So, what’s this have to do with you?

It means that you should first decide whether you want a chewy cookie or a crunchy cookie. When using allulose, your cookie will be soft and chewy with caramelized edges. Alternatively, if you choose erythritol, you’ll get an airy, crunchy cookie. Nonetheless, BOTH cookies are delicious, satisfying, and sure to bring a big, sweet smile to your face!

A tray with both crunchy and chewy keto oatmeal cookies


Print

Keto Oatmeal Cookies

yield: 24 SERVINGS

prep time: 10 MINUTES

cook time: 15 MINUTES

total time: 25 MINUTES

This keto oatmeal cookie copycat is wholesome, sweet, & hard to beat--and uses hemp hearts!

Ingredients

  • 1 cup almond flour, super-fine
  • 1/2 cup hulled hemp seeds (aka hemp hearts)
  • 3/4 cup finely diced walnuts (I buy Diamond, finely-diced)
  • 2 tablespoons flax meal
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup allulose OR 3/4 cup erythritol (please read information about sweeteners in post body)
  • 8 tablespoons (4 oz) butter, softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

1

Preheat oven to 350-degrees. Prepare a baking sheet with parchment paper.

2

In a medium bowl, mix together dry ingredients, almond flour, hemp seeds, walnuts, flax meal, xanthan gum, baking powder, salt, and cinnamon. Set aside.

3

In a separate bowl, using an electric hand mixer, cream together sweetener of choice, softened butter, egg, and vanilla.

4

Pour dry ingredients into wet ingredients. Using a hand mixer on low speed or a wooden spoon, gently combine ingredients until well blended.

5

Using a tablespoon-sized scoop, drop cookie dough onto lined baking sheet.

  • For allulose, be sure that you leave at least 3 inches between dropped cookie dough as the dough will spread as it cooks.
  • For erythritol, you must flatten the dough prior to baking as it will not spread on its own. Press down with your thumb or a fork until dough is 2-3 inches in diameter (about 1/2 inch thick).

6

Place cookies in preheated oven.

  • For allulose: Bake for 12-15 minutes or until edges begin to brown.
  • For erythritol: Bake for approx 20 minutes.

7

Once cooked, wait at least 5 minutes before transferring to a cooling rack. Cookie texture is best when cooled completely.

8

Storage:

  • For allulose: I prefer storing these cookies in the refrigerator. Although counter storage is fine, I feel the texture is best right out of the fridge.
  • For erythritol: Store at room temperature.

Additional Notes

Both varieties can be frozen. I often freeze half the batch. It's wonderful to have these tasty cookies available when a sweet craving strikes. (Surprisingly, I enjoy eating them frozen in addition to thawed.)

Nutritional values were calculated using allulose.

Regarding Nutritional Information: Allulose carb values are shown in the nutritional breakdown under Sugar Alcohols. While allulose is NOT a sugar alcohol, we deem it can be subtracted from total carbs to determine the net carb value. Researchers have found allulose to have no impact on blood glucose levels.

Nutritional Information

Yield: 24 servings, Serving Size: 1 cookie
Amount Per Serving: Calories: 110, Total Carbohydrates: 8g, Fiber: 1g, Sugar Alcohols: 6g, Net Carbohydrates: 1g, Total Fat: 10g, Protein: 3g

Brought to you by Hip2Keto.

Putting keto oatmeal cookies on pan

Hip Tip: I usually buy my Allulose and Erythritol from Amazon IN BULK using Amazon Subscribe and Save (I receive an additional 15% off). Buying in bulk saves me money AND ensures that my pantry is always well-stocked, so I’m never in a pinch. (I live in a small mountain town where specialty food items are very limited.)

I am a big fan of shopping online at Vitacost, too! Here are 15 of the best keto pantry products we love that you can order online at Vitacost.



Serious cookie monster?! Try our keto chocolate chip cookie recipe!

Join The Discussion

Comments 15

  1. Lesli

    I made these with allulose. I have never used allulose before. These were awful. This is the only recipe I can of think if since the start of the Hip2save blog that was not good. Maybe allulose is not for me. I usually use Lakanto golden as my sweetener of choice. Has anyone else had this experience with allulose?

    • Marley (Sister Sidekick)

      Oh no! I’m so sorry to hear that. My family and I actually prefer the allulose version of these cookies but maybe it varies from brand to brand (as it’s such a new-to-the-market sweetener). Since you didn’t enjoy them with allulose, please try the recipe with Lakanto instead (and be sure to follow the erythritol measurements and instructions). Fingers crossed you like the outcome better. 🤞😌

    • diana

      I would love to know what you didn’t like about the allulose cookies–off tastes, too sweet, etc.?

  2. Lori

    Best cookies ever! Thank you for this great recipe.

    • Marley (Sister Sidekick)

      Yippie!!!! Lori, you are so very welcome and I’m SO HAPPY to hear that. 🙌✨🌈

  3. sherrie Pitchford

    Organicville is much better choice for bbq sauce, yours has sucralose. Do these cookies have oatmeal? I was looking for oatmeal.

    • Amber (Hip Sidekick)

      Hi there! They do not, they have 1/2 cup hulled hemp seeds (aka hemp hearts) as listed in the recipe above. Hope that helps!

  4. Michaeline

    Made these with a mix of Xylitol and erythritol and they were too sweet! Excellent mix of ingredients for texture though (texture was soft and a bit chewy). I may just cut down on the sweetener nest time, add more spice (like pumpkin pie spice) and add a bit more walnuts for flavor. Thanks for the recipe! Have a photo I’d love to share.

    • Amber (Hip Sidekick)

      You’re so welcome! Thanks for letting us know how they turned out! Feel free to share with us in our new HIP2SHARE section! https://hip2keto.com/hip2share/

  5. Kate

    I made these with 3/4 cup monkfruit golden and they are INCREDIBLE. My entire family loves them, I think this is the best keto bake I’ve ever done. Going to try with banana extract and chocolate chips next ❤ THANK YOU!

    • Collin (Mrs. Hip)

      That sure sounds yummy! You’re very welcome, Kate! Let us know how they turn out!

  6. Lana

    Why do you call these “oatmeal ” cookies when there is no oatmeal in them? Because they just look like oatmeal? You should call these just “keto” cookies

    • Amber (Hip Sidekick)

      Thanks for asking, Lana! While this recipe doesn’t use actual oatmeal, the hemp seeds help create a similar cookie while still being low carb.

  7. Lori B.

    These are HEAVENLY & extremely satisfying thanks to the richness of the ingredients. The hemp hearts are pure genius. Thank you so much for the recipe!

    This was my first time using allulose and I’m thoroughly sold on its unique properties. I only had pecans (definitely try that substitution sometime if you like them!), but I can taste how great they would be with walnuts. Next time I make a batch, I’ll find a low carb marshmallow fluff recipe and make a few Fauxtmeal Creme Pies. 😀

    • Jennifer (Hip Sidekick)

      I love the idea of Fauxtmeal Creme Pies, Lori B. ! I’m so glad to hear how much you love the recipe!

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