Keto "Oatmeal" Cookies Recipe
These cookies are completely keto-friendly, so, as you probably assumed, we won't be using real oats in this recipe (they are not allowed on the keto diet). However, we will be using some other keto-approved ingredients to add texture to these cookies—flax meal, shredded coconut (unsweetened, of course), and hemp seeds. The combination of these plus almond and coconut flour will make our "oatmeal" cookies just as chewy and soft as you want them to be, but will provide texture that will completely trick you into thinking you're eating the real deal oatmeal cookie.
Not only do hemp seeds add a nice texture here, they also have an abundance of health benefits. They are made up of more than 30% healthy fat, and more than 25% good-quality plant-based protein, so they'll keep you fueled and satiated. Not to mention, they contain high levels of amino acids which has been linked to their cardiovascular health benefits, like heart health and lower blood pressure.
Makes 26 cookies
Ingredients
1 cup (112g) blanched almond flour, like Bob's Red Mill
2 Tbsp (14g) coconut flour, like Arrowhead Mills
1 Tbsp (7g) flax meal, like Bob's Red Mill
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp fine sea salt
4 Tbsp (2 oz) unsalted butter, at room temperature
1/3 cup (64g) Swerve Brown sweetener
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup (40g) shredded unsweetened coconut, like Bob's Red Mill
1/4 cup (40g) hemp seeds, like Trader Joe's
How to Make It
- Preheat oven to 350ºF; line 2 large baking sheets with parchment.
- In a small bowl, combine almond flour, coconut flour, flax meal, baking soda, cinnamon, and salt; stir well. In a large bowl, beat butter and sweetener using an electric mixer until light and fluffy, about 2 minutes. Scrape down sides of bowl and beat again. Beat in egg and vanilla. Scrape down sides of bowl and beat again. Add flour mixture and beat on low speed until just incorporated. Fold in coconut and hemp seeds. Cover and refrigerate dough for 1 hour.
- Using a 1-tablespoon scoop or two spoons, portion dough into balls on baking sheets, spacing 1 inch apart. Flatten slightly with your palms. Bake until edges turn golden, about 8 to 10 minutes, switching baking sheets top to bottom and front to back halfway through. Let cool on sheets on wire racks for 5 minutes, then transfer cookies directly to racks to cool completely.
