#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
35 min
cook time
25 min
ready time
1 h 0 min
Keto Vegan Oatmeal Cookies
These Keto vegan oatmeal cookies are high-fat, low-carb, all-natural, and delicious to boot. Since some ingredient substitutions have to be made, these aren’t as soft as traditional oatmeal cookies might be. These are a little crispier but are still light and chewy. What makes the cookies special are the “oats” inside. The oats are actually made from crushed almonds and coconut flakes, which mimic the oats you’d taste in the classic cookies. These vegan Keto cookies have texture, sweetness, and natural flavors that are hard not to enjoy.
When To Make Keto Cookie Recipes
When you’re on the Keto diet, it’s hard to make a cookie just for one. This vegan Keto cookie recipe actually stays well in your refrigerator, so long as you keep it in an airtight meal prep container or Tupperware. You can meal prep this recipe for up to 5 days. Otherwise, make a whole batch to entertain others at potlucks, holiday meals, or other celebrations.
Can I Use Peanut Butter?
Peanut butter is also a Keto vegan ingredient. If you’d rather substitute the almond butter with peanut butter, you can, but expect that to take over the flavor. If you use peanut butter that’s salted, omit the extra salt listed in the ingredients. Almond butter is useful for the Keto diet because it has fewer carbs, and it’s less salty so it’s good for baking with.
Net Carbs
2.5 g
Fiber
2.4 g
Total Carbs
5.8 g
Protein
4.2 g
Fats
13.9 g
153 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, sliced
0.5 oz
Coconut, dried, shredded or flaked, unsweetened
0.25 oz
Almond flour
0.5 cup
Tapioca Flour
1 tsp
Baking soda
0.25 tsp
Salt
1 dash
Cinnamon
0.13 tsp
Almond butter
1 oz
Brown Sugar Replacement
1 tsp
Agave syrup (agave nectar)
0.25 tsp
Vanilla extract
0.13 tsp
Liquid stevia
3 Drop
Coconut oil
1 tbsp
Recipe Steps
steps 4
1 h
Step 1
Combine sliced almonds and unsweetened flaked coconut in a mixing bowl. Use your hand to crush the ingredients until they turn into small pieces that resemble oats. Then, add almond flour, tapioca flour, baking soda, salt, and cinnamon to the bowl. Use a spatula to combine the ingredients and distribute the “oats” throughout the mixture. Set this aside for later.Step 2
In a stand mixer with a paddle attachment, mix almond butter with brown sugar substitute, honey, vanilla extract, and liquid stevia drops. Blend until you have a completely smooth and room temperature mixture. Melt the coconut oil, then blend this into the wet ingredients as well. Finally, add the dry ingredients to the wet and blend them until you have sticky cookie dough.Step 3
You may choose to chill the dough prior to scooping the cookies. Line a sheet tray with parchment paper. Scoop 2-tablespoon portions of cookie dough onto the paper, and press each portion into a flat cookie about 2 ½-inches wide. When all the cookies are portioned, freeze them for at least 20 minutes before turning on the oven to preheat at 350 degrees F.Step 4
When the oven is heated, bake the cookies for 15 minutes or longer. Look for golden edges and firm centers. The cookies should naturally release from the paper when they’re done baking. Let the cookies cool for 10 minutes before moving to a baking rack to cool completely. Cookies that do not cool may fall apart easily when bitten into.
