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Keto Oatmeal Cookies

Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Cool time 10 minutes
Total Time 40 minutes
Servings 15 people
Calories 217123123kcal

Ingredients

  • 1 cup dried coconut shredded
  • ¾ cup almonds sliced
  • 1 cup almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup butter softened
  • ½ cup erythritol
  • 1 egg large
  • ½ teaspoon vanilla extract
  • ¼ cup Lily’s dark chocolate chips
  • ¼ cup dried cranberries unsweetened
  • Cooking spray

Instructions

  • Preheat oven to 325 degrees F / 163 degrees C.
  • Mix 1 cup dried coconut, ¾ cup almonds, 1 cup almond flour, ½ cup coconut flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt in medium bowl.
    1 cup dried coconut, ¾ cup almonds, 1 cup almond flour, ½ cup coconut flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
  • In large mixing bowl, combine ½ cup butter and ½ cup erythritol. Add 1 egg and ½ teaspoon vanilla extract, then mix thoroughly.
    ½ cup butter, ½ cup erythritol, ½ teaspoon vanilla extract, 1 egg
  • Slowly blend dry ingredients into butter mixture until smooth.
  • Fold in ¼ cup Lily’s dark chocolate chips and ¼ cup dried cranberries.
    ¼ cup Lily’s dark chocolate chips, ¼ cup dried cranberries
  • Spray baking sheet with Cooking spray.
    Cooking spray
  • Use medium-sized cookie scoop or spoon to portion dough into 15 evenly-sized balls.
  • Place cookie dough balls onto baking sheet, spacing each ball at least one inch apart for even baking.
  • Bake for 15 to 20 minutes or until edges turn golden brown.
  • Place cookies on wire rack and let cool for 5 to 10 minutes before serving.

Nutrition

Calories: 217kcal | Net carbs: 13g | Fat: 19g | Protein: 4g