Keto Maple “Oatmeal” Cookie Recipe

Low Carb Oatmeal Cookie with Maple Syrup
Oatmeal Cookies? On a keto diet? How could that be possible? We will show you how! So don’t think that your favorite oatmeal cookies are a thing of the past just because you are eating low carb- you can enjoy a chewy, tender cookie once again. Did we mention that these also have maple syrup? Living the keto life has never been so good!
So how can oatmeal cookies work on a keto diet? Well, to begin, there is actually no oatmeal in these cookies. One cup of rolled oats can have about 32 grams of carbs which is way to many for someone trying to follow a low carb diet. Instead of using high carb oats, we used unsweetened shredded coconut flakes and sliced almonds in place of oats and you will be shocked by how similar the texture is. The best part is that the coconut and almonds are healthy, delicious and low carb!

Now that you see how the “oatmeal” part of these cookies was possible, you may be wondering about the maple syrup. One tablespoon of “real” maple syrup has 13 grams of carbohydrates. Cleary not an ingredient that works on a low carb diet. But that maple taste is irresistible and has the ability to take a recipe to the next level- we need syrup!
Luckily, there are keto syrup options like the So Nourished Pancake Syrup. It tastes exactly like real maple syrup but has none of the carbs. Two tablespoons of the pancake syrup only has 1 net carb which means it is ideal for the keto dieter. All those recipes that you love that require maple syrup can now be made low carb just by using this syrup. Talk about a diet changing ingredient…

So back to our amazing, crave-worthy maple keto oatmeal cookies and how to make them- it’s super easy! The coconut flakes, almond slices, and dry ingredients are first pulsed in a food processor to make a crumbly oatmeal like mix. Then the butter and erythritol (another favorite low-carb ingredient of ours!) are creamed together in a mixer until nice and fluffy. Add the egg and syrup, followed by the “oatmeal” mix and you’re ready to bake!
The cookies will be perfectly golden brown within about 18 minutes of baking and the amazing smell of the baking pancake syrup will fill your house. Let the cookies cool slightly to firm up a little before taking your first bite. It will be hard to resist but if you want the perfect texture, wait those few minutes!

These cookies will keep for about a week at room temperature or two weeks when wrapped tightly and stored in the fridge. You can also choose to freeze the cookies for about a month and take them out whenever you need a delicious keto cookie. Pop the frozen cookie in the microwave for 30 seconds and it will taste like it’s hot out of the oven again!
These cookies are perfect for baking on a cold winter’s day, as a dessert to bring to a summer bbq or to store in the freezer for those days you just need something really delicious to spice up your keto diet. We know you’re going to love the maple, oatmeal taste- something you probably never thought you could have on a low carb diet! Let us know how much you love them in the comments below!
If you loved this recipe and are looking for more “oatmeal” cookie alternatives, try these keto oatmeal cookies from My PCOS Kitchen. They’re similar to our recipe, but instead of maple flavor, they have cranberries!

Maple Keto "Oatmeal" Cookies

Macros per serving:
• 210 Calories
• 20g of Fat
• 4g of Protein
• 2g of Net Carbs

CourseDessert

KeywordKeto, Low-carb

Servings12 cookies

Prep Time15 minutes

Cook Time18 minutes

Ingredients

1cup

unsweetened coconut flakes

3/4cup

sliced almonds

1cup

almond flour

1tsp

baking powder

1/4tsp

xanthan gum

1tsp

cinnamon

1/2tsp

salt

1/2cup

butter, room temperature

1/2cup

So Nourished granular erythritol

1

egg

1tbsp

So Nourished Keto Pancake Syrup

Instructions

Preheat your oven to 325 degrees F and line a baking sheet with parchment paper

Add the coconut flakes and almond slices to a food processor and pulse until the mix is the texture of oatmeal.

Add the almond flour, baking powder, xanthan gum, cinnamon and salt to the food processor and pulse quickly just to combine.

In a separate bowl, beat the butter and erythritol until smooth and creamy.

Add the egg and syrup to the butter mix and beat to combine.

Add the dry ingredient mix to the butter mix and stir to form a smooth batter.

Scoop the cookie dough onto the prepared tray, making 12 large balls. Flatten the cookie dough gently, using our hand, until they are about ½ inch thick.

Bake the cookies in the preheated oven for about 18 minutes or until the edges just begin to brown.

Remove the tray from the oven and let the cookies cool on the baking sheet and then enjoy!