Keto Chocolate Oatmeal Cookies
Indulge your sweet tooth without straying from your low-carb goals with these irresistibly chewy Keto Chocolate Oatmeal Cookies! Crafted without traditional oats, this keto-friendly twist combines the richness of unsweetened almond butter, the chocolaty depth of cocoa powder, and the nutty goodness of flaxseed meal for a wholesome base. Sweetened with granulated erythritol and studded with keto-friendly dark chocolate chips, each bite delivers decadent flavor without the sugar spike. The addition of shredded coconut provides a delightful texture, while a hint of vanilla rounds out the taste. Quick and easy to prepare in under 30 minutes, these cookies are perfect for a guilt-free dessert, snack, or post-dinner treat. Whether you're following a ketogenic diet or simply seeking a healthier dessert option, these gluten-free, sugar-free cookies are a must-try!
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Recipe Information
Ingredients
- 1 cup Unsweetened almond butter
- 0.75 cup Granulated erythritol
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Cocoa powder (unsweetened)
- 0.5 cup Flaxseed meal
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Keto-friendly dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond butter and erythritol, mixing until smooth and well combined.
Beat in the eggs one at a time, ensuring they are well incorporated into the mixture.
Stir in the vanilla extract.
In another bowl, whisk together the cocoa powder, flaxseed meal, baking powder, and salt.
Gradually add the dry ingredients to the almond butter mixture, mixing until you have a smooth dough.
Fold in the shredded coconut and dark chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, place rounded amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten the tops of the cookies with a fork or your fingers for even cooking.
Bake in the preheated oven for 10-12 minutes or until the edges are firm.
Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 114.5 g | 409% | |
| Total Sugars | 24.9 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1078 mg | 83% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 4831 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
