Keto Peanut Butter Oatmeal Cookies
Indulge in guilt-free decadence with these Keto Peanut Butter Oatmeal Cookies, a low-carb twist on a classic treat that pairs rich, nutty flavors with a hearty texture. Crafted with wholesome almond flour and golden flaxseed meal, these cookies deliver the chewy, oatmeal-inspired bite you crave—without the carbs. Natural peanut butter serves as a creamy base, while erythritol sweetener ensures just the right hint of sweetness without spiking your sugar levels. Aromatic notes of cinnamon and vanilla elevate every bite, and optional chopped pecans add a delightful crunch. Ready in under 30 minutes, these keto-friendly cookies are perfect for snacking or sharing, and their irresistible crisscross pattern makes them as beautiful as they are delicious. Whether you’re following a ketogenic lifestyle or simply seeking a gluten-free alternative, this recipe delivers on flavor, texture, and satisfaction.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Golden flaxseed meal
- 0.75 cup Natural peanut butter (unsweetened)
- 0.5 cup Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 0.25 cup Chopped pecans (optional)
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 flour, golden flaxseed meal, erythritol sweetener, baking powder, salt, and cinnamon. Mix well to ensure even distribution of the ingredients.
Add the natural peanut butter, egg, and vanilla extract to the dry ingredients. Mix with a rubber spatula or hand mixer until well combined and a dough forms. If using, fold in chopped pecans gently into the dough.
Using a tablespoon or a cookie scoop, scoop the dough and roll it into balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches apart between each one.
Flatten each dough ball slightly with the back of a fork, creating a crisscross pattern on top of the cookies.
Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are golden brown. Keep an eye on them in the last few minutes to prevent over-baking.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Keto Peanut Butter 'Oatmeal' Cookies as a snack or dessert, and store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 11.4 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 492 mg | 38% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2554 mg | 54% | |
*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.
