Low Carb Oatmeal and Raisin Cookie
Indulge in a guilt-free treat with these irresistible Low Carb Oatmeal and Raisin Cookies, perfect for satisfying your sweet tooth while staying on track! This healthier take on the classic oatmeal raisin cookie swaps traditional flour for almond and coconut flours, keeping carbs in check without sacrificing texture or flavor. Sweetened naturally with erythritol, these cookies feature a delightful blend of warm cinnamon, wholesome oats, and bursts of chopped raisins for a satisfying chew. Quick to prepare in just 15 minutes and baked to golden perfection in under 12 minutes, these cookies are ideal for a crowd or meal prepping. Whether as a mid-day snack or a light dessert, these low-carb delights are sure to become a favorite for keto and health-conscious cookie lovers alike!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol sweetener
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Old-fashioned rolled oats
- 0.5 cup Raisins, chopped
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and erythritol sweetener until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the oats and raisins until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving about 2 inches apart between each cookie.
Gently flatten the cookies with the back of the spoon to help them spread evenly during baking.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 342.9 g | 125% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 67.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 507 mg | 39% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1240 mg | 26% | |
*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.
