Low-Carb Oatmeal Cookies
These Low-Carb Oatmeal Cookies are a diabetic-friendly treat that’s wholesome and delicious. Made with low-carb ingredients, they’re perfect for satisfying your cookie cravings without spiking your blood sugar. A family-favorite recipe that’s as comforting as it is guilt-free!
Ingredients
- 1 ½ cups almond flour or 1 cup almond flour + ½ cup coconut flour
- ½ cup unsweetened shredded coconut for an "oat-like" texture
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup Swerve Brown Sugar or Lakanto Golden
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup chopped pecans or walnuts optional, for crunch
- ¼ cup sugar-free dried cranberries optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, shredded coconut, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and Swerve Brown Sugar until creamy and fluffy.
- Mix in the vanilla extract and egg. Beat until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.
- Fold in the chopped pecans or walnuts and sugar-free dried cranberries if using.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon.
- Bake for 12-14 minutes, or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.