Instructions. Preheat oven to 350 degrees. Grease an 8 x 8 baking dish. Set aside. Start with the chocolate chip cookie bar layer. In a large mixing bowl, cream butter and erythritol until light …
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These Coconut Flour Oatmeal Cookies are quick to make and delicious. Preheat oven to 350. Cream together the butter and sweetener in a large bowl. Add in the rest of the ingredients and mix well. Optional: add in any mix-ins you like. Form 24 cookies on 2 parchment-lined cookie sheets. Press down to flatten. Bake for 12 minutes.
This keto oatmeal cookie recipe uses 1 cup of almond flour, so lower the amount to ⅓ cup coconut flour instead. Sweetener options really come down to what you prefer using in this low carb oatmeal cookie recipe. I chose to use Golden Monk Fruit, which is meant to be more of a raw cane sugar replacement.
Butter, sugar-free sweetener, vanilla, baking soda, salt, and an egg, round out the recipe. Cream the butter, sweetener and vanilla just like you would in a traditional oatmeal cookie recipe.
To Store: keep the low carb oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 4 days. To Freeze: flash freeze the cookies first, then put them into a container or freezer bag. Store for up to 3 months.