Dried apricots spice up oatmeal cookies with a new-fashioned twist. Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth, about 30 seconds. Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined.
They are dense, sweet, chewy with crunchy bites of nuts. But, they only contain 2.6 grams of net carbs per large cookie, and they are the most fulfilling keto breakfast served with your bulletproof coffee. Keep reading to see how you can make keto-friendly oatmeal cookies with no oats! Are oatmeal cookies keto-friendly?
While there are no actual oats in the cookies, the sliced or flaked almonds do a nice job of mimicking the look and texture of the real thing. The texture is crunchy and tender with a little “chew”, which is lacking in most low carb cookies. This isn’t the first time I’ve used sliced or flaked almonds as an oat substitute.