In a medium bowl combine rolled oats, flour, baking powder and baking soda. Set aside. In a large bowl, cream butter and sugars until fluffy; beat in egg until blended. Add Vanilla and coconut, mix well. Add dry ingredients and mix until just blended.
However, you can still make low carb oatmeal cookies with almond flour and a few other ingredients as a substitute. What are those other ingredients you ask? We chose to use a combo of oat fiber and unflavored beef gelatin to give both the texture and the flavor of oatmeal cookies. We also used slivered almonds to mimic the texture of oats.
Each low carb cookie has only four grams of net carbs and less than one gram of sugar. This is unbelievably low for an oatmeal cookie. The best part is that these still have that melt-in-your-mouth quality that we all love in a good oatmeal cookie.
The are also made without sugar, they are very low in carbohydrates. In fact, they are so low in sugars and carbs, I think they are the perfect diabetic oatmeal cookies! These sugar-free “oatmeal” cookies have the perfect cookie texture.