Keto Oatmeal Chocolate Chip Cookies

November 9, 2016 by Leanne Vogel May 16, 2020

Perfectly cooked low-carb oatmeal chocolate chip cookies. Keto, sugar-free, no grain flours, and dairy-free!

Ingredients

Dry Ingredients

• 1 cup (110 grams) finely ground blanched almond flour
• 1/4 cup (35 grams) sunflower seed kernels, roughly ground
• 1/2 cup (55 grams) shredded unsweetened coconut
• 1/3 cup (45 grams) unflavored protein powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon finely ground grey sea salt

Wet Ingredients

• 1/2 cup (105 grams) coconut oil
• 1/3 cup (65 grams) granulated erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (110 grams) stevia-sweetened chocolate chips

Instructions

1. Preheat oven to 325°F (163°C) and line two baking sheets with silicone baking mats or parchment paper.
2. Place the dry ingredients in a medium-sized bowl. Toss to combine.
3. Place the wet ingredients in the bowl of your stand mixer or in a large bowl. Mix on medium with your stand mixer or hand mixer until creamy, about 20 seconds. Add the dry mixture and continue to mix until incorporated, about 15 seconds.
4. During the last couple of seconds, add the chocolate chips and mix just until incorporated, about 10 seconds.
5. Pinch about a tablespoon and a half of the dough into your hands. Roll into balls and press onto the prepared baking sheets. Repeat with remaining dough until a total of 18 cookies have been made, placing them at least 1-inch (2.5 cm) apart from one another and the sides.
6. Transfer the baking sheets to the preheated oven and bake for 15 to 17 minutes, or until lightly golden and only slightly cracked on the sides.
7. Transfer the baked cookies to a cooling rack and allow to cool for 10 minutes before digging in.
8. Best served with a glass of full-fat coconut milk for dunking.

Nutrition Information Per Serving