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Easy Sugar-Free Oatmeal Cookies

I love the smell of a fresh baked cookies at home. If you are like me and don't really have a lot of free time, this recipe is exactly what you need. It's really easy and delicious. It has only 5 grams net carbs if you use Erythritol, and ready in 20 minutes! How can you say no to that?


1 1/4 cup Rolled Oats

1 1/4 cup Blanched Almond Flour

1 tsp Baking powder

1 tsp Cinnamon

1/4 tsp Sea salt

1/2 cup Butter (preferably grass-fed, melted)

2 large Egg

3/4 cup Erythritol or Brown Sugar

1 tsp Vanilla extract

Optional: 3/4 cup Raisins or dried Dates


⭐Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.

⭐In a large bowl, stir together the rolled oats, almond flour, baking powder, cinnamon, and sea salt.

⭐Combine the butter, eggs, vanilla extract, and erythritol in a ball. Stir until fluffy.

Stir the wet mixture into the dry mixture, until just combined. (Add a small amount of water or Almond Milk to thin out the batter if it's dry; it should be pliable but not crumbly.)

⭐Scoop rounded tablespoonfuls of batter onto the lined cookie sheet, approximately two inches apart. (Leaving space around them is important - they will spread.) Flatten slightly with your hands to about 1/4 to 1/3 in (.6-.8 cm) thickness.

Bake 11-16 minutes, until cookies are barely set and edges are golden (less time for chewy cookies, more for crispy). Cool completely before moving.


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