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Low Carb Baking Healthy Sugar Free Oatmeal Cookies

I’ve always believed cookies can be both wholesome and downright satisfying, and these sugar free oatmeal cookies prove it every single time. They’re chewy in the center, a little crisp on the edges, and loaded with the kind of cozy flavors that make you want to grab a second one without feeling guilty. When I first tested this oats cookies recipe healthy, I didn’t expect much, honestly. But almond flour changes the game. It gives the cookies a gentle nuttiness that makes them feel rich without weighing them down. The dough comes together quickly, so you’re not stuck in the kitchen all day, and before you know it, your house smells like you’ve been baking since sunrise. What’s more, this recipe works if you’re craving almond flour cookies recipes, an oatmeal chocolate chip cookie recipe healthy, or even if you just want almond cookies recipes easy enough to throw together on a weeknight. Add a little almond butter for depth, and you’ve got yourself a batch of oatmeal chocolate chip cookies recipe that tastes indulgent but stays on track with a balanced lifestyle. These almond butter cookies recipe moments are exactly why I keep this one close at hand.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Keywords: almond butter cookies recipe, almond cookies recipes easy, almond flour cookies recipes, Low Carb Baking, oatmeal chocolate chip cookie recipe healthy, oatmeal chocolate chip cookies recipe, oats cookies recipe healthy
Servings: 18 cookies
Author: Lila

Ingredients

  • 1 1/2 cups almond flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup almond butter
  • 1/3 cup sugar substitute (like monk fruit or erythritol)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar free chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk together almond flour, oats, baking soda, and salt.
  3. In another bowl, mix almond butter, sugar substitute, egg, and vanilla until smooth.
  4. Combine the wet and dry ingredients, stirring until a dough forms. Fold in chocolate chips if using.
  5. Scoop tablespoons of dough onto the baking sheet, leaving space between each cookie.
  6. Bake for 10 to 12 minutes, until edges are golden. Let cool before moving them—they firm up as they cool.