No Oats Low Carb Chocolate Chip Oatmeal Cookie
No Oats Low Carb Chocolate Chip Oatmeal Cookie
This sugar-free cookie is loaded with texture and will satisfy the oatmeal craving. Sliced almonds and bits of coconut make these cookies pop with interest.
Enjoy a chewy Keto cookie like these or our amazing Apple Cheesecake Bars, with a cup of stevia sweetened coffee for a wonderful afternoon snack. 

No Oats Low Carb Chocolate Chip Oatmeal Cookie
Yields 24 cookies
1/2 C. Butter *soft
1 oz. cream cheese *soft
1/4 c + 2 TB. powdered erythritol 
1 ts. Vanilla extract
1 egg
1 C. Almond flour
1/3 C. Lupin Flour
1/2 ts Baking Soda
1/4 ts Cream of Tarter
1/2 ts. Salt
1 TB. Gelatin 
1/2 C sliced almonds
1/2 C. Unsweetened small coconut bits **see notes
1/2 C. Sugar free chocolate chips
**I used large flake coconut and pulsed a few times in the Bullet Blender. See image for size reference. 

1. Preheat oven on 350F
2. Cream together the first 4 ingredients until smooth.
2. Add egg, vanilla extract, and vanilla stevia. Mix again till blended.
3. Place next six dry ingredients into a sifter and sift into the batter. Mix until blended well. 
4. Add coconut, almonds, and chocolate chips to batter. I mixed them in with the electric mixer and texture wasn’t sacrificed. However, you can mix stir them in by hand if you want to keep the integrity of the nuts the same size.
5. Scoop out heaping tablespoons onto a silicone mat. Press each cookie down till roughly 1/4” in thickness. Keep even sizes so they bake at the same rate. Bake 12 min. for firmer “done” cookie or 10 for softer texture. 

**TIP: Save half of the dough in the freezer for later. Roll dough between plastic wrap and smash together to avoid holes.
When you want fresh cookies, allow “cookie log” to thaw 15 minutes or until you can slice 1/4” cookies from the log. Place partially frozen dough on silicone mat and allow to thaw completely before baking.
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