Welcome to the ChipMonk Baking Recipes blog! Today we are trying out a brand new cookie recipe from our friend and partner Sugarless Crystals 😋 While you're here, don't forget to check out our other recipes, pre-made keto cookies and snacks, our special keto and diabetic friendly baking sweetener: AlluMonk. Are you ready to learn how to make the best keto oatmeal cookie ever? Let's get baking! 👨🍳
Preheat oven to 350°F, melt butter and set to the side
Mix together all dry ingredients except the pecans. Leave those to the side.
Grab melted butter and beat in eggs, then add vanilla extract
Combine dry and wet ingredients, then mix in pecans
Cover then place in refrigerator for 10-15 minutes
Scoop on a lined baking sheet. You should be able to get 17 cookies. You may need to cook 2 batches
Bake for 15-20 minutes depending if you want them thick or thin, see notes below
Allow to cool because almond flour is very fragile while still hot
Helpful Recipe Tips
How do I replace gluten free oats, remove oats and swap with thin, sliced almond chopped up or use shredded coconut.
If using Swerve brown sugar, use half Swerve and half granulated sweetener. This will reduce the cooling effect but still give you the brown sugar taste. For best results useBesti!
Sub coconut flour, you can skip the coconut flour but it does help with texture. The cookie will be much crispier without it.
For thicker cookies, don't press them down. Leave them as is and they will puff up into thick little cookies.
For thin cookies, press down and they will be the size that you see in the photos. Be sure to spray oil on the spatula for easy release after you press them down.
Thanks for dropping by the ChipMonk Baking Blog! While you're here, be sure to check out ChipMonk Baking’s HUGE variety of soft-baked keto cookies,recipes, and Sweetener. And don’t forget to subscribe to our newsletter for the latest recipes, deals, and updates from the ChipMonks. You can also join our Text VIP program by texting CHIPMONK to (833) 645-0998.
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