Keto Oatmeal Chocolate Chip Cookies Recipe


Atkins Keto Oatmeal Chocolate Chip Cookies
4.5g
Net Carbs
Prep Time: 30 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.3g

Protein

6g

Fat

2.1g

Fiber

72.3cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 each EGG
  • 2 Tbsp COCONUT FLOUR
  • 0 1/2 cup Butter, salted or unsalted
  • 1 cup Oats, quick cooking, raw
  • 0 1/2 tsp BAKING SODA
  • 1 cup Lily's Dark Chocolate Baking Chips
  • 0 1/4 tsp SALT
  • 0 1/2 tsp Cinnamon, ground
  • 0 3/4 teaspoon SweetLeaf Stevia Sweetener (with inulin)
  • 0 1/2 cup HEMP HEARTS
  • 1 1/2 tsp Vanilla Extract
  • 0 1/2 cup Swerve Sweetener, Brown
  • 0 1/2 cup Almond Flour, Blanched

DIRECTIONS

  1. In the bowl of a stand mixer, cream together the room temperature butter, brown Swerve and stevia. Add the vanilla and room temperature eggs one at a time, scraping down the bowl between.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt. With the mixer running on low, slowly add in the flour blend, scraping down the sides at least once. Add in the oats, hemp hearts, and chocolate chips and continue to stir until well combined. Place the dough in the refrigerator to chill.
  3. Preheat oven to 350 and prepare two cookie sheets with parchment.
  4. When the oven is at temperature, scoop out 1 tablespoon portions of chilled dough and flatten to about ¼ inch, fitting about 12 to each cookie sheet. Bake for 10-12 minutes, or until edges are browned. Cool on the cookie sheet for 5 minutes before removing to a cooling rack. One cookie is one serving.
Tip: to make scooping the cookie dough easier, dip the measuring spoon in a cup of warm water between scooping each cookie.

Cooking Tip