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Keto Oatmeal Raisin Cookies - Chewy, Cozy, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups blanched almond flour, finely ground
  • 2 tbsp coconut flour
  • 1/2 cup granulated erythritol/monk fruit blend (or your favorite 1:1 keto sweetener)
  • 2 tbsp brown-style keto sweetener (for that caramel note)
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp blackstrap molasses (optional, 2–3g net carbs for entire batch, boosts flavor)
  • 1/2 cup unsweetened shredded coconut, lightly toasted and chopped
  • 1/2 cup chopped pecans or walnuts, lightly toasted
  • 1/3 cup no-sugar-added raisins or unsweetened dried currants (use sparingly to keep carbs in check)

Method
 

  1. Prep your pan: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Toast the mix-ins: In a dry skillet over medium heat, toast the coconut and nuts for 2–3 minutes until fragrant. Let cool, then chop the coconut a bit finer. This adds “oatmeal” texture.
  3. Combine dry ingredients: In a bowl, whisk almond flour, coconut flour, baking soda, salt, cinnamon, and the granulated sweetener. Break up any clumps.
  4. Cream butter and sweetener: In a separate bowl, beat the softened butter with the brown-style sweetener until fluffy, about 1 minute.
  5. Add egg and flavor: Beat in the egg, vanilla, and molasses (if using) until smooth.
  6. Make the dough: Add the dry ingredients to the wet and mix until combined. Fold in the toasted coconut, nuts, and raisins/currants.
  7. Chill briefly: Refrigerate the dough for 15–20 minutes. Chilled dough spreads less and bakes up thicker and chewier.
  8. Portion: Scoop into 1 1/2-tablespoon balls and place 2 inches apart. Lightly flatten each ball with your fingertips; almond flour cookies spread less than wheat flour ones.
  9. Bake: Bake 9–12 minutes, until edges are set and just turning golden. Centers should look slightly underbaked.
  10. Cool: Let cookies cool on the sheet for 10 minutes to firm up, then transfer to a rack. They’ll continue to set as they cool.