For those following a ketogenic diet, the words "oatmeal" and "raisins" might sound like forbidden indulgences. Traditional oatmeal raisin cookies are packed with carbohydrates and sugar, making them unsuitable for a low-carb lifestyle. However, with a few clever substitutions and adjustments, it's possible to create a keto-friendly version that captures the essence of this classic cookie. This article explores recipes and techniques for making delicious keto oatmeal raisin cookies that satisfy cravings without derailing your ketogenic goals.
The Keto-Oatmeal Paradox: Can Oats Fit In?
The question of whether oats can be included in a keto diet is complex. Oats are technically not low-carb, and many keto dieters avoid them entirely due to their carbohydrate content. However, some individuals may be able to tolerate small amounts of oats without being knocked out of ketosis. This is often attributed to the high fiber content of whole oats, which can mitigate the impact on blood sugar.
One approach is to experiment with small amounts of oats in recipes and monitor blood sugar levels and weight changes. Some find that a small addition of oats, such as in cookies, doesn't cause significant blood sugar spikes or weight gain. This approach often involves limiting net carbs (total carbs minus fiber) to a very low level per serving.
Recreating the Oatmeal Flavor and Texture
Because traditional oatmeal cookies use oats and pack in tons of sugar, they aren’t suitable for a low carb diet. Luckily, a keto friendly version has been developed which absolutely nails it out of the park. Seriously, this keto oatmeal cookie recipe is a winner. Identical texture and flavor is achieved through the following modifications.
Many keto oatmeal cookie recipes use oat substitutes to replicate the taste and texture of traditional oatmeal cookies. Some recipes use up to 5 net carbs and are full of questionable ingredients that aren’t close to being nutritious. Some people claim that nothing beats the taste and texture of the real thing. To accentuate the flavor of the oats even more, a small amount of ground golden flax seeds can be added.
Read also: Easy Low-Carb Cheese Crackers
Saying Goodbye to Sugar: Keto-Friendly Sweeteners
A key aspect of making keto oatmeal raisin cookies is replacing traditional sugar with keto-friendly sweeteners. Several options are available, each with its own characteristics:
- Xylitol: This sugar alcohol provides sweetness and bulk similar to sugar.
- Stevia: A natural sweetener derived from the stevia plant, stevia is very sweet, so only a small amount is needed.
- Allulose: It is a favorite low carb sweetener because unlike other keto sugars, this one dissolves like actual sugar.
- Monk fruit sweetener: Measures 1:1 like refined sugar.
The Raisin Dilemma: Low-Carb Alternatives
Raisins pose a significant challenge in keto baking due to their high sugar and carbohydrate content. To maintain a low-carb profile, it's necessary to find suitable alternatives:
- Sugar-free dried blueberries: These offer a similar chewy texture and sweetness to raisins while being lower in carbs and high in antioxidants.
- Sugar-free chocolate chips: These can provide a satisfying sweetness and flavor.
Recipes
Low Carb Oatmeal Cookies
These keto oatmeal cookies have all the flavor and texture of a classic oatmeal cookie minus the oats, carbs, and sugar! They are soft and chewy and take just 20 minutes to make.
Ingredients:
- 1 ts. Cream the butter
- Xylitol
- pure stevia
- egg
- vanilla extract
- dried blueberries
Instructions:
- Cream the butter, Xylitol, and pure stevia until light and fluffy. Approx. 2 min. on high speed.
- Add the egg and vanilla extract.
- Add remaining dry ingredients except dried blueberries. Blend until thoroughly incorporated.
- Scoop out a soup spoon amount and flatten it onto your prepared cookie.
- These will spread a little so allow some space.
- After your sheet is full, bake for 8 min. They will look soft in the center but they keep baking during cooling process.
- Remove from oven and allow to cool untouched for 5 min. then (carefully) pull the silicone mat or parchment paper with cookies still on them, onto a cooling rack.
- Cookies are to fragile to remove with a spatula until they are cool.
- Let cool another 5 minutes and enjoy warm or cool further and eat later.
Keto Oatmeal Cookies
These cookies call for standard low carb ingredients and nothing odd or rare.
Ingredients:
- Almond Flour
- Coconut Flour
- Shredded Coconut Flakes
- Ground Flaxseed
- Baking soda
- Cinnamon
- Coconut Oil
- Allulose
- Almond Butter
- Eggs
- Sugar free chocolate chips
Instructions:
- In a large mixing bowl, combine your almond flour, coconut flour, shredded coconut, spices, and baking soda and set aside.
- Then, in a separate bowl, add your allulose, coconut oil, almond butter, almond extract, and eggs, and mix until fully incorporated.
- You’ll then combine all the ingredients together. Fold through your raisins.
- Chill the dough.
- Preheat the oven to 180C/350F and line a large baking tray with parchment paper.
- Bake the cookies for around 15 minutes, or until ‘just’ cooked in the center.
Flourless Oatmeal Raisin Cookies
Flourless oatmeal raisin cookies that are soft, chewy, and super easy to make with only one bowl.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients:
- Oats
- Almond flour
- Sugar
- Cinnamon
- Baking soda
- Egg
- Coconut oil
- Molasses
- Vanilla
Instructions:
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat.
- In a large mixing bowl, combine the oats, almond flour, sugar, cinnamon, and baking soda.
- Add the egg, coconut oil, molasses, and vanilla, and mix until all the ingredients are fully combined and a sticky dough forms.
- Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms.
- Drop the dough onto your prepared baking sheet and gently flatten it with your fingers.
- Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely.
Sugar-Free Oatmeal Raisin Cookies
These Sugar-Free Oatmeal Raisin Cookies are a healthy dessert baked homemade from scratch. These soft and chewy cookies have crisp edges and no-added sugar.
Ingredients:
- Butter
- Sweetener
- Eggs
- Vanilla
- Lemon juice
- Flour
- Oats
- Baking soda
- Salt
- Cinnamon
- Raisins
Instructions:
- Preheat oven to 350 degrees.
- Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add the eggs, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
- Fold in raisins.
- Line a sheet pan or cookie sheet with a silicone baking mat.
- Roll the dough into balls (I measured 1 ½ tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon. You may want to use wet hands as the dough is sticky.
- Bake for 10-14 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble.
Tips and Tricks for Keto Oatmeal Raisin Cookie Perfection
- Chilling the Dough: Chill the cookie dough for around an hour, for the dough to chill.
- Don't Overbake: For the best soft and chewy texture, do NOT overbake these cookies! They're actually done baking when the centers still feel slightly soft and underdone.
- Hydrate Raisins: For the best ever oatmeal raisin cookies, hydrate your raisins first! It makes them SO plump and juicy, which makes your cookies taste incredible! To do so, add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 60 seconds. Let the raisins sit and absorb water until just before you’re ready to add them to the dough.
- Cooling Process: Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble.
Storage Instructions
- Room Temperature: These cookies will keep at room temperature, in an airtight container, for up to 3 days.
- Refrigeration: If you want to keep them longer, store them in the fridge.
- Freezing: Wrap each cookie in parchment paper and place in a ziplock bag.
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