Keto as a Way of Life
Keto No-Bake Chocolate “Oatmeal” Cookies (with no oatmeal) Recipe
Growing up in the South, I remember a LOT of potluck lunches down at the church where I was a member. Say what you will about Southern Baptists; we know how to throw a good potluck!
At the end of the food line, there were the desserts.
You know… the Isle of Wonders...
….filled with the delights that the ladies of the church had lovingly crafted in their home kitchens.
I submit to you that there is no folding table on the planet more richly adorned than the one holding those treats!
There was one particular dessert that was always there among the fruit pies, cakes and puddings. It was the No Bake Chocolate Oatmeal Cookie. At the time, I didn’t really know what they were called, but I knew what they looked like, and I made a beeline for them!
The sweet taste of chocolate, the combination oatmeal/buttery texture, the slight give that the body of the cookie gave when you bit into it….
Good-NESS! My mouth is watering just thinking about it!
Sadly, those cookies are off limits on Keto. The sugar and oatmeal just make them unreasonably high in carbs.
Don’t let that statement be as anticlimactic as it sounds, though! There’s hope.
That wasn’t the end of the story!
Thankfully, I married a miracle worker! A maniacal master of crazy culinary creation!
Only moments after first telling Rebecca how much I love (and missed) those cookies, I heard the whirling hum of the stand mixer and the tale tell bump and clang of dishes being put to use in the kitchen.
It wasn’t long before she emerged from the kitchen wearing a smile and holding a plate of cookies.
The excitement I felt was somewhere between a 4 year old on Christmas morning and a dog whose owner just got home from work!
Tasting her formulation, I was transported to childhood, standing in the potluck line, liberating several of those cookies from their tin, settled there on the dessert table. The flavor was spot on, the texture was just as I remembered and it had the perfect bite to it!
Looking at her in disbelief, I asked, “Are these really Keto?!”
With a pretty little, knowing smile, she nodded and said, “Yep. But I don’t think they’re perfect. Eat that batch and I’ll make another one. I want to try something a little different with them.”
“Eat that batch,” she said.
Eat that batch, indeed.
I happily obliged.
The next day, she wandered back to her magical chamber of baking (aka our kitchen) and outdid herself.
The next batch of Chocolate Oatmeal Cookies was even better than the first!
The first batch didn’t exactly hold their shape, especially at room temperature, so she made some adjustments to fix their archtectural issues along with a couple tweaks to adjust for flavor and texture.
The resulting creation is a Keto version of that Chocolate Oatmeal cookie I remember, with all the flavor and texture that made my childhood self rush to the end of the desert line….
…..but it has no carbs!!!!
How Did She Do It?
She started by making a few, very smart ingredient substitutions. A couple of these ingredients may be new to you, so I’ll talk a little about them below.
For the rest of the recipe, she loosely followed the good old, tried and true recipe that has been handed down from Southern Grandmothers since the Mason Dixon line was drawn.
We’ve learned about a lot of new (to us) ingredients since we’ve been on Keto. I want to encourage you not to be afraid to try some of these ingredients. It’s not bad or weird just because it’s something that you didn’t grow up with. You might find a new thing that you really like. If it’s something that won’t destroy your blood sugar and insulin sensitivity, then it’s all the better, right?
This is one of those ingredients we’d never heard of before Keto. Since we discovered Hemp Hearts, we’ve found about a brazillian uses for them!
With 1 carb and 1 dietary fiber per serving, it’s the perfect ingredient to use in Keto oatmeal, to make Keto breads/muffings and all sorts of other things. Needless to say, you’ll see this ingredient in a lot of the recipes on this blog.
Did you catch that?
They look, act and taste a lot like OATS!
And that’s why they’re in this recipe! They replace those carb-laden oats in our cookies!
Monkfruit quickly became our favorite Keto sweetener. It tastes good, has no aftertaste that we can discern and it doesn’t affect our blood glucose at all. It also stands up to heat better than most other Keto sweeteners.
The only downside is that it’s a little more expensive than other sweeteners, but we think it’s worth it.
Granulated (aka Classic) Monkfruit is a substitute for white sugar, and can be used as a 1:1 replacement in most recipes.
Monk Fruit Extract is quickly becoming one of the most popular natural sweeteners on the market because it has no calories and no carbs. No kidding!
Not only does Monk Fruit have NO effect on blood sugar, there are natural substances in Monk Fruit extract called “mogrosides” that have shown to help control blood sugar in Type 2 Diabetics. Another study indicates that mogroside extracts may help prevent complications related to Type 2 Diabetes. Win Win!
The downside is that Monk Fruit extract is a little expensive right now. You also have to be careful what brand you choose.
Make sure you check out the ingredients! Read those labels!
Some brands put Dextrose or Maltodextrin in it for some reason. And that just defeats the purpose.
We discovered that most brands mix it with Erythritol, which isn’t terrible. Swerve (Erythritol) (affiliate link) is our second favorite Keto sweetener because, like Monk fruit, it doesn’t appear to affect blood sugar. The Monifruit brand we like best, Lakanto (affiliate link) actually has Erythritol in it.
We also like Monk Fruit extract because we’ve had a lot of success cooking with it. It doesn’t seem to crystallize and mess up the smooth texture of finished baked goods and sauces.
Learn More About Sweeteners
Interested in learning a little more about sweeteners and where they rank for Keto?
We put together a handy chart of 55 sweeteners commonly used on the market today. The chart shows you which sweeteners are actually sugar, which ones are bad chemicals or natural, where they land on the Glycemic Index and more.
We also rank each sweetener on the list as Good, Bad, or Ugly for Keto.
You can really use any nut butter you like in most Keto recipes, but we like Almond butter because of it's macros.
If you've read my other stuff, you know that I like to make things from scratch. I'm a DIY kinda guy. You can make your own almond butter with some almonds and a food processor, but we did the calculations; it's less expensive and much less time consuming just to buy the stuff pre-made. I don't think you're sacrificing flavor by doing that either.
Just make sure to read the ingredients. Some brands have fillers, added sugars, dextrose and other additives that you don’t want.
This is a no-bake recipe, so it’s pretty straight forward. Just follow the instructions below and you’ll be enjoying these amazing Chocolate “Oatmeal” (without oats) cookies in no time!
Thanks for Reading
We hope you enjoy this Keto Bacon Bourbon & Jalapeno Chutney Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at firstname.lastname@example.org or join us on our Facebook Page where we share and discuss Keto recipes all the time.
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Keto Chocolate "Oatmeal" Cookies (without oatmeal)
Rich chocolaty taste and the perfect oatmeal texture without the carbs!
Chop the Unsweetened Chocolate into smaller, rough chunks. Just small enough to make them easier to melt.
In a large saucepan over medium-high heat, add Butter, Monk Fruit Sweetener and Heavy Whipping Cream.
Bring to a low boil and continue boiling for 90 seconds, stirring constantly.
Stir in the chopped chocolate chunks. Stir slowly until just melted and creamy.
Add the almond butter and vanilla extract. Stir until mixture is smooth and everything is incorporated.
Add coconut and hemp seeds. Stir again until well incorporated and everything is evenly distributed throughout the mixture. It should be the consistency of a gooey batter.
Spoon 1 ounce dolopes of the batter onto a parchment-lined baking sheet. An ice cream scoop makes this easy. (Using the two spoon method will make them look like the ones that the ladies at church used to bring though!)
Press the tops down a bit with the back of a spoon to make them more cookie shaped.
Put the baking sheets in the refrigerator for 40-45 minutes until the cookies set.
Store these in an airtight container for up to a week (if they last that long)
Best if stored in the refrigerator.
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