Keto Oatmeal Cream Cookies

Keto Oatmeal Cream Cookies

Keto Coconut Flour Oatmeal Cream Cookies (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour oatmeal cream cookies
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 7 cookie sandwiches
Calories: 48kcal

Ingredients

  • 1/2 cup whole almonds or 1 cup coconut flakes
  • 18 whole pork rinds
  • 3/4 cup coconut flour
  • 1/2 cup golden monkfruit or brown sugar sweetener of choice
  • 2 tsp baking powder
  • 2 large eggs, room temperature
  • 3/4 cup room temperature butter, softened
  • 2 tsp vanilla extract
  • 1 recipe keto marshmallow cream or filling of choice

Instructions

  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
  • Place almond (or coconut flakes) and pork rinds in a food processor. Process in 3 second intervals until the mixture looks like the texture of dried oatmeal. Set aside
  • In a large mixer bowl sift or whisk together the dry ingredients until no lumps in the dry ingredients
  • Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase the speed to medium-low until fully combined and crumbly
  • Add the butter and the vanilla. Beat on low 10 seconds to break up the butter. Increase speed to medium for 30 seconds or until fully combined and smooth. Use a wooden spoon or spatula and gradually fold in the almond/pork rind mixture until fully combined and evenly distributed throughout the dough
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Scoop the dough out 2 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Flatten the cookies out to the desired size and thickness
  • Place in the preheated oven. Bake at 350 degrees 8-10 minutes or until lightly golden on the edges. Do not over cook these cookies should be soft
  • Remove from the oven. The cookies will be very soft but will firm up slightly while cooling. Allow to cool on the pan for 10 minutes or until firm enough to remove from the pan. Transfer to a wire rack and cool completely before placing on the filling
  • Once cookies are cooled turn half of the cookies upside down. Scoop out filling 1-2 TBS at a time into the center of the upside down cookies. Place a plain cookie on top of the filling and gently press to seal the cookies and filling together. Eat immediately or store in an airtight container at room temperature up tp 5 days

Nutrition

Serving: 1cookie sandwich | Calories: 48kcal | Carbohydrates: 3g | Protein: 9g | Fat: 4g


Leave a Reply

Your email address will not be published.

Recipe Rating