Name: Low Carb Iced Oatmeal Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1 ¼ cup Blanched Almond Flour; 1 cup Gluten-Free Rolled Oats; 1 tsp Baking Powder; 1 tsp Cinnamon; ⅛ tsp Nutmeg *optional; ⅛ tsp Sea Salt; 7 tbsp Butter (softened (room temperature)); 2 large Eggs; ⅔ cup Lakanto Golden Monkfruit Sweetener (or Swerve Brown Sweetener); 1 tsp Vanilla Extract; 6 tbsp Erythritol Confectioners Sweetener (Swerve); ¼ tsp Vanilla Extract; ½ tsp lemon juice; 1 ½ tbsp Heavy Cream

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Low Carb Iced Oatmeal Cookies are a favorite childhood cookie made gluten-free and lower in carbs.

These Low Carb Iced Oatmeal Cookies are only 3g net carbs per cookie and still have that great iced oatmeal cookie taste!

Remember the old-fashioned, store-bought, iced oatmeal cookies that you loved as a kid?

I loved that they didn’t have any raisins (I didn’t like raisins as a kid) in them. And they had this sweet icing on top that kids love (okay, I admit it, I still love that royal icing on cookies).

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These lower carb versions of the old fashioned iced oatmeal cookies still use gluten-free rolled oats but not as much as in the traditional recipe but enough to give you the taste and texture you love and remember.

I realize that these are not grain-free, but they are gluten-free and surprisingly low carb considering there are gluten-free rolled oats used in the recipe.

Yes, GF oats are part of my emergency food supply, and because of the quarantine and having my hubby & teen son home, I was running out of other low-carb baking ingredients.

The good news is that these are still low carb, and my hubby & son loved these!

Some Helpful Process Shots

Low Carb Iced Oatmeal Cookies

Ingredients

Cookies:

1 ¼ cup Blanched Almond Flour
1 cup Gluten-Free Rolled Oats
1 teaspoon Baking Powder
1 teaspoon Cinnamon
⅛ teaspoon Nutmeg *optional
⅛ teaspoon Sea Salt
7 tablespoon Butter, softened (room temperature)
2 large Eggs
⅔ cup Lakanto Golden Monkfruit Sweetener, or Swerve Brown Sweetener
1 teaspoon Vanilla Extract

Icing:

6 tablespoon Erythritol Confectioners Sweetener, Swerve
¼ teaspoon Vanilla Extract
½ teaspoon lemon juice
1 ½ tablespoon Heavy Cream

Directions

Preheat the oven to 350℉ (177℃). Line two cookie sheets with parchment paper or a silicone liner mats.
In a large bowl, stir together the gluten-free rolled oats, almond flour, baking powder, cinnamon, nutmeg, and sea salt. Set aside.
In a mixing bowl with an electric hand mixer, cream the butter, eggs, and vanilla extract and beat until creamy.
Add the dry mixture to the wet mixture and beat until combined.
Scoop rounded tablespoonfuls of the batter onto the lined cookie sheets, about two inches apart (they spread while baking).
Flatten the mounds slightly with the back of a spoon or your hands. Bake 12-16 minutes or until cookies are barely set and edges are golden. Remove from the oven and let cookies cool completely before moving.
While cookies are cooling, in a medium-size bowl, mix all the icing ingredients until smooth.
Using a pastry brush, lightly brush the tops on cookies with a thin layer of icing. Let the icing set for a few minutes until it dries. Serve.

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Nutritional Data: At the bottom of the printable recipe card below⇓

Printable Recipe Card Below:

Low Carb Iced Oatmeal Cookies

Stacey

Low Carb Iced Oatmeal Cookies are a favorite childhood cookie made gluten-free and lower in carbs.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Course cookies, Dessert, treats

Cuisine American

Servings

Calories 148 kcal

Ingredients

Cookies

1 ¼ cup Blanched Almond Flour
1 cup Gluten-Free Rolled Oats
1 teaspoon Baking Powder
1 teaspoon Cinnamon
⅛ teaspoon Nutmeg *optional
⅛ teaspoon Sea Salt
7 tablespoon Butter softened (room temperature)
2 large Eggs
⅔ cup Lakanto Golden Monkfruit Sweetener or Swerve Brown Sweetener
1 teaspoon Vanilla Extract

Icing

6 tablespoon Erythritol Confectioners Sweetener Swerve
¼ teaspoon Vanilla Extract
½ teaspoon lemon juice
1 ½ tablespoon Heavy Cream

Instructions

Preheat the oven to 350℉ (177℃). Line two cookie sheets with parchment paper or a silicone liner mat.
In a large bowl, stir together the gluten-free rolled oats, almond flour, baking powder, cinnamon, nutmeg, and sea salt. Set aside.
In a mixing bowl with an electric hand mixer, cream the butter, eggs, and vanilla extract and beat until creamy.
Add the dry mixture to the wet mixture and beat until combined.
Scoop rounded tablespoonfuls of the batter onto the lined cookie sheets, about two inches apart (they spread while baking).
Flatten the mounds slightly with the back of a spoon or your hands. Bake 12-16 minutes or until cookies are barely set and edges are golden. Remove from the oven and let cookies cool completely before moving.
While cookies are cooling, in a medium-size bowl, mix all the icing ingredients until smooth.
Using a pastry brush, lightly brush the tops on cookies with a thin layer of icing. Let the icing set for a few minutes until it dries. Serve.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the products I used*

Yield: 24 cookies, Serving Size: one cookie, Amount per serving- Net Carbs Per Serving: 3g,

Nutrition

Serving: 1cookieCalories: 148kcalCarbohydrates: 4gProtein: 1gFat: 13gSaturated Fat: 7gSodium: 46mgFiber: 1gSugar: 2g

Keyword low carb cookies, low carb iced oatmeal cookies

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