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 , 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:
📖 Printable Recipe Card
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
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.
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Notes
Nutrition
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jennifer says
oatmeal cookies are such a comfort food for me! I love your low-carb tweaks!
ChihYu says
I love a chewy and delicious oatmeal cookies, and these are the best! The icing is such a tasty treat!
Donny says
These are one of my favorite cookies and I haven't had one since going gf. Thanks!
Jean Choi says
LOVE that you made oatmeal cookies low carb. These are amazing!
Sunrita | Spiceitupp says
Just the type of recipe I have been looking for. Got all ingredients which means ready to make.