These are most definitely a “faux” oatmeal cookie… there is not an oat to be found in the keto version!  Don’t let that turn you away, the coconut proves to be a great substitute for oatmeal to obtain the correct texture and the almond butter gives them the right color.  Beyond that, adding the pie spice is all that is needed to make a great keto cookie!

291 Calories

3.54:1 Ratio (this is a little over to account for the pie spice)

Ingredients

12g egg whites

15g almond butter

10g butter, room temperature

7g coconut oil

8.5g unsweetened shredded coconut

3g chia seeds

3g Truvia

pinch of pumpkin pie spice (I do not calculate this in, please do if you add more than a pinch)

pinch of baking powder (same as above)

pinch of salt

Directions

Blend all of the ingredients together very well.  I recommend, although it is not essential, to let this batter sit overnight in the refrigerator.  This will allow the coconut and chia seeds to absorb and take on the flavors of the liquid. It also helps the coconut soften to more of a “cooked oat” type of texture.  Drop the cookie batter (about 5 quarter size spoonfuls) on a parchment lined baking sheet and bake at 350 degrees for about 10-12 minutes.  You want the edges to be golden brown.  Let them cool on the paper to absorb any fat that has cooked out (they held the fat very well).

Notes

There is plenty of room to add more fat to this recipe for higher ratios.  Just increase  the butter and oil.  Lower the chia seeds if necessary.