Low-Carb Chilled Oatmeal Cookies Recipe

Low Carb Iced Oatmeal Cookies are a nostalgic favorite reimagined gluten-free and lower in carbs.

These Low Carb Iced Oatmeal Cookies have about 3g net carbs per cookie while retaining the classic iced oatmeal cookie flavor.

Remember those old-fashioned iced oatmeal cookies from the store? I loved that they didn’t have raisins and that sweet icing on top. The royal-style icing makes them feel celebratory — and I still enjoy it.

These lower-carb cookies use gluten-free rolled oats and a moderate amount of almond flour to deliver the familiar taste and texture without the heavy carb load of a traditional recipe. They are not grain-free, but they are gluten-free and surprisingly low in net carbs despite the oats.

These were a helpful bake while pantry supplies were limited — and both my husband and teen son loved them.

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 tablespoons Butter, softened (room temperature)
• 2 large Eggs
• ⅔ cup brown-style sweetener (Lakanto Golden or Swerve Brown)
• 1 teaspoon Vanilla Extract

Icing:

• 6 tablespoons erythritol confectioners sweetener (e.g., Swerve)
• ¼ teaspoon Vanilla Extract
• ½ teaspoon lemon juice
• 1 ½ tablespoon Heavy Cream

Directions

• Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or silicone liners.
• In a large bowl, combine the gluten-free rolled oats, almond flour, baking powder, cinnamon, nutmeg (if using), and sea salt. Set aside.
• In a mixing bowl, cream the softened butter with the eggs and vanilla using an electric mixer until smooth and creamy.
• Add the dry ingredients to the wet ingredients and mix until fully combined.
• Drop rounded tablespoonfuls of batter onto the prepared sheets about 2 inches apart, as the cookies will spread.
• Gently flatten each mound with the back of a spoon or your hand. Bake 12–16 minutes until cookies are just set and the edges are golden. Remove and cool completely on the pans before moving.
• While the cookies cool, whisk the icing ingredients together in a medium bowl until smooth.
• Brush a thin layer of icing over the tops of the cooled cookies with a pastry brush. Allow the icing to set for several minutes, then serve.

Recommended Products:

Blanched almond flour, GF rolled oats and sweeteners are useful for this recipe; use products you trust in your pantry.

Silicone baking liners or parchment make cleanup easy.

Nutritional Data: See the printable recipe card below for full details.

Printable Recipe Card Below:

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