Keto Oatmeal Cream Pies

I have tested both. One tablespoon of blackstrap molasses adds about 10g of net carbs to the entire batch, which comes out to roughly 1g extra per cookie. If that fits your macros, go for it. I personally stick with molasses extract because it gives me that deep, warm flavor without any extra carbs. A little goes a long way with the extract.

I pull mine out when the edges just start turning golden brown but the center still looks slightly underdone. They firm up a lot as they cool on the baking sheet. If you wait until they look fully done in the oven, they will be too crispy once they cool. I usually check at the 9-minute mark and go from there. Every oven is different, so I always set my timer for a minute less than what I think they need.

I have had this happen, and it almost always comes down to not letting the cookies cool completely. They are fragile when they are warm. I let mine sit on the baking sheet for a full 10 minutes, then transfer them to a wire rack for another 10-15 minutes before I touch them again. If they are still crumbling after cooling, your dough was probably too dry. I add a teaspoon of water or an extra egg yolk next time that happens.

I have made these dairy-free by swapping the butter for coconut oil in the cookie dough and using a coconut cream-based filling. The cookies turn out just as soft. For the cream filling, I whip chilled coconut cream with powdered sweetener and a bit of vanilla. It is not identical to the butter-based version, but I actually prefer the lighter texture. One of my readers also had great results using palm shortening in the filling.

I have left them on the counter and they hold up for about 2 days before the filling starts to soften too much. In the fridge, I get a solid 5-7 days out of them. My preference is storing them in the fridge because the cold firms up the cream filling and gives them a better bite. I pull them out about 10 minutes before eating so the cookie softens a little. For freezing, I lay the assembled cookies flat on a parchment-lined baking sheet, freeze until solid (about an hour), then stack them in a freezer bag with parchment between layers so they do not stick. They keep for up to 2 months frozen. I tried freezing the cookies and filling separately once, but the cookies cracked when I tried to spread filling on the frozen ones. Assembled first is the way I do it every time.

I would not do a straight swap because coconut flour absorbs way more moisture than almond flour. I have tried it, and you need roughly 1/4 cup coconut flour in place of 1 cup almond flour, plus an extra egg to compensate. The texture changes too, becoming more cake-like and less chewy. If you need to be nut-free, I recommend using 1/4 cup coconut flour plus 2 tablespoons of oat fiber in place of the almond flour, and add one extra egg to the dough.

I buy my oat fiber online because most grocery stores do not carry it. I have tried several brands over the years and the biggest difference is how finely ground they are. Finely ground oat fiber works best for cookies because it blends smoothly into the dough without any grittiness. Coarse oat fiber gives you a sandy texture that I do not want in these. I buy in bulk since I go through it fast. Check product reviews before ordering because some brands have an almost cardboard taste. The one I settled on is mild and slightly earthy, which is exactly what I want for that classic oatmeal cookie flavor.

I ran into this early on and figured out two main causes. First, my butter was too soft when I mixed the dough. I use cold butter now and that solved most of the spreading. Second, I was not chilling my dough before scooping. I refrigerate my dough for at least 20 minutes before I scoop and bake. If your cookies are still spreading after that, try adding an extra tablespoon of almond flour to thicken things up. That trick has saved me more than once.