Sugar Free Oatmeal Cookies

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My sugar free oatmeal cookies recipe is the perfect soft and chewy guilt free alternative! They’re Ideal for anyone looking for healthier cookies that taste just like the traditional version. Made with wholesome oats, whole wheat flour, raisins, and naturally sweetened with monk fruit, these healthy cookies with no sugar will quickly become a family favorite!

While most people love chocolate chip cookies, I’m a huge fan of chewy oatmeal raisin cookies! Especially when they’re crispy on the outside and soft on the inside, with loads of sweet and plump raisins.

But while traditional oatmeal raisin cookies may sound healthy, they’re actually full of sugar and high in calories, just like all the other cookies out there!

So I decided to create a recipe for healthy oatmeal cookies with no sugar added. Instead, I use monk fruit sweetener.

These monk fruit oatmeal cookies taste amazing, are a healthier version of the original, and check all the boxes you might want when making cookies at home!

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🥘 Ingredients

My sugar free oatmeal raisin cookies recipe only requires a handful of basic ingredients that you can find at any grocery store. Scroll down to the recipe card at the bottom of the post for the exact amounts and nutritional information.

Monk Fruit Sweetener: Made from the extract of monk fruit, this sweetener is what gives my sugarless oatmeal cookies their touch of sweetness. While it is 150 to 200 times sweeter than regular sugar, it contains no calories, carbohydrates, sodium, or fat. Feel free to use less monk fruit than my recipe calls for if you don’t like super sweet baked goods.

Whole Wheat Flour: My recipe uses whole wheat flour instead of all-purpose flour, making it free of refined flour. These whole wheat oatmeal cookies with no sugar are a great healthy option. You can also make them gluten-free by substituting the whole wheat flour with a gluten-free 1:1 flour blend.

Butter: Used to add richness, I add a little butter to give the cookies their crispy exterior and add to their flavor. 

Eggs & Baking Soda: The eggs help to bind the dough together and give the cookies their chew while the baking soda helps them to rise and adds to the texture. 

Rolled Oats: I use rolled oats or old-fashioned oats (they are the same thing). Steel-cut oats or quick oats will not work – they don’t have the right texture.

Cinnamon, Vanilla Extract, & Salt: A pinch of ground cinnamon gives the cookies a hint of warmth. You can also use nutmeg or pumpkin pie spice. I use vanilla extract and salt to bring out the natural flavor and sweetness of the other ingredients. 

Raisins: Raisins add natural sweetness and moisture, which contribute to both the taste and texture. It’s important to note that raisins do contain natural sugar. When I want to make 100% no sugar oatmeal cookies, I just omit the raisins.

🔪 How To Make Sugar Free Oatmeal Cookies

Making my oatmeal cookies with no sugar is really easy and doesn’t require any special skills. Even beginner bakers can master my recipe with little effort.

Watch my video below to see how quickly my sugar free oatmeal cookie recipe comes together.

Cream Sweetener & Butter: To begin, I put the softened butter and sweetener in the large bowl of a stand mixer. Then I use the paddle attachment to cream the ingredients together for about 3-4 minutes until well combined and fluffy. You can also use a hand mixer for this step.

Add Eggs & Vanilla: Once properly creamed, I add the eggs one at a time to the butter mixture, mixing well between each addition. Then I mix in the vanilla until fully combined.

Sift Dry Ingredients: I sift the flour, baking soda, salt, and cinnamon into a medium bowl.

Mix Dough: Once sifted, I add the flour mixture to the creamed butter and fold it in until well combined. Then I fold in the rolled oats and raisins until fully incorporated. At this point, you can add any additional add-ins such as chocolate chips or nuts.

Chill Dough: Once made, I cover the cookie dough with plastic wrap and refrigerate it for 30 minutes to chill. Then I preheat my oven to 330 degrees Fahrenheit (170 degrees Celsius) and line a cookie sheet with parchment paper or a silicone baking mat.

Scoop Cookies: When the dough is ready, I scoop out tablespoon-sized portions of dough and roll them into balls. Then I place all the balls on the prepared baking sheet and flatten them with a fork, making sure to leave some space between the cookies.

Bake: To bake, I transfer the cookie sheet to the oven and let the cookies bake for 8-10 minutes until lightly golden. Then I remove them from the oven and let them cool completely on a cooling rack. These crispy sugar free oatmeal cookies firm up as they cool.

📖 Variations

Diabetic Friendly: Monk fruit sweetener does not raise blood sugar levels, which makes it safe for diabetics (source). To make this a no sugar oatmeal cookie recipe, you need to omit the raisins. Then my recipe doesn’t have any refined sugar or natural sugar, making it suitable for diabetics.

Gluten-Free: To make the cookies gluten-free I just sub the whole wheat flour with a 1:1 gluten-free blend. You can also try my vegan gluten free oatmeal raisin cookies recipe!

Almond Flour: Almond flour is another great gluten-free alternative that I have used to make these cookies. For this variation, I use a combination of ½ cup of almond flour and ½ cup of oat flour.

Add-Ins: I love to jazz up my sugar free oatmeal raisin cookie recipe with mix-ins. You can mix in dark chocolate chips (oatmeal chocolate chip cookies are the best!), almonds, walnuts, pecans, or any other type of nut you like. You can also add more dried fruit, or sub another type of dried fruit such as dried cranberries or blueberries for the raisins.

Vegan: You can easily make my healthy sugar free oatmeal cookies vegan. To do this, I substitute the eggs with 2 flax eggs (2 tbsp ground flax seeds mixed with 5 tbsp water) and substitute the regular butter for vegan butter or coconut oil. 

Other Sugar Substitutes: If you’re unable to find monk fruit sweetener you can make my sugar free oatmeal cookies with stevia instead – but you may have to use less stevia and it may turn out too sweet as a 1:1 substitution for the monk fruit, depending on the brand of stevia you use.

Banana Sweetener: If you don’t have monk fruit sweetener but want to keep these refined sugar-free, mash three ripe bananas in the food processor, then add ¼ cup of maple syrup or honey and blend until smooth. Add this to your butter. You will likely need to add a bit more flour if the cookie dough seems too moist.

🍽 Serving Suggestions

My low sugar oatmeal cookies are perfect just the way they are! However, I really do love them with a warm drink, or with dessert sauces or ice cream to make an indulgent treat. Here are some of my favorites: 

With Beverages: To keep things simple, sometimes I’ll serve the cookies alongside a hot cup of coffee or cup of tea. But they are wonderful with my lavender latte, oatmilk honey latte, or healthy hot chocolate too.

With Ice Cream: Pair them with a scoop of my mango nice cream or lychee ice cream for an extra special treat. I’ve also used the cookies to make ice cream cookie sandwiches with my caramel nice cream or vegan tofu ice cream.

With Toppings: Sometimes I spread them with peanut butter or almond butter on top for an extra layer of flavor and nutrition. You can also drizzle a bit of melted dark on top.

Cookie Spread: Another way I like to serve these cookies is alongside a variety of other treats at parties or family gatherings. You can Include options like my red velvet cake mix cookies, strawberry cheesecake cookies, and powdered peanut butter cookies for a delicious assortment. 

🧊 Storage Directions

Room Temperature: Once the cookies are completely cool, I store them in an airtight container at room temperature for up to 5 days. It’s important to make sure they are completely cooled before sealing them in the container to maintain their chewy texture and prevent them from becoming soggy.

Freezer: For longer storage, you can freeze the cookies for up to 3 months. Once cooled, I put the cookies in a freezer-safe bag or container and pop them in the freezer. When I want to enjoy them, I just let the cookies thaw at room temperature for about 30 minutes or warm them in the oven at a low temperature for a few minutes.

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