Sugar Free Oatmeal Cookies
My sugar free oatmeal cookies are 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!
Servings: 28 cookies
Calories: 108kcal
Ingredients
- ¾ cup monk fruit sweetener
- 1 cup unsalted butter or vegan butter
- 2 eggs or flax eggs
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp cinnamon
- 1 ¾ cup rolled oats
- ¾ cup raisins
Instructions
- In a mixing bowl add the softened butter and sweetener. Using a stand mixer with the paddle attachment or hand mixer, mix for 3-4 minutes until well combined and fluffy. Add the eggs one at a time, mixing well in between adding each egg. Mix through the vanilla.
- Sift the flour, baking soda, salt, and cinnamon into the creamed butter. Add the rolled oats and raisins. Stir until well combined.
- Cover cookie dough with plastic wrap and refrigerate for 30 minutes to chill.
- Preheat oven to 330 degrees F / 170 C. Line a baking sheet with parchment paper.
- When the dough has chilled, scoop out a tablespoon-sized amount of dough and roll it into balls.
- Place on the prepared baking sheet and flatten slightly with your hands. Make sure to leave some space between each cookie dough ball.
- Bake for 8-10 minutes, until lightly golden. Allow the cookies to cool completely on a cooling rack. Cookies will firm up as they cool. Repeat with remaining mixture.
Notes
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. I always take them out of the fridge about 30 to 45 minutes before starting the recipe. This helps the ingredients combine more easily
- Don’t Over-Mix: When combining the wet and dry ingredients, I mix them together until just combined. Over-mixing can result in tough sugar free oat cookies.
- Flatten the Cookies: Don’t forget to gently flatten each cookie with a fork or your hand before baking. These cookies won’t spread much on their own.
- Watch the Baking Time: My oven may be slightly different than yours, so you need to keep an eye on the cookies. They should be lightly golden around the edges but still soft in the center.
- Adding Mix-Ins: If you add mix-ins you need to reduce the amount of raisins by the amount of mix-ins you add. You shouldn’t have more than 1 cup of total mix-ins added, which includes the raisins.
- With the raisins, these are no-sugar-added cookies, but since raisins contain sugar, they are not 100% sugar free. To make these 100% sugar free and diabetic friendly, omit the raisins.
- To make this vegan friendly, substitute the eggs with 2 flax eggs (2 tbsp ground flax seeds mixed with 5 tbsp water) and the butter with vegan butter.
- If you’re unable to find monk fruit sweetener you can try powdered stevia instead, but you may need to use less stevia since it has a different sweetness level than monk fruit. Note: I haven't tested this substitution myself, so I can't advise on exact quantities of stevia to use as a substitute.
- Cookies will become firmer as they cool.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g