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Sugar-Free Oatmeal Raisin Cookies

These Sugar-Free Oatmeal Raisin Cookies are a healthy dessert baked homemade from scratch. These soft and chewy cookies have crisp edges and no-added sugar.

sugar free oatmeal raisin cookies on a flat surface

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Secretly, oatmeal raisin has always been my favorite cookie! Peanut butter and these are a close fave! Shot out to everyone who’s with me on this!

rolled oats, butter, raisins, all purpose flour, lemon, vanilla, and baking soda in s

What Type of Sweetener to Use

I use monkfruit sweetener.  These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar.

If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.

If you don’t care about making them sugar-free, you can use the same amount of regular table/refined sugar.

How to Make Sugar-Free Oatmeal Raisin Cookies

Refer to the recipe card below (at the bottom of the post) for serving sizes and full instructions.

  1. Cream butter and sweetener in a mixing bowl.
  2. Add eggs, vanilla, and lemon juice. Blend.
  3. Add flour, oats, baking soda, salt, and cinnamon. Blend.
  4. Fold in raisins.
  5. Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
  6. Roll the dough into balls.
  7. Bake.
collage photo of 4 photos showing how to cream butter and sweetener and add eat and mix with a mixer

What Type of Oats to Use

You want to use old-fashioned, rolled oats. These will work best for the texture.

bowl of sugar free oatmeal raisin cookie dough

Cookie Texture

I like a cookie that’s soft at the center, but has a firm edge. That’s what you will find with these cookies. If you want crispy cookies bake them a few minutes longer.

bowl of sugar free oatmeal raisin cookie dough

Why Lemon Juice and Baking Soda is Used

When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool.

You cannot substitute baking powder for baking soda.

unbaked sugar free oatmeal raisin cookies on a cookie sheet
unbaked sugar free oatmeal raisin cookies on a cookie sheet
baked sugar free oatmeal raisin cookies on a cookie sheet
baked sugar free oatmeal raisin cookies on a cooling rack
healthy sugar free oatmeal raisin cookie on a white plate

Baking Tips

Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.

Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven.

Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 

healthy sugar free oatmeal raisin cookie on a white surface

Cooling is Important

The longer the cookies cool, the firmer they will be. 

How to Store

Store these tightly sealed and covered on the counter for up to 3 days.

Store them in the fridge (covered) for up to a week. 

a stack of healthy sugar free oatmeal raisin cookie on a white plate

Freezer Tips

To freeze, store them tightly sealed. They will freeze for 2-3 months. Thaw at room temperature. You can also freeze the cookie dough and defrost overnight in the fridge.

More Sugar-Free Recipes

Sugar Free Cheesecake
Sugar Free Apple Pie
Sugar Free Healthy Banana Bread
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Popsicles

Keto Low Carb Key Lime Pie
Cinnamon Coffee Cake Muffins
Sugar Free Apple Butter

person dipping sugar free oatmeal raisin cookie in milk
healthy sugar free oatmeal raisin cookie on a white plate with a glass of milk

More Cookie Recipes

Keto Low Carb Pumpkin Cookies
Air Fryer Chocolate Chip Cookies
Keto Low Carb Lemon Cookies
Keto Low Carb Cream Cheese Sugar Cookies
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Peanut Butter Cookies
Keto Low Carb Peanut Butter Cup Cookies
Keto Low Carb Double Chocolate Cookies
Keto Low Carb Macadamia Nut Cookies

person holding sugar free oatmeal raisin cookie
sugar free oatmeal raisin cookies on a flat surface
Print Pin
5 from 6 votes

Sugar-Free Oatmeal Raisin Cookies

These Sugar-Free Oatmeal Raisin Cookies are a healthy dessert baked homemade from scratch. These soft and chewy cookies have crisp edges and no-added sugar.
Save this recipe here.
Course Dessert, Snack
Cuisine American
Keyword healthy oatmeal raisin cookies, sugar free oatmeal raisin cookies
Prep Time 15 minutes
Cook Time 15 minutes
cooling 20 minutes
Total Time 50 minutes
Servings 12 cookies
Calories 166kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
  • Add the eggs, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
  • With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
  • Fold in raisins.
  • Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
  • Roll the dough into balls (I measured 1 1/2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon. You may want to use wet hands as the dough is sticky.
  • Bake for 10-14 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
  • Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
  • Transfer the cookies to a wire rack to cool for an additional 10 minutes.

Video

Notes

  • If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
  • I don’t use artificial sweeteners like splenda.
  • If you don’t care about making them sugar-free, you can use the same amount of regular table/refined sugar.
  • I prefer to use a silicone baking mat because it yields better results for me. You can use parchment paper if you wish.
  • Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
  • Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. 
  • Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 
  • You cannot substitute baking powder for baking soda.
  • I have not tested this recipe using almond flour or any alternative flours. If interested in those, you will need to test it.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 166kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g
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Recipe Rating




Theresa

Sunday 3rd of October 2021

Amazing! Perfectly crispy and not burnt when following instructions. Had to sub gluten free 1:1 flour so I could eat them and they turned out perfect. Thanks for another fabulous recipe!

staysnatched

Monday 4th of October 2021

You're welcome! I'm glad you enjoyed them.

Kalera

Monday 14th of June 2021

These were fantastic and easy to make. Thanks for another great recipe!

staysnatched

Wednesday 16th of June 2021

You're welcome! I'm glad you enjoyed them!

Bridget

Saturday 3rd of April 2021

These were delicious!! Thanks for the recipe! I love oatmeal cookies and these exceeded my expectations.

staysnatched

Saturday 3rd of April 2021

You're welcome! Glad to hear it.

Marisa Mc

Sunday 21st of March 2021

These are delicious!!! I didn’t have all the “right” ingredients on hand I subbed some of the granulated for brown and I used dried cranberries, since it’s what I had in the pantry. I knew they would be softer because of the brown sugar. But they still were delicious. Cannot wait to make them again with all granulated!! Thank you for the great recipe

staysnatched

Monday 22nd of March 2021

You're welcome. I'm glad it worked out!

Patricia Quinsey

Friday 12th of March 2021

can I sub the flour with coconut or almond flour or protein powder or a keto friendly option?

staysnatched

Friday 12th of March 2021

In the recipe notes I mentioned I haven’t tested that. Oats aren’t keto so this isn’t a keto friendly recipe.