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Home » Sugar-Free Recipes

Sugar-Free Oatmeal Raisin Cookies

Published: Mar 6, 2021 · Modified: Nov 10, 2021 by staysnatched · This post may contain affiliate links · 16 Comments

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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

This post contains affiliate links. Please read my full disclosure here.

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

Table of Contents

  • What Type of Sweetener to Use
  • How to Make Sugar-Free Oatmeal Raisin Cookies
  • What Type of Oats to Use
  • Cookie Texture
  • Why Lemon Juice and Baking Soda is Used
  • Baking Tips
  • Cooling is Important
  • How to Store
  • Freezer Tips
  • More Sugar-Free Recipes
  • More Cookie Recipes
  • Sugar-Free Oatmeal Raisin Cookies
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition (displayed with net carbs)

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 7 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. Saved!
Course Dessert, Snack
Cuisine American
Keyword healthy oatmeal raisin cookies, sugar free oatmeal raisin cookies
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
cooling 20 minutes minutes
Total Time 50 minutes minutes
Servings 12 cookies
Calories 166kcal
Author Brandi Crawford
Prevent your screen from going dark

Ingredients

  • 8 tablespoons unsalted butter 1 stick, softened at room temperature.
  • ¾ cup sweetener
  • 2 eggs Must be at room temperature.
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon freshly squeezed lemon juice
  • ¾ cup flour
  • 1 ½ cups rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup raisins

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 ½ 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.
Cookie Scoop
Cookie Scoop
Silicone Baking Mat
Silicone Baking Mat
Parchment Paper
Parchment Paper

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 166kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g
Easy Keto Chicken RecipesCheck out 20 Keto Low-Carb Chicken Recipes here!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Comments

  1. Felicia says

    March 06, 2021 at 8:43 pm

    5 stars
    I was so excited when I saw this recipe! I love oatmeal raisin cookies. These didn’t disappoint and the cookie is a decent size. No mini cookies over here. Thank you for this recipe!

    Reply
    • staysnatched says

      March 09, 2021 at 11:06 am

      I'm so happy you enjoyed them!

      Reply
  2. Steeve says

    March 11, 2021 at 9:56 am

    5 stars
    Loved this recipe!

    Reply
    • staysnatched says

      March 11, 2021 at 3:54 pm

      I'm so glad you enjoyed it!

      Reply
  3. Patricia Quinsey says

    March 12, 2021 at 10:28 am

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

    Reply
    • staysnatched says

      March 12, 2021 at 7:38 pm

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

      Reply
  4. Marisa Mc says

    March 21, 2021 at 2:41 pm

    5 stars
    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

    Reply
    • staysnatched says

      March 22, 2021 at 4:19 pm

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

      Reply
  5. Bridget says

    April 03, 2021 at 3:12 pm

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

    Reply
    • staysnatched says

      April 03, 2021 at 6:05 pm

      You're welcome! Glad to hear it.

      Reply
  6. Kalera says

    June 14, 2021 at 1:20 pm

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

    Reply
    • staysnatched says

      June 16, 2021 at 1:38 pm

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

      Reply
  7. Theresa says

    October 03, 2021 at 6:37 pm

    5 stars
    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!

    Reply
    • staysnatched says

      October 04, 2021 at 2:17 pm

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

      Reply
  8. Tara Minaee says

    January 25, 2022 at 7:49 pm

    5 stars
    Amazing! Soft in the middle and a prefect crisp on the edges, just as a cookie should be! I didn’t have a lemon so I used a lime and the cookies turned out perfectly. The kids have asked that these become a staple in our home.

    Reply
    • staysnatched says

      January 27, 2022 at 9:47 am

      Yay! I'm glad it can be a staple!

      Reply
5 from 7 votes

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Welcome!

Brandi currently lives in Kansas City, Missouri and is a self-taught cook and fitness enthusiast. She is the author of The Super Easy Air Fryer Cookbook and has been featured on Good Morning America and in Women's Health Magazine, Shape, Parade, Essence, Country Living, Southern Living, BuzzFeed, Delish, The Kansas City Star, Kansas City Spaces Magazine, Greatist, and more.

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