Go Back
+ servings
sugar free oatmeal raisin cookies on a flat surface

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.
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



  • 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.



  • 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.


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