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If you like cookies and don’t like consuming sugar, you need to try this recipe. I’ve known this recipe for about 2 years and every now and then I make it when I have guests.
Everyone is amazed by the flavor of these cookies!
It’s a relatively simple recipe, quick to make, and you can try it right now. Check out all the ingredients below and learn how to make these delicious cookies quickly.
Believe me, once you know this recipe, you won’t want anything else!
Sugar Free Oatmeal Cookies Recipe – Irresistible Sugar-Free Snack
Below you have all the ingredients needed to make this recipe. Some of the ingredients are optional, so just add them if you want. I like to make the recipe with all the ingredients, but if you don’t have all the ingredients, you can always omit some of them.
Ingredients:
- 1/4 cup chopped nuts (optional)
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/4 cup sugar-free maple syrup or honey (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup raisins or sugar-free chocolate chips (optional)
Instructions:
Step 1 – Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
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Follow Me NowStep 2 – Mix Dry Ingredients
In a large bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Mix well.
Step 3 – Combine Wet Ingredients
In a separate bowl, whisk together the unsweetened applesauce, melted coconut oil, sugar-free maple syrup or honey (if using), and vanilla extract.
Step 4 – Mix Everything Together
Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. If desired, fold in raisins, sugar-free chocolate chips, or chopped nuts.
Step 5 – Form Cookies
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon.
Step 6 – Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers might still look a bit soft, but they will firm up as they cool.
Step 7 – Cool
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
So, have you tried making these cookies? I truly hope so!
Before you leave, don’t forget to save this recipe to your Pinterest for later.
Have fun cooking!
Nutritional information on recipes please
Nutrition Info (sugar-free oatmeal cookies):
✅ Approximate values without nuts or chocolate/raisins
Small cookie – 1 tbsp (24 total):
• 47 calories
• 4.6g carbs
• 0.6g sugar
• 3g fat
• 0.5g protein
• 0.4g fiber
Medium cookie – 2 tbsp (12 total):
• 93 calories
• 9.2g carbs
• 1.2g sugar
• 6g fat
• 1g protein
• 0.8g fiber
I’m always looking for desserts using whole wheat flour and was very excited when I saw this recipe. Made for first time today, as I don’t keep coconut oil I used avocado oil and I have given up sugar, syrups and such I tried RX sugar. My oven is giving me issues, only took 5 minutes to bake. I added toasted walnut pieces and raisins and was glad for the raisins which helped to sweeten the cookies. Next time I’ll test the dough for sweetness and add additional as needed prior to baking.
Hi Sandy! Thanks so much for sharing your experience!
Using avocado oil and RX sugar is a great swap! To boost sweetness while keeping it sugar-free, try adding a bit of mashed banana, monk fruit sweetener, or a touch more applesauce. Extra raisins or chopped dates can help too. With your oven baking so fast, it’s smart to check the dough for sweetness next time before baking. Glad the recipe gave you a good starting point.I love how you made it your own!
Is using coconut oil necessary in this recipe? I don’t have any on hand and I’m wondering if anything else might work. Thanks.
Hi Maxwell,
You can definitely swap the coconut oil—melted butter or any neutral oil like avocado or light olive oil works well too. Just use the same amount! Let me know how it turns out!
Can gluten free flour be used in this recipe.
Hi Cheryl! 🙂
Yes, absolutely! You can swap the whole wheat flour with a gluten-free flour blend, just make sure it’s one that works well for baking. The texture might be slightly different, but the cookies will still turn out delicious!
My husband is diabetic and he loves these cookies! I make them so frequently that I’d like to triple the recipe and freeze them. Before I do, can you tell me if that’s an option or if they don’t freeze well. Thank you.