These Sugar Free Oatmeal Cookies Are a delightful and guilt-free option to indulge your sweet cravings. These treats are crafted using sugar-free chocolate chips, and we omit the raisins, making them devoid of added sugars and keeping them low-carb and gluten-free.
I'm absolutely fond of cookies and they never seem to be enough for me. Sugar Free Lemon Cookies and these Low Carb Strawberry Cookies Additionally, you may want to explore all our other sugar-free cookie recipes, such as these. Collagen Cookies , Chocolate Chip Peanut Butter Cookies , or Chewy Ginger Molasses Cookies .
Interested in trying more sweets? Take a look at our additional options. 30 Diabetes-Friendly Treats to Tame Your Sweet Cravings .
Here are some additional sugar-free cookie recipes you might like to try.
- Soft and Spicy Ketogenic Ginger Molasses Cookies
- Sugar-Free Peanut Butter Cookies
- Sicilian Almond Cookies
- Chocolate Chip Peanut Butter Cookies
- Double Chocolate Fudge Cookies
Why you'll love these sugar free oatmeal cookies
- These are created without bananas, raisins, or additional sugar, making them less impactful on your blood glucose levels compared to conventional oatmeal cookies.
- If you skip the extra sugar, these become low-carb and suitable for diabetics, provided you can include oatmeal in your dietary plan.
- These cookies require no chilling time, making them quick and easy to bake up in no time at all.
- Mildly sweetened using sugar-free chocolate chips along with your preferred sugar-free brown sweetener.
- These cookies are incredibly chewy and soft, making them ideal if you're looking to freeze them for better portion management.
Ingredients and Substitutions
These cookies made from almond flour and oats are quite simple to prepare and can be baked in less than 10 minutes.
- Almond Flour: For a nuttier flavor, use ground almonds instead of oat flour as they keep carbohydrates lower. To make your recipe nut-free, substitute almond flour with sunflower seed flour; add 1 teaspoon of lemon juice to reduce the greenish hue often produced by sunflower flour.
- Oatmeal: Essential are organic old-fashioned rolled oats. For better quality, steer clear of quick oats and make sure the oats you choose are certified gluten-free.
- Butter: Brown butter adds depth to the taste of oatmeal.
- Coconut Oil: Prepare these cookies without dairy and substitute all the butter with coconut oil.
- Brown Sugar Sweetener: For a healthier choice, swerve or monk fruit sweetener is favored over Splenda.
- Semisweet or Unsweetened Chocolate Chips - opt for sugar-free white chocolate chips to mix things up.
- Additional Ingredients: Salt, baking soda, cinnamon, eggs, and vanilla extract.
See the recipe card for quantities.
Feeling stuck on what to eat?
7 days of morning meals, noon fare, and evening feasts
Start your journey today!
Step by step instructions
How to make sugar free oatmeal cookies?
STEP 1: Heat up the oven to 375 degrees Fahrenheit.
In a saucepan, gently melt the unsalted butter over medium heat, stirring continuously with either a wooden spoon or a rubber spatula. As the butter melts, it will start to foam; continue stirring for about 5-8 more minutes until it transforms into a rich golden-brown color and emits a strong aromatic scent of roasted butter. Let it cool down slightly before using.
STEP 2: In a medium-sized mixing bowl, thoroughly combine the dry ingredients—almond flour, salt, baking soda, cinnamon, and gelatin powder—by whisking them together.
STEP 3: In a big mixing bowl, beat each large egg with one teaspoon of vanilla extract until well combined. Next, whisk in the melted coconut oil (ensure it cools down first if you've heated it in the microwave).
Then, incorporate the cooled brown butter into the wet ingredients using either a hand mixer or a whisk, followed by mixing in the brown sweetener until it dissolves completely.
STEP 4: Add the almond flour mixture and combine using a wooden spoon or sturdy rubber spatula until everything is thoroughly mixed.
STEP 5: Stir in the traditional rolled oats along with the sugar-free chocolate chips (if you're including them). Note that unlike a classic raisin cookie recipe, we’re opting for sugar-free chocolate chips here. Ensure everything is well mixed until completely blended.
STEP 6: Take a big ice cream scoop or use a cookie scoop for smaller portions (approximately three tablespoons each) and portion out the cookie dough balls onto a baking sheet lined with parchment paper. This way, eight scoops should comfortably fit on one prepared baking sheet.
Next, use a rubber spatula to press the cookie dough down to approximately half an inch thickness on the parchment paper. Since these cookies won’t expand significantly during baking, it’s important to shape them beforehand. Feel free to place a few chocolate chips atop the flattened cookies; however, this step primarily serves aesthetic purposes for social media posts like Instagram.
The recipe yields approximately 22 oatmeal cookies; thus, I utilized two baking sheets for the first batch of 16 cookies. Once those were done, I baked the last six cookies using an additional sheet.
STEP 7: Cook in the oven at 375°F for 8-10 minutes until the edges turn slightly golden and crisp.
Remove from the oven once baked and allow to slightly cool before moving them to a cooling rack. They will need time to slightly cool before moving them to the cooling rack otherwise they may fall apart.
Troubleshooting common issues
- Cookies too dry? The almond flour you're using might be too finely ground; try incorporating a little bit of xanthan gum.
- Too soft? Bake for an additional 2-3 minutes.
- Spread too much? Typically, these cookies do not require chilling, but if they tend to spread excessively, you might want to refrigerate the dough for about 30 minutes prior to baking.
Top Tip
For optimal texture and taste, opt for traditional rolled oats rather than quicker-cooking varieties that compromise on chewiness and nuttiness. Choosing organic guarantees a gluten-free product with no risk of cross-contamination during processing.
Storage and Freezing
- Cool Completely Ensure the cookies have fully cooled down before you freeze them to avoid adding extra moisture.
- Layering Place a piece of parchment paper between each layer of cookies to stop them from adhering to one another.
- Airtight Container Transfer the cookies into an airtight freezer-compatible container or a zip-top plastic freezer bag. Ensure you squeeze out all excess air before sealing to avoid freezer burn.
- Labeling : Mark the container or bag with the date and cookie variety for simple recognition.
- Freezing Place the container or bag in the freezer. You can store oatmeal cookies in the freezer for as long as 3 months.
To indulge in them later, just let the cookies defrost at room temperature or heat them briefly in the microwave for a short time to warm them up.
Frequently asked questions
Certainly, use 2 flax eggs (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg).
These options are low-carb but don’t strictly adhere to keto because of the oats inclusion. They still fit well with various low-carb diets though.
An alternative sweetener such as Swerve Brown or Lakanto Golden provides the finest taste and consistency.
Recipe Card
Sugar-Free Oatmeal Cookies (Suitable for Diabetes)
Equipment
-
Large Glass Mixing Bowl
-
Whisk
-
Baking Sheet
-
Parchment Paper
-
Ice Cream Scoop
Materials
- 4 tablespoon unsalted butter melted brown butter
- 1 cup almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 tablespoon unflavored gelatine powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut oil melted if hard
- 1 cup brown sweetener
- 3 cups old fashioned rolled oats
- ½ cup unsweetened or low carb chocolate chips
Instructions
-
Heat up the oven to 190°C
-
In a saucepan, melt the butter over medium heat and keep stirring until it browns, which should take around 5-8 minutes. Remove from heat and let it cool down slightly.4 tablespoon unsalted butter
-
In a medium-sized mixing bowl, combine all the dry ingredients excluding the brown sweetener using a wire whisk. Put this mixture aside for now.1 cup almond flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon cinnamon, 1 tablespoon of plain gelatin Powder
-
In a big mixing bowl, combine the eggs and vanilla extract using a whisk. Next, mix in the cooled melted brown butter and coconut oil until they're fully blended. Finally, incorporate the brown sweetener and continue whisking until everything is thoroughly combined.2 large eggs, 1 teaspoon vanilla extract, ½ cup coconut oil, 1 cup brown sweetener
-
Add the dry components next and gently incorporate the old-fashioned rolled oats along with the chocolate chips (if you're using them) using a wooden spoon or a sturdy rubber spatula. Ensure everything is thoroughly mixed together.3 cups of traditional rolled oats, ½ cup of unsweetened or low-carb chocolate chips
-
Utilize an ice cream scooper to place the cookies onto a baking sheet lined with parchment paper. Proceed to gently flatten each cookie to approximately half an inch thickness using a rubber spatula. It’s advisable to employ two baking trays for this process.
-
Bake the cookies at 375°F for approximately 8-10 minutes until the edges turn slightly brown and crisp up. Take them out of the oven and let them sit to cool down before transferring them onto a cooling rack.
-
Refer to the video instructions below for additional clarity. Please be aware that the amount of butter should be 4 tablespoons, rather than 1 cup as mistakenly shown in the video.
Video
Notes
Nutrition
Food safety
- Avoid leaving food at room temperature for long durations.
- Always keep an eye on food after it has been cooked.
- Use oils with high smoking point to avoid harmful compounds
- Always have proper airflow when operating a gas stove
See more food guidelines
