Most “healthy” oatmeal cookies fall into one of two traps: they taste like bland energy bars, or they use so much banana or honey they might as well be cake. These? Sweetened with monk fruit, loaded with wholesome oats, and totally satisfying—even with no added sugar.
But heads up: they’re not keto. Want a keto version? I’ve got that below too.
💡 What Makes These Feel Like Real Cookies
This version leans on:
- Rolled oats for chew (not instant oats—they don’t hold up)
- Butter for classic cookie richness
- Monk fruit sweetener for the sweet hit, without blood sugar fallout
- Raisins for texture and tradition—but you can skip them to go 100% sugar-free
You get soft, golden-edged cookies with a tender center. They don’t spread much, so give them a little pat-down before baking.
🧾 Ingredients That Keep It Clean (and Sweet-Free)
- ¾ cup monk fruit sweetener – Zero net carbs. Granulated works best for this.
- 1 cup butter – Room temp = creamy consistency. Vegan butter works too.
- 2 eggs – Or use flax eggs for a vegan version (2 tbsp flax + 5 tbsp water).
- 1 tsp vanilla extract – Adds depth.
- 1 cup whole wheat flour – High-fiber, slower carb release. (Swap for almond flour for lower carb.)
- ½ tsp baking soda – Classic cookie rise.
- ½ tsp salt – Balances the sweet.
- ¾ tsp cinnamon – Optional, but adds warmth.
- 1 ¾ cups rolled oats – Chewy texture and fiber.
- ¾ cup raisins – Optional. Adds chew, but also natural sugar.
🔁 Low-Carb Substitutions That Hold Up
| Swap | What Changes | My Take |
|---|---|---|
| Almond flour for whole wheat | Cuts carbs | Texture changes—more crumbly but still good |
| Omit raisins | Drops natural sugars | Makes it truly sugar-free/diabetic-friendly |
| Vegan butter + flax eggs | Fully plant-based | Works! Slightly softer cookie |
| Add walnuts or coconut | Texture boost | Great—just sub for some raisins to keep total mix-ins under 1 cup |
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cookies didn’t spread | Dough too cold | Flatten slightly before baking |
| Dough too sticky | Warm butter or too much egg | Chill it 30 mins before scooping |
| Cookies too soft | Underbaked | Let them cool fully—they firm up as they cool |
| Gritty texture | Used granular erythritol | Use monk fruit or blend with allulose |
👩🍳 How to Make Them (Step-by-Step)
- Cream butter and sweetener until fluffy—3–4 minutes with a mixer.
- Beat in eggs and vanilla until smooth.
- Sift in flour, baking soda, salt, and cinnamon. Stir in oats and raisins.
- Chill dough for 30 minutes.
- Scoop tablespoon-sized balls, place on lined sheet, and flatten slightly.
- Bake at 330°F (170°C) for 8–10 minutes until lightly golden.
- Cool on a rack—cookies firm up as they sit.
🧠 My Go-To Low-Carb Hacks
- Sub raisins with chopped walnuts or unsweetened coconut for more texture and less sugar.
- Want more protein? Add 1 tbsp of unflavored collagen to the dough—makes them more filling.
- For meal prep, freeze the raw dough balls—bake from frozen +2 minutes.
🧊 Storage + Freezer Tips
- Fridge: Lasts 1 week in an airtight container.
- Freezer (raw or baked): Freeze raw balls or baked cookies up to 3 months.
- Reheat gently in a toaster oven for 2–3 minutes if you like them warm and soft again.
❓ What I Googled Before Making This
Are these cookies keto?
Not as written—because of the oats and raisins. But they’re low sugar and can be made sugar-free by skipping raisins.
Do oats have sugar?
No added sugar, but they do have carbs—about 27g per ½ cup rolled oats.
What sweetener should I use?
Monk fruit or allulose blends work best. Avoid plain erythritol unless you like a cooling effect and some grit.
📊 Full Nutrition Facts – Per 1 Cookie (Out of 28)
| Nutrient | Amount |
|---|---|
| Calories | 108 kcal |
| Total Fat | 7 g |
| – Saturated Fat | 4 g |
| – Polyunsaturated Fat | 0.5 g |
| – Monounsaturated Fat | 2 g |
| Cholesterol | 29 mg |
| Sodium | 68 mg |
| Potassium | 73 mg |
| Total Carbs | 10 g |
| – Fiber | 1 g |
| – Sugars (from raisins) | 2 g |
| – Net Carbs | 9 g |
| Protein | 2 g |
| Calcium | ~10 mg |
| Iron | ~0.5 mg |
| Vitamin A | 150 IU |
Check out More Recipes:
- Sugar-Free Chocolate Chip Cookies – Low-Carb, But Legit Good
- Low Carb Keto Cookies
- Low Carb Keto Gingerbread Cookies (Sugar-free)
Sugar-Free Oatmeal Cookies – Chewy, Guilt-Free, and Actually Worth Making
Description
Soft, chewy oatmeal cookies made with monk fruit sweetener, rolled oats, and no added sugar—sweet without the spike.
Ingredients
Instructions
- Cream butter and sweetener for 3–4 minutes. Add eggs and vanilla; mix well.
- Sift in flour, baking soda, salt, and cinnamon. Stir in oats and raisins.
- Chill dough 30 minutes. Scoop and flatten tablespoon-sized balls.
- Bake at 330°F for 8–10 minutes. Let cool fully on a rack.
- Store in airtight container for up to 1 week.
Notes
- Chill dough to avoid spreading and stickiness.
- Flatten cookies before baking—they won’t spread much.
- Omit raisins for a truly sugar-free version (lowers net carbs).
- For crunchier cookies, bake 1–2 minutes longer and cool fully.
