If you’ve been craving oatmeal raisin cookies but want to keep things sugar-free, then you’re in the right place. These homemade beauties are soft, chewy, and have that perfect golden edge. Plus, they’re sweetened without any refined sugar, so you can indulge without guilt. These cookies truly hit the spot when you need something comforting that won’t spike your blood sugar!
💡 Why This Recipe Actually Works
We all know oatmeal raisin cookies can sometimes go too sweet or mushy, but this recipe strikes the perfect balance. By using a sugar substitute (like monk fruit), the sweetness stays without any of that weird aftertaste that can come from other sugar-free options. The oats provide that hearty, chewy texture, while the butter keeps things rich. Best of all? You can enjoy the cookies without the dreaded blood sugar spike!
🧾 Ingredients That Keep It Keto
- Unsalted butter – Adds fat and flavor to keep these cookies rich without the carbs.
- Sweetener (monk fruit, or your preferred) – You can easily swap it for stevia, but monk fruit measures like sugar, which makes life easier.
- Eggs – These act as a binder and contribute to the chewy texture.
- Vanilla extract – Brings in that deep, comforting flavor.
- Lemon juice – Just a splash to brighten up the flavors.
- Flour (regular or almond flour) – Regular flour will keep this recipe simple, but almond flour could be a keto-friendly swap if you’re looking to cut carbs more.
- Rolled oats – A keto oatmeal cookie wouldn’t be the same without them! If you’re going truly low-carb, consider oat fiber or other low-carb options.
- Baking soda – Leavens the cookies for a perfect rise.
- Cinnamon & salt – For that cozy, warm taste we all love.
- Raisins – While raisins are higher in carbs, they’re still acceptable in moderation on a low-carb plan. Feel free to reduce or skip them if you’re looking to lower carbs.
🔁 Keto-Friendly Variations I’ve Tried
I’ve tested a few variations with this recipe, especially when it comes to the flour. While regular flour works beautifully, almond flour will give you a slightly denser cookie. The trade-off? Almond flour tends to make the cookies a little more delicate and crumbly. If you’re okay with a slightly different texture, almond flour is a decent swap—but don’t say I didn’t warn you about how fragile they can get!
If you want to cut carbs further, you could also swap the raisins for a few sugar-free chocolate chips, or even chopped nuts. They still keep that satisfying bite but lower the carb count.
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cookies fell apart after cooling | I didn’t let them cool long enough on the baking sheet | Let them cool on the silicone mat for at least 5 minutes before transferring |
| Over-baked cookies | I thought they looked done but they were still too soft in the middle | Take them out when golden at the edges but soft in the middle—they firm up as they cool |
| Crumbly texture (using almond flour) | Almond flour doesn’t provide enough structure on its own | Add a tablespoon of coconut flour or xanthan gum to help with binding |
🧠 Keto Cooking Tricks That Help
- Chill the dough: If you have time, chilling the dough for 30 minutes before baking makes a huge difference in the texture and prevents spreading.
- Sticky dough? Wet your hands!: It helps to wet your hands when shaping the dough. It’s super sticky, so this small hack keeps things from getting messy.
- Use a silicone mat: I swear by silicone baking mats for the perfect, non-burnt cookies. They give a golden edge and prevent over-browning. If you don’t have one, parchment paper works too!
🧊 Storage + Tracking Tips
These cookies keep well for up to 4 days at room temperature. If you need them to last longer, store them in an airtight container in the fridge for up to a week.
Want to freeze them? Freeze the dough balls before baking, and then bake them straight from frozen for about 15 minutes when you’re ready for a treat. It makes portion control a breeze!
❓ Real Keto Questions, Real Answers
Will this spike my blood sugar?
These cookies are sweetened with monk fruit, which has zero glycemic impact, so they shouldn’t cause any blood sugar spikes!
Can I use coconut flour instead?
You could, but coconut flour is very absorbent, so you’ll need to adjust the liquid content of the dough. I haven’t tested it myself, but if you do, start with just ¼ cup coconut flour in place of the ¾ cup regular flour.
Are raisins okay on keto?
They’re not the lowest-carb dried fruit, but in moderation, they can fit into a keto diet without derailing you. Just don’t go overboard!
📊 Full Nutrition Facts – Per 1 Cookie (Out of 12)
| Nutrient | Amount |
|---|---|
| Calories | 166 kcal |
| Total Fat | 11g |
| – Saturated Fat | 6g |
| Cholesterol | 35mg |
| Sodium | 120mg |
| Total Carbs | 20g |
| – Fiber | 2g |
| – Net Carbs | 18g |
| Protein | 3g |
| Vitamin C | 0mg |
| Calcium | 20mg |
| Iron | 0.6mg |
Check out More Recipes:
- Sugar-Free Macadamia Cookies – Buttery, Low-Carb, and White-Chocolate Dreamy
- Sugar-Free No-Bake Cookies – Chocolatey, Nutty, and Ready in Minutes
- Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carbanut Brittle
Sugar-Free Oatmeal Raisin Cookies – Chewy, Soft, and Totally Guilt-Free
Description
Soft, chewy oatmeal raisin cookies made sugar-free with a sweetener swap that satisfies your cravings without the carbs.
Ingredients
Instructions
- Preheat your oven to 350°F.
- Cream the butter and sweetener together using a mixer for 2 minutes until fluffy.
- Add eggs, vanilla extract, and lemon juice, blending until light and fluffy.
- Slowly add flour, oats, baking soda, salt, and cinnamon, mixing gently to combine.
- Fold in raisins and mix well.
- Roll dough into 1 ½ tbsp balls and flatten slightly on a baking sheet lined with parchment or silicone mat.
- Bake for 10-14 minutes, until golden at the edges. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill dough: Chilling the dough for about 30 minutes before baking can help improve texture and prevent spreading.
- Sticky dough: Wet your hands to handle the sticky dough while shaping the cookies.
- Check for doneness: The cookies should be golden at the edges but still soft in the center when you remove them from the oven. They will firm up as they cool.
