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Healthy Oatmeal Raisin Cookies: No Sugar Added

 

 

Oatmeal raisins cookies without added sugar, less butter, low carb and low calories??

Is it possible? Yes!

BUT are they good?? YES again!

These little oatmeal bites are delicious! My kids don’t even like to eat raisins at all but ate these babies up!

 

 

Because they are made with less butter and subbing in some coconut oil, the texture is not chewy, more crisp on the outside and soft on the inside. If you have an allergy to coconut oil then just replace the amount used, with butter. Obviously the nutrition info will not be same but do what works for you and your family.

If you don’t have powdered stevia or prefer not to use it, simply sub in 1/2 cup of honey or other sweetener of choice.

 

 

Warning alert!: These are so good you may need to hide them away if you can’t stop after one or two.

Chances are if you made them for your family they won’t be lasting long in the house anyway, especially when your kids have friends over. 🙂

 

 

Always a nice treat after school or work!

 

 

adapted from Family Fun Magazine March 2012

 

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Healthy Oatmeal Raisin Cookies: No Sugar Added

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24
Calories 78 kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1/2 cup raisins
  • 2 cups rolled or quick oats
  • 1/2 cup white whole wheat flour
  • 2 teaspoons powdered stevia
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter melted
  • 1/4 cup coconut oil melted
  • optional: 1/4 cup chocolate chips grain sweetened or sugar free

Instructions

  1. Preheat oven to 350 degrees.
  2. Place the raisins in a small bowl and cover them with water.
  3. Let soak for about 15 minutes.
  4. Reserve 2 tablespoons of the water and drain the rest.
  5. In a large bowl stir together rolled oats, flour, stevia, salt, baking powder, cinnamon, and nutmeg.
  6. In a small bowl whisk your egg with vanilla, melted butter, coconut oil and 2 tablespoons of raisin water.
  7. Blend your wet ingredients into your dry ingredients.
  8. Add raisins and chocolate chips if desired.
  9. With a small cookie scoop or tablespoon make 24 oatmeal balls.
  10. Place onto a nonstick cookie sheet or use parchment paper. Flatten slightly. Bake until they are golden brown, about 15- 18 minutes.
  11. Let cool for about 5 minutes then transfer to a wire rack to cool completely.
Nutrition Facts
Healthy Oatmeal Raisin Cookies: No Sugar Added
Amount Per Serving (1 g)
Calories 78 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 14mg5%
Sodium 81mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

 

Nutrition Info

{with chocolate chips}

Servings: 24* Calories per cookie: 100* Fat: 6g* Cholesterol: 14mg* Sodium: 81mg* Carbs: 11g* Fiber: 1g* Sugars: 3g* Protein: 2g*

 

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Reader Interactions

Comments

        • I made this recipe today using honey and only butter as adjustments. They were awesome! Are you sure you followed the recipe Penny because you are crazy to not love these!

          Reply

        • I buy Almond Flour, when I see it on sale … a very good Vanilla, fresh nutmeg and fresh cinnamon, ( neither are expensive). The quality of your products can change the taste.
          We love ❤️ cooking healthy. Many people like my mother cannot bake or cook without a recipe and she does not know how to add to change something. ?????
          Two thumbs up for us.

          Reply

      • Thank you for this recipe Katie. I can tell that you are a genuinely sweet person. I must say, my wife and I just tried this recipe. I’m very sorry to say that I have to agree with Penny. I think this recipe had an odd taste to me because I’m not used to the taste of Stevia. I’m going to have to stick with the unhealthy oatmeal cookie recipe under the lid of the Quaker Oatmeal box. I’m thankful this recipe works for all of the others that tried it. I know this is much healthier for people that have to watch their sugar intake.

        Reply

  2. These look great. Can i use truvia instead of stevia? If so, any idea how much?
    Also can i used all coconut oil? or maybe instead of butter use applesauce?

    Reply

    • You could use truvia but I’m not sure how much, it is equal to the stevia in powder form.You could use all coconut oil but not sure on texture, maybe very flaky and crumbly. I have used some applesauce in other cookie recipes to replace butter, it can work.

      Reply

  4. These are in the oven now and them combined with the pumpkin breads the entire house smells delicious!! I can’t wait to try them 🙂

    Reply

    • Well truvia does have stevia in it I believe but unfortunately it also contains other additives as well so it is more processed than buying just stevia.

      Reply

  9. I am going to try this variation. I make them usually with GF rolled oats, peabut nutter (peanut butter sub), applesauce, banana and craisins. My son cannot have eggs either so I find that the bananas and applesauce have worked well together to sub for eggs. I am going to try with coconut oil and GF flour…maybe almond meal and see how it turns out…my kids love breakfast cookies and often take them for snacks to school too. Thanks for some more options.

    Reply

  10. This morning I made them vegan by using applesauce for the butter and 1 TBSP ground flax seed with 3 TBSP water. My two year old grandson loves them. Thank you!

    Reply

  11. I baked these cookies for my hubby last night. I was so excited because he’s ready to eat healthy. My cookies I made came out really dry, not sure what I did wrong. Suggestions?

    Reply

    • They are more crumbly than typical cookies since they are made with less butter so if you want to use 1/2 cup of butter instead of the coconut oil, that might make the texture more to your hubby’s liking.

      Reply

  12. Made these today for my mom and myself since we’re starting a new healthy diet together. I used 1/2 cup butter and 1/2 cup honey instead of the coconut oil and the stevia (we didn’t have that on hand) and these are amazing! They taste so natural and yummy, thanks for the recipe 🙂

    Reply

  14. Oh and I forgot to add one thing. I can’t find powdered stevia at our grocery store just granulated so will the measurement of stevia still be the same if I use granulated instead of powdered?

    Reply

    • I’m not sure as I don’t use or have granulated stevia. You might have to google a conversion chart for that.

      Reply

  15. Thanks for posting this recipe. I cannot wait to try it tomorrow. The only subs I will be making are oat flour instead of wheat, and no chocolate (not fond of chocolate in oatmeal cookies). Otherwise this is just what I was looking for as breakfast cookies.

    Reply

  16. I tried these for the first time today and they came out really really great. I used all butter and 1/2 cup honey…could even go less on the honey. The cookies are so nice. The flavor is really perfect and the texture is soft and chewy. Thank you for sharing this recipe! I feel so much better about giving them to my kids as compared with my old recipe.

    Reply

  17. Hello Brenda! I have just found your site and have really enjoyed several recipes. We are a gluten-free, sugar-free family also, so I was wondering for this recipe if I could substitute gf flour for the white wheat flour? Or oat flour? Just didn’t know if it would work. Thanks”

    Reply

    • Hi Andrea, Welcome! Many of my recipes use White whole wheat flour or whole wheat since my family isn’t gluten free but I seem to have a sensitivity to it. I’ve not converted many recipes with gluten free flour since I try not to eat all the treats I make for the kids. The recipes I eat often usually are gluten free. This is one for my family but I am pretty sure using a gluten free flour would also work here.

      Reply

  18. Dear Brenda, Thank you for having the courage to think “out of the box” and prepare deserts with no sugar or sugar alternatives, which people would normally consider strange-a dessert without sugar? I have a certificate in nutrition but plan to obtain a degree in this field, and hold a degree in Biological sciences. Anyway, I have read extensively about the havock that sugar can play in the body-overuse of it is literally poisoning our cells. The best alternative is abstinence from sugar or moderation. I will try your oatmeal cookies recipe. I do favor natural sugar sources such as molasses and raw unfiltered honey and eat a tablespoon everyday of one or the other. Both are healthy alternatives to cane sugar, again in moderation. The other source of sugar in my diet (I am vegetarian, bordering on vegan for over 8 years now) are berries, apples (including dried apples), dried figs and over 70% dark chocolate. I you are allright with that, I can help with providing information on nutrition on your website, without obligation, just for the sake of sharing healthy knowledge with people! Please let me know what you think of that. Thank you again for being the health buff mom! Best to you. Ania Fulk

    Reply

  19. Thanks for the recipe SFM. It sounds good. I am going to give it a try! I also have given up sugar (white death) and have been using pure stevia extract. I have been drinking die rite soda because it is sweetened with splenda. I only drink one glass a day. I also pretty much gave up bread. I used to have a slice of toast with an egg for breakfast, but now I mix a poached egg in 1/4 C of quinoa which is better for you.

    Chuck

    Reply

    • Splenda is an artificial sweetener and actually not as good for you as everyone thinks it is, due to the refinement process it goes through. Any nutrients you get in raw sugar and natural sweeteners is lost. A better alternative might be sugar free fruit juice mixed with sparkling mineral water.

      Reply

  20. You list rolled oats with the ingredients, but don’t mention them in the directions! I’m sure you mix them in the beginning with the dry ingredients, right?

    Reply

  21. these cookies are in the oven as i type… and i cannot stop eating the dough. 4th day sugar-free after realizing i eat too much sugar. i really want to try eating as little sugar as possible. thank you so much for sharing this recipe and your website (which i just found today)! so helpful and encouraging!

    Reply

  22. I made these gluten free. The texture was great, after adding an extra egg. But I won’t use stevia, or at least this much stevia again. They tasted strange. I know it was not my flour,and I am used to stevia instead of sugar now. I have been SF for two months, and GF for a few years. Not sure why,but they were just weird.

    Reply

    • Can you tell me the type of stevia you used? Pure extract, powdered like packets, liquid or a baking blend?

      Reply

  23. Hi Brenda,
    I love your recipes! I’m curious as to why do you melt the butter for this recipe, vs creaming the sugar and butter together as you do for most cookie recipes? Thank you!

    Reply

  24. Stevia is a wonderful substitute. It is important to buy a high quality in white powdered form to avoid a bitter aftertaste. I am not affiliated with this site and buy mine from PureBulkdotcom. I find 90% stevia extract has no aftertaste; a higher extract is available. Also, thanks for letting folks know Splenda is not a good substitute. It sounds like this recipe would be a bit too dry for my liking. I appreciate having your recipe as a reference. Thanks very much for offering sugar-free, healthy recipes. Best!

    Reply

  25. I had a problem with this recipe.

    The instructions clearly state to “Let cool for about 5 minutes” before transferring them to a wire rack. In the time it took me to find my wire rack and get it set up, the cookies disappeared! Going to try this recipe again. Hopefully my cookie jar will get some this time!

    Reply

  26. Me and the kids just made these cookies earlier today and they were amazing! The only change we made was we substituted 2 tsp of honey for Stevia. They turned out perfectly and the kids loved them! We will definitely be making these again….only next time, we’re doing to double the recipe so we have more! These are a great replacement for commercial breakfast bars in the morning and, of course, a sweet yet healthy treat in the evening. Thank you so much for posting this. It’s so hard to find unsweetened “sweets” recipes.

    Reply

  27. Just baked these cookies today!! Simply amazing! Substituted raisings with reduced sugar craisins, used whole wheat flour, and all butter. Delicious!! Thanks for the great recipes!

    Reply

  28. My little Brother and family are coming home for Christmas. I plan on using this recipe to make a breakfast cookie/afternoon pickup. I plan on using half sugar half stevia. I also plan on adding cranberries, almonds, walnuts.
    Any suggestions/recommendations would be appreciated.
    Also I have 6 pounds of quick cooking rolled oats, is that standard or do I need to adjust.
    Between 15 and 20 people in and out for 5 days.

    Reply

  29. Just took these out of the oven- good flavor. They are a little dry & I followed the recipe exactly. I did add sugar free choc chips & walnuts. My sweet toothed diabetic husband is on his second cookie already.

    Reply

  30. They were delicious! I added a ripe banana instead of the stevia, some grated carrots and grated coconuts for the taste. Instead of raisins I added some nuts. Sadly they were too dark after only 7 minutes, but I don’t really trust my oven, so it just make sure to look at the cookies a few times while baking.

    Reply

  31. A crumbly mess! One pound of oats!?? Impossible to form balls!!! Super dry mixture. Cookies fall apart.

    Reply

  32. First time I made these they were sooo salty! I had used salted butter as it’s all we had and maybe that made the difference. So I remade them with just a pinch of salt and they were yummy. I also added a tbsp of honey as the first batch were lovely and crunchy but a little crumbly, and the honey helped bond them.

    Reply

  33. I just made these & they were very dry. Followed directions exactly. They have a good taste but just too dry. Might add more butter next time to fix the dry problem since they did have a good flavor.

    Reply

  35. I just made this recipe and it is awesome. Everything turned out perfectly. I don’t know why people say that there batter was very dry because mine was moist. I used 1/4 cup of sunflower oil instead of coconut oil because I did not have the coconut oil. Thank you very much for this recipe. It is a beautiful recipe.

    Reply

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