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 ½ 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
Table of Contents
Healthy Oatmeal Raisin Cookies: No Sugar Added
Ingredients
- ½ cup raisins
- 2 cups rolled or quick oats
- ½ cup white whole wheat flour
- 2 teaspoons powdered stevia
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- ¼ cup coconut oil melted
- optional: ¼ cup chocolate chips grain sweetened or sugar free
Instructions
- Preheat oven to 350 degrees.
- Place the raisins in a small bowl and cover them with water.
- Let soak for about 15 minutes.
- Reserve 2 tablespoons of the water and drain the rest.
- In a large bowl stir together rolled oats, flour, stevia, salt, baking powder, cinnamon, and nutmeg.
- In a small bowl whisk your egg with vanilla, melted butter, coconut oil and 2 tablespoons of raisin water.
- Blend your wet ingredients into your dry ingredients.
- Add raisins and chocolate chips if desired.
- With a small cookie scoop or tablespoon make 24 oatmeal balls.
- Place onto a nonstick cookie sheet or use parchment paper. Flatten slightly. Bake until they are golden brown, about 15- 18 minutes.
- Let cool for about 5 minutes then transfer to a wire rack to cool completely.
Nutrition
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*
Other cookie recipes you might like:
- Double Chocolate Cherry Refined Sugar Free Cookies
- Chocolate Chip Refined Sugar Free Cookies
- No Bake Chocolate Coconut Balls: Flour, Sugar, Egg, Dairy, Nut & Gluten Free
Alyssa
These are really good! I made a double batch, instead of the powdered stevia, I used a cup of honey and used extra virgin olive oil instead of coconut oil, and they turned out really good! 😊 Thanks for the recipe....I also shortened the cooking timel to ten minutes, they're still soft....
Scott
Wow. These cookies are delicious. I added a few tablespoons of peanut butter, which may have made them just a bit crumbly. Next time I'll reduce the butter/coconut oil a bit to compensate.
Barbara Shelton
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.
Suzie
I was so excited....these were dry and fell apart...did not have nutmeg..extra cinnamon was fine
April
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.
Emmali
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.
John Waltrich
A crumbly mess! One pound of oats!?? Impossible to form balls!!! Super dry mixture. Cookies fall apart.
Pinta
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.
Diana T
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.
Michael
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.
Erika
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!
Shannon
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.
Andrea
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!
Katrina
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!
Tammy
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!
Carrie
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.
Brenda
Can you tell me the type of stevia you used? Pure extract, powdered like packets, liquid or a baking blend?