These Sugar-Free Oatmeal Raisin Cookies are a healthy dessert baked homemade from scratch. These soft and chewy cookies have crisp edges and no-added sugar.
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Secretly, oatmeal raisin has always been my favorite cookie! Peanut butter and these are a close fave! Shot out to everyone who’s with me on this!
What Type of Sweetener to Use
I use monkfruit sweetener. These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar.
If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
If you don’t care about making them sugar-free, you can use the same amount of regular table/refined sugar.
How to Make Sugar-Free Oatmeal Raisin Cookies
Refer to the recipe card below (at the bottom of the post) for serving sizes and full instructions.
- Cream butter and sweetener in a mixing bowl.
- Add eggs, vanilla, and lemon juice. Blend.
- Add flour, oats, baking soda, salt, and cinnamon. Blend.
- Fold in raisins.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls.
- Bake.
What Type of Oats to Use
You want to use old-fashioned, rolled oats. These will work best for the texture.
Cookie Texture
I like a cookie that’s soft at the center, but has a firm edge. That’s what you will find with these cookies. If you want crispy cookies bake them a few minutes longer.
Why Lemon Juice and Baking Soda is Used
When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool.
You cannot substitute baking powder for baking soda.
Baking Tips
Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven.
Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Cooling is Important
The longer the cookies cool, the firmer they will be.
How to Store
Store these tightly sealed and covered on the counter for up to 3 days.
Store them in the fridge (covered) for up to a week.
Freezer Tips
To freeze, store them tightly sealed. They will freeze for 2-3 months. Thaw at room temperature. You can also freeze the cookie dough and defrost overnight in the fridge.
More Sugar-Free Recipes
Sugar Free Cheesecake
Sugar Free Apple Pie
Sugar Free Healthy Banana Bread
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Popsicles
Keto Low Carb Key Lime Pie
Cinnamon Coffee Cake Muffins
Sugar Free Apple Butter
More Cookie Recipes
Keto Low Carb Pumpkin Cookies
Air Fryer Chocolate Chip Cookies
Keto Low Carb Lemon Cookies
Keto Low Carb Cream Cheese Sugar Cookies
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Peanut Butter Cookies
Keto Low Carb Peanut Butter Cup Cookies
Keto Low Carb Double Chocolate Cookies
Keto Low Carb Macadamia Nut Cookies
Sugar-Free Oatmeal Raisin Cookies
Ingredients
- 8 tablespoons unsalted butter 1 stick, softened at room temperature.
- 3/4 cup sweetener
- 2 eggs Must be at room temperature.
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly squeezed lemon juice
- 3/4 cup flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add the eggs, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
- Fold in raisins.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls (I measured 1 1/2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon. You may want to use wet hands as the dough is sticky.
- Bake for 10-14 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Transfer the cookies to a wire rack to cool for an additional 10 minutes.
Video
Notes
- If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
- I don’t use artificial sweeteners like splenda.
- If you don’t care about making them sugar-free, you can use the same amount of regular table/refined sugar.
- I prefer to use a silicone baking mat because it yields better results for me. You can use parchment paper if you wish.
- Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
- Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven.
- Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
- You cannot substitute baking powder for baking soda.
- I have not tested this recipe using almond flour or any alternative flours. If interested in those, you will need to test it.
Tara Minaee
Tuesday 25th of January 2022
Amazing! Soft in the middle and a prefect crisp on the edges, just as a cookie should be! I didn’t have a lemon so I used a lime and the cookies turned out perfectly. The kids have asked that these become a staple in our home.
staysnatched
Thursday 27th of January 2022
Yay! I'm glad it can be a staple!
Theresa
Sunday 3rd of October 2021
Amazing! Perfectly crispy and not burnt when following instructions. Had to sub gluten free 1:1 flour so I could eat them and they turned out perfect. Thanks for another fabulous recipe!
staysnatched
Monday 4th of October 2021
You're welcome! I'm glad you enjoyed them.
Kalera
Monday 14th of June 2021
These were fantastic and easy to make. Thanks for another great recipe!
staysnatched
Wednesday 16th of June 2021
You're welcome! I'm glad you enjoyed them!
Bridget
Saturday 3rd of April 2021
These were delicious!! Thanks for the recipe! I love oatmeal cookies and these exceeded my expectations.
staysnatched
Saturday 3rd of April 2021
You're welcome! Glad to hear it.
Marisa Mc
Sunday 21st of March 2021
These are delicious!!! I didn’t have all the “right” ingredients on hand I subbed some of the granulated for brown and I used dried cranberries, since it’s what I had in the pantry. I knew they would be softer because of the brown sugar. But they still were delicious. Cannot wait to make them again with all granulated!! Thank you for the great recipe
staysnatched
Monday 22nd of March 2021
You're welcome. I'm glad it worked out!