Sugar-Free Oatmeal Cookies
These Sugar-Free Oatmeal Cookies are soft, chewy gluten-free low-sugar oatmeal breakfast cookies with delicious nutty flavors.
They are packed with proteins and fiber from oats and contain less than 1 gram of sugar per cookie.
What Are Sugar-Free Oatmeal Cookies?
Sugar-free Oatmeal Cookies are healthy cookies packed with oats, nuts, and seeds and naturally sweetened with a sugar-free sweetener.
Some sugar-free oatmeal cookies are sweetened with natural fruit puree, and some use sugar-free syrup.
Are Sugar-Free Oatmeal Cookies Low In Carbs?
No, oats is high in carbs but an healthy wholegrains packed with fiber.
Therefore, if you are trying to control your sugar craving and blood sugar level, using oats with sugar-free sweetener makes low-sugar, high-fiber cookies that won’t spike your blood sugar as fast as regular cookies.
Are Sugar-Free Oatmeal Cookies Diabetes-Friendly?
Yes, these are diabetes-friendly oatmeal cookies with less than 1 gram of sugar per serving and perfect if you watch your sugar intake.
In fact, a regular oatmeal cookie usually contains around 24 grams of carbs including 17 grams of sugar.
As a result, these cookies contain 17 times less sugar, half the net carbs, and 24 grams of fiber that help stabilize blood sugar levels.
However, they are still a breakfast treat that could be too high in carbs for some diabetic. If so, try my keto oatmeal cookies.
How To Make Sugar-Free Oatmeal Cookies
These sugar-free breakfast cookies don’t contain added sugar at all. They are packed with wholegrain oats, and sweetened naturally with sugar-free syrup from Monk fruit.
All you need to make this sugar free oatmeal cookie recipe are:
- Old-Fashioned Rolled Oats – Old-fashioned oats are different from quick oats. Their coarse texture adds a nice consistency to the oatmeal cookies. Choose certified gluten-free oats if you are allergic to gluten.
- Quick-Cooking Oats – Quick oats are different from old-fashioned oats but cut into a smaller chunks. Combining both oatmeal textures makes the oatmeal breakfast cookies less dry. Feel free to use only quick oats or only old-fashioned oats if preferred.
- Unsweetened Desiccated Coconut – Coconut adds a delicious taste to the cookies.
- Oat Flour – You can also use almond flour or wholewheat flour.
- Flaxseed Meal – This brings healthy fats and fiber to the cookies that stabilize blood sugar levels.
- Baking Powder
- Baking Soda
- Sugar-Free Dried Cranberries – They are a bit bitter, but I like them. If you can’t find these, use chopped walnuts or pecans for a sugar-free add-on.
- Seeds – I like a blend of pumpkin seeds and sunflower seeds, but you can use any of your favorite seeds.
- Large Eggs
- Sugar-Free Syrup – Monk fruit syrup is what I use.
- Melted Coconut Oil – You can also use melted butter or melted ghee.
- Vanilla Extract
First, in a large mixing bowl, whisk the dry ingredients together: rolled oats, quick oats, oat flour, ground flaxseeds, salt, baking powder, and baking soda.
Now, stir in beaten eggs, cooled melted coconut oil, vanilla extract, and sugar-free maple syrup. Stir to combine and bring the ingredients together into a sticky cookie dough.
The cookie dough should not be too moist or too dry. It should be able to form balls if squeezed in a cookie dough scoop.
If too dry, add one to two tablespoons of water. If too wet, add more oat flour.
You can mix in any sugar-free ingredients in these sugar-free cookies like:
- Chopped Nuts – walnuts, pecans, or almonds.
- Seeds – Pumpkin seeds, sunflower seeds, or hemp seeds for a boost of proteins.
- Coconut – Shredded unsweetened coconut brings a chewy texture to the oatmeal cookies that I love.
- Unsweetened Fruits – You can use unsweetened dried cranberries. It’s slightly sour and adds a great taste to the cookies.
Fold in and stir until evenly combined.
Shaping The Cookies
I like to use a cookie scoop to scoop out some cookie dough from the mixing bowl.
But, if you don’t have one, use your hands and oil your hands with coconut oil before forming the cookies so the batter doesn’t stick.
Baking Sugar-Free Oatmeal Cookies
Preheat the oven to 350°F (180°C). Lightly oil a large baking sheet with parchment paper. Set aside.
This cookie dough makes 12 sugar-free breakfast cookies. Place each cookie dough ball on the prepared baking sheet, leaving a bit of space between each.
These healthy breakfast cookies won’t expand in the oven, but you don’t want them too close either. This makes it easier to remove them one by one from the tray after baking.
Flatten the cookies to your favorite thickness, using the palm of your hand to apply a little pressure on top of each cookie dough ball.
Bake the cookies for 15 to 20 minutes in the oven preheated to 350°F (180°C). Keep baking until golden brown on top.
Let the cookies cool completely on a cooling rack before enjoying them.
You can do the following substitutions to the recipe:
- Egg-Free – Replace the eggs with the equivalent flaxseed egg. To make one flax egg, stir one tablespoon of golden flax meal with 3 tablespoons of lukewarm water in a bowl. Set aside for 10 minutes until thick, then use as one egg in the cookie recipe.
- Sugar-Free Syrup Swap – If you are fine with unrefined sugar, then try natural maple syrup, brown rice syrup, or coconut nectar. Otherwise, try replacing the syrup with 1/2 cup of mashed banana for natural sweetness.
- Seed-Free – Swap the seeds for any chopped nuts.
- Cranberry-Free – Swap the cranberries for sugar-free chocolate chips or more chopped nuts or seeds/
- Oil-Free – Replace the cooled melted coconut oil with melted butter or melted ghee.
- Gluten-Free – You can use gluten-free oats for this recipe.
You can make this recipe with so many variations to create a range of flavors.
For example try:
- Oatmeal Almond Flour Cookies – Swap the oat flour for almond flour and add chopped almonds and sugar-free chocolate chips to the batter instead of cranberries and coconut.
- Chocolate Chips Oatmeal Cookies – Replace 1/2 cup of mix-in ingredients with your favorite sugar-free chocolate chips flavor.
- Banana Oatmeal Cookies – Replace the syrup with a mashed ripe banana for a natural sweetener. This is technically not sugar-free, but a natural way to sweeten cookies.
- Peanut Butter Oatmeal Cookies – You can replace one egg with 1/4 cup of natural peanut butter.
- Sugar-Free Oatmeal Raisin Cookies – Swap the unsweetened dried cranberries for dried raisins but they contain more natural sugar.
These Sugar-free Oatmeal Cookies can be stored for up to 4 or 5 days in an airtight cookie jar in the refrigerator.
You can freeze the sugar-free breakfast cookies in freezer bags for up to 1 month and thaw them at room temperature.
Frequently Asked Questions
Below are my answers to your most frequent questions about this recipe.
Sugar-free recipes don’t use any sugar, even the natural sugar from fruits like bananas, dried fruits like dates or raisins, or refined sugar-free sweeteners like maple syrup.
On the other hand, refined sugar-free recipes may use all these ingredients – dates, honey, banana, apples, and dried fruits.
But they never include refined sugar like white sugar, brown sugar, or golden syrup.
Yes, you can, but the cookies are more fragile.
No, coconut flour is four times more liquid absorbent, and it will make the cookies very dry.
Instead, you can use almond flour, oat flour, or whole wheat flour.
Yes, sugar-free oatmeal cookies are packed with nourishing, wholesome ingredients and no sugar added that spikes blood sugar levels and tricker sugar cravings.
They are also high in fiber – good for gut health and stabilize blood sugar levels.
More Sugar-Free Cookie Recipes
If you’ve enjoyed these sugar-free breakfast cookies, you’ll love these:
Did You Like This Recipe?
Sugar Free Oatmeal Cookies
Preparation:Under 30 Minutes
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