Sugar-Free Oatmeal Cookies
Chewy, spiced, and naturally sweetened, these sugar-free oatmeal cookies bring all the comfort of the classic without the sugar overload. Perfect for snacks, lunchboxes, or a guilt-free treat.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup almond flour or whole wheat flour
- ½ cup unsweetened applesauce
- ¼ cup coconut oil melted (or olive oil/unsalted butter)
- ½ cup granulated monk fruit sweetener or erythritol/stevia blend
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raisins unsweetened dried cranberries, or sugar-free chocolate chips
- ¼ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk oats, almond flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk eggs, applesauce, coconut oil, vanilla, and sweetener until smooth.
- Stir dry ingredients into the wet mixture until combined. Fold in raisins, nuts, or chocolate chips.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Flatten slightly with your palm.
- Bake for 12–15 minutes, or until golden at the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Stores 3 days at room temperature or up to 1 week in the fridge.
Freeze up to 2 months; reheat in the microwave for 10–15 seconds.
Make vegan with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
For extra chewy cookies, underbake slightly; for crunchier, bake 2–3 minutes longer.