Looking for a healthier cookie option that doesn’t compromise on taste?

These sugar-free oatmeal and raisin cookies are perfect for satisfying your sweet tooth while keeping things wholesome.

Made with rolled oats, raisins, and a sugar alternative, these cookies are great for those watching their sugar intake but still want to enjoy a comforting, chewy treat.

With a hint of cinnamon and the natural sweetness of raisins, they’ll become a favorite in no time!

Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking during baking. This step is important, as it ensures even baking and easy removal of the cookies later.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and ground cinnamon. Make sure these ingredients are thoroughly combined, so the baking soda and cinnamon are evenly distributed throughout the flour. This will help your cookies rise properly and prevent uneven flavor pockets. Set this bowl aside for later.

3. Cream Butter and Sweeteners

In a large mixing bowl, beat the softened butter with both the granular sugar alternative and the brown sugar alternative. Mix until the butter is light, creamy, and fluffy—this usually takes about 2-3 minutes. Proper creaming of the butter and sweeteners is essential, as it creates air pockets that will help make the cookies soft and chewy. Scrape down the sides of the bowl as needed to ensure all ingredients are well-mixed.

4. Add Eggs and Vanilla

One at a time, add the eggs to the butter mixture, beating well after each addition. This helps the eggs incorporate smoothly, without curdling the mixture. Stir in the vanilla extract and mix until just combined. Be careful not to overmix at this stage, as overmixing after the eggs are added can make the dough too dense.

5. Combine Wet and Dry Ingredients

Slowly add the dry ingredients (flour, baking soda, and cinnamon mixture) into the butter mixture, mixing on low speed or stirring by hand. It’s important to mix just until the flour is incorporated—overmixing will activate the gluten, leading to tough cookies. Stop mixing as soon as you see no more streaks of flour in the dough.

6. Fold in Oats and Raisins

Using a spatula, gently fold in the rolled oats and raisins. The oats will give your cookies their signature chewy texture, while the raisins add natural sweetness. Make sure to distribute them evenly throughout the dough. If you prefer plumper raisins, you can soak them in warm water for about 10 minutes before adding them, but be sure to pat them dry to avoid excess moisture in your dough.

7. Scoop the Dough

Using a cookie scoop or a spoon, scoop out even portions of the dough and place them on the prepared baking sheets. Space the cookies about 1 ½ to 2 inches apart, as they will spread slightly while baking. For uniform cookies, try to make sure all the dough scoops are of similar size.

8. Bake and Check

Place the baking sheets in the preheated oven and bake for 10-12 minutes. Keep an eye on the cookies, especially toward the end of the baking time. The edges should be lightly golden, while the centers may still look slightly soft. The cookies will continue to bake from the residual heat after you remove them from the oven, so avoid overbaking as this will result in dry cookies.

9. Cool and Serve

Once the cookies are done baking, remove the sheets from the oven and allow the cookies to rest for about 5 minutes. This cooling period allows the cookies to firm up slightly, making them easier to transfer without breaking. After 5 minutes, use a spatula to move the cookies to a wire cooling rack, where they can cool completely. Enjoy them warm or store them for later use.

FAQs

1. Can I use different types of oats?
Yes, rolled oats are ideal for this recipe due to their texture. However, you can also use quick oats for a finer texture. Steel-cut oats are not recommended, as they are too tough and will not soften adequately during baking.

2. What is the best sugar substitute to use?
You can use any 1:1 sugar replacement. Popular options include erythritol or monk fruit sweetener. Be sure to follow the package instructions for the correct conversion ratio.

3. Can I freeze these cookies?
Yes! These cookies freeze well. After baking, allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months.

4. Can I add nuts to this recipe?
Absolutely. Chopped walnuts or pecans would make a great addition to these cookies. Simply fold them in with the oats and raisins.

5. Can I substitute the raisins with other dried fruit?
Yes, dried cranberries or chopped dates can be used in place of raisins for a different flavor profile.