Sugar Free Oatmeal Cookies

These sugar free oatmeal cookies are soft, chewy, and naturally sweetened, offering all the comforting flavors of traditional cookies without refined sugar. Perfect for healthy snacking or diabetic-friendly desserts.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 110kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
electric mixer or whisk
baking sheets
Parchment paper
Measuring cups and spoons

Ingredients

2 cups old-fashioned rolled oats
1 cup almond flour
3/4 cup monk fruit-erythritol blend sweetener
1/2 cup coconut oil, softened
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar-free chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together oats, almond flour, cinnamon, baking soda, and salt.
In a large bowl, beat coconut oil and sweetener until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Gradually mix in the dry ingredients until just combined.
Fold in chocolate chips and nuts if using.
Chill the dough for 30 minutes.
Scoop tablespoon-sized balls onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes until edges are golden but centers remain soft.
Allow cookies to cool completely on the baking sheet before serving.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Let cookies cool completely on the baking sheet to avoid crumbling. You can substitute almond flour with regular flour if preferred. Try different mix-ins like dried cranberries or coconut for variation.

Nutrition