This diabetes-friendly, Chewy Sugar Free Oatmeal Cookies Recipe is a delicious and guilt-free way to satisfy your sweet tooth.
Not only are they easy to make, but they're also made with sugar-free and wholesome ingredients. So go ahead and indulge in these delectable no sugar added cookies without worrying about too many carbs. Let's dive into the recipe and learn how to make these scrumptious sugar-free oatmeal cookies.
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I just love cookies and I can't get enough of these Sugar Free Lemon Cookies. Plus you might want to check out all our other sugar free cookie recipes like these Collagen Cookies, Peanut Butter Chocolate Chip Cookies, or Chewy Ginger Molasses Cookies.
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Why you'll love these sugar free oatmeal cookies?
- Diabetes-Friendly Treat: Enjoy these sugar-free cookies perfect for those managing sugar intake or diabetes. Sweetened with natural alternatives, they offer a healthier choice over traditional cookies.
- Wholesome Ingredients: Crafted with organic oats, almond flour, and coconut oil, these gluten-free cookies cater to various dietary needs, setting them apart from typical diabetic oatmeal cookie recipes.
- Simple Preparation: Easily made with minimal ingredients and no special equipment required. Mix, scoop, and bake for a straightforward, no-fuss baking experience. No food processor needed.
- Versatile and Delicious: Customize these cookies with nuts or sugar-free chocolate chips, or make them into oatmeal raisin cookies if extra carbs aren't an issue. Ideal for any time of day, these chewy, flavorful cookies are so good, you won't miss the sugar. Enjoy them with milk or tea for a guilt-free treat.
Main ingredients used in this recipe
These almond flour oatmeal cookies are fairly easy to make and baked in just under 10 minutes baking time.
- Almond Flour: Ground-blanched for a nutty taste, low-carb, and gluten-free. Oat flour is an alternative, but almond flour keeps carbs lower.
- Oatmeal: Organic old-fashioned rolled oats are essential. Avoid quick oats for quality; ensure oats are certified gluten-free.
- Butter: Melted brown butter enhances oatmeal flavors.
- Coconut Oil: Used instead of vegetable oil for moisture without processed chemicals. Some may taste a hint of coconut.
- Brown Sugar Sweetener: Swerve or monk fruit sweetener is preferred over Splenda for a healthier option.
- Dark or Sugar-Free Chocolate Chips
- Additional Ingredients: Salt, baking soda, cinnamon, eggs, and vanilla extract.
See the recipe card for quantities.
Steps by step instructions
How to make sugar free oatmeal cookies
STEP 1: Preheat the oven to 375°F
In a saucepan melt the unsalted butter over medium heat, stir the butter as it melts with a wooden spoon or rubber spatula. Once melted the butter will begin to bubble, keep stirring for another 5-8 minutes until it turns golden brown and smells buttery. Allow to slightly cool.
STEP 2: In a medium bowl whisk to combine the dry ingredients of almond flour with the salt, baking soda, cinnamon and gelatine powder.
STEP 3: In a large bowl whisk each large egg and teaspoon vanilla together. Then whisk in the melted coconut oil (make sure it has cooled if you melted it in the microwave).
Next, use a hand mixer or a whisk to mix in the cooled brown butter with the wet ingredients, then mix in the brown sweetener until dissolved.
STEP 4: add the almond flour mixture and mix with a wooden spoon or strong rubber spatula until fully incorporated.
STEP 5: Fold in the old fashioned rolled oats and the sugar free chocolate chips (if using). Unlike a raisin cookie recipe, we are using sugar free chocolate chips. Mix until incorporated and fully combined.
STEP 6: Using a large ice cream scoop or cookie scoop if you want smaller cookies (about 3 tablespoons), scoop out the cookie dough ball onto a parchment lined prepared cookie sheet. I fit 8 cookies per prepared baking sheet.
Then flatten the cookie dough with a rubber spatula to about a ½ inch thick on the parchment paper. The cookies will not spread very much while baking so we need to flatten them before they go in the oven. You can add a couple of chocolate chips on top of the flattened cookies but this is mainly for those Instagram-worthy photos.
This recipe makes about 22 oatmeal cookies so I used 2 baking sheets for 16 cookies and then after they came out of the oven I used another for the remaining 6 cookies.
STEP 7: Bake in the oven at 375°F for 8-10 minutes until the edges are slightly brown and crispy.
Remove from the oven once baked and allow to slightly cool before moving them to a cooling rack. They will need time to slightly cool before moving them to the cooling rack otherwise they may fall apart.
Top Tip
Use organic old-fashioned rolled oats for the best texture and flavor, avoiding thinner, more processed quick oats that lessen chewiness and nuttiness. Organic ensures gluten-free quality and no contamination during packaging.
How to store these sugar free oatmeal cookies so they keep fresh
- Cool completely: Ensure cookies reach room temperature to prevent condensation.
- Use airtight container: Opt for plastic or jar with a tight lid, preventing staleness.
- Add bread slice: For extra freshness, include a bread slice to absorb moisture.
- Keep cool and dry: Store in pantry, avoiding sunlight or humidity to prevent staleness or mold.
By following these steps, you can store your oatmeal cookies properly and keep them fresh for up to a week and enjoy a healthy snack.
Recipe variations
These gluten-free diabetic friendly oatmeal cookies are superb just the way they are made with less sugar, here are some other delicious recipe variations you might want to try out.
- Vegan - replace the butter and use double the amount of coconut oil or vegan butter and replace the eggs with a ground flax seed and water mixture (flax egg). This will also make a low calorie diet cookie. Swap the gelatine powder with Agar Agar Powder.
- Nutty - make these low carb cookies crunchy with some chopped walnuts or hazelnuts, and cashews, or add some almond butter for a nuttier taste and texture.
- Nut Allergy? - if you are unable to consume almond flour you can replace it with coconut flour. A good starting point is to substitute 1 cup of almond flour with ¼ cup of coconut flour. You will also need to add 1 additional egg for every ¼ cup of coconut flour.
Frequently asked questions
You can but it may result in a less chewy cookie, for the best texture old fashioned oats are preferred.
For a more chewy cookie gelatine powder is ues but you can also use Agar Powder instead of gelatine powder.
Each cookie contains roughly 8g of carbs, 1g of fiber, making them 7g net carbs per cookie.
📖 Recipe Card
Sugar Free Oatmeal Cookies (Diabetes Friendly)
Recipe Video
Ingredients
- 4 tablespoon unsalted butter melted brown butter
- 1 cup almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 tablespoon unflavored gelatine powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut oil melted if hard
- 1 cup brown sweetener
- 3 cups old fashioned rolled oats
- ½ cup unsweetened or low carb chocolate chips
Instructions
Be sure to watch the instructional video to see how I made these oatmeal cookies.
- Preheat the oven to 375°F
- In a saucepan melt the butter over medium heat and continue stirring until butter has browned, about 5-8 minutes. Set aside and allow to slightly cool4 tablespoon unsalted butter
- In a medium bowl whisk together the dry ingredients except the brown sweetener. Set aside.1 cup almond flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon cinnamon, 1 tablespoon unflavored gelatine powder
- In a large bowl whisk together the eggs and the vanilla extract. Then whisk in the cooled melted brown butter and coconut oil until incorporated. Then add the brown sweetener and whisk again until well incorporated.2 large eggs, 1 teaspoon vanilla extract, ½ cup coconut oil, 1 cup brown sweetener
- Next mix in the dry ingredients and then fold in the old fashioned rolled oats and the chocolate chips (if using) with a wooden spoon or strong rubber spatula. Mix until all ingredients are well combined.3 cups old fashioned rolled oats, ½ cup unsweetened or low carb chocolate chips
- Using an ice cream scoop, scoop out the cookies on a parchment lined baking sheet. Then flatten the cookies to about a half inch thick with a rubber spatula. You will likely need to use two baking sheets.
- Bake the cookies at 375°F for about 8-10 minutes until the edges are slightly brown and crispy. Remove from the oven and allow to cool before moving them to a cooling rack.
- (See the video instructions below if further clarification is needed)
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Daphne
I made these today just as the recipe stated without altering or adding anything different and they turned out great. I was a bit concerned when I pulled them out of the oven and the cookie fell apart so I walked away leaving them on the stovetop feeling disappointed. About 15 minutes later, my daughter held up a solid cookie - it just needed to cool for it to bind together! This recipe is a keeper. My sugar-holic husband stole a few of them as he didn't notice much difference from a regular sugar cookie. Thank you for posting it so an uncontrolled type 2 diabetic like myself can enjoy and splurge without the guilt.
Oscar Chimenti
So glad you waited and allowed it cool, definitely worth the wait.
Jeanette Watson
I am so glad I found this recipe... definitely a keeper. I do have experience with GF baking so I made a slight substitution that may be a game changer for many.
Instead of the almond flour, I used Bob's Red Mill Gluten Free 1-for-1 All Purpose Flour.
For the sweetener, I used 1/2c Swerve brown sugar and 1/2c coconut sugar. I had to add the coconut sugar because I didn't have enough Swerve.
Finally, in my experience GF cookies tend to be so dry you need a glass of water for 1 cookie. To prevent drying out, I add a container of yogurt- 2Good, vanilla about 1/2c.
These turned out so good!!
Oscar Chimenti
Great tips, the original recipe was never dry though. Plus with the addition of all purpose flour and coconut sugar that would increase the carb amount a lot. Not sure that would be a great idea for diabetics but if it fits with what you need that's great.
Rachael
Cookies came out okay, but were fairly crumbly. There are no instructions on when or how to add in the dry ingredients (flour, salt, etc.) and the brown sugar substitute, so I did a lot of guessing.
Dawn Souders
I made these with some changes. I used Swerve 1 cup brown sugar and Swerve 1/2 granulated sugar, both sugar substitutes. Didn’t have coconut oil, used canola oil. Turned out great. Very important not to overcook them. Six minutes was sufficient. Some are concerned about using the oatmeal if diabetic. Oatmeal contains a substance that slows down the digestion and doesn’t affect your glucose.
Dan
Great recipe.
Pre diabetic wife loved them.
Oscar Chimenti
Right on, I love them too.
Saima
They were really tasty. Just wondering, 1 cup brown sugar with 1 cup Almond flour.. Is it safe for diabatic patients?
Oscar Chimenti
Almond flour is ok for most diabetics, please note that I mention brown sweetener in the ingredients and link to it on Amazon. I would not use brown sugar, brown sweetener is a sugar substitute that has zero carbs. If you can't find brown sweetener I would rather you use a sugar substitute like erythritol or allulose than regular sugar.
Karen S Brash
I was looking for oatmeal raisin cookies that were diabetic friendly and this came up. I didn't even realize it wasn't an oatmeal raisin recipe till I was halfway through mixing the ingredients! So I threw in a cup of raisins. The cookies came out ok, but I was wondering if I needed to add/subtract one of the ingredients. Also, what does the unflavored gelatin do? Thanks for your help! I will definitely try another one of your recipes. :-).
Oscar Chimenti
The recipe is great as is, if you added raisins maybe don't include the sugar free chocolate chips. Raisins are much higher in sugar though. The gelatin makes them nice and chewy. Did you leave that out?
Donna J Nordman
I made these cookies a couple of days ago and they turned out fantastic! So grateful we can enjoy a sweet treat without the guilt...my husband was recently diagnosed with Type 2 diabetes so it's definitely been a challenge and a learning curve adjusting to our new eating habits. Thank you, Oscar!
Oscar Chimenti
Thank you, glad you both enjoyed them, these cookies are so good.
Susan
Lovely cookies! Thank you Oscar! These were very easy to make. Don't skip allowing them to cool for a good 15 minutes before moving them to a cooling rack!
Oscar Chimenti
Thank you so much. Yes, allowing them to cool is important.
Michelle Riedel
Just made these for the first time. My husband has type 2 diabetes so I'm constantly looking for recipes. Thank you! These really were delicious!
Oscar Chimenti
Right on, glad you enjoyed them.