These Sugar Free Oat Cookies might just be the perfect cookies when it comes to refined sugar free baking. Soft, sweet, a little bit chewy, a little bit crunchy, with dots of dark chocolate chips. It is everything you could want from an oat cookie, but a little bit more nutritious.
Whilst the exact texture of the perfect cookie is debatable, I love a combination of everything. I don't like the really hard, or really soft. They need to have a little bit of chewiness to them, but also soft and melt in your mouth. Which is why I like to make oat cookies, but with some flour mixed in too.
I used coconut sugar to make these low sugar oat cookies, and they are refined sugar free which is always my aim when it comes to baking for my family. These are a nutritious and whole food cookie option that your whole family will love - mine sure does! These also freeze really well, making them perfect for batch cooking.
Looking for some more refined sugar free baking recipes? Why not try my simple Sugar Free Banana Muffins, fudgy Apple Sauce Brownies or my easy Banana Carrot Muffins?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Butter - This is what gives the no sugar oat cookies that soft melt in your mouth flavor. You can use coconut oil as a 1:1 substitute if you prefer, but it will alter the flavor.
- Coconut sugar - This is what I have used to sweeten the sugar free oat biscuits and keep it refined sugar free. You could use another refined sugar free granulated sweetener like mon kfruit sweetener.
- Egg - A medium sized egg.
- Vanilla - Make sure you are using vanilla extract and not essence.
- Oats - Use rolled oats for this, not quick cook oats as they will not give the same texture. Use jumbo oats if you want them even chewier.
- Flaxseeds - This is my way of making them a little bit more nutritious. Adding flaxseeds boosts the fiber.
- Flour - I prefer an oat cookie with flour mixed in. However, if you wanted to use just oats then you could blend the same weight of oats into a flour consistency and use that instead of the all-purpose (plain) flour that we have.
- Baking powder - This helps the cookies to rise a little.
- Chocolate - Use refined sugar free dark chocolate to keep these sugar free oatmeal cookies.
Variations
Much like any other cookies, there are so many other ingredients that you can add to them to make the cookies a different way every time. The key is to not add too many other ingredients, as you don't want them to fall apart.
Some other mix-ins that work well are:
- Raisins (other dried fruit like cherries and cranberries work well too)
- Nuts
- Seeds
- Cinnamon/Ginger
- Banana chips
- Coconut
- Orange or lemon zest
- Peanut butter (no more than 1-2 teaspoon though, otherwise it will make the mixture too wet. You could use peanut butter powder in replacement of the flaxseeds.
How to Make Sugar Free Oat Cookies - Step by Step
Prep: Preheat your oven to 320°F (160°C). Line a large baking sheet with parchment paper.
- Step 1: Put the butter and sugar into a large mixing bowl.
- Step 2: Add the egg and vanilla and mix well until smooth.
- Step 3: Add the oats, flaxseeds, flour, baking powder and chocolate.
- Step 4: Mix well to bring everything together into a dough.
- Step 5: Divide into twelve equal balls of about 2 oz (55g) each. Put onto a lined baking sheet. Flatten them out slightly.
Put into the oven and bake for 12-15 minutes.
- Step 6: Once cooked, cool on the tray for 10 minutes then transfer to a wire rack and cool for a further 10 minutes.
Storage
Store: Store these in an airtight container in a cool dry place. They will keep for up to 4 days.
Freeze: These freeze really well. Individually wrap them and then put them in a freezer bag. They will keep in the freezer for up to 3 months.
Defrost: You can defrost them at room temperature.
Reheat: You can make these warm by heating them in the microwave.
Top Tips
- Roll the cookie balls into even sizes to ensure that they cook at the same rate in the oven.
- The cookies need a little help to spread out, so don't skip the step of flattening them a little.
- The cookies will still seem a bit soft when they come out of the oven. That is the way they should be, as they will harden as they cool.
- Make sure you leave the cookies to cool on the baking tray for 3-4 minutes before transferring them to a cooling rack, otherwise they will fall apart if you move them straight from the oven.
More Low Sugar Bakes
If you’ve tried these low sugar oat cookies, let us know how you got on in the comments below.
Find us on Instagram @mylowsugarkitchen. Tag us in your creations using the hashtag #lowsugarkitchen.
Recipe
Sugar Free Oat Cookies
Ingredients
- 4.5 oz Butter softened
- 0.5 cup Coconut sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1.5 cup Rolled oats
- 1 cup All-purpose flour
- 2 tablespoon Flax seeds ground
- 0.5 teaspoon Baking powder
- 1.75 oz Dark chocolate
Instructions
- Preheat your oven to 320°F (160°C). Line a large baking sheet with parchment paper.
- Put 4.5 oz Butter and 0.5 cup Coconut sugar into a large mixing bowl.
- Add 1 Egg and 1 teaspoon Vanilla extract and mix well until smooth.
- Add 1.5 cup Rolled oats, 2 tablespoon Flax seeds, 1 cup All-purpose flour, 0.5 teaspoon Baking powder and 1.75 oz Dark chocolate.
- Mix well to bring everything together into a dough.
- Divide into twelve equal balls of about 2 oz (55g) each. Put onto a lined baking sheet. Flatten them out slightly.
- Put into the oven and bake for 12-15 minutes.
- Once cooked, cool on the tray for 5 minutes then transfer to a wire rack and cool for a further 10 minutes.
Notes
- Roll the cookie balls into even sizes to ensure that they cook at the same rate in the oven.
- The cookies need a little help to spread out, so don't skip the step of flattening them a little.
- The cookies will still seem a bit soft when they come out of the oven. That is the way they should be, as they will harden as they cool.
- Make sure you leave the cookies to cool on the baking tray for 3-4 minutes before transferring them to a cooling rack, otherwise they will fall apart if you move them straight from the oven.
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