6 Delicious Sugar-Free Oatmeal Cookie Recipes to Try

Living in the Dominican Republic with four kids (two still at home), I’ve had to get creative in the kitchen—especially when it comes to baking without refined sugar. Managing type 2 diabetes means I’m always on the lookout for treats that are gentle on blood sugar but still feel like a real indulgence. These six sugar-free oatmeal cookie recipes are more than just healthy—they’re packed with flavor, texture, and memories of late-night baking sessions or quick after-school snacks. Whether you’re navigating ingredient shortages like I do or just want to offer your family a smarter sweet, these cookies are a delicious solution straight from our home kitchen to yours.

If you’re looking for a tasty treat that skips the sugar without sacrificing flavor, these 6 sugar-free oatmeal cookie recipes are just what you need. They’re simple to whip up, chewy, and satisfying—perfect for a quick snack or a sweet craving without the guilt. Grab your oats and let’s get baking!

Peanut Butter Oatmeal Cookies with Dark Chocolate Chunks

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When I first moved to the Dominican Republic, I struggled to find familiar snacks. These cookies became a staple in our home, offering a taste of comfort with locally available ingredients.

These Peanut Butter Oatmeal Cookies with Dark Chocolate Chunks are a delightful blend of chewy and crunchy textures. The rich, nutty flavor of peanut butter comes through beautifully, paired with the subtle sweetness of oatmeal and the indulgent touch of dark chocolate. They’re simple to whip up, making them a perfect snack or dessert for any occasion.

Not only do these cookies satisfy your sweet tooth without added sugars, but they’re also packed with wholesome ingredients. In no time, you’ll have a batch of cookies that are scrumptious and guilt-free!

Ingredients

• 1 cup natural peanut butter
• 1/2 cup rolled oats
• 1/4 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chunks

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine peanut butter, rolled oats, applesauce, honey, vanilla extract, baking soda, and salt. Stir until well mixed.
3. Fold in the dark chocolate chunks until evenly distributed in the dough.
4. Use a spoon to scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Banana Oatmeal Cookies Sweetened with Applesauce

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If you’re looking for a simple and tasty treat, these banana oatmeal cookies sweetened with applesauce are just the thing. They’re naturally sweetened, making them a healthier choice for a snack or dessert. With a delightful chewy texture and a hint of banana flavor, these cookies are sure to satisfy your sweet tooth without the added sugar.

Managing my type 2 diabetes means finding sweet treats that won’t spike my blood sugar. These naturally sweetened cookies are a go-to, especially when ripe bananas are abundant.

Making these cookies is a breeze! Just mash some ripe bananas, mix in applesauce, and combine with oats for a wholesome snack that’s perfect for any time of day. You can easily whip these up in under 30 minutes, making them a great option for a quick baking session.

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup raisins or chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas and applesauce until smooth.
3. Add the rolled oats, whole wheat flour, baking powder, salt, and cinnamon to the banana mixture. Stir until well combined.
4. If using, fold in raisins or chocolate chips for added sweetness.
5. Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the cookies are set and lightly golden around the edges.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cinnamon Raisin Oatmeal Cookies with Almond Flour

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With two kids still at home, I’m always looking for healthy snacks. These cookies are a hit with my children, and I feel good knowing they’re nutritious and sugar-free.

These cinnamon raisin oatmeal cookies are a delightful twist on the classic treat, combining chewy oats with the warm spice of cinnamon and sweet raisins. They are not only sugar-free but also gluten-free, thanks to the use of almond flour. This makes them a fantastic option for those looking for a healthier dessert that doesn’t compromise on flavor.

The taste is comforting and reminiscent of homemade goodness, making them perfect for any time of the day. Plus, they are easy to whip up, so you can enjoy fresh cookies in no time!

Ingredients

• 1 cup almond flour
• 1 cup rolled oats
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, rolled oats, baking soda, cinnamon, and salt until well combined.
3. Add the melted coconut oil, applesauce, and vanilla extract to the dry ingredients, stirring until a dough forms.
4. Fold in the raisins.
5. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the cookies are golden brown around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Coconut Flour Oatmeal Cookies with Macadamia Nuts

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If you’re looking for a treat that’s both satisfying and guilt-free, these coconut flour oatmeal cookies with macadamia nuts are a delightful option. They’re chewy, slightly nutty, and have a subtle sweetness that comes naturally from the ingredients. Plus, they’re simple to whip up, making them a great choice for a quick snack or dessert.

Ingredient shortages are common here, so I often substitute macadamia nuts with almonds. The result is just as delightful and adds a unique twist to the recipe.

The combination of coconut flour and oats creates a unique texture that pairs perfectly with the rich flavor of macadamia nuts. Whether you enjoy them with a glass of milk or as a mid-afternoon pick-me-up, these cookies are sure to please. With minimal ingredients and fuss, you can have a batch ready in no time!

Ingredients

• 1 cup rolled oats
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup macadamia nuts, chopped
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, coconut flour, shredded coconut, chopped macadamia nuts, salt, and baking soda.
3. In another bowl, mix the melted coconut oil, unsweetened applesauce, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until everything is thoroughly mixed.
5. Using a tablespoon, scoop out portions of the dough and place them onto the prepared baking sheet, spacing them a few inches apart.
6. Bake for 12-15 minutes, or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

Chocolate Chip Oatmeal Cookies with Flaxseed

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These Chocolate Chip Oatmeal Cookies with Flaxseed are a delightful treat that balances health and taste. Made without sugar, they’re soft, chewy, and packed with flavor from chocolate chips and oats. The addition of flaxseed not only boosts the nutritional profile but also adds a subtle nuttiness.

Making these cookies is simple and perfect for any skill level. Just mix your ingredients, scoop the dough onto a baking sheet, and let the oven do the work. You’ll have a batch of delicious cookies ready to enjoy in no time!

Ingredients

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup ground flaxseed
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the oats, whole wheat flour, baking soda, salt, and flaxseed.
3. In another bowl, mix together the melted coconut oil, applesauce, honey or maple syrup, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in the chocolate chips.
5. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them apart.
6. Bake for 10-12 minutes or until the edges are golden brown. Let cool before enjoying!

Pumpkin Oatmeal Cookies with Walnuts

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These pumpkin oatmeal cookies with walnuts are a delightful blend of flavors that capture the essence of fall. With a warm, spiced aroma and a chewy texture, they make for a comforting treat that’s also healthy and sugar-free.

Baking at sea level presents its challenges, but these cookies rise perfectly every time. They’re a comforting treat during the cooler months, reminding me of autumn back home.

The recipe is simple to follow, making it perfect for both seasoned bakers and beginners. It brings together wholesome ingredients like oats, pumpkin puree, and walnuts, creating a satisfying snack that’s just sweet enough to please your palate.

Ingredients

• 1 cup rolled oats
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened applesauce
• 1/4 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, pumpkin puree, unsweetened applesauce, and vanilla extract. Mix well until everything is combined.
3. Add in the chopped walnuts, ground cinnamon, baking powder, salt, and pumpkin pie spice if using. Stir until fully incorporated.
4. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 15-18 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Pro Tips

1. Use Overripe Bananas: The riper the banana, the sweeter your cookies will be. This natural sweetness helps keep the cookies sugar-free.
2. Chill the Dough: Refrigerate your cookie dough for at least 20 minutes before baking. This helps the cookies hold their shape and enhances flavor.
3. Sea-Level Baking Adjustments: At sea level, reduce baking powder slightly to prevent cookies from spreading too much. This ensures a chewy texture.
4. Customize Mix-Ins: Feel free to swap out nuts or dried fruits based on availability. Local ingredients can add a unique flavor to your cookies.
5. Monitor Baking Time: Ovens can vary, so start checking your cookies a few minutes before the recommended baking time to prevent overbaking.

Ingredient Substitutions

• Peanut Butter: Use almond or cashew butter if preferred or if allergies are a concern.
• Honey/Maple Syrup: Replace with agave nectar or date syrup for a different flavor profile.
• Almond Flour: Coconut flour can be used, but note it absorbs more moisture; adjust liquids accordingly.
• Macadamia Nuts: Substitute with local nuts like almonds or cashews.
• Pumpkin Puree: Mashed sweet potatoes or carrots can be a great alternative.

Tip from Grammie Shirley

Store your sugar-free oatmeal cookies in an airtight container with a slice of bread. The bread helps maintain moisture, keeping your cookies soft and chewy for days.

Q&A

Q1: Can I freeze these cookies?

Yes, these cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.

Q2: How can I make these cookies vegan?

Most of these recipes are already vegan or can be made vegan by substituting honey with maple syrup and ensuring chocolate chips are dairy-free.

Q3: Are these cookies suitable for children?

Absolutely! They’re a healthy alternative to sugary snacks and are packed with wholesome ingredients.

Q4: Can I add protein powder to these recipes?

Yes, you can add a scoop of your favorite protein powder. You may need to adjust the liquid ingredients to maintain the right dough consistency.

Q5: How do I prevent my cookies from being too dry?

Ensure you’re not overbaking them. Also, using ingredients like applesauce or mashed bananas adds moisture to the dough.

Nutrition & Serving Info

Peanut Butter Oatmeal Cookies with Dark Chocolate Chunks

• Calories: 180
• Protein: 5g
• Carbs: 15g
• Fats: 12g
• Servings: 12 cookies

Banana Oatmeal Cookies Sweetened with Applesauce

• Calories: 120
• Protein: 2g
• Carbs: 22g
• Fats: 3g
• Servings: 15 cookies

Cinnamon Raisin Oatmeal Cookies with Almond Flour

• Calories: 150
• Protein: 4g
• Carbs: 18g
• Fats: 8g
• Servings: 14 cookies

Coconut Flour Oatmeal Cookies with Macadamia Nuts

• Calories: 160
• Protein: 3g
• Carbs: 14g
• Fats: 11g
• Servings: 12 cookies

Chocolate Chip Oatmeal Cookies with Flaxseed

• Calories: 170
• Protein: 4g
• Carbs: 16g
• Fats: 10g
• Servings: 16 cookies

Pumpkin Oatmeal Cookies with Walnuts

• Calories: 130
• Protein: 2g
• Carbs: 20g
• Fats: 5g
• Servings: 18 cookies

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Baking healthy doesn’t have to mean compromising on comfort or flavor. These sugar-free oatmeal cookies have become staples in our house—each one a little different, each one crowd-tested by hungry teens, neighbors, and even the occasional curious local. If you’ve been searching for a way to satisfy your sweet tooth while keeping things wholesome, I hope these recipes bring you the same joy and peace of mind they’ve brought us. Try one (or all) and let me know which becomes your favorite!