These low sugar oatmeal raisin cookies are a tasty option for anyone watching sugar intake. They’re egg-free, gluten-free, and nut-free, making them a simple, wholesome snack.
Surprising as it may sound, oatmeal raisin is my favorite cookie. I know many prefer chocolate chip, but there’s something comforting about oats, cinnamon, and raisins together.
I’ve shared a more traditional version on the blog before, but this recipe trims added sugars while keeping great texture and flavor.
I’ve been making these for years and recently refined the proportions so they’re easy to make and reliably delicious. They work well as an afternoon snack or a light dessert. If you prefer, swap the raisins for chocolate chips—it’s a tasty variation I use sometimes.
Ingredients and substitutions
- Oat flour and oats – Together they form the base. Quick oats give a softer texture, but rolled oats work fine.
- Sugar – A small amount keeps these cookies sweet without excess.
- Baking powder – Provides lift and a pleasant texture. If you prefer, 1/4 teaspoon baking soda can be used instead.
- Salt, cinnamon, and vanilla – Essential for balanced flavor. Cinnamon and vanilla pair especially well with oats and raisins.
- Coconut oil – Neutral-flavored oil that keeps the cookies moist. Butter can be substituted.
- Milk – Any milk (dairy or plant-based) works. Warm milk helps hydrate the dry ingredients; water can be used in a pinch but the flavor will be less rich.
Don’t forget the raisins—they add sweetness and chew. Use roughly the amount listed below or adjust to taste.
How to make low sugar oatmeal raisin cookies
Start by combining the dry ingredients in a bowl: oat flour, oats, baking powder, salt, cinnamon, and the tablespoon of sugar.
Stir in the melted coconut oil and vanilla, then add the raisins. Pour in warm milk, a little at a time, until the mixture is moist enough to hold together but not soggy. You want a dough that can be formed into balls or dropped from a spoon.
Fold the raisins in last to distribute them evenly. Form about eight small balls of dough, or simply drop heaping spoonfuls onto a parchment-lined baking sheet. Use your fingers to gently press each ball to flatten slightly.
Bake at 350°F (175°C) for 8–10 minutes, or until the edges are lightly golden and the cookies feel set. Avoid overbaking to keep them tender and moist.
Recipe notes
Milk amount may vary depending on whether you use quick or rolled oats and how firmly you measure the oat flour. Add just enough milk to make a cohesive dough.
Using homemade plant milks—like coconut or walnut milk—adds subtle flavor. Walnut milk offers a pleasant, nutty note if you tolerate nuts; otherwise any unsweetened plant milk works well.
If you don’t have oat flour, you can make your own by pulsing oats in a blender until fine. Aim for a light, powdery texture to keep the cookies tender.
Other healthy cookies you might like
Barley Flour Chocolate Chip Cookies
Banana Chocolate Chip Cookies
Double Chocolate Chip Cookies
Low Sugar Oatmeal Raisin Cookies
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Ingredients
- ½ cup oat flour
- ¾ cup oats quick work best, but rolled will also work
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 Tablespoon sugar
- 2 Tablespoons melted coconut oil
- 1 ½ teaspoons vanilla extract
- 4-6 Tablespoons warm milk as needed
- 3 Tablespoons raisins
Instructions
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Preheat oven to 350 degrees.
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Mix dry ingredients: oat flour, oats, baking powder, salt, cinnamon, and sugar.
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Stir in melted coconut oil and vanilla. Add raisins and then warm milk a little at a time until the mixture forms a cohesive dough that isn’t overly wet.
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Form about eight balls of dough or drop spoonfuls onto a baking sheet.
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Place on a parchment-lined sheet and press the tops gently to flatten.
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Bake 8–10 minutes until firm to the touch and lightly golden.
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Let cool slightly, then enjoy.
Notes
Weight Watchers points: 4
Nutrition
If you try this recipe, please leave a star rating and a comment to let me know how you liked it!