Sugar Free Oatmeal Cookie recipe with Chocolate Chips
If you ever want a sweet treat, without all the high sugar intake, this is just for you!
This Sugar free Oatmeal Cookie recipe delivers an amazing thick cookie packed with oatmeal, dark chocolate chips, and walnut chunks. It’s the perfect chewy cookie that’s also sugar-free!
Ingredients you’ll need for these sugar-free oatmeal cookies
- All-purpose flour. This will hold all of your ingredients together
- Baking soda. Gives softness and airiness
- Cinnamon and Nutmeg. These are the spices that will flavor your cookies
- Salt. enhances the flavors
- Butter. Unsalted and melted. Gives a softer texture to the cookies
- Sugar Substitute. Any brown sugar sweetener that uses a 1:1 conversion ratio will work here; I used Truvia brown sugar sweetener
- Egg and egg yolk. Both need to be at room temperature so they mix more evenly with the rest of the ingredients
- Vanilla extract. Good quality, pure vanilla extract will make a difference!
- Milk. Full fat and at room temperature
- Sugar free Chocolate chips. Use something between 55%-65% chocolate chips. I used Lily’s Sweets sugar free chocolate chips
- Walnuts. These are the perfect crunchy factor in the middle of a chewy and soft cookie; they will also add a nutty flavor to the cookies
- Oats. You can either use quick oats or old-fashioned oats; I used quick oats
For exact measurements of each of the ingredients take a look at the recipe card below.
How to make these Oatmeal Chocolate Chip Cookies
Heat oven to 350 F and line with parchment paper 3 cookie sheets. Over a separate bowl mix the dry ingredients (flour, baking soda, Cinnamon, Nutmeg, and salt)
Using a large bowl mix melted butter and sweetener for 1 minute. Add one large egg, and yolk, vanilla extract, and milk, and mix until combined.
Incorporate the dry ingredients into the wet ingredients and mix until just combined, without overmixing the batter. Add Chocolate chips, walnuts, and rolled oats and incorporate using a spatula.
Measure the cookie dough with a 3-tablespoon cookie scoop, and place it on top of the prepared baking sheet; press with your fingers until you have a 2.5-inch disc-shaped cookie.
Repeat this process until you fill the cookie sheet with 6 cookies, 2.5 inches apart from each other.
Bake for 10 minutes, take the cookies out of the oven, and press 3 chocolate chips on top. Cookies will look slightly underbaked, but they will keep baking on the cookie sheet and will set completely when completely cooled. This will ensure a moist cookie instead of a dry one.
After 5 minutes, transfer the cookies to a wire rack to cool completely.
Tips for baking the best cookies
- Start by reading the entire recipe before starting to bake. This could make a difference between a deliciously baked cookie and a complete disaster. After all, what’s worse than realizing mid-baking that you’re missing an ingredient or that you should’ve stopped mixing the dough at a certain point?
- Measure your ingredients correctly! Baking is like chemistry, you need the correct amounts of the correct ingredients in the correct order to get the desired results. You should measure the flour using a spoon, scooping the flour into your measuring cup without compacting it, then leveling it with a knife. For the milk, put the cup on a flat surface to read the measurements more accurately.
- Preheat your oven before popping the cookies in. The cookies will start to bake at an inappropriate temperature and the baking time won’t be the same as the one stated in the recipe.
- Use room-temperature eggs, butter, and milk. This will make sure that your ingredients mix more evenly and will give the desired results in terms of consistency, texture, or rising of your cookies. Leave the ingredients outside of the fridge 1 hour prior to using (this could vary depending on your room temperature). If pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
- After the flour is added, you need to be extra careful to not over mix the dough, or you could end up with cakey and hard cookies instead of chewy and soft.
- If you’re a perfectionist and like your cookies, all the same size as I do, use a circular cookie cutter slightly bigger than your cookies and make a circular motion swirling around the cookies inside the cookie cutter. You can use anything circular and hollow like the top part of a glass, or you could also push the edges back in with a spatula or knife. This needs to be done right after the cookies are out of the oven and they’re still warm.
Substitutions for these chewy oatmeal cookies
Although I haven’t baked these cookies with any of the following ingredients, they should work as well and shouldn’t have any major changes.
Gluten-free. For a gluten-free oatmeal cookie, substitute the flour and oats for Gluten-free flour and gluten-free oats
Vegan. If you’re looking for vegan cookies, use non-dairy milk, Vegan Butter and flax eggs instead
Regular Oatmeal Cookies. For good old oatmeal cookies, substitute the artificial sweetener for light brown sugar
Nuts: Substitute the walnuts for any nuts of your choice
How to store these sugar-free cookies
Store these cookies in an airtight container at room temperature and away from any heat sources, for up to 4 days.
Can I freeze my Sugar-Free Oatmeal cookies?
Sure you can! you need to make sure these are completely cooled before freezing. After that, place them in an airtight container with parchment paper between each layer.
The container needs to close well to avoid any freezer burn. If it doesn’t (or if you want to be extra careful), place a piece of plastic wrap between the lid and the container, then close it securely.
To thaw the cookies just take them out of the freezer, remove the plastic wrap (if you used any) and place the lid on top leaving a gap to allow all of the moisture to go out. These can be frozen for up to 4 months
Can I use alternative flours like almond flour or coconut flour in sugar-free oatmeal cookies?
Yes, you can use alternative flours like almond flour or coconut flour in sugar-free oatmeal cookies to make them grain-free and lower in carbohydrates. However, be aware that alternative flours may absorb liquid differently, so you may need to adjust the recipe accordingly.
Can I add different nuts to the sugar-free oatmeal cookie dough?
Absolutely! Adding different chopped nuts such as cashews or almonds can change the flavor profile and texture of the cookies.
Here’s a video of this Sugar Free Oatmeal Cookie Recipe so you can see up-close texture and consistency.
Follow this link if you’re looking for more Cookie recipes, or click the links below for some similar recipes:
Chocolate Banana Marbled Bread (GF, DF, Refined Sugar Free)
Healthier Chocolate Hazelnut Granola
Homemade Sugar Free Blueberry Jam Recipe (no pectin added)
If you make this recipe, please be sure to give it a star rating and leave a comment!
Sugar Free Oatmeal Cookie recipe
Ingredients
- 1 1/2 Cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 Cup unsalted butter melted
- 1 1/4 Cup Sugar free light brown sugar Sweetener (1:1 baking ratio with regular sugar)
- 1 egg 1 yolk room temperature
- 1 teaspoon vanilla extract
- 1/2 Cup full fat milk
- 1 Cup sugar free chocolate chips
- 1/2 cup chopped walnuts
- 3 Cups quick oats
Instructions
- Heat oven to 350 F and line with parchment paper 3 cookie sheets. Over a separate bowl mix the dry ingredients (flour, baking soda, Cinnamon, Nutmeg and salt)1 1/2 Cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt
- Using a large bowl, mix melted butter and sweetener for 1 minute. Add one large egg and egg yolk, vanilla extract, milk and mix until combined.1 Cup unsalted butter, 1 1/4 Cup Sugar free light brown sugar Sweetener (1:1 baking ratio with regular sugar), 1 egg 1 yolk, 1 teaspoon vanilla extract, 1/2 Cup full fat milk
- Incorporate the dry ingredients to the wet ingredients and mix until just combined, without over mixing the batter. Add Chocolate chips, walnuts and rolled oats and incorporate using a spatula.1 Cup sugar free chocolate chips, 1/2 cup chopped walnuts, 3 Cups quick oats
- Measure the cookie dough with a 3 tablespoon cookie scoop, and place it on top of the prepared baking sheet; press with your fingers until you have a 2.5 inch disc shaped cookie. Repeat this process until you fill the cookie sheet with 6 cookies, 2.5 inches apart from each other.
- Bake for 10 minutes, take the cookies out of the oven and press 3 chocolate chips on top. Cookies will look slightly underbaked, but they will keep baking in the cookie sheet and will set when completely cooled. This will ensure a moist cookie instead of a dry one. After 5 minutes, transfer the cookies to a wire rack to cool completely.
Notes
- Start by reading the entire recipe before starting to bake. This could make a difference between a deliciously baked cookie and a complete disaster.
- Measure your ingredients correctly! Baking is like chemistry, you need the correct amounts of the correct ingredients in the correct order to get the desired results. You should measure the flour using a spoon, scooping the flour into your measuring cup without compacting it, then leveling it with a knife. For the milk, put the cup on a flat surface to read the measurements more accurately.
- Pre-heat your oven before popping the cookies in. The cookies will start to bake at inappropriate temperature and the baking time won't be the same as the one stated in the recipe.
- Use room temperature eggs, butter and milk. This will make sure that your ingredients mix more evenly and will give the desired results in terms of consistency, texture or rising of your cookies. Leave the ingredients outside of the fridge 1 hour prior to using (this could vary depending on your room temperature). If pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
- After the flour is added, you need to be extra careful to not over mix the dough, or you could end up with cakey and hard cookies instead of chewy and soft.
- If you're a perfectionist and like your cookies all the same size like I do, use a circular cookie cutter slightly bigger than your cookies and make a circular motion swirling around the cookies inside the cookie cutter. You can use anything circular and hollow like the top part of a glass, or you could also push the edges back in with a spatula or knife. This needs to be done right after the cookies are out of the oven and they're still warm.
