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Can you believe it’s already the end of August?! The summer has totally flown by. September is just around the corner, and that means back to school time! My little girl is still under two years old, but I know this time will be a huge milestone for us a few years down the line. In fact, even though it’s far away, I’m already thinking about ideas for healthy snacks to give her for school. Based on my latest experiment, it looks like sugar-free oatmeal cookies will definitely have to be one of them.
Oatmeal raisin cookies have always been my absolute favorite kind of cookie. Last week, I found out that my little one is a huge fan, too. I know of no other cookie type that is so tender, although I do love these crunchy peanut butter cookies as well. Before I started cooking, I didn’t realize that they are probably so good because of the enormous amounts of butter and sugar they contain.
Since I follow a low carb lifestyle, fat isn’t much of a concern, but the sugar and carbs most definitely are. Of course, I had to set out on a quest to make a healthy, low carb version. That is, I was determined to make sugar-free oatmeal cookies, without sacrificing taste and texture.
Yes, I created a low carb and gluten-free version of oatmeal cookies!! I’m pretty excited about this one.
The secret to these gluten-free, sugar-free oatmeal cookies was a combination of almond flour and Gluten Free Oats from Bob’s Red Mill.
Even though oats are generally higher in carbs, I made the overall recipe low carb by balancing them out with almond flour, using erythritol as a natural sugar-free sweetener, and locking in the moisture by incorporating grass-fed butter.
Traditional oats are not necessarily gluten-free, so I was thrilled to find a variety that is guaranteed gluten-free. Bob’s Red Mill Gluten Free Oats are sourced gluten free, packaged in Bob’s Red Mill’s 100% gluten free facility and tested every step of the way to ensure their gluten free status.
I still can’t get over the fact that these sugar-free oatmeal cookies are low carb! Each low carb cookie has only four grams of net carbs and less than one gram of sugar. This is unbelievably low for an oatmeal cookie.
The best part is that these still have that melt-in-your-mouth quality that we all love in a good oatmeal cookie. Can you just taste it now?
With this recipe, oatmeal cookies are back on the table, even if you’re cutting carbs and sugar, or are simply gluten-free. You can have an oatmeal cookie and actually feel good about it. They are packed with healthy fats, a little fiber, and a good amount of protein, for a balanced, nutritious snack.
If you’re just looking for gluten-free oatmeal cookies but don’t mind natural sugars, check out these gluten-free vegan oatmeal raisin cookies from Beaming Baker. She also has easy gluten-free peanut butter chocolate chip oatmeal cookies for you to try! Or if breakfast cookies are your thing, another option would be grain-free vegan protein packed monster breakfast cookies from Allergy Free Alaska. You can even make those low carb by using sugar-free sweeteners like erythritol and my sugar-free maple syrup.
If you’re looking for something different, try these sugar-free lemon meringue cookies.
These sugar-free oatmeal cookies are wonderful to give to your kids as a treat without worrying about a sugar high (and crash). My daughter may not be in school yet, but she already loves them. In a few years, I know I’ll be throwing these low carb oatmeal cookies into her lunchbox or leaving them for her to eat after school.
More Low Carb Recipes To Love
Easy Sugar-free Oatmeal Cookies (Low Carb, Gluten-free)
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone mat.
- In a large bowl, stir together the gluten-free rolled oats, almond flour, baking powder, cinnamon, and sea salt.
- Combine the butter, eggs, vanilla extract, and erythritol in a blender. Puree until fluffy.
- Stir the wet mixture from the blender into the dry mixture, until just combined. (Add a small amount of water to thin out the batter if it's dry; it should be pliable but not crumbly.)
Scoop rounded tablespoonfuls of batter onto the lined cookie sheet, approximately two inches apart. (Leaving space around them is important - they will spread.) Flatten slightly with your hands to about 1/4 to 1/3 in (.6-.8 cm) thickness.
Bake 11-16 minutes, until cookies are barely set and edges are golden (less time for chewy cookies, more for crispy). Cool completely before moving.
Serving size: 1 cookie
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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