Who can resist the goodness of Sugar-Free Oatmeal Raisin Cookies? These cookies are sure going to make a great impression. The edges have a slight crunch and the middle is soft and slightly chewy.
Honey Oatmeal Raisin Cookies without refined Sugar
This recipe is really fun to make even kids will be excited to join in the process. It takes only about 10 to 15 minutes to bake. It might still look underdone at this point but don’t worry just take them out of the oven while they still look underdone they will continue to bake and harden as they cool.
Oatmeal cookies
Before we proceed I know honey is interpreted as sugar by some people. However, I like to clarify what I mean by sugar-free in this cookie recipe. I am simply referring to refined sugar like the white sugar, brown sugar and the likes.
This cookie recipe uses raw honey which can easily be replaced with maple syrup or agave nectar. I hope that clarifies things for you? – 🙂
How to restore old cookies?
Simply pop them in a 425°F preheated oven for 4 to 5 minutes
Notes and Tips
Lining the baking pan with a parchment sheet is very important because it will make your baking pan come out clean and your cookies release effortlessly.
I used the old-fashioned oats for this recipe. However, you can use the quick oats for this.
I also used all-purpose flour but wheat flour will work perfectly well
It is advisable to use a metal baking pan over glass pans because glass pans retain heat longer and it may over bake the cookies
Since the dough will turn out quite wet it is very important to place it in the fridge before baking it for at least 20 minutes. Please don’t miss this step it is very important
If you have any leftover simply store it in an airtight container on the tabletop for up to 3 days.
Other delightful Oatmeal Cookie Recipes you might want to try:
In a bowl, whisk together the Oats, Cinnamon powder, Baking powder and Salt
In a separate bowl, whisk the Egg, Coconut Oil, and Vanilla extract till fluffy. (About 1 minute)
Mix the Oats and the whisked Egg and Coconut until combined. Add the Honey and fold till just combined.
Add the flour in two batches. Fold in the first half until just combined. Repeat for the second half. Then, fold in the Raisins and place it in the Fridge for 20 minutes to solidify.
Drop one heaping mound of cookie dough into the prepared sheet spacing them about 2 inches apart and Place in a 325F preheated oven for about 12 to 14 minutes or until slightly brown.
@Jasni Makwana, I used to use honey, and banana instead of sugar, oil and eggs in my zucchini bread.
Emily
Saturday 21st of November 2020
These are great! I used dried cranberries instead of raisins, turned out wonderful. I especially liked it was a small batch in case we didn’t like them! I’m glad to read that several people doubled the recipe, definitely a keeper, thank you!
Lola Osinkolu
Sunday 29th of November 2020
That’s so good to hear. 😊😊😊😊😊😊
E
Thursday 15th of October 2020
I return to these cookies again and again. I always make them with either whole wheat flour or a combination of whole wheat and almond flour (for added protein). I also add more cinnamon and some nutmeg to suit our family's tastes. They are perfect. Thank you for this recipe!
Lola Osinkolu
Tuesday 20th of October 2020
Wow! So glad it worked out with even with the sub. thanks for the feedback! 😍
Saturday 29th of August 2020
Love this recipe, but made a few changes, used an extra 1/2 cup of oats, 2x the raisins and almond flour.
Elise
Tuesday 30th of June 2020
I replaced the flour with coconut flour (1/4 cup) to make them gluten free and added one egg . They were great!
Jasni Makwana
Monday 25th of January 2021
Hi, is there a substitute for eggs in this recipe
rd
Tuesday 14th of December 2021
@Jasni Makwana, I used to use honey, and banana instead of sugar, oil and eggs in my zucchini bread.
Emily
Saturday 21st of November 2020
These are great! I used dried cranberries instead of raisins, turned out wonderful. I especially liked it was a small batch in case we didn’t like them! I’m glad to read that several people doubled the recipe, definitely a keeper, thank you!
Lola Osinkolu
Sunday 29th of November 2020
That’s so good to hear. 😊😊😊😊😊😊
E
Thursday 15th of October 2020
I return to these cookies again and again. I always make them with either whole wheat flour or a combination of whole wheat and almond flour (for added protein). I also add more cinnamon and some nutmeg to suit our family's tastes. They are perfect. Thank you for this recipe!
Lola Osinkolu
Tuesday 20th of October 2020
Wow! So glad it worked out with even with the sub. thanks for the feedback! 😍
Saturday 29th of August 2020
Love this recipe, but made a few changes, used an extra 1/2 cup of oats, 2x the raisins and almond flour.
Elise
Tuesday 30th of June 2020
I replaced the flour with coconut flour (1/4 cup) to make them gluten free and added one egg . They were great!