Soft and chewy sugar-free cookies made with nut butter, oats, and allulose instead of sugar. Vegan, gluten-free, and so simple to make!

Recipe Highlights

Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 12 small cookies
Difficulty: easy, beginner
Equipment: cookie sheet, mixing bowl, kitchen scale
Nutrition: 10g carbs per cookie
Diet: vegan, gluten-free, dairy-free, egg-free, sugar-free

Key Ingredients & Substitutions

Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.

Nut/Seed Butter ⟶ Peanut butter, almond butter, walnut butter, tahini, sunflower seed butter, or pumpkin seed butter.
- In the photos I made two batches – one with pumpkin seed butter and one with peanut butter. The pumpkin seed butter cookies had a slightly more earthy flavor, almost like matcha. The cookies were also a little chewier, while the peanut butter cookies were a bit more crumbly.
Liquid Allulose ⟶ A zero calorie sweetener naturally occurring in small amounts in figs, raisins, and kiwis. Unlike some artifical sweeteners, I don’t find allulose to have a weird or bitter aftertaste.
Rolled Oats ⟶ I love the hearty texture and nutty flavor that rolled oats add. However, if you need these cookies to be very low carb, you can omit the oats or try swapping for shredded coconut, almond slices, or chopped nuts.
Add-Ins ⟶ Technically optional, but I like to add vegan chocolate chips and raisins for more flavor and texture. Use sugar-free chocolate chips if necessary.
Vanilla Extract & Cinnamon ⟶ Also technically optional, but they add more flavor to take the cookies from good to great!

How to Make

Step-by-step photos and additional tips to help you get the best results!

Combine nut/seed butter, liquid allulose, soy milk, and vanilla extract.
Add rolled oats, baking soda, salt, and cinnamon and mix until a cohesive dough forms. Mix in chocolate chips/raisins if using.
Roll into balls and place on baking sheet. They won’t spread much in the oven, so flatten them into a cookie shape before baking.
Bake 6-8 minutes until the edges are just brown. Allulose burns more easily than sugar, so they don’t bake as long as normal cookies. Cool completely to firm up.

Storage & Meal Prep

These cookies can be stored at room temperature for about a week, but they may get softer over time. I like to refrigerate them for a firmer texture, or they can be frozen for 2-3 months.

The dough can be prepped up to 24 hours in advance. Cover tightly with plastic wrap and place in an airtight bag to prevent the dough from drying out.

Sugar-Free Oatmeal Cookies FAQ

I have only tested these cookies with liquid allulose so can’t speak to other sugar substitutes. Different sugar substitutes have varying levels of sweetness, so I don’t recommend substituting the allulose 1-for-1.

I have only tested this recipe with liquid allulose, so I don’t know how they will out with powdered allulose. But if you’d like to try, I recommend increasing the amount of allulose by 1/3 (so you will need about 1/3 cup of powdered allulose for 12 cookies) and adding an extra teaspoon or two of soy milk so the dough isn’t too dry.

These sugar-free oatmeal cookies are softer and chewier than my classic vegan oatmeal raisin cookies. The nut/seed butter is the main flavor, so use one that you like. They’re not as rich and indulgent as a traditional oatmeal cookie, but they make a great snack or dessert when you want something a little healthier that still satisfies your sweet tooth.

More Healthier Vegan Cookies

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:10

Cook Time:8

Servings: 12 small cookies

Ingredients

120 grams (½ cup) nut/seed butter¹
¼ cup liquid allulose*
2 tsp non-dairy milk
½ tsp vanilla extract
40 grams (½ cup) gluten-free rolled oats
¼ tsp baking soda
pinch of salt
pinch of cinnamon
2 tbsp sugar-free dairy-free chocolate chips or raisins

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Your nut/seed butter should be thin and runny. If it's thick from being in the fridge, heat it in the microwave for 10 seconds or so until runny.
In a mixing bowl, combine nut/seed butter, liquid allulose, soy milk, and vanilla extract.
120 grams (½ cup) nut/seed butter¹, ¼ cup liquid allulose*, 2 tsp non-dairy milk, ½ tsp vanilla extract
Add rolled oats, baking soda, salt, and cinnamon and mix until a cohesive dough forms.
40 grams (½ cup) gluten-free rolled oats, ¼ tsp baking soda, pinch of salt, pinch of cinnamon
Mix in chocolate chips/raisins.
2 tbsp sugar-free dairy-free chocolate chips or raisins
Divide dough into 12 equal pieces and roll each into a ball. Place on baking sheet and flatten each ball into a cookie shape. They won't spread in the oven, so flatten them to your desired thickness. Bake for 6-8 minutes until the edges are just brown.
Let cookies cool on the baking sheet for a minute or two, then carefully transfer the cookies to a wire rack to finish cooling.

Notes

1) Nut/Seed Butter: I’ve made these cookies with pumpkin seed butter and peanut butter. Almond butter, walnut butter, sunflower seed butter, and tahini should work too.

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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