Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup monk fruit sweetener
2 large eggs
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 cups rolled oats
1 cup raisins (optional)
Instructions
- Step 1: Preheat oven to 330°F (170°C) and line a baking sheet with parchment paper.
- Step 2: Cream softened butter with monk fruit sweetener in a large bowl until light and fluffy, about 3–4 minutes.
- Step 3: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 4: In a separate bowl, sift together whole wheat flour, baking soda, salt, and cinnamon.
- Step 5: Gradually fold dry ingredients into wet mixture until just combined.
- Step 6: Stir in rolled oats and raisins (if using) until evenly distributed.
- Step 7: Cover dough and chill for 30 minutes.
- Step 8: Scoop tablespoon-sized portions onto prepared baking sheet, flatten slightly with a fork.
- Step 9: Bake 8–10 minutes, or until edges are golden brown.
- Step 10: Cool completely on a wire rack before serving.
Notes
For 100% sugar-free cookies, omit the raisins or replace with chopped nuts.
These cookies freeze well for up to 3 months — thaw at room temperature before serving.
For extra chew, slightly underbake and allow cookies to firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 0g (without raisins)
- Sodium: 88mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg