Sugar-Free Oatmeal Cookies
Made with rolled oats, almond flour, and a sugar substitute, these chewy cookies are diabetic-friendly and perfect with a cup of coffee or tea. They’re simple to make, low in sugar, and bake into soft, delicious treats without spiking blood glucose.
Ingredients
Dry Ingredients
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1 cup rolled oats
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¾ cup almond flour
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¼ cup granulated erythritol or allulose
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1 teaspoon ground cinnamon
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½ teaspoon baking soda
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¼ teaspoon salt
Wet Ingredients
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1 large egg
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¼ cup unsalted butter, melted
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1 teaspoon vanilla extract
Instructions
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Prepare the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease. -
Mix the Dry Ingredients
In a large bowl, combine rolled oats, almond flour, erythritol, cinnamon, baking soda, and salt. Stir until well mixed. -
Add the Wet Ingredients
Add the egg, melted butter, and vanilla extract. Mix until a thick dough forms. -
Shape the Cookies
Form the dough into balls (about 1½ tablespoons each). Place onto the baking sheet and gently flatten with your hand. -
Bake
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on the baking sheet before transferring to a wire rack.
Approximate Nutritional Values
(Per Cookie — Based on 12 cookies)
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Calories: 95
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Carbohydrates: 8g
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Fiber: 2g
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Net Carbs: 6g
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Protein: 3g
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Fat: 7g