Portions: 4 servings Calories: 294kcal |
These no sugar oatmeal cookies are a popular snack in my home and can be lower in carbohydrates and higher in fiber than some other supermarket desserts. Enjoy these fragrant, easy-to-make cookies as a dessert or with your favorite hot drink.
By - Last revised . Published Sep 19, 2014.
Why I ❤️ it Recipe Ingredients Video Preparation
No sugar oatmeal cookies.
Why I ❤️ it
These no sugar added oatmeal and almond cookies hide very well, just how good they taste and how good they are for you. And so very easy to make.
It's incredible how crispy they were. Made with natural ingredients and sweetened with the lovely flavor of Medjool dates. This sweet treat is great for snacking too, and perfect for those trying to lower their sugar intake. It's coffee time!
No sugar oatmeal cookies recipe
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Utensils and tools
Ingredients
- 1 cup [120 grams] steel-cut oatmeal
- 1 cup [160 grams] blanched slivered almonds
- 10 pitted Medjool dates
- 1 teaspoon vanilla extract (or cinnamon powder)
- 1 egg
- ¼ teaspoon of salt
- 2 tablespoons coconut oil, (plus extra for greasing tray)
Video
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Mixing
Pulse the oatmeal in the food processor for two minutes over medium speed until it turns into a coarse flour.
Add the remaining ingredients and pulse until it turns into a firm dough.
Step 2: Forming cookies
Split the cookie dough into 12 balls of approx. 1 ½" [4 cm] diameter.
Place on a greased baking tray and press to flatten until they have an approximate thickness of ¼" [0.75 cm], or thinner for crispier cookies.
Step 3: Baking
Bake in preheated oven to 350 ºF [175 ºC] for 20 mins, or until they turn golden brown. Remove from the oven and cool on a wire rack.
Step 4: Serving and storing
Serve freshly made, or store in a tight container for two days or a week in the fridge.
Top tips
- You can add some chocolate chips or raisins to the dough prior to forming the cookies if you like them.
- If you don't like almonds, you can use dry coconut flakes instead, but bear in mind that the flavor and texture will be different.
Serving suggestions
These cookies are perfect as an afternoon snack, or with coffee, or tea.
If you're searching for more healthy oatmeal recipes, try this oatmeal smoothie, and this breakfast pear and oatmeal bake, these banana and oatmeal muffins.
Nutritional information
Calories: 294kcal | Carbohydrates: 19.1g | Protein: 9.1g | Fat: 21.1g | Saturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 41mg | Sodium: 17mg | Fiber: 5g | Sugar: 1.4g
FAQs
Are these oatmeal cookies gluten-free?
Uncontaminated oatmeal is naturally gluten-free, so these cookies should be if you can find an oatmeal brand that has a gluten-free label.
How healthy are oatmeal cookies?
This sugar-free oatmeal cookie recipe makes for very nutritious cookies, rich in fiber and relatively low in calories. Remember that while low carb compared to store-bought ones, these are still not keto-friendly. Check the nutritional information after the recipe.
Can I use almond flour instead of almonds?
Minced almonds improve the texture of the cookies, making them less dense; in this instance, almond flour is not recommended as a substitute.
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Easy Oatmeal and Almond No Sugar Cookies
Ingredients
- 1 cup steel-cut oatmeal [120g]
- 1 cup blanched slivered almonds [160g]
- 10 pitted medjool dates
- 1 teaspoon vanilla extract (or cinnamon powder)
- ¼ teaspoon salt
- 1 egg (medium)
- 2 tablespoon coconut oil (plus extra for greasing tray)
Instructions
Step 1: Mixing
- Pulse the oatmeal in the food processor for two minutes over medium speed until it turns into a coarse flour. Add the remaining ingredients and pulse until it turns into a firm dough
Step 2: Forming cookies
- Make the cookie dough into 12 balls of approx. 1 ½" [4 cm] diameter.Place on a greased baking tray and press to flatten until they have an approx. thickness of ¼" [0.75 cm], or thinner for crispier cookies.
Step 3: Baking
- Bake in preheated oven to 350 ºF [175 ºC] for 20 mins, or until they turn golden brown. Remove from the oven and cool on a wire rack.
Step 4: Serving and storing
- Serve freshly made, or store in a tight container for two days, or a week in the fridge.
Nutrition
By , published Sep 19, 2014 on Tia Clara
Chris
I made these cookies with some natural cold pressed coconut oil instead of the canola oil and it gave the cookies a delicious coconut taste. Very good recipe!
Irene at Cooking Contests
I tried these and really enjoyed them. Am always looking for recipes with no added sugar and dates are always a great substitue for that. The texture surprised me, very crispy and held together well enough for dunking with my tea. Thanks for the recipe!
Kate @¡Hola! Jalapeño
These cookies sound so good and I feel the same as you do about family photographs. I have boxes of them too. Both food and photography keep you connected to your past.
Kelsey M
I love old photographs- I only have a few of my great grandparents and I treasure them all. When I go to antique stores I love looking at the photographs there too and wonder about the people in them, who, as you said, are dressed their best for special occasions.
Thank you for this wonderful post and delicious recipe!
Kate @ Babaganosh.org
Oatmeal and almond? Well those cookies even sound healthy! These might end up as breakfast cookies for me... I mean, why not? I eat oatmeal with dried fruit and nuts in it for breakfast, why not turn it into on-the-go cookie form?