detail bb Oatmeal Raisin Cookies 3

Oatmeal Raisin Cookies Recipe with Truvía® Cane Sugar Blend

These hearty classics are loaded with the whole grain goodness of oats and plump raisins. They’re also made with 17% fewer calories* and 60% less sugar* than the full-sugar version. The cookie jar is about to get raided. Makes 2 dozen cookies.

  • Serving Size: 1 cookie (27g)
100 Calories

Nutrition Per Serving

Calories 100
Total Fat 4.5g
Total Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 70mg
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 5g
Erythritol 2g
Protein 2g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 4% DV


  • 12 cup butter

  • 14 cup Truvía® Cane Sugar Blend

  • 1 Tbsp molasses

  • 1 egg

  • 12 tsp vanilla

  • 34 cup all-purpose flour

  • 12 tsp baking soda

  • 12 tsp ground cinnamon

  • 12 tsp salt

  • 112 cup rolled oats

  • 34 cup raisins


  1. Preheat oven to 350° F.

  2. In a large mixing bowl cream butter, Truvía® Cane Sugar Blend, molasses, egg and vanilla until smooth.

  3. In a second bowl, combine the flour, baking soda, cinnamon and salt.

  4. Add the dry ingredients to the creamed mixture, mixing until uniform. Stir in the oats and raisins.

  5. Drop tablespoons of the dough onto an ungreased cookie sheet, leaving 2 inches between cookies.

  6. Bake for 10 minutes or until just golden at the edges.

  7. Remove from oven and let rest for 5 minutes, then remove cookies to a wire rack to cool completely.

*These cookies have 100 calories and 5 grams of sugar per serving as compared to the full-sugar version that have 120 calories and 12 grams of sugar per serving.

Oatmeal Raisin Cookies is rated 4.3 out of 5 by 22.
Rated 3 out of 5 by from Oatmeal Raisin Cookies Just got off the phone with our son in the Orient and we were discussing about the sugar and salt in most recipes. First of all, there are too many health issues ( heart , diabetes, obsiety, etc.... due to the amount of sugar and salt. Also, saw TV yesterday and baby foods have too much sugar and salt in their baby foods - no wonder we have health issues and our medical is in trouble. I would remove the molasses , and salt from this recipe . Healthier+++ for young and older people. I never add salt and usually add half if using sugar, to my recipes. Our family has not suffered, and have less then 10 lbs. at the most to lose. So, I am proud of them and we also, Love our Sweets+++ , all day.
Date published: 2015-02-04
Rated 5 out of 5 by from Sugar-free (kind of) and delicious (totally)! Why are we bakers unable to make a recipe as written? I can't make myself do it! Anyway, these were delicious. I substituted 1/4 c. canned pumpkin + 1/4 c. butter for the 1/2 c. butter the recipe calls for, in an effort to save more calories. But then I thwarted said effort by adding some chocolate chips. With all this tinkering, my cookies didn't spread like they're supposed to, so I flattened them with a fork when they came out of the oven. For better presentation, I'd roll the dough into balls before baking next time. And there WILL be a next time! Truvia is simply the best!
Date published: 2016-01-25
Rated 4 out of 5 by from Surprisingly good flavor I made these for my husband who is diabetic and we were both surprised how tasty they were without sugar, however we wish they had a smoother texture. It was difficult to cream the butter into the Truvia and molasses, because it just kept separating. The cookies sort of remained the same shape after they were baked, they didn't spread at all, so there was no need to leave 2 inches between each one.
Date published: 2016-06-15
Rated 4 out of 5 by from Family loved it! Instead of using sugar I used Truvia Sweetener and Truvia Baking Poweder and followed the recipe. The cookies came out soft and delicious and even my mom ate one after I told her (which is a shocker since she doesn't eat normal oatmeal raisin cookies because of the sugar intake!) and she agreed it tasted good!
Date published: 2017-01-04
Rated 2 out of 5 by from pretty good with modifications After reading the other reviews I decided to try this recipe.  I added a second egg and used cranberries and walnuts.  I refrigerated the dough for a few hours to firm it up and baked them out.  Out of the three recipes I made, this was my husband's favorite.
Date published: 2013-12-19
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