Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe made with Truvia

These hearty classics are loaded with the whole grain goodness of oats along with plump raisins. They’re also made with 16%fewer calories and 83% less sugar* than the full-sugar version. The cookie jar is about to get raided. Makes 18 cookies.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving size: 1 cookie (34g)

Calories: 100 Calories


**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg


  • 1.

    Preheat oven to 350° F.

  • 2.

    In a large mixing bowl cream butter, Truvia Sweet Complete® Granulated All-Purpose Sweetener, molasses, egg and vanilla extract 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. Press ball down slightly to flatten.

  • 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.

  • 8.

    Store in a sealed container.

*This cookie has 100 calories and 1 grams of sugar per serving compared to sugar-sweetened cookie which has 120 calories and 6 grams of sugar.

Truvia Sweet Complete® Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 2 grams of dietary fiber per serving.

Nutrition Per Serving

Total Fat 6g
Total Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 25mg
Sodium 105mg
Total Carbohydrate 14g
Dietary Fiber 2g
Total Sugars 1g
Erythritol 4g
Protein 2g
Vitamin D 0% DV
Calcium 0% DV
Iron 4% DV
Potassium 0% DV
Oatmeal Raisin Cookies is rated 4.1 out of 5 by 28.
Rated 5 out of 5 by from Tweaked the recipe for delicious cookies I followed the recipe with a couple of exceptions. I skipped the molasses because I can’t stand the flavor of molasses. Instead, I used a little more than a quarter cup of light brown sugar. Then I divided the cookie dough in half. I baked half of them like that, and then added1/3 of a cup of dark and light chocolate chips to the other half. They turned out terrific. Probably not good for diabetics, but if you’re just looking for a low sugar cookie, I think this is great.
Date published: 2024-02-21
Rated 5 out of 5 by from Soft oatmeal My mom can't have sugar so I made these cookies with stevia and no raisins. I baked them for 7 minutes and they were great! I rolled the dough into balls and pressed them down with a fork like peanut butter cookies. I thought the recipe was right on!
Date published: 2023-09-18
Rated 5 out of 5 by from Amazing treat with slight adjustments! So I have to be honest I didn’t know what molasses are so I skipped that part and added some 90% dark chocolate and they came out great !! , I recommend flattening the cookies a whole lot before adding them to the oven so they come out nicely
Date published: 2023-09-08
Rated 5 out of 5 by from Great simple oatmeal raisin cookies I made the cookies tonight. I read the reviews made alterations. I used 2 eggs instead of one. Used only 1/4 tsp. Blackstrap Molasses. I used Splenda sugar blend and added 1/2 cup walnuts. I plan on using a stevia sugar blend if I find it. I cooked them at 375, 13 minutes. Every stove is different so look to see your how you like yours.
Date published: 2019-04-05
Rated 1 out of 5 by from Lumps of Granola I followed the recipe and the cookies ended up like little balls of granola. They never spread out when baking and have a very strong molasses flavor. I would not recommend making these. After looking at other reviews, it looks like most people had luck only after adjusting the recipe to add more/other ingredients.
Date published: 2019-01-28
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