Oatmeal Cookie Recipe Without Brown Sugar

We love the comforting smell of oatmeal cookies fresh from the oven. Our no brown sugar version is perfect when we want something sweet but lighter. It’s packed with whole grains and natural sweetness that won’t weigh us down.

We’re swapping out brown sugar for alternatives like honey or maple syrup. This twist adds a subtle richness and keeps the texture soft and chewy. We also like adding extra oats for hearty flavor without extra fuss.

We love how easy it is to adjust sweetness or toss in dried fruit. No fancy techniques needed. Just gather your ingredients and let’s get baking.

Oatmeal Cookie Recipe Without Brown Sugar

Ingredients

• 1 cup all-purpose flour (sifted)
• 1 cup old-fashioned oats
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup softened butter or coconut oil (room temperature)
• ½ cup honey or pure maple syrup
• 1 large egg (room temperature)
• ½ teaspoon vanilla extract
• ½ cup chopped nuts or dried fruit (optional)

Instructions

1. Preheat the oven to 350°F
2. In a large mixing bowl cream together the softened butter and the natural sweetener (honey or maple syrup) until the mixture looks smooth
3. Crack the egg into the bowl and add the vanilla extract
4. Whisk everything thoroughly so the egg incorporates evenly
5. In a separate bowl whisk the flour baking soda and salt
6. Gradually fold the dry mixture into the wet mixture
7. Stir in the oats then add the chopped nuts or dried fruit if desired
8. Scoop tablespoons of dough onto a baking sheet lined with parchment paper
9. Flatten the scoops lightly with the back of a spoon or the palm of our hand
10. Bake for 10 to 12 minutes or until the edges appear golden

Baking Tips

• We watch for the cookies to turn golden at the edges without overbaking
• We allow cookies to rest on the pan for about 2 minutes then transfer them to a cooling rack
• We store any leftovers in an airtight container for up to one week

Key Insights	Notes
Texture	Slightly chewy and tender
Sweetness	Subtle honey or maple syrup flavor
Adjusting sweetness	Add or reduce honey or syrup to taste
Extra flavor variations	Include cinnamon or raisins for more depth

Equipment Needed

Equipment	Purpose
Mixing Bowl	We combine wet and dry ingredients without creating clumps
Measuring Cups & Spoons	We measure oats, flour, and sweetener with accuracy
Sturdy Spoon or Spatula	We fold the dough evenly and maintain a smooth texture
Baking Sheet	We place the cookie dough in rows for even baking
Parchment Paper	We prevent sticking and promote uniform browning
Wire Rack	We let cookies cool completely and preserve their slightly crisp edges

Ingredients

We rely on honey or maple syrup to replace brown sugar in this recipe. We also add hearty oats for extra chew and wholesome flavor.

Dry Ingredients

Ingredient	Measurement
All-purpose flour	1 cup
Old-fashioned oats	1 cup
Baking powder	1 teaspoon
Ground cinnamon	1/2 teaspoon
Salt	1/2 teaspoon

Wet Ingredients

Ingredient	Measurement
Honey or maple syrup	1/3 cup
Softened butter or coconut oil	1/2 cup
Egg (or flax egg)	1
Vanilla extract	1 teaspoon

Directions

Here is how we shape our oatmeal cookie recipe without brown sugar into delicious treats. We focus on simple steps and accurate measurements.

Prep

1. Preheat the oven to 350°F
2. Line a baking sheet with parchment paper
3. Gather the dry ingredients: 1 cup of all-purpose flour 1 cup of old-fashioned oats 1 teaspoon of baking powder 1/2 teaspoon of ground cinnamon 1/2 teaspoon of salt
4. Measure the wet ingredients: 1/3 cup of honey or maple syrup 1/2 cup of softened butter or coconut oil 1 egg (or flax egg) 1 teaspoon of vanilla extract

Combine And Mix

1. In a large mixing bowl use a spoon or spatula to cream the softened butter or coconut oil with the honey or maple syrup
2. Add the egg and vanilla extract then keep stirring until the mixture looks smooth
3. In a separate bowl whisk the dry ingredients then pour them into the wet mixture
4. Fold until just combined then stir in the oats to form a soft cookie dough

Bake

1. Scoop spoonfuls of dough onto the prepared baking sheet
2. Leave space between cookies for even baking
3. Bake according to the suggested temperature and duration below

Oven Temperature	Recommended Bake Time
350°F	10 to 12 minutes

1. Remove the cookies when the edges turn golden then place them on a wire rack to cool

Serving And Storage

We love enjoying these oatmeal cookies without brown sugar with our morning coffee or a tall glass of milk. Their slightly sweet flavor pairs well with yogurt or fresh fruit. If we want to dress them up for a special occasion we can drizzle a small amount of melted chocolate on top.

For best results we store leftover cookies in an airtight container. If we layer them we separate each layer with parchment paper. They stay fresh for about four to five days at room temperature. For longer storage we place them in a freezer-safe container. They can last up to two months when frozen.

When we want to reheat these cookies we warm them in a 300°F oven for a few minutes. This helps them regain their lightly crisp edges. Alternatively we microwave them for 10-15 seconds for a softer texture.

Storage Method	Shelf Life
Airtight container at room temperature	4 to 5 days
Freezer in a sealed container or freezer bag	Up to 2 months

Conclusion

We love how this simple approach to cookie baking offers a sweet moment to brighten our day

It’s a gentle reminder that homemade treats don’t have to be complicated or loaded with extras

We appreciate how these cookies bring a sense of warmth and comfort to any occasion

We encourage you to enjoy the satisfying balance of flavors in every chewy bite

Thank you for inviting us into your kitchen to share this delightful treat