Soft & Chewy Oatmeal Raisin Cookies with Jaca

By Jaca Kitchen · · Updated

A Jaca-adjusted, healthier take on the classic — every bit of sugar swapped for Jaca allulose at twice the amount, so nothing gets lost in sweetness.

These soft and chewy oatmeal raisin cookies are completely sugar-free, swapping every bit of sugar for Jaca allulose so you get the same cozy, cinnamon-spiced classic with almost none of the sugar. They bake up thick and chewy in the center with lightly crisp edges, studded with plump raisins and warm cinnamon — no one will guess there's no white or brown sugar in the batch.

The one trick with allulose: it browns faster than sugar, so we drop the oven a touch and pull the cookies while the centers still look soft. They firm up beautifully as they cool.

Ingredients:

  • 1 cup (226g) unsalted butter, softened to room temperature
  • 2 cups Jaca allulose (replaces 1 cup packed brown sugar — 2× the amount)
  • 1/2 cup Jaca allulose (replaces 1/4 cup granulated sugar — 2× the amount)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon molasses (kept for that brown-sugar warmth allulose doesn't carry)
  • 1 and 2/3 cups (209g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (255g) old-fashioned whole rolled oats
  • 1 cup (140g) raisins
  • 1/2 cup (64g) chopped toasted walnuts (optional)

Instructions:

  1. Cream the softened butter with both amounts of Jaca allulose on medium speed until combined and fluffy, about 3 minutes.
  2. Add the eggs and beat on high for 1 minute, then mix in the vanilla and molasses until combined.
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix on low, then beat in the oats, raisins, and walnuts (if using) until the dough is thick and sticky.
  4. Cover and chill the dough for 30 to 60 minutes — don't skip this; it keeps the cookies from spreading too thin.
  5. Preheat the oven to 325°F (163°C), a little lower than usual since Jaca allulose browns faster than sugar. Line baking sheets with parchment paper or silicone mats.
  6. Roll the dough into 2-tablespoon balls and space them 2 inches apart. Bake for 12–14 minutes, until the edges are lightly browned and the centers still look soft. Watch closely over the last few minutes.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies firm up as they cool.

Prep: 20 min · Chill: 30 min · Bake: 14 min · Total: about 1 hour 5 min · Makes: about 28 cookies

Because Jaca allulose is a rare sugar your body largely doesn't metabolize, the only sugar in these cookies comes from the raisins and a touch of molasses — roughly 3.5g per cookie instead of the 12g+ in the sugar version. Same chewy, cinnamon-warm oatmeal cookie, a fraction of the sugar.