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By: Oriana Romero/Published: /40 Comments
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Looking for an insanely good oatmeal cookie recipe without eggs? You found it! These Eggless Oatmeal Cookies are soft and chewy in the middle and slightly crispy on the outside.Easy to make with simple ingredients.
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Table of Contents hide
1.Best Eggless Oatmeal Cookies Recipe
3.STEP BY STEP RECIPE PHOTO TUTORIAL
4.Optional Mix-Ins Ideas
5.Adapt This Recipe to Other Food Allergies
6.Frequently Asked Questions
8.More Recipes You’ll Love!
9.Eggless Oatmeal Cookies
Best Eggless Oatmeal Cookies Recipe
There’s something incredibly delicious about Eggless Oatmeal Cookies’ crispy edges, chewy texture, soft centers, and cinnamon flavor. But, please tell me I’m not the only oatmeal cookie lover!!
They’re made with simple ingredients and freezer friendly, plus they’re out-of-this-world delicious.
You can even add your favorite mix-ins for an extra special twist. Check my mix-ins ideas below, plus many tips and tricks to make the BEST Eggless Oatmeal Cookies.
Your family will love these easy eggless oatmeal cookies!
If you are looking for the traditional Oatmeal Cream Pies, check out my Easy Eggless Oatmeal Cream Pies recipe.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder + Baking Soda: Make sure they’re not expired.
- Ground cinnamon: For flavor.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugars: For this recipe will need granulated sugar and brown sugar.
- Milk: Forbaking, I like to use whole milk. However, you can use any milk you have handy.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
- Old-fashioned rolled oats
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).
1 – Mix dry Ingredients – Mix flour, baking powder, baking soda, cinnamon, and salt in a bowl.
2 – Cream together butter and sugars.
3 – Add milk and vanilla.
4 – Add dry ingredients mixture.
5 – Stir in oats until evenly distributed. Add mix-ins (if desired).
7 – Measure dough and refrigerate.
8 – Bake.
Optional Mix-Ins Ideas
I love a plain oatmeal cookie, but if you want to jazz up your oatmeal cookies, you can add up to 1 cup of the following ingredients:
- Chocolate chips (dark or white)
- Chocolate chunks (dark or white)
- Chopped nuts
- Dried fruits, such as raisins or dried cranberries
- M&M’s
- Flaked coconut
- Chopped toffee
- Cinnamon chips
- Butterscotch chips
Adapt This Recipe to Other Food Allergies
This recipe isegg-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
Frequently Asked Questions
Can quick oats be used in these eggless oatmeal cookies?
Yes, you can, but just be aware it will change the texture of the cookies. For the perfect, chewy texture use old-fashioned rolled oats.
Do I really need to chill the dough?
Yes, I highly recommend chilling the dough, since prevents cookies from spreading out too quickly once they’re in the oven.
How do I keep my oatmeal cookies soft?
Stored the cookies in a well sealed airtight container at room temperature. Also, add a slice of bread to the container as well.
Storing & Freezing Instructions
Store
Store cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze
You can freeze this cookie dough for up to 3 months. Just roll it into balls, and freeze. When ready to bake, pull them out and bake as directed, just add a couple of minutes to the baking time.
More Recipes You’ll Love!
- Eggless Sugar Cookies
- Eggless White Chocolate Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Funfetti Cookies
- Easy Eggless Vanilla Cookies
- Eggless Butter Pecan Cookies
- more egg-free cookies…
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Eggless Oatmeal Cookies
Oriana Romero
Looking for an insanely good oatmeal cookie recipe without eggs? You found it! These Eggless Oatmeal Cookies are soft and chewy in the middle and slightly crispy on the outside.
4.71 from 104 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 12 minutes mins
chilling time 30 minutes mins
Total Time 57 minutes mins
Servings 24 28 cookies (depending how big you roll them)
Equipment
Ingredients
- 1 ½ cups all-purpose flour (210 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened (115 g)
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (100 g)
- ¼ cup milk (60 ml)
- 2 teaspoons pure vanilla extract (10 ml)
- 1 ½ cups (150 g) old-fashioned rolled oats (150 g)
Instructions
Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 3 – 4 minutes. Scrape down the sides and bottom of the bowl as needed.
Add milk and vanilla; mix until incorporated. Reduce speed to low and gradually beat in flour mixture until combined. Stir in oats until evenly distributed.
Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.
Bake for 10-12 minutes, until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Video
Oriana’s Notes
Store: cookies can be stored in an airtight container for up to 5 days at room temperature.
Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls, and freeze. Then, when ready to use, pull them out and bake as directed; just add a couple of minutes to the baking time.
Oats: For these oatmeal cookies, I use and recommend old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
Optional Mix-Ins
If you want to jazz up your oatmeal cookies, you can add up to 1 cup of the following ingredients at the same time you add the oats (step 3).
- Chocolate chips (dark or white)
- Chocolate chunks (dark or white)
- Chopped nuts Dried fruits, such as raisins or dried cranberries
- M&M’s
- Flaked coconut
- Chopped toffee
- Cinnamon chips
- Butterscotch chips
Can You Use Quick Oats Instead of Old-Fashioned in Oatmeal Cookies?
Yes, you can; just keep in mind that it will change the texture of the oatmeal cookies.
EXTRA TIPS:
- Make sure the butter is softened but not too soft.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over mix your cookie dough, or you will end up with a dense cookie.
- Chill the dough for 30 minutes before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 118kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 3gCholesterol: 10mgSodium: 98mgFiber: 1gSugar: 9g
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Course Dessert
Cuisine American
Calories 118
Keyword cookies dessert eggfree Eggless oatmeal
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted April 2020, post content edited to add more helpful information, no change to the recipe in July 2021.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
