Welcome to RecipeArt, where I always share some special and delicious recipe ideas. Today I am going to share a recipe especially for those who don’t like eggs or have an egg allergy. I am going to make an oatmeal cookie recipe without eggs.
Although the cookie is eggless, the absence of eggs doesn’t compromise the taste or texture of these cookies. So without wasting time, let’s dive into the journey.
Jump to:
Preparation Time:
Approximately 15-20 minutes.
Baking Time:
Approximately 10-12 minutes.
Recipe Yield:
Approximately 20 cookies.
Nutritional Information:
According to United States Department of Agriculture (USDA)
| Nutrient | Amount Per Serving |
| Calories | 120 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 10 mg |
| Sodium | 100 mg |
| Total Carbohydrate | 16 g |
| Dietary Fiber | 1 g |
| Sugars | 8 g |
| Protein | 2 g |
**Please keep in mind that these values are approximate and can vary based on the specific ingredients and brands used in the recipe.
Ingredients:
To create these heavenly oatmeal cookies without eggs recipe, you’ll need
| Ingredients | Quantity |
| Rolled oats | 1 cup |
| All-purpose flour | 1 cup |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Softened unsalted butter | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Milk (dairy or non-dairy alternative) | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Raisins or chocolate chips (optional) | 1/2 cup |
Step by Step Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium-sized mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Give it a gentle whisk to evenly distribute the ingredients. Set the bowl aside.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. You can use a hand mixer or a wooden spoon for this step. The mixture should be light and fluffy.
- Add the milk and vanilla extract to the butter-sugar mixture, and mix well until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spoon until a soft, sticky dough forms. If you’d like to add a burst of sweetness, fold in the raisins or chocolate chips at this point.
- Take small portions of the dough and shape them into round balls. Place the balls onto the prepared baking sheet, leaving some space between each cookie for spreading.
- Gently press down on each cookie ball with the back of a spoon or your fingertips to flatten them slightly.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Be careful not to over-bake them, as they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This will allow them to set and become easier to transfer.
- Transfer the cookies to a wire rack to cool completely before serving. This step ensures the perfect texture and helps them retain their shape.
- Pour yourself a glass of milk or a cup of tea, grab a cookie, and enjoy the blissful combination of flavors and textures!
Baking these delightful oatmeal cookies without eggs is a breeze, and the result is a batch of irresistibly chewy treats that everyone will adore. Whether you’re an experienced baker or just starting your culinary adventures, this recipe is a fantastic addition to your repertoire. Don’t be surprised if they disappear within minutes—they’re that good!
So, why wait? Gather your ingredients, put on your apron, and let the aroma of freshly baked oatmeal cookies fill your home.
Printable Recipe:
Oatmeal Cookie Recipe Without Eggs
Ingredients
- Rolled oats 1 cup
- All-purpose flour 1 cup
- Baking soda 1/2 teaspoon
- Ground cinnamon 1/2 teaspoon
- Salt 1/4 teaspoon
- Softened unsalted butter 1/2 cup
- Brown sugar 1/2 cup
- Granulated sugar 1/4 cup
- Milk dairy or non-dairy alternative 2 tablespoons
- Vanilla extract 1 teaspoon
- Raisins or chocolate chips optional 1/2 cup
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium-sized mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Give it a gentle whisk to evenly distribute the ingredients. Set the bowl aside.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. You can use a hand mixer or a wooden spoon for this step. The mixture should be light and fluffy.
- Add the milk and vanilla extract to the butter-sugar mixture, and mix well until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spoon until a soft, sticky dough forms. If you’d like to add a burst of sweetness, fold in the raisins or chocolate chips at this point.
- Take small portions of the dough and shape them into round balls. Place the balls onto the prepared baking sheet, leaving some space between each cookie for spreading.
- Gently press down on each cookie ball with the back of a spoon or your fingertips to flatten them slightly.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Be careful not to over-bake them, as they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This will allow them to set and become easier to transfer.
- Transfer the cookies to a wire rack to cool completely before serving. This step ensures the perfect texture and helps them retain their shape.
- Pour yourself a glass of milk or a cup of tea, grab a cookie, and enjoy the blissful combination of flavors and textures!
You Might Also Like:
Frequently Asked Questions (FAQs):
Can I use a substitute for butter in this recipe?
Yes, you can use a dairy-free butter substitute or coconut oil as a replacement for butter in this recipe. However, keep in mind that it may alter the taste and texture of the cookies slightly.
Can I use instant oats instead of rolled oats?
Instant oats can be used as a substitute for rolled oats in this recipe. However, the texture of the cookies may be slightly different. Rolled oats provide a chewier texture, while instant oats tend to be softer. Adjust the quantity of oats as needed, as instant oats can absorb liquid differently.
Can I omit the raisins or chocolate chips?
Absolutely! The raisins or chocolate chips are optional and can be omitted if desired. You can customize your oatmeal cookies by adding other mix-ins like chopped nuts, dried cranberries, or shredded coconut.
Can I freeze the cookie dough or baked cookies?
Yes, you can freeze both the cookie dough and the baked cookies. For the cookie dough, shape it into individual balls and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer to a freezer-safe container. When ready to bake, simply thaw the dough balls and bake as instructed. Baked cookies can also be frozen in an airtight container for up to three months.
