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–+ servings
A stack of eggless oatmeal cookies and the one has a bite out of it.

Eggless Oatmeal Cookies

Lexi Battershell
These eggless oatmeal cookies are quick to make and absolutely delicious. They are soft, chewy, and easy to customize with add-ins like raisins or chocolate chips.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 27 cookies
Calories 156 kcal

Equipment

Baking Sheet
cooling rack
Cookie scoop
Hand mixer

Video

Ingredients
 

  • 1 ¾ cups (225 g) all-purpose flour
  • 2 ¼ cups (220 g) old-fashioned oats
  • 1 cup (227 g) unsalted butter softened
  • ¾ cup (165 g) light brown sugar packed
  • ½ cup (100 g) white granulated sugar
  • ¼ cup (50 g) whole milk room temperature
  • 2 teaspoon (8 g) vanilla
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 ½ teaspoon (3 g) cinnamon
  • Optional: 1 cup of raisins or chocolate chips as an add-in

Instructions
 

  • Preheat oven to 350 degrees and line baking sheet with parchment paper.
  • In a medium sized bowl, combine flour, baking powder, salt, and cinnamon. Whisk together.
    1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 ½ teaspoon cinnamon
  • In a large bowl combine softened butter, sugar, and brown sugar. With a hand mixer on low speed, cream together until light and fluffy (about 30 seconds).
    1 cup unsalted butter, ¾ cup light brown sugar , ½ cup white granulated sugar
  • Pour in vanilla and milk. Mix together until combined.
    2 teaspoon vanilla, ¼ cup whole milk
  • Pour in the medium bowl of dry ingredients (not the oats). Mix together with a silicone spatula until well combined.
  • Fold in old-fashioned oats with a silicone spatula.
  • If you want to add in raisins or chocolate chips, gently fold those in now.
  • Using a small cookie scoop or tablespoon measurement, scoop dough onto baking sheet.
  • Bake 11-13 minutes until the edges are slightly brown and the center is set, not glossy or wet.
  • Allow to cool on the baking sheet for a few minutes then transfer to a cooling rack. Enjoy!

Notes

Substitutions:
Old-fashioned oats: quick oats (the cookie will be softer and less chewy)
Light brown sugar: dark brown sugar
Unsalted butter: salted butter (omit the additional salt in the recipe) or you can use coconut oil.
To make gluten-free: Use a 1:1 gluten-free baking flour blend.
To make dairy-free: Use a vegan butter (stick version, not the spreadable tub kind). Use soy, almond, or oat milk.
Visit the step-by-step photos or video above for helpful visuals!
Oven temperatures can vary greatly, so I recommend checking on the cookies at 10 minutes and add time as needed.

Nutrition

Calories: 156kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 106mgPotassium: 48mgFiber: 1gSugar: 10gVitamin A: 214IUVitamin C: 0.004mgCalcium: 25mgIron: 1mg
Keyword Egg Free Oatmeal Cookie, Eggless Cookie with Oats, Eggless Oatmeal Raisin Cookie
Tried this recipe?Let me know how it was!