This oatmeal cookie recipe without eggs makes a soft and chewy snack (no one would guess there's no egg in these!!). Outrageously delicious with chocolate chips and raisins, and only 15 minutes to prepare!
I've always been obsessed with baking soft and chewy cookies. If you are too make these apple raisin oatmeal cookies next!
Why You Will Love This Recipe:
- Simple: With just a handful of pantry staples and minimal effort, you can whip up a batch of these classic cookies in no time. With simple ingredients, that's ALL that's needed to make simple traditional oatmeal cookies!
- No Eggs? No problem: Whether you run out of eggs while baking, follow a vegan diet, or have egg allergies, you can enjoy freshly baked oatmeal goodness. Instead of an egg, this recipe uses ground-up flax seeds.
- Perfect texture: These oatmeal cookies maintain their signature chewy texture even without eggs. These oatmeal cookies are wonderfully soft on the inside with a slight crunch on the outside, just like my olive oil cookies!
Jump to:
- Why You Will Love This Recipe:
- Ingredients for Insanely Good Oatmeal Cookies
- How to Make Egg-Free Oatmeal Cookies
- Making the Perfect Eggless Cookies
- Favorite Add In's and Variations
- Are These Vegan Oatmeal Cookies Benefiting My Health?
- Storage and Freezing
- FAQ
- Other Healthy Cookies and Baked Snacks
- Easy Oatmeal Cookies Without Egg
Ingredients for Insanely Good Oatmeal Cookies
I'm all about tasty, but nutrient-dense. I wanted to pack these chewy oatmeal cookies full of foods that bring vitality and goodness but also ingredients that we easily have access to (and won't break the bank). See the detailed list below the ingredients photo.
- Ground Flaxseed and Room Temperature Water: This is what creates a chewy texture and still holds the cookie together, it is an egg replacement, but flax also increases the nutrient density of these cookies. I have also tested this recipe with ground chia seeds and that works just the same!
- Coconut oil: Use melted and slightly cooled unrefined coconut oil. Coconut oil gives these cookies a well-rounded flavour. I have also tested these cookies with melted and cooled butter and they work perfectly too! You can use any neutral oil for these cookies, including canola oil, or vegetable oil.
- Coconut sugar or brown sugar: Whatever sugar you have on hand you can use, whether that's coconut sugar or dark brown sugar, or light brown sugar.
- Vanilla: Yep vanilla, I don't think I can make cookies without it, it's just too good.
- Organic white flour: The flour holds the whole cookie together. You can also use whole wheat flour. I always recommend using and eating organic grains, as these grains are highly sprayed (with round-up) in North America. I have experienced digestive issues with non-organic flour and oats. Read more about it why I choose to eat organic grain here or watch an 18 minute and 42 second video that really helped me understand why we should buy organic grains.
- Organic Rolled oats: You can use quick oats for this recipe however, rolled oats will create the best classic oatmeal cookie texture. Do not use steel-cut oats. Pleaseeee use organic oats (I explain why just above).
- Baking Soda and Salt: These are needed to make quick baked goods.
- Raisins and/or Chocolate Chips: You can make this recipe as healthy vegan oatmeal chocolate chip cookies or vegan oatmeal raisin cookies, I've tested both (vegan just means without eggs and no dairy aka butter, made with oil). I also love the chocolate chip raisin oatmeal cookie combo!
See the recipe card below for the exact quantities needed.
How to Make Egg-Free Oatmeal Cookies
These cookies are simple to make, mix the wet ingredients, mix the dry, and then mix it all together. Here's the full scoop with step-by-step photos, and make sure to read my top tips below!
Prepare: If you are using raisins: start by placing them in a glass measuring cup and pouring hot water over them to soften. This will make plump raisins.
Flax Egg: Grind flax seeds in a coffee grinder or blender. Mix 1 tablespoon of ground flax with 3 tablespoon of room temperature water, let sit for 5 minutes.
Wet Ingredients: In a medium mixing bowl combine the brown sugar (or coconut sugar), vanilla, melted coconut oil, and flax mixture. Stir together.
Dry Ingredients: In a separate bowl place the flour, oats, baking soda, and salt, mix this together well with a wooden spoon.
Mix: Dump the flour mix and the raisins and/or chocolate chips into the sugar mixture. Stir only until combined. Don't over-mix.
Drop Cookies: Using a tablespoon, drop rough cookie dough balls onto the baking sheet. Press cookies down slightly.
Bake: Bake cookies for 8-10 minutes until puffy and golden brown. You want them slightly wet looking still for chewy cookies. Let them cool on the pan for 5 minutes before letting them fully cook on a wire rack.
Making the Perfect Eggless Cookies
I tested these cookies 4+ times:
- with a flax egg
- with shredded coconut
- with a chia egg
- with butter instead of coconut oil
After playing around with the amount of oatmeal and different ingredients I found adding coconut had an awesome texture, but to make these a proper oatmeal cookie I removed the coconut from the recipe. Both chia and flax egg works great as an egg replacement. Use coconut oil for dairy-free, and butter if you have it!
Don't overmix: I found if the oatmeal cookies are over-stirred they create a more of a cake-like texture, not the crumby chewy classic oatmeal cookie texture (even without eggs) we all love.
Looking for other eggless cookie recipes? Try my favourite brownie cookies (made with a banana instead of an egg)!
Favorite Add In's and Variations
Here are a few ways you can change the best eggless oatmeal cookies to make them suit your preferences!
- Coconut: I love these cookies with a bit of shredded (or desiccated) coconut increasing the chewy texture. This is a great option to make the cookies more like the 'dad's cookies' I remember having as a kid. Add ½ cup of shredded coconut and decrease the rolled oats to ½ cup.
- Butter: This recipe makes vegan oatmeal cookies with coconut oil. However, if you do not need dairy-free cookies, go ahead and make this recipe with regular butter instead of coconut oil.
- No flax seeds? Use chia seeds: To make this oatmeal cookie recipe without egg you need an egg substitute. If you don't have any flax seeds or ground flax seeds you can use chia seeds. You will need to grind them into a powder just like flax seeds in a coffee grinder or blender to make the gel-like egg replacement.
Are These Vegan Oatmeal Cookies Benefiting My Health?
I always like to share a little nutritional info about each recipe as I am certified in holistic nutrition, and it can be so great to learn about what we are eating.
Healthy Fats: Coconut oil (or butter) and oats (did you know oats have fat too?!) contain healthy fats, which are good for brain health and as well as stabilizing blood sugar levels.
Organic Grains: Using organic flour and organic oats supports good digestive health and ensures you are staying away from glyphosate (which is related to gut issues, intolerances, and allergies)!
Adaptogenic: Oats are an adaptogen grain! This means they improve resistance to stress helping the body stay in a state of balance.
Storage and Freezing
Store these chewy oatmeal cookies out of direct sunlight in an airtight container. They will last about 5 days on the counter, if you want to make them last longer place them in the fridge after that.
These homemade cookies are freezer-friendly. Place them in an airtight bag or container, remove as much air as possible and freeze. To dethaw leave cookies on the counter at room temperature for an hour. Enjoy cookies within 3 months of freezing, after that time they won't go bad, they will just slowly lose their fresh taste.
FAQ
You can use quick-cooking oats in oatmeal cookies however it changes the chewy texture. If you use quick oats, be sure not to overmix the cookie dough.
To make a flax egg, use 1 tablespoon of ground flaxseed and mix it with 3 tablespoons of room-temperature water. Let it sit for 5 minutes until it becomes a gel-like egg mixture. You must use ground flaxseeds, whole flaxseeds will not work the same. Ground chia seeds can also be used with the same ratios to make an egg substitute.
Yes, rolled oats are also called old fashioned oats, they are both oat groats that have been flattened. Rolled oats and old-fashioned oats can be used interchangeably.
In cookies when you are baking without eggs you can substitute it with applesauce, banana, flax egg or chia egg. I have even used mayonnaise instead of eggs. It depends on the type of cookie you are making, these substitutes will make different textures.
For these oatmeal cookies I used a flax egg as it creates a chewy texture. However, in my eggless brownie cookies I use a banana to make it more of a soft brownie texture. For the best results follow an eggless cookie recipe or a vegan cookie recipe.
Other Healthy Cookies and Baked Snacks
I've been making wholesome recipes in the kitchen for over 15 years. Try my other nutrient-rich recipes:
Did you think this was the best eggless oatmeal cookie recipe?! I wanna know!! Let me know down below the recipe! And give this recipe a star rating. I love hearing from you.
Easy Oatmeal Cookies Without Egg
Ingredients
- 1 tablespoon ground flaxseeds see the note below on how to grind flaxseeds
- 3 tablespoons water room temperature
- ¼ cup butter or coconut oil melted and cooled
- ½ cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- ¾ cup organic white flour
- ¾ cup rolled oats also called old fashioned
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup raisins and/or chocolate chips (I used chocolate chunks)
Instructions
- Prepare: If you are using raisins: start by placing them in a glass measuring cup and pouring hot water over them to soften. Then preheat the oven to 350 degrees Fahrenheit. Prepare the cookie sheet by covering it with a silicone mat or parchment paper.
- Flax Egg: To make ground flax seeds see note below. Mix 1 tablespoon of ground flax with 3 tablespoon of room temperature water, let sit for 5 minutes.
- Wet Ingredients: In a large bowl combine the brown sugar (or coconut sugar), vanilla, melted coconut oil, and flax mixture. Stir together.
- Dry Ingredients: In a separate bowl place the flour, oats, baking soda, and salt, mix this together well with a wooden spoon. Dump this flour mix and the raisins and/or chocolate chips into the sugar mixture. Stir only until combined. Don't over-mix. Using a tablespoon, drop rough cookie dough balls onto the cookie sheet. Press cookies down slightly.
- Bake: Bake cookies for 8-10 minutes until puffy and golden brown. You want them slightly wet looking still for a chewy cookie. Let them cool on the pan for 5 minutes before letting them fully cook on a wire rack.
Notes
* Butter: This recipe makes vegan oatmeal cookies with coconut oil. However, if you do not need dairy-free cookies go ahead and make this recipe with regular butter instead of coconut oil.
* Coconut: I've also added shredded (or desiccated) coconut to these cookies for a lovely texture. Add ½ cup of shredded coconut and decrease the rolled oats to ½ cup.
* No flax seeds? Use chia seeds: To make this oatmeal cookie recipe without egg you need an egg substitute. If you don't have any flax seeds or ground flax seeds you can use chia seeds. You will need to grind them into a powder just like flax seeds in a coffee grinder or blender to make the gel-like egg replacement.
* Quick Oats: You can use quick oats for this recipe however rolled oats will create the best classic oatmeal cookie texture. Do not use steel-cut oats.
Marie says
I made these with cranberries instead of raisins. The dough was quite dry and would not pick up all the dry ingredients. I added a little more butter about 1/2 teaspoon and about a tablespoon of water. The flavor is great!!
Danika Vanderpyl says
Hi Marie! Thanks for sharing how they turned out! Did you soak the raisins? The liquid from the raisins also adds to the moisture in these cookies.