Easy Oatmeal Cookies Without Egg

Oatmeal chocolate chip and raisin cookies cooling on a cookie rack with melted chocoalate.

These easy oatmeal cookies without eggs are incredibly soft and chewy; no one will notice that these cookies have no eggs! Outrageously delicious, with chocolate chips and raisins, they will win the hearts of all your family members.

Prep Time20

Cook Time10

Total Time30

Servings: cookies

Author: Danika Vanderpyl

Ingredients

½ cup raisins
1 tablespoon ground flaxseeds see the note below on how to grind flaxseeds
3 tablespoons water room temperature
½ cup coconut sugar or brown sugar
1 teaspoon vanilla extract
¼ cup butter or coconut oil melted and cooled

Dry Ingredients

¾ cup organic white flour
¾ cup rolled oats also called old fashioned
½ teaspoon baking soda
⅛ teaspoon salt
⅓ cup 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 (175C). Prepare the cookie sheet by covering it with a silicone mat or parchment paper.
Flax egg: Mix the ground flaxseeds with room temperature water, let sit for 5 minutes.
Wet ingredients: In a large bowl, combine the sugar, vanilla, melted butter (or coconut oil), and flax mixture. Stir together.
Dry ingredients: In a separate bowl, place the flour, rolled oats, baking soda, and salt. Mix this together well with a wooden spoon. Dump this flour mix and the raisins and 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 for a chewy cookie. Let them cool on the pan for 5 minutes before letting them fully cool on a wire rack.

Notes

Making ground flaxseeds: Place at least 3 tablespoons of flaxseeds into a good quality blender or a clean coffee grinder, and pulse until you have finely ground flaxseeds. Use 1 tablespoon of ground flax for this recipe. Keep any unused flax in the fridge and add to smoothies or salads.

No flax seeds? Use chia seeds: If you don't have any flax seeds - whole or ground - 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.

Coconut: Sometimes I add shredded (or desiccated) coconut to these cookies for a lovely texture. I recommend using ½ cup of shredded coconut and decrease the rolled oats to ½ cup.

Store these chewy oatmeal cookies out of direct sunlight in an airtight container. They will last about 5 days on the counter.

These cookies are freezer-friendly. Place them in an airtight bag or container, remove as much air as possible and freeze. To thaw, 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.

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