The Best Chewy Eggless Oatmeal Cookies
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These eggless oatmeal cookies are a classic when you are craving a treat but don’t want to go overboard with anything overly indulgent or heavy. They’re made with just a few simple ingredients, including applesauce, to give them a buttery soft inside and perfectly crispy outside.
Whip up a batch of these along with key lime pie cookies, the best-ever lemon white chocolate cookies, double peanut butter cookies, and gift eggless cookie boxes to all your friends and family.
Why you’ll love this recipe
- Egg free!
- Chewy and crispy oatmeal cookies.
- Cookies everyone can enjoy.
The best customizable eggless cookies
You can choose any mix-ins you want in these oatmeal cookies. Add chocolate chips, raisins, shredded coconut, sliced almonds, you name it!
I love how many different versions you can make out of this simple egg-free base. The next time you want a cookie and have an empty carton of eggs, these are your answer.
Taste and texture of the cookie
Think chewy center with a perfectly crispy outside. These cookies are light in flavor and the perfect choice when you want something simple.
Ingredients and Substitutes:
These are the main ingredients for eggless oatmeal cookies. See the recipe card below for the full ingredients list and instructions.
- Old Fashioned Oats: this recipe is not for steel cut.
- Sugar: If you want to make these even lower calorie use a sugar substitute, but that will change the taste and texture of the cookie.
- Butter: coconut oil can be used 1:1 just note this will change the taste of your cookies.
Variations
- Add raisins or craisins.
- Add semi-sweet or dark chocolate chips.
- Add chopped nuts such as walnuts of pecans.
Dietary Modifications
- To make these gluten-free, use Bob’s Red Mill Gluten Free 1:1 flour. You can omit approximately 1 Tbsp. as this flour does back a bit drier.
- To make these dairy-free use coconut oil in place of butter.
How to make eggless oatmeal cookies (a visual step-by-step guide):
Step 1: preheat and prep
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: mix wet ingredients
In a large bowl, cream together the sugar and butter until well combined with an electric hand mixer (image 1).
Add the vanilla and applesauce and mix (image 2).
Step 3: mix dry ingredients
In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, and salt (image 3).
Step 4: combine wet and dry
Add the dry ingredients to the wet ingredients (image 4).
Mix with a wooden spoon until just combined (image 5).
Step 5: scoop
Drop 1.5 Tbsp. spoonfuls of dough onto the prepared baking sheet (image 6). This recipe makes approximately 19 cookies with a 1.5 Tbsp. cookie scoop.Â
Step 6: bake, remove and cool
Bake for 10-11 minutes or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.Â
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Store your leftover cookies in an airtight container for 3-4 days or freeze them in a freezer-safe container or ziplock and enjoy within three months of freezing.
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Oatmeal Cookies without Eggs
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Ingredients
- 1/2 cup light brown sugar 90g
- 1/2 cup granulated sugar 100g
- 1/2 cup unsalted butter room temperature
- 1/4 cup unsweetened applesauce
- 1/2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 cup old-fashioned rolled oats 40g
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350 degrees Fahrenheight and line a baking sheet with parchment paper.
- In a large bowl, cream together the sugar and butter until well combined with a hand mixer. Add the vanilla and applesauce and mix.
- In a separate bowl, whisk together the flour, oats, baking soda and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop 1.5 Tbsp. spoonfuls of dough onto the prepared baking sheet. This recipes makes approximately 19 cookies with a 1.5 Tbsp. cookie scoop.Â
- Bake for 10-11 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.Â
- Note: If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
- Store your cookies in an airtight container for 3-4 days.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, large round glass or circle cookie cutter, place it over the cookie, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
These were absolutely delicious! Chewy and perfectly sweet. I added some dried cranberries and white chocolate chips as well and I used a blend of monkfruit sweetener and coconut sugar.
So glad you loved them and were able to make some awesome swaps!!