Chewy Eggless Oatmeal Cookies
These eggless oatmeal cookies are buttery, chewy and insanely delicious. They have the same simple ingredients as a classic oatmeal cookie but we use applesauce in place of the eggs to bind everything together. You won’t be able to tell the difference!
I kept these simple but feel free to add your favorite mix ins, like chocolate chips, raisins, shredded coconut, etc. These are good with pretty much anything.
Whip up a batch of these along with key lime pie cookies, the best-ever lemon white chocolate cookies, and double peanut butter cookies.
Why you’ll love this recipe
- Only 107 calories per cookie.
- Basic ingredients.
- No flax egg.
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 Rolled Oats: do not use quick-cooking oats as they cook too fast and will make your cookies soggy. Old fashioned oats are the best for baking.
- Brown Sugar: the mix of brown and white sugar gives these the perfect chewy texture. You can replace with a sugar replacement but this will change the taste and texture of your cookies.
- Granulated Sugar: again you can use a sugar replacement but it won’t give you the same softness.
- Unsalted Butter: or coconut oil at 1:1 ratio. This will change the taste and texture of your cookies.
- Unsweetened Applesauce: eggless cookies need something to help bind everything together and applesauce does a great job of that. You can also use a Tbsp. of flaxseed and 3 Tbsp of water but note, you’ll need to add maple syrup or a touch more sugar to make up for the missing sweetness of the applesauce.
- All-Purpose Flour: these have only been tested with regular flour.
- Cinnamon Powder
Variations
- Add raisins, craisins, semi-sweet or dark chocolate chips.
- Add chopped nuts such as walnuts or pecans.
- Top with sliced almonds or shredded coconut.
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 tends to be 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.
Step 6: bake, remove and cool
Bake in preheated oven for 10-11 minutes or until the edges are lightly golden brown. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
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.
When baking, old fashioned rolled oats are usually the way to go. Quick or instant oats will cook too fast and make your cookies soggy and mushy and steel cut will make them tough. Stick with old fashioned and you’ll have perfect soft and chewy cookies.
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.
- 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.
- 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.
I love baking and love oatmeal cookies. These r THE BEST I have baked in awhile. Moist, yet crispy and so tasteful. I made two batches and added dried cranberries to one. Both were excellent. A definite keeper and NO eggs!
Yay! I love hearing that from people who are skilled at baking!
really good and moist! I used coconut sugar instead of granulated, and added raisins. Also had two toddlers measuring for me and although not perfect amounts of the ingredients, they turned out perfectly!
So glad to hear you loved them. Love the idea of adding raisins too.
is it 109 calories per cookie?
Yes, listed in the nutritional information at the bottom of the recipe card.
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!!