The Best Chewy Eggless Oatmeal Cookies
Eggless oatmeal cookies
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 eggless key lime pie cookies, the best-ever lemon cookies, peanut butter chocolate chip cookies, and gift eggless cookie boxes to all your friends and family.
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.
Variations and Substitutions
- If you want to make these even lower calorie use a sugar substitute, but that will change the taste and texture of the cookie.
- Substitute sugar for coconut sugar or sugar replacement at 1:1 ratio. Note, this will change taste and texture.
- Add your favorite add-ins such as raisins, and semi-sweet or dark chocolate chips.
- To make dairy free use coconut oil in place of butter at a 1:1 ratio.
- To make these gluten-free, use Bob’s Red Mill Gluten Free 1:1 flour.
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 5: 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.
How to store your 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.
Recipe Tips
- Do not over-mix your dough as it will result in tough cookies. Mix until only just combined.
- 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.
If you like these cookies, be sure to check out some of our other easy recipes!
- Easy Peanut Butter Banana Chocolate Chip Cookies
- Lemon White Chocolate Cookies
- Pumpkin Banana Cookies (with chocolate chips)
- Oreo Chunk White Chocolate Chip 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.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.
