Egg Free Oatmeal Cookies
Soft, chewy, and irresistibly comforting, these Egg Free Oatmeal Cookies are a delicious treat for everyone to enjoy, whether you're accommodating dietary restrictions or simply out of eggs. Packed with wholesome rolled oats and the warm flavors of cinnamon, these cookies are made rich and buttery with the option to use plant-based butter and milk for a completely vegan-friendly twist. Customize them with raisins or chopped nuts for added texture and sweetness or enjoy their classic simplicity. Ready in just under 30 minutes, these easy-to-make cookies are perfect as a quick snack, lunchbox addition, or after-dinner indulgence. Plus, they stay fresh and soft for days—if they last that long!
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Recipe Information
Ingredients
- 115 grams Unsalted butter (or plant-based butter)
- 100 grams Brown sugar, packed
- 50 grams Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Milk (dairy or plant-based)
- 120 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 150 grams Rolled oats
- 80 grams Raisins (optional)
- 50 grams Chopped nuts, like walnuts or pecans (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and milk to the butter-sugar mixture, stirring until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats. If using, stir in the raisins and/or chopped nuts until evenly distributed.
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
Lightly press the tops of each dough ball to flatten them slightly for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 11.2 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
