Oatmeal Cookies Without Eggs (Gluten Free Option)

Here’s a simple recipe for Oatmeal Cookies Without Eggs. These cookies are just as delicious and satisfying as their traditional cookie counterparts, but they’re a great option for anyone avoiding eggs due to allergies, dietary restrictions, or personal preference.

Oatmeal cookies are a classic American cookie, made with simple ingredients. The best oatmeal cookies are chewy with lots of texture.

But, what happens if you can’t eat eggs or you’ve run out? These egg-free oatmeal cookies are exactly what you need. These eggless cookies taste just like the real thing without any strange or hard-to-find ingredients like a flax egg.

Egg-Free Oatmeal Cookie Benefits

• Oatmeal cookies are perfect for your next gathering or for throwing in a gift basket for friends. Nothing says thoughtfulness like a warm homemade cookie.
• Whether it’s due to allergies or just a choice of lifestyle, this recipe can fit into your dessert lineup. These cookies can be prepared vegan, gluten-free, and dairy-free.
• Spice things up a bit by replacing the raisins with your favorite additive. Cranberries, white chocolate, nuts…the possibilities are endless!

Ingredients

• Rolled oats pair perfectly with any sweet addition. Whether you choose raisins or chocolate chips, you can be sure this cookie will be perfectly delicious. Use old-fashioned oats for these chewy oatmeal cookies, not quick oats.
• Cinnamon couples with brown sugar to give the warm, rich flavor we all know and love in a quintessential oatmeal cookie.
• Applesauce adds the moisture that may be lost with a lack of eggs, while also providing just a touch of sweetness.
• Additional ingredients include flour, sugar, butter, and salt. You can use all purpose flour or whole wheat flour or a gluten-free baking flour mixture. Oat flour would also work. Vegans can use vegan butter or coconut oil for a dairy-free option.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

Step One

Line a baking sheet with parchment paper and preheat your oven to 350°F.

Whisk together the rolled oats, flour, baking soda, cinnamon, and salt in a medium bowl, then set aside.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a large bowl, use a hand mixer or electric mixer to cream the butter, brown sugar, and granulated sugar together until smooth.

Add the applesauce and vanilla extract and mix until fully incorporated.

Step Three

Slowly pour the dry ingredients into the wet ingredients.

Mix with a spatula or wooden spoon until combined, then fold in the raisins.

Step Four

Drop spoonfuls of the cookie dough onto the prepared baking sheet using a tablespoon or cookie scoop, flattening each ball slightly.

Bake for 12-14 minutes until the edges are slightly golden brown. Allow to cool completely on a wire rack before serving at room temperature.

I hope you agree that these are the best eggless oatmeal cookies you’ve ever had. They have a chewy texture with crisp edges that taste just like the classic cookies we all know and love.

Recipe Tips

• You can use coconut sugar in place of the granulated sugar if you prefer. Coconut sugar has a slightly lower glycemic index than white sugar and also offers a bit of a richer flavor in my opinion.
• If you don’t have applesauce on hand, you can also use canned unsweetened pumpkin puree (the cookies will have an orange tinge, though). 
• Store any leftovers in an airtight container in the refrigerator for up to a week.

Recipe FAQs

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• Vegan Gingersnaps

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Oatmeal Cookies without Eggs

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Here’s a simple recipe for Oatmeal Cookies Without Eggs. These cookies are just as delicious and satisfying as their traditional cookie counterparts, but they’re a great option for anyone avoiding eggs due to allergies, dietary restrictions, or personal preference.

• Total Time: 30 Minutes
• Yield: 15 Cookies 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup old-fashioned rolled oats (use gluten-free oats to make these cookies gluten-free)
• 3/4 cup all-purpose flour (use a gluten-free baking flour to make these cookies gluten-free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature (use vegan butter to make these cookies dairy-free)
• 1/3 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce (as a binder, in place of eggs)
• 1 teaspoon pure vanilla extract
• 1/2 cup raisins

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Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon (if using), and salt. Set aside.
3. In a large bowl, use a hand mixer or stand mixer to cream together the butter, brown sugar, and granulated sugar until smooth and well-combined.
4. Add the applesauce and vanilla extract to the creamed sugar mixture. Continue to mix until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
6. Fold in your raisins or chocolate chips with a spatula.
7. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each ball of dough slightly with the back of your spoon or your fingers.
8. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. The centers might seem slightly underdone, but they’ll continue to cook as they cool.
9. Remove from the oven and let the cookies sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
10. Store any leftovers in an airtight container at room temperature for up to a week.

Notes

1. You can use coconut sugar in place of the granulated sugar if you prefer.
2. If you don’t have applesauce on hand, you can also use canned unsweetened pumpkin puree (the cookies will have an orange tinge, though).

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Category: Baking
• Method: Oven
• Cuisine: Egg-Free
• Diet: Vegetarian

Nutrition

• Serving Size:
• Calories: 150
• Sugar: 11.3 g
• Sodium: 83.7 mg
• Fat: 6.2 g
• Saturated Fat: 3.9 g
• Carbohydrates: 21.6 g
• Fiber: 1.1 g
• Protein: 1.7 g
• Cholesterol: 16.3 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.