These Eggless Iced Gingerbread Oatmeal Cookies are soft, chewy, and packed with warm, festive spices! Plus, since they’re egg-free, they’re perfect if you have anyone with allergies or if you just want a recipe that doesn’t need eggs! They don’t need any chilling time—so you can go from mixing bowl to oven without waiting around. You can enjoy them plain or add the sweet icing on top to make them extra special. These are sure to be a hit, whether it’s for a holiday gathering or just a cozy night in!
Oriana’s Thoughts On The Recipe
Let me tell you—these Eggless Iced Gingerbread Oatmeal Cookies are one of those holiday treats that make my heart so happy! They’re soft, chewy, and packed with warm, festive spices that fill the whole kitchen with the best holiday aroma. I’ve been baking these for years and can’t imagine a holiday season without them. They’re one of my family’s absolute favorites, especially because they’re gingerbread-flavored, which is a big hit with us!
The recipe is incredibly simple! These cookies use basic ingredients you probably already have at home. There’s no need to chill the dough, so you can start baking right away. They’re easy to make, which is perfect if you’re baking with kids or just getting into holiday baking.
These cookies are egg-free, which makes them great for anyone with an egg allergy or intolerance!
What I Love About This Recipe
- Quick and Easy with Simple Ingredients: These cookies are as easy to make as they are delicious. The ingredients are basic, so there’s a good chance you have everything on hand already. And no dough chilling is required, so you can enjoy them even faster!
- Perfectly Spiced and Festive: This recipe combines all the warm spices of the season in one perfect bite. It’s full of that classic gingerbread flavor that feels cozy and festive.
- Egg-Free for Allergy-Friendly Baking: Since these are eggless, they’re a wonderful option for those with food allergies. Everyone deserves a festive holiday treat; these cookies are a crowd-pleaser for everyone around the table.
Potential Recipe Challenges & Pro Tips
- Keeping the Cookies Soft: Oatmeal cookies can sometimes come out too hard if overbaked. Pro Tip: Bake just until the edges are set, and the center still looks soft. The cookies will continue to set as they cool, so they stay chewy and soft.
- Icing Consistency: Sometimes, the icing can be either too runny or too thick. Pro Tip: Start with a little milk, adding more as needed. You want a very thick consistency that will set but not run off the cookies.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour – Provides structure to the cookies, helping them hold their shape.
- Old-Fashioned Whole-Rolled Oats – Adds that wonderful chewy texture and hearty flavor.
- Gingerbread Spice Mix – Brings all the festive flavor; it’s the star of this recipe. Note: You can substitute for cinnamon, ginger, allspice, cloves, and nutmeg. See details in the recipe card.
- Baking Powder & Baking Soda – These help the cookies rise and become fluffy. Note: Make sure they’re not expired or too old.
- Salt – Enhances the flavors, balancing out the sweetness.
- Butter – Adds richness and helps create that soft, chewy texture.
- Brown Sugar & Granulated Sugar – The combination provides sweetness and just the right amount of moisture.
- Milk – Helps bind the dough and add a bit of moisture.
- Cream Cheese – Keeps the cookies soft and adds a hint of tang. Note: Use the full-fat version that comes in blocks for best results.
- Molasses – Essential for that deep, rich gingerbread flavor. Note: I use and recommend unsulphured molasses. The blackstrap molasses will make the cookies bitter.
For The Icing:
- Confectioners’ Sugar – The base for a smooth, sweet icing.
- Vanilla Extract – Adds flavor to the icing, complementing the spices.
- Milk – Helps thin the icing to a spreadable consistency.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, rolled oats, spices, baking powder, baking soda, and salt in a bowl. Set aside.
Step 2 – Cream Butter and Sugars
In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter at medium-high speed until smooth, for about 1 minute. Add the brown sugar and granulated sugar and beat at medium to high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk, cream cheese, and molasses; mix until incorporated.
Step 3 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture and oats until combined.
Step 4 – Scoop Out The Cookies
Measure the oatmeal cookie dough using a cookie scoop (approximately 2 tablespoons). Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.
Pro Tip:
Divide the dough balls in half and then rejoin the two halves with the jagged edge facing up. This technique gives your cookies a classic textured look.
Step 5 – Bake
Bake for 10-12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Step 6 – Make The Glaze
Combine confectioners’ sugar, vanilla extract, and 2 tablespoons of milk in a medium bowl. Use a fork to whisk until combined. It will be tricky to fully combine it at first because there isn’t enough liquid. Keep whisking until you have a very, very thick icing.
Dip the tops of the cooled cookies into the icing, wiggle the cookies a little in the glaze so that the glaze gets in between the cracks, or lightly drizzle icing on top. The icing will set after a few hours, so you can stack, transport, and/or gift the cookies.
Extra Recipe Tips For Success
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
- Let the cookies cool completely before icing to avoid melting.
Variations & Additions
- Add Chocolate Chips: Dark or white chocolate chips can make these even more indulgent!
- Add Nuts: Chopped pecans or walnuts add extra crunch and flavor.
- Extra Spices: Add a pinch of cardamom to deepen the flavor.
Storing and Freezing Instructions
Storing: Store baked cookies in an airtight container at room temperature for up to a week.
Freezing the Dough: Portion the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to the bake time.
Freezing Baked Cookies: Store in an airtight container in the freezer for up to 2 months. Defrost at room temperature.
Frequently Asked Questions
Rolled oats are best for the chewy texture, but if you only have quick oats, they’ll work, too, though the cookies may be a little softer.
Not at all! The cookies are delicious on their own, but the icing adds a lovely, sweet touch and a pretty finish.
Absolutely! These are perfect for making ahead, and they keep well. You can also freeze the dough or baked cookies and enjoy them all season long.
More Gingerbread Recipes You’ll Love!
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- Eggless Easy Gingerbread Bundt Cake
- Eggless Maple Brown Sugar Cookies
- BEST Eggless Gingerbread Cookies
- Eggless Gingerbread Donuts
- Easy Eggless Gingerbread Cupcakes
- Eggless Gingerbread Scones
- Browse more recipes…
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Recipe Card
Eggless Iced Gingerbread Oatmeal Cookies
Ingredients
- 2 cups (280 g) all-purpose flour
- 1 3/4 cups (150 g) old-fashioned whole-rolled oats
- 3 ½ teaspoons gingerbread spice mix (see notes for substitute)
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (2 g) salt
- 3/4 cup (172 g) unsalted butter, softened
- 3/4 cup (150 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) milk
- 2 tablespoons (30 g) full-fat cream cheese
- 1/4 cup (80 g) molasses
For the Icing:
- 1 1/2 cups (180 g) sifted confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 2 tablespoon milk
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350º F (180º C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Combine flour, rolled oats, spices, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter at medium-high speed until smooth, for about 1 minute. Add the brown sugar and granulated sugar and beat at medium to high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk, cream cheese, and molasses; mix until incorporated.
- Reduce speed to low and gradually beat in flour mixture until combined.
- Use a cookie scoop (1.5 to 2 tablespoons) to measure out the oatmeal cookie dough. Divide the dough balls in half, then rejoin the two halves with the jagged edge facing up. This technique gives your cookies a classic textured look. Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.
- Bake for 10-12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Make the icing:
- Combine confectioners’ sugar, vanilla extract, and 2 tablespoons of milk in a medium bowl. Use a fork to whisk until combined. It will be tricky to fully combine it at first because there isn’t enough liquid. Keep whisking until you have a very, very thick icing.
Ice The Cookies:
- Dip the tops of the cooled cookies into the icing, wiggle the cookies a little in the glaze so that the glaze gets in between the cracks, or lightly drizzle icing on top. The icing will set after a few hours so that you can stack, transport, and/or gift the cookies.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Keeping the Cookies Soft: Oatmeal cookies can sometimes come out too hard if overbaked. Pro Tip: Bake just until the edges are set, and the center still looks soft. The cookies will continue to set as they cool, so they stay chewy and soft.
- Icing Consistency: Sometimes, the icing can be either too runny or too thick. Pro Tip: Start with a little milk, adding more as needed. You want a very thick consistency that will set but not run off the cookies.
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
- Let the cookies cool completely before icing to avoid melting.
- Add Chocolate Chips: Dark or white chocolate chips can make these even more indulgent!
- Add Nuts: Chopped pecans or walnuts add extra crunch and flavor.
- Extra Spices: Add a pinch of cardamom to deepen the flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
