Looking for an insanely good oatmeal cookie recipe without eggs? You found it! These Eggless Oatmeal Cookies are soft and chewy in the middle and slightly crispy on the outside. They are easy to make with simple ingredients.
There’s something incredibly delicious about Eggless Oatmeal Cookies’ crispy edges, chewy texture, soft centers, and cinnamon flavor. But please tell me I’m not the only oatmeal cookie lover!!
They’re made with simple ingredients and are freezer-friendly, plus they’re out-of-this-world delicious.
You can even add your favorite mix-ins for an extra special twist. Check out my mix-in ideas below, plus many tips and tricks for making the BEST Eggless Oatmeal Cookies.
Your family will love these easy eggless oatmeal cookies!
If you are looking for the traditional Oatmeal Cream Pies, check out my Easy Eggless Oatmeal Cream Pies recipe.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder + Baking Soda: Make sure they’re not expired.
- Ground cinnamon: For flavor.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugars: For this recipe, you will need granulated sugar and brown sugar.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Old-fashioned rolled oats
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Mix Dry Ingredients
Mix flour, baking powder, baking soda, cinnamon, and salt in a bowl.
Step 2 – Cream Butter and Sugars
Cream together butter and sugars.
Step 3 – Add Milk and Vanilla
Step 4 – Add Dry Ingredients Mixture.
Step 5 – Stir In Oats
And any extra mix-ins (if desired).
Step 6 – Form The Balls
Measure the dough and refrigerate.
Step 7 – Bake
Optional Mix-Ins Ideas
I love a plain oatmeal cookie, but if you want to jazz up your oatmeal cookies, you can add up to 1 cup of the following ingredients:
- Chocolate chips (dark or white)
- Chocolate chunks (dark or white)
- Chopped nuts
- Dried fruits, such as raisins or dried cranberries
- M&M’s
- Flaked coconut
- Chopped toffee
- Cinnamon chips
- Butterscotch chips
Food Allergy Swaps
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
Yes, you can, but just be aware it will change the texture of the cookies. For the perfect, chewy texture, use old-fashioned rolled oats.
Yes, I highly recommend chilling the dough since it prevents cookies from spreading out too quickly once they’re in the oven.
Stored the cookies in a well sealed airtight container at room temperature. Also, add a slice of bread to the container as well.
Storing & Freezing Instructions
Store
Store cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze
You can freeze this cookie dough for up to 3 months. Just roll it into balls and freeze. When ready to bake, pull them out and bake as directed, add a couple of minutes to the baking time.
More Recipes You’ll Love!
- Eggless Sugar Cookies
- Eggless White Chocolate Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Funfetti Cookies
- Easy Eggless Vanilla Cookies
- Eggless Butter Pecan Cookies
- more egg-free cookies…
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Recipe Card 📖
Eggless Oatmeal Cookies
Equipment
Ingredients
- 1 ½ cups all-purpose flour (210 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened (115 g)
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (100 g)
- ¼ cup milk (60 ml)
- 2 teaspoons pure vanilla extract (10 ml)
- 1 ½ cups (150 g) old-fashioned rolled oats (150 g)
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
- Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 3 – 4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add milk and vanilla; mix until incorporated. Reduce speed to low and gradually beat in flour mixture until combined. Stir in oats until evenly distributed.
- Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the cooled cookies 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, and that is okay; they will continue to set as they cool.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Video
- Chocolate chips (dark or white)
- Chocolate chunks (dark or white)
- Chopped nuts Dried fruits, such as raisins or dried cranberries
- M&M’s
- Flaked coconut
- Chopped toffee
- Cinnamon chips
- Butterscotch chips
- Make sure the butter is softened but not too soft.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with a dense cookie.
- Chill the dough for 30 minutes before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- 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, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted April 2020, post content edited to add more helpful information, no change to the recipe in July 2021.
