BEST EGGLESS OATMEAL COOKIES RECIPE
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 freezer friendly, plus they’re out-of-this-world delicious.
You can even add your favorite mix-ins for an extra special twist. Check my mix-ins ideas below, plus many tips and tricks to make the BEST Eggless Oatmeal Cookies.
Your family will love these easy eggless oatmeal cookies!
EGGLESS OATMEAL COOKIES INGREDIENTS:
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Milk
- Pure vanilla extract
- Old-fashioned rolled oats
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Mix flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- Cream together butter and sugars.
- Add milk and vanilla.
- Add dry ingredients mixture.
- Stir in oats until evenly distributed.
- Add mix-ins (if desired).
- Measure dough and refrigerate.
- Bake.
OPTIONAL MIX-INS
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
QUICK BAKING TIPS
- Measure the ingredients properly! A kitchen scale is always the best option.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t over mix your cookie dough, or you will end up with a dense cookie.
- Chill the dough for at least 30 minutes before baking, this gives the dough a chance to firm up a little and allows them 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 they will be perfect once they cool. Let the cookies cool on the baking sheets for about 2 minutes, then transfer to a cooling rack. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
STORING & FREEZING INSTRUCTIONS
STORE
Store cookies in an airtight container 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, just add a couple of minutes to the baking time.
MORE EGGLESS COOKIE RECIPES YOU’LL LOVE
- Eggless Sugar 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…
Eggless Oatmeal Cookies
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)
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 them 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.
- Eggless Sugar 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…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
RECOMMENDED EQUIPMENT
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- Kitchen Scale
-
- Magnetic Measuring Spoons Set
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- Nesting Measuring Beaker Set
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- Cookie Scoop Set
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Originally posted April 2020, post content edited to add more helpful information, no change to the recipe in July 2021.
