Looking for an insanely good oatmeal cookie recipe without eggs? You found it! These Eggless Oatmeal Cookies are soft, chewy in the middle, and slightly crispy on the outside. They are easy to make with simple ingredients.
Oriana’s Thoughts On The Recipe
There’s something incredibly delicious about Eggless Oatmeal Cookies, with their 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 traditional Oatmeal Cream Pie Recipes, check out my Easy Eggless Oatmeal Cream Pie 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.
- Old-Fashioned Rolled Oats: These are the star of the show, giving the cookies their chewy texture and heartiness.
- 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.
- Cream Cheese: It helps bind the dough and keeps the cookies soft and rich.
- Sugars: You will need granulated and brown sugar for this recipe.
- Milk: I like to use whole milk for baking, but you can use any milk you have handy.
- Molasses: This ingredient is optional but highly recommended. It adds depth to the flavor and a lovely golden color to the cookies.
- Pure vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. 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 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, cream cheese, and sugars. Then add the milk, molasses (if using), and vanilla; mix until combined.
Step 3 – Add Dry Ingredients Mixture
Add the dry ingredients and oats; mix until incorporated. Note: And any extra mix-ins (if desired).
Step 4 – Scoop Up The Dough
Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. If time allows, refrigerate for 30 minutes for up to 2 days.
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, and that is okay; they will continue to set as they cool.
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
Storing & Freezing Instructions
Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them 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.
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.
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…
Recipe Card
Eggless Oatmeal Cookies
Video
Equipment
Ingredients
- 1 ½ cups (210 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon (2 g) salt
- ½ cup (115 g) unsalted butter, softened
- 2 tablespoons (30 g) cream cheese
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- ¼ cup (60 ml) milk
- 1 tablespoon (15 ml) unsulphured or dark molasses (optional – see notes)
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (150 g) old-fashioned rolled oats
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
- Beat butter, cream cheese, 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, molasses (if using), 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 tablespoons) to scoop out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. If time allows, refrigerate for 30 minutes for 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 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, 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.
-
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. 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.
- 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.
- If time allows, chill the dough for 30 minutes before baking; this gives it 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. They 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 become hard.
I appreciate your feedback, and it helps others, too!
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 in April 2020, the post content was edited to add more helpful information in November 2024.
Amazing recipe I’ve used for god knows how long! Although I’ve noticed the recipe has changed, and we don’t tend to use molasses. I’m a bit saddened that I didn’t save the original one.
Hello Simone! The recipe is essentially the same! Just skip the cream cheese and molasses. I included them to enhance the texture, so if you get the chance, give it a try—you might love the difference! 😊
Hi again Oriana,
I just baked a batch using HALF the amount of sugar (1/4 of a cup each of white and brown sugar) and they’re delicious, and holding together pretty well. More delicate and light than chewy, but very yummy. I also used quick oats. I make them for a group of toddlers, one of whom has an egg allergy, which is why I wanted to reduce the amount of sugar and make them easy to chew. Will most definitely be making them again!
Thanks for the recipe!
Margaret
Hi Margaret! Thank you so much for sharing your experience! 😊 I love that you adjusted the sugar to make them more toddler-friendly, and I’m so glad they still turned out delicious! Using quick oats is a great idea for a softer texture too. 💕 It makes me so happy to know that this recipe is helping you bake for little ones, especially for the child with an egg allergy. I truly appreciate your kind words and can’t wait for you to make them again! Happy baking!✨
Hi Oriana, I just made these cookies following the directions exactly and they are delicious – wonderful flavor and texture. I’m wondering whether I can reduce the sugar a bit – maybe to 1/3 of a cup each of brown sugar and white sugar? I like to use less sugar whenever possible. Margaret
Hi Margaret, I’m so happy to hear you loved the cookies! 😊 Reducing the sugar should work, but keep in mind that sugar not only adds sweetness but also affects texture and moisture. Cutting it to 1/3 cup each of brown and white sugar may make the cookies slightly less chewy and crisp, but they should still turn out delicious! If you give it a try, I’d love to hear how they turn out. Happy baking! 🍪✨💕
I tried to leave a 5 star but it wouldn’t accept that 5th star?
This recipe was very well written and the cookies were delicious! I had 6 taste testers who all loved them. My grandson has an egg allergy so he was so excited to help me bake these, and can’t get enough. Thank you.
These are great! We ran out of eggs in the middle of a snowstorm and I was dying for some cookies. I used brown butter – be sure to chill the dough if you go this route. They turned out amazing!!
Hello! I’ve made these cookies many times. But it seems I lost the recipe for these. When I went to look up the recipe it looks like you changed the recipe from what it originally was. What was the original recipe for these? They didn’t have molasses or cream cheese. These are my moms favorite and we wanted to make some for Christmas.
Hello Grace! Thank you for your comment! Over the years, I’ve updated some recipes to improve their flavor and texture, and this is one of them. I totally understand wanting the original version if that’s what you and your mom love, but I truly believe the new version is even better—your mom is going to love it! If you want the old version, send me an email, I am happy to help! Wishing you and your family a wonderful holiday season filled with cherished traditions and delicious cookies!
I agree I picked this because my babies have food allergies and the OG recipe was perfect. How can I have the OG one with. They are sad now that they cant have this on Christmas.
Paresa, I found her email. It’s oriana@mommyhomecooking.com
She said we can just send her an email asking for the recipe 🙂
Paresa I’m sorry my phone is terrible. The email is
oriana@mommyshomecooking.com
Thanks so much, Grace!!
Hello Paresa! Thank you for sharing this with me! I completely understand how important it is to have recipes that work perfectly for your family, especially during the holidays. Please send me an email, and I’ll be happy to help you with the original recipe. Wishing you and your little ones a Happy New Year filled with joy and delicious treats! x- Oriana
I just saw this message. How can I email you? We don’t use molasses in our baking. Thank you for replying! Hopefully I can get that original recipe 🙂
Hi Grace! I sent you the OG recipe via email.
the notes don’t show the quantity of oatmeal required… please can this be added? thanks
Hello Bhaiiravi! All the qualities are in the recipe card so make sure you scroll down until you reach it. Thanks for your interest in my recipe.
hi, I want to try these oatmeal cookies for my toddler but can I use whole wheat flour instead of all-purpose flour, if yes, then what should be the ratio?
Hello Emma! I haven’t tested this recipe with whole wheat flour, but you can certainly give it a try. You probably will need to add a bit more liquid. Let me know how it turns out for you! Thanks for your interest in my recipe.
Scrumptious! These turned out absolutely perfect. Surprisingly light for an oatmeal cookie. I put raisins and choc chips in mine.
Hello Jennifer! That’s fantastic to hear! I’m so glad they turned out perfect for you! It sounds like the combination of raisins and chocolate chips made them even more delicious. Enjoy every bite!
I thought I found the best cookie recipe until I came across this one, I’m absolutely blown away with how tasty these are, and so simply 😋 thanks so much for sharing looking forward to getting your emails 😁
Hello Emma! That’s wonderful to hear! 🌟 I’m thrilled that you found the cookie recipe to be such a hit! 😊 It’s always a delight to stumble upon something unexpectedly delicious, isn’t it? Your excitement is contagious! 😋 Thank you so much for your kind words, and I’m delighted to hear that you’re looking forward to receiving more recipes in your emails. 📧 Here’s to many more tasty treats in your future! Happy baking!
I’ve made this recipe 3 times now and have gotten great responses from everyone. I recently made it for a function that I needed to also make it dairy free. I substituted the milk for coconut milk and the butter with vegetable shortening and they still turned out great. Adding dried cranberries and coconut paired really well. So great to find a recipe like this that actually turns out delicious as many do not. Thank you.
Hello Trent! It sounds like you nailed it! Coconut and cranberries sound delicious. Thanks so much for trying my recipe and taking the time to come back and let me know.
Thanks for the recipe can I use 2 cups of rolled oats flour instead of the rolled oats and all purpose flour and can we skip the milk then ?
Hello Zaid! I have tested this recipe with other ingredients. Keep in mind that when you substitute or swap ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.