Just a hint of cinnamon adds the perfect woody sweet taste to these soft and chewy Eggless Oatmeal Cookies. The simple ingredients of sweet brown sugar, pure vanilla, and coconut oil combine to bring out the delicious flavor of these dairy-free oatmeal cookies that also have no egg either.
To indulge in similar sweet flavor combinations try this apple cinnamon baked oatmeal.
Dairy-Free Oatmeal Cookies
Delicious cookies need not be complicated and these eggless oatmeal cookies are simple in ingredients, without requiring the use of dairy or eggs. When faced with the opportunity to prepare a dessert free of peanuts and dairy I came up with this recipe.
I took my most basic oatmeal cookie recipe and began to play around with the ingredients. By switching out the ingredients I came up with something entirely new. The batter which contains, brown sugar, vanilla, cinnamon, coconut oil, and applesauce smelled irresistible and tasted divine. I knew if the cookies could hold the shape in the baking process I would be onto a sweet treat.
When the cookie sheet came out of the oven I had a crispy on the outside and soft and chewy on the inside cookie.
How to Make Oatmeal Cookies without Eggs
The simple ingredients in this recipe have enough binding agents to hold them together as a soft and chewy cookie. However, these dairy-free oatmeal cookies are also egg-free oatmeal cookies.
- Old Fashioned Oats (use gluten-free oats for a gluten-free version)
- Flour (use measure-for-measure gluten-free flour if needed)
- Dried Fruit or Chocolate Chips
- Baking Soda
- Coconut Oil
- Brown Sugar
- Unsweetened Applesauce
- Vanilla Extract
- Prep. Preheat the oven to 350 ℉ and line a baking sheet with parchment paper.
- Mix Dry Ingredients. In a medium bowl stir the oats, flour, raisins, baking soda, cinnamon, and salt until well combined and set aside.
- Beat Wet Ingredients. In an electric mixer beat the coconut oil and brown sugar on medium speed for 5 minutes and use a spatula to scrape down the sides of the bowl. Add the applesauce and vanilla and mix until just combined. Turn the speed to low and gradually add the oat mixture.
- Bake. Using a cookie scoop or spoon scoop out 2-inch-sized balls of dough and place them on the prepared baking sheet 2 inches apart. Place in the fridge to cool for 10 minutes. Remove and bake for 12 to 15 minutes or until the edges begin to look slightly crispy. Let cool for 5 minutes on the baking sheet before transferring it to a wire rack to cool completely.
These cookies can be stored in an air-tight container and kept for up to a week. They don’t need to be refrigerated due to the simple pantry ingredients.
Can You Freeze the Dough of this Vegan Oatmeal Cookies Recipe?
Yes. Place the dough in plastic wrap and roll it into a log shape and then cover it in aluminum foil. When ready to make the cookies let them thaw completely before stirring again to remix all the ingredients. Then follow the baking instructions.
Can These Be Made Gluten-Free?
These eggless oatmeal cookies can easily be made gluten-free too. You just need to swap out a few ingredients. Make the ingredient swaps below and use the recipe as instructed.
- Replace the old-fashioned oats with gluten-free oats.
- Swap all-purpose flour for a measure-for-measure gluten-free flour.
- Add 1/2 teaspoon of Xanthan Gum to thicken the mixture.
Whether you want to make vegan oatmeal raisin cookies or loaded cookies with several different add-ins, you’ve got options. To add more texture, as well as healthy options, you can stir in some chia, pumpkin, and flax seeds. If you want to make them a little sweeter stir in some dried cranberries or raisins and shredded coconut. These cookies are so healthy you can barely even consider them a dessert.
More Cookie Recipes
Sometimes, when you’re cravings kick in you need something sweet but don’t want to overindulge. These oatmeal cookies are a great sweet snack option or even these coconut energy bites. But, if you really just want some delicious cookies, then try some from the list below.
Eggless Oatmeal Cookies Recipe
- 1½ cups Old Fashioned Oats not the quick-cooking kind
- 1/2 cup Flour
- 3/4 cup Raisins cranberries and dried fruits also work
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 6 tablespoons Coconut Oil melted
- 1/2 cup Brown Sugar
- 3/4 cup Unsweetened Applesauce
- 1 teaspoon Pure Vanilla Extract
- Preheat the oven to 350 ℉ and line a baking sheet with parchment paper.
- In a medium bowl stir the oats, flour, raisins, baking soda, cinnamon, and salt until well combined and set aside.
- In an electric mixer beat the coconut oil and brown sugar on medium speed for 5 minutes and use a spatula to scrape down the sides of the bowl. Add the applesauce and vanilla and mix until just combined. Turn the speed to low and gradually add the oat mixture.
- Using a cookie scoop or spoon scoop out 2-inch sized balls of dough and place on the prepared baking sheet 2 inches apart. Place in the fridge to cool for 10 minutes. Remove and bake for 12 to 15 minutes or until the edges begin to look slightly crispy. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.