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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
- Cinnamon
- Salt
- Coconut Oil
- Brown Sugar
- Unsweetened Applesauce
- Vanilla Extract
Step-by-Step Instructions
- 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.
Storage Information
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.
Additional Add-ins
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
Ingredients
- 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
Instructions
- 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.
What adjustments should be made if all I have is quick oats?
I cannot see the measurements for the ingredients
Thanks
Hey Jeannie, if you scroll to the bottom of the post there is a recipe card (you can also print) that has all the measurements as well as the instructions.
I think these sound yummy and I have all of the ingredients available, but I don’t own an electric mixer. Should that stop me from making them, or can I stir it up by hand? Thank you
Hey Addy, you don’t need an electric mixer at all! The cookie dough will look super crumbly as if it’s going to fall apart when it’s prepared but it will bake together.
Brown sugar ok it has to bring sweetness in my opinion it has already included with healthy ingredients
Hey Kristine, I believe you can leave the brown sugar out if you want. I just like mine extra sweet.
Made these exactly, except I put crushed pecans and real cranberries in the batter. They are extremely delicious and I love that I will probably also have one for a breakfast snack.
Clarissa, adding crushed pecans and cranberries sounds absolutely delicious! I’m so glad you like these and they do make a great snack too. Thanks for sharing!
I really want to try this recipe, but have a question about the coconut oil. I just had gallbladder surgery and coconut oil is a no-no at this time. Any suggestions for a substitute item? Also, whole wheat flour is something new to me. Any suggestions on the best brand to buy? Sorry for the questions…..just getting back to cooking and baking and this healthy cooking is challenging me. Previous comments posted helped a little with the sugar part….white sugar is not an option for me. As for brown sugar I am not totally on board, wondering if raw honey would make the cookie dough to soft or wet. Any thoughts?
I’m so glad you want to try this recipe and are working hard to eat a healthy diet. I will try my best to answer all of your questions. Yes, you can swap out the coconut oil, but you’d need to swap it for another oil. I believe canola oil is low in saturated fats. As for the wheat flour, you can also use all-purpose flour, but King Arthur makes a great whole wheat flour. I haven’t tried the recipe using honey, however, I would suggest to cut it down significantly if you do to try and avoid wet cookies as you mentioned. I do think the honey would work though. Let me know if this helps! I’ll have to test out the recipe variations myself.
Thank you for responding and the suggestions you made. They will be helpful for when I make the cookies one day this week.
I loved these cookies! However I did add a few things. I didn’t use any dry cherries, but added 1/3 cup of chia seeds, pumpkin seeds, and flax seeds, which added to the texture! I rolled them into balls but they didn’t flatten out very much, but nonetheless they were amazing! Great recipe, thank you!
Oh I love your substitutions! I just made them for my daughter’s school party and used raisins instead of cherries, which was pretty good too. I’ll have to try your version!!
just wanted to say that this recipie has waaaay to much sugar, the brown sugar should not be packed and the white sugar is totally unneccecary
Hey! Thanks for your feedback. I’ll have to try out your suggestion and omit the sugars. I prefer a super sweet oatmeal cookie but can see how your version would be more on the healthy side.
Hi, Looks like a great recipe. You have two asteriks next to the sugar amount. What does it supposed to note? Can it be omitted?
I’m not sure why those two asterisks popped up, but I’ve removed them. I wouldn’t omit the sugar, but you could use plain sugar if you like. I prefer to stick with Cane Sugar though.
you definetly should omit the cane sugar, its totally unneccecary and makes them waaay to sweet, the cookies have rasins(which are sweet) and applesauce(more sweetness) ans then two whole kinds of sugar. i made them witht he sugar the first time and waaay to sweet, today i left the 1/4 cup of cane sugar out and didint pack the brown sugar(used less brown sugar) and they were great