Sometimes, the afternoon slump hits hard, and I find myself wandering to the kitchen, fingers twitching for something sweet but not too heavy. One day, I pulled together a batch of these eggless oatmeal cookies, mostly on a whim because I was out of eggs and didn’t want to run to the store. The house quickly filled with that cozy cinnamon-and-butter aroma that somehow makes time slow down. I remember sitting by the window with one cookie, the edges still slightly warm, the raisins soft and chewy, and the oats adding just the right bit of heartiness. I think I might have dribbled a little butter on my shirt—classic me—while tearing off a second piece. Those moments made the afternoon feel less rushed, like a small pause just for me.
Why You’ll Love It:
– The cookies are eggless, which means they’re great for anyone avoiding eggs but still craving that classic texture.
– Chewy oats and soft raisins make each bite interesting without being overly sweet.
– It’s simple—and that’s kind of the point. No complicated ingredients or techniques.
– They hold up well for a few days, perfect if you want a snack ready to go.
– The cinnamon adds warmth, but if you want to skip it, it’ll still taste good, just a little less spicy.
If you’re worried about missing eggs, these cookies prove you don’t really need them to get a soft, chewy treat that feels homemade and comforting.
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Eggless Oatmeal Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Delicious and chewy eggless oatmeal cookies made with simple ingredients, perfect for a wholesome snack or dessert.
Ingredients
1 cup rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup raisins
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the unsweetened applesauce and vanilla extract to the butter and sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the raisins evenly into the cookie dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Kitchen Notes: I usually bake these on a standard baking sheet lined with parchment—nothing fancy is required. They pair beautifully with a cup of tea or just a glass of cold milk. Sometimes, I toss in chopped nuts or swap raisins for chocolate chips when I’m feeling adventurous, but I haven’t tested those versions thoroughly, so results might vary. Also, if you want a little crunch, try baking them for an extra minute or two, but watch them closely; they can go from perfect to overdone fast.
FAQ:
Q: Can I use quick oats instead of rolled oats?
A: You can, but the texture might be softer and less chewy. Rolled oats give that nice bite.
Q: How long do these cookies stay fresh?
A: Stored airtight at room temperature, they’re good for about five days. Freezing them also works well if you want to save some.
Q: Can I add other mix-ins?
A: Sure! Nuts, seeds, or dried fruit could be fun. Just keep in mind the texture might shift a bit.
Ready to try something simple but satisfying? These eggless oatmeal cookies might just become your new go-to snack when the day needs a little lift.