Eggless Oatmeal Raisin Cookies

Eggless Oatmeal Raisin Cookies

If you are looking for some eggless tea-time cookies, then you have landed at the right post. These soft and chewy eggless Oatmeal Raisin Cookies are pretty easy to make and a straightforward recipe with a perfect balance of sweetness. These cookies are loaded with chock full of rolled oats, dried cranberries and raisins. Very adaptive recipe, feel free to toss in your favorite toppings – white chocolate chips, nuts, golden raisins – endless possibilities and customize this recipe to your liking !

These eggless oatmeal raisin cookies are so soft, delicious and yum that you will crave for more!! Has a perfect texture – soft & chewy in the middle but crispy and crunchy on the outside.

RECIPE DETAIL – Below recipe calls for brown sugar but it can be substituted with white superfine sugar. Cookies made with white sugar will turn out crispier than cookies made with brown sugar. Or you can do half and half – 1/2 of brown sugar and 1/2 of regular sugar. Since these cookies have applesauce, I have kept the sugar on the moderate side but feel free to add more. Eggless Oatmeal Raisin Cookies

If using egg, adjust the applesauce quantity from 1/2 cup to 1/4 cup. Applesauce can be substituted with pureed banana.

Unable to find dried cranberries in your local grocery store – no worries,  substitute it with golden raisins or regular raisins. If you like almonds or pecans or walnuts, add them to the batter for extra flavor and crunch.

Once all the ingredients are blended, gently fold in dried raisins and cranberries. The trick is to mix them by hand and avoid overdoing them. Slightly grease your baking tray and arrange cookies. This way you will have no problem in removing them from the tray, once baked. 

Oven temperatures vary, so keep a close eye on your cookies because after 8-9 minutes they will start to brown up around the edges. Mine took 10 minutes to bake and the end result was a soft, moist and crunchy cookies.

Oatmeal - Raisin Cookies

Before transferring them onto a wire rack, let them cool on the cookie sheet for 3-4 minutes – this way they can be removed easily. These cookies turned out to have just perfect crispy edges, chewy middles and were so moist, flavorful, and delicious. Do give them a try!!

Also enjoy other eggless cookies – Eggless Tutti frutti, Eggless Oatmeal raisin cookies, NankhataiEggless coconut cookies, Eggless cherry topped cookies.

Oatmeal - Raisin Cookies

Eggless Oatmeal Raisin Cookies
Votes: 14
Rating: 4.29
You:
Rate this recipe!
Print Recipe
Incredibly moist, soft and chewy eggless oatmeal raisin cookies, so delicious and yum that you will crave for more!!
Servings Prep Time
18 COOKIES 20 MINUTES
Cook Time
10-15 MINUTES
Servings Prep Time
18 COOKIES 20 MINUTES
Cook Time
10-15 MINUTES
Eggless Oatmeal Raisin Cookies
Votes: 14
Rating: 4.29
You:
Rate this recipe!
Print Recipe
Incredibly moist, soft and chewy eggless oatmeal raisin cookies, so delicious and yum that you will crave for more!!
Servings Prep Time
18 COOKIES 20 MINUTES
Cook Time
10-15 MINUTES
Servings Prep Time
18 COOKIES 20 MINUTES
Cook Time
10-15 MINUTES
INGREDIENTS
DRY INGREDIENTS
  • 1 cup All purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 - 1 teaspoon Cinnamon Powder
  • A pinch of Salt
WET INGREDIENTS
  • 1/4 cup + 1 tablespoon Soften Unsalted Butter
  • 1/2 + 1/3 cup Brown sugar*
  • 1/2 cup Applesauce (if using egg use 1 egg and 1/4 cup applesauce)
  • 1 teaspoon Vanilla extract
OTHER INGREDIENTS
  • 1-1/2 cup Rolled Oats
  • 1/4 cup Raisins
  • 2 tablespoon Dried Cranberries (if not using these than add raisins)
  • 1/4 cup Walnuts or Almonds (optional)
  • 1/4 cup White chocolate chips (optional)
CHANGE SERVING SIZE: COOKIES
CHANGE UNITS:
METHOD
DRY INGREDIENTS
  1. Assemble all the dry ingredients first.
  2. Assemble rest of the ingredients.
  3. Sift all dry ingredients into a large bowl.
  4. Sift until all the ingredients have fallen through the strainer.
  5. Set it aside.
WET INGREDIENTS
  1. Let's get going with the wet ingredients.
  2. In a large bowl combine soften butter.
  3. And brown sugar... (See notes above regarding sugar).
  4. Cream butter and sugar together.
  5. Add vanilla essence and applesauce to the butter-sugar mixture. Add sifted flour.
  6. Using a spatula scrape down the walls of the bowl, then fold in raisins and cranberries..
  7. Finally add oats.
  8. Mix, mix and mix. The mixture will look like a thick dough. Slightly grease your baking tray before placing cookies.
  9. Using an ice cream scoop, spoon out the mixture onto a baking sheet. Press it down with a spoon shaping them like cookies. Refrigerate it for an hour.
  10. Remove from fridge, preheat the oven @ 350 degree F and bake the cookies till they are light brown in color, for about 10-12 minutes.
  11. Remove and allow them to cool in the tray for some time.
  12. Transfer to a wire rack and allow them to cool down completely.
  13. These cookies will be soft and chewy and will have a sweet apple-y taste.
  14. Once cooled..Enjoy!!
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80 Responses

  1. uttara says:

    HI…
    for me applesauce will be difficult… what can used used to replace it completely… except egg… please help

  2. Shama Shaikh says:

    Hi Ruchi , I am making these cookies now . I have replaced the applesauce with flax seeds gel replacement for 01 egg . My batter is too dry … should I add in some milk

  3. Tracie says:

    Hello there,
    Out of this world recipe. My kids loved the first batch of cookies. This is a perfect oatmeal cookie! Really crisp on the outside and chewy on the inside! My daughter is allergic to eggs and this one is a keeper. Saving it and pinning it for sure. Thanks for sharing.

    Trex Mom

    • Ruchi says:

      Thank you so much Tracie for your lovely words of appreciation ! Means a lot! Glad to know that your kids enjoyed the cookies as much as mine do. 🙂

  4. Sneha says:

    Ok I just realised.. this is an all purpose flour recipe!!! But… the OATS is a saviour. Can I make this with whole wheat flour or would it affect the texture? If yes, pls guide me on how much whole wheat flour and how much all purpose flour should I decide to mix the two..

  5. Sneha says:

    Hey Ruchi.
    Thank you for being so prompt n generous 🙂
    My lil one is a cookie monster and I cannot wait till she gets her hands on these. We don’t promote the use of All purpose flour / Maida due to its low nutritional value in my kitchen. This is a boost to my efforts. Thanks a tonne and God bless 🙂

  6. Suma says:

    Hello Ruchi,

    Tried this recipe today and it was a big success. Instead of applesauce I used 1/4 cup banana and 1/4 cup curd and it was very yummy. Thanks for providing such a detailed recipe. Love your work.

    Suma

  7. Sneha says:

    Hey how do I make applesauce? Could you give me the proportions for apple sauce that’s enough for this recipe?
    I’m looking forward to making this for my three year old..

    • Ruchi says:

      To make applesauce at home –
      In a pan add finely chopped 4-5 apples without skin. To it add 1/2 cup water, 1 teaspoon lemon juice, a pinch of salt and 3 – 4 tablespoon sugar. Boil until apples are soft and mushy. Take it off the flame and puree in a mixer. Homemade applesauce is ready. Feel free to substitute sugar with honey. Add honey once the boiled apples are cooled. This will make 1 cup applesauce.

  8. Emel says:

    Great recipe! thank you. did it with pecans. added ground ginger,nutmeg,cinnamon,star anice,cloves.

    • Ruchi says:

      Thanks for trying the recipe and sharing your experience with me. You have added some great flavors to this recipe, I bet it tasted heavenly. 🙂

  9. Amie says:

    Great recipe. Substituted Apple sauce with date syrup. Had to reduce the sugar. Used Ghee instead of butter. Rest as it is, turned out very yummy! My kids loved them. New way to eat oats! Thank you!

    • Ruchi says:

      Thanks for trying the recipe and sharing your wonderful tips with me. Date syrup sounds yum, will definitely give it a try. Glad to hear that your kids loved the cookies as much as mine do. 🙂

  10. Susan says:

    Ruchi, baked these cookies last week and they disappeared very quickly. Doubled the ingredients, and added chocolate chips, came out perfect, soft and chewy, with the right amount of sweetness. Love the step by step cooking instructions and images that made it so easy to follow exactly. Only fear is did I bake enough for the cookie monsters!!! Susan

    • Ruchi says:

      Thanks for trying the recipe Susan and sharing your wonderful feedback with me. This cookie recipe is indeed very addicting! Glad you liked. 🙂 Adding chocolate chip was a good addition, will surely give it a try for my cookie monsters. 🙂

  11. Sony says:

    Hi ruchi.I have tried ur tutti fruity cookiesrecipe..I baked my first batch for 15 min so it become dark and hard..for my second batch I baked for 12 min then it turned out soft from middle portion..plzz help me where did I done mistake??

    • RK says:

      Thanks for trying the recipe Sony! Sorry to hear that the recipe didn’t work for you. Oatmeal cookies are usually soft and chewy cookies, but if you are looking for crisper cookies, below is my explanation to your query-
      1. Over mixing the dough and over baking resulted in darker and brittle cookies.
      2. Cookies are usually soft when out of the oven, allow them to cool completely and they will become firm.
      3. If the cookies were thicker in size then they will tend to be soft and gooey.
      3. Also, oven temperatures vary, lowering the temperature to 325 would help. Bake for 12 minutes and then broil them for just a minute. It will caramelize the sugar, and will give it a nice “crust” that you are looking for. Keep a watchful eye while broiling, as cookies may get burnt if left unattended.

  12. Anonymous says:

    Can I replace butter with Oil. What type of Oats are these, instant or rolled oats? I only buy rolled oats due to their nutritional value therefore if I use those, do I need to grind them?

    • RK says:

      Please do not add oil to the cookies – they will go flat. I have used rolled oats, use them as is – do not grind them. Happy Baking!!

  13. Kathleen says:

    These were a MESS. Baked for longer than you said (15 min) cooling now for over 10 minutes and still so gooey I can’t get them off the parchment paper What a waste of time and money

    • RK says:

      Thanks for trying the recipe Kathleen! This is my most tested and tried recipe and have not received any complaints so far. Sorry to hear that this recipe didn’t work for you. Greasing the parchment paper should have solved the sticking problem. Regarding the cookies still being gooey – they become firm once cooled.

  14. Radhika says:

    Can I replace applesauce with curd? Does the measurement remain the same? I do not use egg. Thanks

    • RK says:

      Thanks for stopping by Radhika!! Please do not use curd, with cookies you have very little room for adjustments. You can add a mashed banana instead. Measurements remain the same.

      • Nina says:

        If I leave out the dried fruit and use walnuts instead do you think I will get good results?

        Also, I’m confused, you said in a comment from December that it was ok to use curd? But here you say not to. (By the way, what is curd??)

        • RK says:

          Yes, you can use dried nuts. Curd means thick yogurt/dahi(hung curd). I had experimented with curd and the results were not good. So would not recommend using curd.

  15. Natasha says:

    Hello ruchi..
    I tried the recipe.. They came out nice in flavor but they went flat… i did a little adjustment too… I replaced apple sauce with 4 tbsp water, 2 tbsp canola oil and 1 tbsp of baking powder… I read this as a replacement to two eggs somewhere… ( i know not really little adjustment… Still need your guidance… ) inspite of good spacing.. They got sticked to each other… They are moist though… Could you tell me what could be the reason for cookies going flat … Thanks in advance..

    • RK says:

      Thanks for trying the recipe Natasha. Couple of things went wrong here-
      1. Old baking powder/baking soda will make your cookies flat.
      2. Oil and water are usually not added to the cookies (unless stated – or if the batter is too dry). Even if melted butter is added to the cookie dough, cookies go flat.
      Next time try replacing applesauce with mashed banana. These were the main reasons why your cookies went flat. Hope that answers your query.

  16. Cathy says:

    Your method of explaining the whole thing in this post is truly commendable, very simple to understand. Trying it today. Thanks a lot.

  17. lola says:

    These were (are!!) so delicious. Thank you for an awesome recipe. By the way, the recipe doesn’t say when to add in the flour mixture but I added it right after the applesauce and it worked perfectly. I made 3 dozen and am freezing half of them before we eat them all!!

  18. chhavi arya says:

    Hi… I want to try these today.. wat can i substitute apple sauce with? I dont want to use eggs.. can it be replaced with honey?

  19. Akanksha says:

    Super yummy…they disappeared almost as soon as they were out of the oven…thanks 🙂

    • RK says:

      Thanks for trying out the recipe Akanskha! These cookies are so addicting, I can totally relate. Glad to hear that you liked the cookies as much as I do. 🙂

  20. bobbY says:

    Hi, just a small question, what is unsalted butter. is it the same as white homemade butter and can we mix salted and unsalted butter.

    • RK says:

      Thanks for stopping by Bobby! Homemade white butter and unsalted butter are same. Unsalted butter is prepared by churning milk and separating the cream and buttermilk. You can use this to make cookies. Please do not mix salted and unsalted butter in a recipe. Use just one kind of butter – if using salted butter then cut the salt from the recipe.

  21. Neetha says:

    Thanks for the recipe!! Tried it turned out great.. My kids loved it ..

    • RK says:

      You are welcome Neetha! Glad your kids liked these cookies as much as mine do. Thanks for stopping by and keep checking back for more. 🙂

  22. uttara says:

    hi ….can i replace APF to whole Wheat flour???? will it by anyways change the texture……..if anything additional to be added if taking whole wheat….Thanks for the recipe…

    • RK says:

      Thanks for stopping by Uttara. I have not tried these cookies with Whole wheat flour. Whole-wheat flour will make these cookies denser and heavier and the results may not be the same. Changing the recipe to whole wheat flour involves a lot of experimenting and may not result in softer cookies. Hope that answers your query. Feel free to contact me if you have any other questions. 🙂

  23. Khushi says:

    Hi Ruchi,
    I am new to baking….but after seeing such wonderful comments….I ‘m game! Will definitely try these cookies….One more favour from you, could you please guide me which OTG works out good for baking?
    Thanks

    • RK says:

      Hello Khushi,

      Thanks for stopping by! I would suggest look for the one which has a timer control, preheat option and temperature control knobs. OTG with a fan inside it would be perfect as fan helps to circulate the heat right around the oven. My sister had a Morphy Richards brand (with fan and temperature control up to 250 degree C) and it was good. Hope that helps!

      Thanks!
      Ruchi

  24. Katharyn Massella says:

    I love this recipe! These are heavenly cookies. I altered the recipe slightly by using margarine instead of unsalted butter and added a cup of walnuts. Help me to stop,i’m chowing down my 4th one right now!! This is the best oatmeal cookie ever!! thank you Ruchi

    • RK says:

      Thanks Katharyn. Glad to know that you liked the recipe. Margarine and walnuts must have tasted great in the recipe!

  25. Jennifer says:

    This recipe makes a great cookie and that too egg-less! One can tailor the recipe to your liking. For softer and gooey cookies take them out a bit early or bake them a little longer for a crisp cookie. I will make these again and again. Thanks for a great recipe.

  26. Jaya says:

    Ruchi, I have been following you for at least 10 years now. I was very disappointed when your website was dormant for so long, but girl you came back with a bang. OMG what a thought of presenting recipe at each and every step I mean EACH AND EVERY. Wonderful, you were amazing before too with no pics but now you are super amazing. Loved your eggless cookies recipes. They were truly very tasty and sugar well balanced.Add more eggless recipes my kids are allergic to egg. Thanks Jaya

    • RK says:

      Thanks for supporting me for such a long time, really appreciate that! Truly blessed to have fans like you 🙂 . Glad to hear that you liked the sites new look. Thanks for stopping by and will see you around on the blog 🙂

  27. Anonymous says:

    Great recipe, perfect results. My cookies were very tasty and crisp. Followed the above mentioned advice and they were baked a bit longer. Made it for memorial day picnic and were super hit. Definitely a keeper recipe.

  28. Jeeya says:

    Never in my life have I baked cookies. Seeing your step up pics gave me the courage to do this and they were super delicious. Followed the above advice and baked it a little longer and they were soft and gooey. Thanks Ruchi, like all your recipes!

    • RK says:

      You are welcome Jeeya. Thanks for sharing your experience with me. That’s good to hear that you liked the recipe. Thanks for stopping by 🙂

  29. Sunny says:

    Cookies baked too good. So yummy and sugar was perfect. Thanks Ruchi

  30. Arpita says:

    I always read the comments and then try the recipes (sorry about that) and you have a big fan following. Tried these cookies and were very good. Have tried couple of your other recipes too and they were too good. You are one of my favorites Ruchi. Sending a big hug from Denmark with a big 🙂
    Thanks a lot for helping me in my kitchen.

    • RK says:

      Hug accepted with love, Thanks Arpita!! Glad you liked them. Thanks for stopping by and keep checking back for more 🙂

  31. Vivian says:

    Came across your site through FG and made these eggless cookies. They were very soft, the only alteration that I did to the recipe was I baked them longer and the outer crust got crisp but the inside was soft. Overall very nice recipe, have saved your website and will be visiting for more. Take care.

    • RK says:

      Thanks Vivian, glad you liked the recipe!! I agree Vivian baking these cookies for longer time results in a crispy and crunchy crust.

  32. Megan says:

    Perfect texture,awesome recipe.Came here looking for tandoori masala recipe and liked all your collection. Thanks for sharing.

  33. Amazing clicks!! says:

    This looks SO delicious!! I’ve never made my own cookies but I would love too. Your step by step presentations make it look so easy. Now I have to give it a try! thanks for sharing!

    • RK says:

      You should definitely give them a try! They’re really not that hard to make, and the end result is sweet and delicious 🙂

  34. Linda says:

    Spot on time. I have a bag of cranberries sitting in my pantry for a while. Making it today, thanks picture tutorial will really come in handy.

  35. Archana says:

    Not a baker but your pictures helped me in achieving my mission.Awesome recipe.I needs to spend some time on your kitchen learning much more and understanding recipes. Thanks for the step by step presentation and I was looking for something like this.

  36. Rashmi says:

    Made these. so soft and chewy. Best part is that it is eggless. Baked it for a longer time the second batch and it was on the firm side. Thanks Ruchi

  37. Veena says:

    Thanks,I will surely try this out. I am new to baking but your step by step guide will help me achieve my goal.

  38. rakhi says:

    Hello Ruchi,
    Cookies were good came out really nice and soft. didn’t had cranberries just doubled the raisins and they too tasted good. Thanks for the recipe.
    Rakhi

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