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 - ½ of brown sugar and ½ of regular sugar. Since these cookies have applesauce, I have kept the sugar on the moderate side but feel free to add more. 
If using egg, adjust the applesauce quantity from ½ cup to ¼ 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.
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, Nankhatai, Eggless coconut cookies, Eggless cherry topped cookies.
Eggless Oatmeal Raisin Cookies
INGREDIENTS
DRY INGREDIENTS
- 1 cup All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ - 1 teaspoon Cinnamon Powder
- A pinch of Salt
WET INGREDIENTS
- ¼ cup + 1 tablespoon Soften Unsalted Butter
- ½ + ⅓ cup Brown sugar
- ½ cup Applesauce (if using egg use 1 egg and ¼ cup applesauce)
- 1 teaspoon Vanilla extract
OTHER INGREDIENTS
- 1-½ cup Rolled Oats
- ¼ cup Raisins
- 2 tablespoon Dried Cranberries (if not using these than add raisins)
- ¼ cup Walnuts or Almonds (optional)
- ¼ cup White chocolate chips (optional)
INSTRUCTIONS
DRY INGREDIENTS
- Assemble: all the dry ingredients first.
- Assemble: rest of the ingredients.
- Sift all dry ingredients into a large bowl.
- Sift until all the ingredients have fallen through the strainer.
- Set it aside.
WET INGREDIENTS
- Let's get going with the wet ingredients.
- In a large bowl combine soften butter.
- And brown sugar... (See notes above regarding sugar).
- Cream butter and sugar together.
- Add vanilla essence and applesauce to the butter-sugar mixture. Add sifted flour.
- Using a spatula scrape down the walls of the bowl, then fold in raisins and cranberries..
- Finally add oats.
- Mix, mix and mix. The mixture will look like a thick dough. Slightly grease your baking tray before placing cookies.
- 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.
- 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.
- Remove and allow them to cool in the tray for some time.
- Transfer to a wire rack and allow them to cool down completely.
- These cookies will be soft and chewy and will have a sweet apple-y taste.
- Once cooled..Enjoy!!
Super yummy...they disappeared almost as soon as they were out of the oven...thanks 🙂
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. 🙂
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.
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.
Thanks for the recipe!! Tried it turned out great.. My kids loved it ..
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. 🙂
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...
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. 🙂
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
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
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
Thanks Katharyn. Glad to know that you liked the recipe. Margarine and walnuts must have tasted great in the recipe!
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.
Thanks for sharing your experience, glad you liked it! Will you see around the blog 🙂
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
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 🙂
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.
Thanks for stopping by! Glad you liked the recipe 🙂
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!
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 🙂
Cookies baked too good. So yummy and sugar was perfect. Thanks Ruchi
Thanks Sunny!!
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.
Hug accepted with love, Thanks Arpita!! Glad you liked them. Thanks for stopping by and keep checking back for more 🙂
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.
Thanks Vivian, glad you liked the recipe!! I agree Vivian baking these cookies for longer time results in a crispy and crunchy crust.
Perfect texture,awesome recipe.Came here looking for tandoori masala recipe and liked all your collection. Thanks for sharing.
Thanks Megan! I hope you enjoyed these as much as I do, they are a delish!!
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!
You should definitely give them a try! They’re really not that hard to make, and the end result is sweet and delicious 🙂
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.
Thanks Linda and do share your experience!!
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.
Thanks Archana and keep checking back for more 🙂
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
Thanks Rashmi. Glad you liked it!!
Thanks,I will surely try this out. I am new to baking but your step by step guide will help me achieve my goal.
Thanks Veena!! It's an easy recipe and if you still have any questions drop me a note!
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
You are welcome Rakhi. Nice idea of substituting cranberries with extra raisins.