The Best Egg Free Oatmeal Cookies [Easy Recipe]

The oatmeal cookie is a classic cookie to enjoy anytime of day! Crisp edges and a chewy center – just like you’d want from the best egg-free oatmeal cookies. Whether you have an egg allergy or just don’t have any on hand to use, this recipe is a great way to enjoy some golden brown, chewy oatmeal cookies with simple ingredients.

Chocolate chip cookies always get the favoritism when it comes to the best cookies out there, but lately I’ve been really into oatmeal raisin cookies (Sorry chocolate chip!) It’s a great treat to enjoy and give slight vibes of being healthier thanks to the addition of those lovely old-fashioned oats. These are sure to become a favorite treat!

Ingredients for the Oatmeal Cookies:

• 2 cups raisins
• 1 cup butter
• 2 cups old fashioned oats*
• 2 cup brown sugar**
• 2 tablespoon beef gelatin
• 2 tablespoon warm water
• 4 tablespoon hot water
• 1 tablespoon vanilla
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

*If using quick oats, remove 1/4 cup for every cup of oats

**I love the flavor it adds to use brown sugar, but you can also sub 1:1 white sugar or coconut sugar if needed

Are there egg substitutes other than beef gelatin?

Yes!! If you don’t have beef gelatin on hand, to sub for 1 egg you can also use:

– Arrowroot Powder

– Mashed Banana (1/4 cup)

– Pumpkin puree (1/4 cup)

– Applesauce (1/4 cup)

Can I leave the raisins out?

Of course! If you’re not a fan, you can certainly skip the raisins, though honestly, the chewy texture and punch of tang the raisins add is personally one of my favorites aspects of this cookie.

What can I use instead of the raisins?

Add a little bit of your favorite milk or dark chocolate chips, cranberries or nuts for a fun twist!

How long with these cookies stay fresh?

Well, these disappeared pretty fast at my house so I can’t honestly tell you what your very last day to enjoy would be, but I can guess 3-5 days would be the most before they start to get more dried out. Speaking from experience, they were definitely still yummy the next day!

DIRECTIONS

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Gelatin: In a small bowl mix together the gelatin and warm water. Once combined, mix in the hot water. Set aside for a couple of minutes.

Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined. Set aside.

Prepare Butter, Sugars and Oats: Get out a medium sauce pan, add in the butter and melt on low-medium heat. Once the butter is melted (not boiling, just warm), mix in the oats and raisins.

Combining Ingredients: Using a stand or hand mixer, add the butter, sugar, oat mixture, then vanilla and mix gently. After lightly mixing in the vanilla, add the gelatin/water and mix until combined.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until incorporated (I prefer to mix with a wooden spoon so I don’t overmix.

Portion and Shape: Using a cookie scoop, ice cream scoop or spoon, portion the cookie dough onto the prepared baking sheet, leaving space between each cookie for spreading. The dough is slightly crumbly since eggs typically do some work to hold the dough together, but don’t worry, it comes together as a lovely chewy cookie once baked!

Bake to Perfection: Place the baking sheet in the preheated oven and bake for 11-13 minutes, or until the edges of the cookies are golden brown and the tops are set. The cookies may still seem slightly soft in the center, but they will continue to firm up as they cool.

Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack (wire rack) to cool completely (Or devour sooner because you can’t wait to try them!).

Customization and Serving Suggestions:

• For an extra burst of flavor, consider adding a sprinkle of lime zest or a dash of ground ginger to the cookie dough.
• If you enjoy nuts, mixing in walnuts or pecans could add a nice crunch!
• If you’re a chocolate and fruit kind of person, go ahead and mix in your favorite white chocolate chips OR dark chocolate chips.
• Pair these cookies with cup of milk or along side your morning coffee!

Storage:
Store on the countertop at room temperature in an airtight container and enjoy for 3-4 days.